HOMEMADE PRESERVES

APRICOT AND LAVENDER INGREDIENTS

A delicious soft-set jam delicately flavoured with lavender

Ready in 50 minutes

Makes 4 x 500g

1kg apricots, stoned and quartered

juice 1 lemon

5 fresh lavender flower heads

1kg jam sugar

Get ahead:

Sterilise 4 x 500g jars and place 4 saucers in the freezer

METHOD

1 Place the apricots and lemon juice in a preserving pan with 300ml water. Bring to the boil, cover and simmer for 15 minutes or until the fruit is soft.

2 Add the sugar and lavender heads and very slowly bring to the boil, stirring until the sugar has completely dissolved. Bring to a rolling boil and boil for 15 minutes. Turn off the heat and test for setting point.

3 Place a spoonful of jam on a chilled saucer, allow to chill for 2 minutes and then push a finger through the jam. If the jam wrinkles it’s set. If not, boil the jam for another 2 minutes, turn off the heat and repeat the process until the jam wrinkles.

4 Once set, allow the jam to stand for 10 minutes, remove any scum from the top with a spoon, stir and then ladle in to the prepared jars. Seal whilst hot, allow to cool and then store for up to one year.

RASPBERRY AND ROSEWATER PRESERVE INGREDIENTS

1kg raspberries

1kg jam sugar

1-2 tbsp rosewater

METHOD

1 Pop 4 saucers in the freezer ready to do a setting test for the jam. Place the raspberries in a preserving pan or a large, heavy-based pan. Gently simmer for 5 minutes until the raspberries begin to break up and soften a little. Add the sugar and stir whilst gently heating until dissolved.

2 Bring to the boil and keep at a rolling boil for 10 minutes and then turn off the heat. Place a spoonful of jam on one of your chilled saucers, allow to sit for one minute and then push your finger up through the jam. Once properly set, it should wrinkle as it’s pushed. If it doesn’t, return the jam to the boil for another minute or so and repeat the test.

3 Skim off any scum from the surface of the jam as it cools. Stir in the rosewater, adding up to 2 tbsp to taste. While still warm, pour into warm sterilised jars. Seal and allow to cool. Store in a cool dry place for up to one year.

STRAWBERRY PUNNET PRESERVE INGREDIENTS

250g strawberries, hulled

250g jam sugar

1 tbsp lemon juice

METHOD

1 Pop a couple of saucers in the freezer ready to do a setting test for the jam. Place the strawberries in a large, heavy-based pan. Add the sugar and lemon juice and stir, pressing the fruit down with a wooden spoon to break up. Allow to stand for 15 minutes or so.

2 Gently heat, stirring all the time until the sugar is dissolved. Bring to the boil and keep at a rolling boil for 8 minutes and then turn off the heat. Place a spoonful of jam on one of your chilled saucers, allow to sit for one minute and then push your finger up through the jam. Once properly set it should wrinkle as it’s pushed. If it doesn’t, return the jam to the boil for another minute and repeat the test.

3 Skim off any scum from the surface of the jam as it cools. Whilst still warm, pour into warm a sterilised jar. Seal and allow to cool. Store in a cool dry place for up to one year.

SPICED TOMATO JAM INGREDIENTS

2 tbsp rapeseed oil

3 onions, finely chopped

3 garlic cloves, finely chopped

½ tsp dried chilli flakes

1 tbsp fresh thyme, chopped

900g ripe tomatoes, chopped

200ml cider vinegar

150g caster sugar

150g dark muscovado sugar

METHOD

1 Heat the oil in a large, heavy-based pan, add the onions and cook very gently for 10 minutes until very soft. Add the garlic and cook for another 5 minutes until the onions are a lovely golden colour. Stir in the chilli and thyme and cook for just a minute or two.

2 Add the remaining ingredients, bring to the boil and then simmer for 30 minutes, stirring and keeping a close eye on the mixture so that it doesn’t catch and burn. Allow to cool for 10 minutes before spooning into sterilised jars. Cover with a tight-fitting lid and store for up to 4 weeks.

Blob: Quick swap…

Add as much chilli as you like to this recipe but if you fancy a smokey flavour, use chipotle chilli flakes instead.

CHINESE PLUM PRESERVE INGREDIENTS

500g plums, stoned and roughly chopped

1 onion, finely chopped

2 garlic cloves

1 tbsp chopped ginger

2 star anise

1 red chilli, deseeded and finely chopped

1/2 tsp crushed Szechuan peppercorns

125g light muscovado sugar

50ml dark soy sauce

3 tbsp Japanese rice wine vinegar

METHOD

1 Place the plums, onion, garlic, ginger, star anise, chilli and Szechuan peppercorns in a large, heavy-based pan and add 150ml water. Simmer for 15 minutes until softened. Remove the star anise and then whiz with a stick blender or puree in a food processor.

2 Return to the cleaned out pan and add the sugar, soy sauce and vinegar. Simmer for 10 minutes, stirring occasionally until thickened. Pour into a sterilised bottle, seal and allow to cool. Store in a cool dark place for up to one month. Once opened, refrigerate and use within the month.

Blob: Quick recipe… Use to glaze slashed duck breasts, griddle till just pink and spoon over a little extra sauce just before serving.