Preserves & Conserves
Preserves is a pretty loose term. Here I apply it to chutnies, marmalades and jams and any other food that includes sugar or honey as a main ingredient. Using sugar draws the water out of raw foods which is usually but not always) driven off by cooking.
Rose Honey
The last flush of autumn roses are special, this is a fabulous way to capture the deliciousness of them. I used Mr Lincoln for its deep red colour and divine perfume.
Take one or two highly perfumed roses and shake to remove insects and dust.
Pack the petals into a screw top jar and cover with the best honey you can find (do not use strongly flavoured honey for this.)
Cover and leave in a warm place for ten days.
Strain out petals and repeat the process.
After the second straining, check the flavour of your honey.
I repeated three times to achieve a strong rose flavour but it did result in runny honey. This could be avoided by using dried petals but the result will not be as strong. Cheat by adding a little rosewater to boost the rosiness.
This honey is sublime and adds some summer sun to scones and pancakes and makes porridge something special!
The last flush of autumn roses are special, this is a fabulous way to capture the deliciousness of them. I used Mr Lincoln for its deep red colour and divine perfume.
Take one or two highly perfumed roses and shake to remove insects and dust.
Pack the petals into a screw top jar and cover with the best honey you can find (do not use strongly flavoured honey for this.)
Cover and leave in a warm place for ten days.
Strain out petals and repeat the process.
After the second straining, check the flavour of your honey.
I repeated three times to achieve a strong rose flavour but it did result in runny honey. This could be avoided by using dried petals but the result will not be as strong. Cheat by adding a little rosewater to boost the rosiness.
This honey is sublime and adds some summer sun to scones and pancakes and makes porridge something special!
Citrus Marmalade
Citrus are at their best in winter here, the perfect time to be making marmalade.
This basic method can be adapted to all citrus. I usually cook the fruit the night before.
Please remember to take care when using hot sugar as it can give you a nasty burn.
Fruit
Sugar - white gives the best colour
Wash fruits and place in a single layer in the bottom of a large saucepan or pressure cooker.
Add water to reach halfway up the sides of the whole fruit.
Cover and cook until the fruit is soft and beginning to collapse.
Allow to cool.
Slice peel thinly. You can remove pips at this stage. If you want a clear marmalade also remove all the inner pith.
OR Vitamise the fruit before adding the sugar to make citrus jam.
Weigh the fruit and the juice.
Return all to the pan and add a little extra water to cover.
Bring to the boil then stir in an equal amount of warmed sugar* stirring until dissolved.
Boil rapidly until setting point is reached, stirring to prevent sticking.
Test for setting by placing a teasponful onto a cold saucer, leaving in the fridge for 5 minutes. If a skin forms when you move your finger across it or if it has formed a nice looking jelly, it is ready to pot into warm, sterilised jars.
Different fruits will take different cooking times so it is important to watch the marmalade, removing it from the heat whilst testing. Generally limes and Seville oranges set more quickly.
You can cook the ruits, slice and then freeze to make the marmalade later if you wish.
*warm sugar by placing in a baking tray in the oven set to 160C for 10-15 minutes.
This basic method can be adapted to all citrus. I usually cook the fruit the night before.
Please remember to take care when using hot sugar as it can give you a nasty burn.
Fruit
Sugar - white gives the best colour
Wash fruits and place in a single layer in the bottom of a large saucepan or pressure cooker.
Add water to reach halfway up the sides of the whole fruit.
Cover and cook until the fruit is soft and beginning to collapse.
Allow to cool.
Slice peel thinly. You can remove pips at this stage. If you want a clear marmalade also remove all the inner pith.
OR Vitamise the fruit before adding the sugar to make citrus jam.
Weigh the fruit and the juice.
Return all to the pan and add a little extra water to cover.
Bring to the boil then stir in an equal amount of warmed sugar* stirring until dissolved.
Boil rapidly until setting point is reached, stirring to prevent sticking.
Test for setting by placing a teasponful onto a cold saucer, leaving in the fridge for 5 minutes. If a skin forms when you move your finger across it or if it has formed a nice looking jelly, it is ready to pot into warm, sterilised jars.
Different fruits will take different cooking times so it is important to watch the marmalade, removing it from the heat whilst testing. Generally limes and Seville oranges set more quickly.
You can cook the ruits, slice and then freeze to make the marmalade later if you wish.
*warm sugar by placing in a baking tray in the oven set to 160C for 10-15 minutes.
