Sometimes things just gel and so it is with this fruit-forward jam. The wild blackberries are more intense than their farmed cousins and they marry pleasingly with the tart under-ripe windfall apples. The shiny black jars tho’ make the scratches and the brushes with stinging nettles all worthwhile!
Continue reading “Wild Blackberry & Apple Jam”I make a batch of this every year for my friend Jeff. It is bright, it is sharp, it is bold, the ginger packs one hell of a punch and it is always comforting; Jeff’s special marmalade.
Marmalade making takes place in two stages – a boiling the fruit and macerating it in sugar syrup stage- and the actual boiling up into a set stage. Thus you can chop a longer process in two and make marmalade in the middle of the night, in the middle of summer and in the middle of a pandemic too.
I eat mine on toast, make upside down cakes with it and sneak it into the bottom of crème caramel moulds for a twist.
In this recipe I use fruit sugar, concentrated grape juice and more lemons to ensure a light marmalade and a perfect set. The amount of ginger is generous and roughly chopped as I generally find that there is no such thing as too much ginger but if you prefer things a little less head-on then grate the ginger and reduce the amount a little.
Continue reading “Orange and ginger marmalade (No Refined Sugar)”In which lime marmalade beginnings become a sauce-with-an-edge ending.
This recipe started in fact as lime marmalade. But then I thought “who doesn’t like sweet chili sauce?” . Of course chilli and limes are a classic combo found in many dishes; think bejewelled Mexican salsa, zingy Thai lime and chilli salad dressings or Indian lime and chilli pickle.
Continue reading “Sweet chilli and lime relish (no refined sugar)”
