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In a jam and a pickle!
 But it's okay I don't need help - just a rest! For some reason at lunchtime I decided I should make some jam and then a pickle and then another pickle and then another jam - now really, even I think that's silly but I did it none the less. Four types made in my kitchen today. The first is zucchini pickle, I have blogged about that before and provided a tutorial for you, however our zucchini plants are still providing more vegetables than we can eat - so more pickles it is - I now have 20 jars in my cellar. The jams are new - sort of. The first is a frozen berry jam and this recipe comes from Taste, one of my favourite recipe sites. I have been making a blackberry and vanilla bean jam and that is wonderful so this one has Cointreau in it. Very simple.... MethodPlace berries, sugar, and orange juice in a large pan over low heat, stirring to dissolve sugar. Increase heat until the mixture is at a slow boil. When scum forms on the surface, remove with a slotted spoon. After 30 minutes, test to see if it has reached a set - place a spoonful onto a chilled plate and push mixture with your finger. If it wrinkles and a skin forms, then it's ready; if not, wash plate and return to freezer. Cook jam 10 minutes, then test again. Continue until jam reaches a set. Stir in liqueur, then pour into sterilised jars. This made 5 decent sized pots of jam.  The second jam is a Rachel Allen recipe but I added vodka instead of water - just for some zing. This does not make a lot of jam only 2 small pots. Ingredients 375g blueberries, fresh or frozen (I used 450gms) 30ml water (I used 40 mls of vodka) 300g sugar (I used 375gms of sugar) 3 tbsp lemon juice (I used 4 tablespoons of juice) Place the blueberries and water in a medium-sized saucepan on a medium heat. Bring to the boil and mash the fruit with a potato masher. Add the sugar and lemon juice and stir over a high heat for 5 minutes. Test by placing a small blob on the chilled saucer, leave for 20 seconds and run your finger through the blob. If it forms a skin, the jam is set. Again I used my thermometer and at 105C it was set.  The final one was a relish. I have just discovered Sally Wise and I am so glad that I did! This is her Tomato Relish recipe and I got 6 large pots of relish which is great! Ingredients 2kg (4lb) tomatoes, chopped 2 small apples; peeled, cored and chopped 750ml (1½ pints) vinegar 500g (1lb) sugar 4 small onions, chopped 2 cloves garlic 2 tablespoons salt 1 dessertspoon mustard powder 1 dessertspoon curry powder 1 tablespoon cornflour extra half-cup of vinegarMethod: Place the tomatoes, onions, apples, garlic, 750ml vinegar, salt, mustard, curry powder and sugar into a large pot. Bring to the boil, stirring, then boil for one and a half hours. Mix the cornflour to a paste with the half cup of vinegar, add to the mixture and stir till thickened. Pour into sterilised jars and seal.  So that's it for today - 4 hours later my cellar has some new supplies, some different options. I wonder what I should make next?  related searches : Jam
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