Sweet, ripe, fleshy orbs of sunshine just beg to be bottled for darker days – think punchy pasta sauce, ricotta gnocchi pure white pillows peeping through a blanket of yellow or a warming tomato soup base.
Continue reading “Roast Golden Tomato Sauce”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)”Scooping out Apricot pieces from tins of South African apricot jam that my grandmother used to always have is a taste of childhood and perhaps that is why apricot jam has a special place in my heart. I adore apricot jam and this version I think is glorious.
Continue reading “Apricot, Lime & Vanilla Jam (No Refined Sugar)”
