Sauternes jelly (pictured above)
Prep 30 min
Relaxation 2+ hr
Cook dinner 1 hr
Makes 5 × 125ml jars
500g inexperienced grapes, washed and destalked
1 massive cooking apple (about 250g), rinsed, peeled, cored and roughly chopped
1 unwaxed lemon, roughly chopped
400g granulated or preserving sugar
1 × 375ml bottle sauternes or muscat dessert wine
1–2 tbsp brandy (non-compulsory)
Pulse the grapes in a meals processor just a few occasions, add the apple and lemon, and pulse these, too.
Put all of the fruit in a roomy pan with 400ml water. Cowl and produce to a simmer for 25–30 minutes, till diminished to a pulp; press down with a potato masher or jam skimmer in the direction of the tip of cooking.
Pressure the cooked combination by way of a scalded jelly bag or set over a big bowl, or double-strain in a effective sieve. Depart to drip by way of for a number of hours or in a single day, as essential.
In direction of the tip of this time, sterilise the jars and twist-on lids. A method is to scrub them in loads of scorching, soapy water, rinse and put in a 140C (120C fan)/fuel 1 oven for 15 minutes. One other is to sterilise the jars and lids in a water tub: put in a stockpot and canopy fully with water. Simmer the jars for 10 minutes, take away the pan from the warmth and go away the jars and lids within the scorching water till able to fill.
In the meantime, chill a few saucers or spoons within the freezer.
Pour the grape inventory right into a measuring jug, discarding any sediment. Measure out 350ml into a big, heavy-based pan or preserving pan, and produce to a boil. Add the sugar a 3rd at a time and stir flippantly till it has dissolved. Enhance the warmth to a gradual boil for 5 minutes; the floor shall be coated with white bubbles. Take away the pan from the warmth and stir (in a single path solely) to disperse the bubbles. pour within the wine and return the pan to the warmth.
Boil once more for eight to 9 minutes, till setting level is reached: to check, take a saucer/spoon from the freezer and drop a bit of the new protect on to it. Depart for a minute to chill, then flippantly push your finger by way of to see if it comes collectively in a gel that holds its form. Take off the warmth and flippantly stir within the brandy, if utilizing. Relaxation the combination for a couple of minutes, then tip right into a wide-necked jug with a great pouring lip – if a pores and skin has shaped then first take away with a slotted spoon or jam skimmer and faucet the jug fastidiously on the work floor to knock out any air bubbles.
Pour the jelly into the jars, filling to the brim, and seal instantly. Invert the jars for a minute or so, to make sure the lids are sterilised, then flip the proper approach up and go away to chill.
Retailer in a cool, darkish, dry place for as much as a 12 months. Preserve within the fridge as soon as opened and use inside three to 4 months.
Smoky beetroot ketchup
Onerous cheese: Pam Corbin’s smoky beetroot ketchup.
Prep 30 min
Cook dinner 1 hr 20 min
Makes Three × 300ml jars
750g beetroot, peeled and minimize into roughly 2cm chunks
1 fennel bulb, trimmed and thinly sliced
400g cooking apples, peeled, cored and chopped
200ml cider or malt vinegar
100g mild smooth brown sugar
2 tsp cumin seeds, flippantly toasted and floor
1 tsp fennel seeds, flippantly toasted and floor
2–Three tsp smoked paprika
½ tsp effective sea salt
Just a few grinds black pepper
Sterilise your jars and lids as above.
Put the beetroot in a big pan with the fennel and 500ml water. Cowl and produce to a simmer for 35-40 minutes, or till the beetroot is completely tender.
Add the apples and vinegar, prepare dinner for an additional 15 minutes, till the apple has fully damaged down, then take away from the warmth.
Tip the combination right into a meals processor and blitz till completely clean, or use a stick blender to pulverise it within the pan – however go fastidiously: you don’t need beetroot splattered over the ceiling. Return the combination to the pan and stir within the sugar, spices, salt and pepper.
Carry to a simmer for 10 minutes, or till the ketchup is thick however pourable, stirring once in a while.
Utilizing tongs, fastidiously raise the jars from the water tub and put them on a folded tea towel or picket floor. Pour the jam into the jars, filling to the brim, and seal instantly.
Return the sealed jars to the water tub and produce to a simmer for 5 minutes. Rigorously take away the jars from the pan and go away to chill on the folded tea towel or picket floor. Retailer in a cool, darkish, dry place for as much as a 12 months. As soon as opened, maintain within the fridge and use inside eight to 10 weeks.
Nice with camembert: Pam Corbin’s correct chunky chutney.
Prep 30 min
Relaxation 48 hr
Cook dinner 10 min
Makes Three × 500ml jars
250g dried figs, or a combination of figs and apricots, minimize into 1.5cm items
250g pitted dried dates, minimize into 1.5cm items
2–3cm piece recent root ginger, peeled and really finely chopped
25g yellow mustard seeds
250g smooth mild brown sugar
2 tsp effective sea salt
350ml cider vinegar
450g crisp consuming apples, cored and minimize into 1.5cm items (350g ready weight)
150g celery, minimize into 1.5cm slices
150g shallots, peeled and minimize into 1.5cm slices
2–Three garlic cloves, peeled and crushed
Put the figs and dates (and the apricots, if utilizing), ginger, mustard seeds, sugar, salt and vinegar in a non-metallic bowl, mixing nicely to mix.
Add the apples, celery, shallots and garlic, and blend once more. Cowl and go away in a cool place for 48 hours or extra, giving the combination a fast stir each from time to time till the dried fruits have plumped up and the liquid is absorbed.
Sterilise the jars and twist-on lids as described above. Spoon the chutney into the nice and cozy jars, filling to the brim and teasing out any air bubbles with the again of a spoon. Seal instantly.
You possibly can eat this straight away, but it surely actually does get higher if left for 3 to 4 weeks, or extra, by which period the chutney can have a great texture and the flavour shall be full and rounded.
Retailer in a cool, darkish, dry place and open inside a 12 months. As soon as opened, retailer the chutney in the identical place and use it inside a 12 months; there’s no have to put it within the fridge.
Sticky jalapeño jam
No sausage social gathering is full with out Pam Corbin’s sticky jalapeño jam.
Prep 25 min
Cook dinner 1 hr
Makes Three x 200ml jars
400g cooking apples, peeled, cored and roughly minimize into smallish items (300g)
2-Three fats inexperienced peppers (about 500g), deseeded and finely chopped
50-100g jalapeño chillies or related, deseeded and finely chopped
50g recent root ginger, peeled and roughly chopped
four garlic cloves, peeled and finely chopped
100ml cider vinegar
250g jam sugar
100g demerara sugar
2 tsp floor coriander
1 pinch floor cinnamon
1 tsp salt
Sterilise the jars and twist-on lids as described earlier than.above Put the apples in a pan with 150ml water. Cowl, put over a medium warmth and prepare dinner till the apple has diminished to a smooth pulp.
Add the peppers, jalapeños, ginger, garlic and vinegar, and simmer for 5 minutes. Sprinkle within the sugars, stir to dissolve, then add the coriander, cinnamon and salt.
Proceed to prepare dinner the combination over a medium warmth for 30-35 minutes, stirring usually, till the combination is gelatinous and the bottom of the pan clearly seen while you draw a spoon throughout it. Take away from the warmth.
Spoon the jam into the sterilised jars, filling to the brim, and seal instantly. Retailer in a cool, darkish, dry place and use inside a 12 months. As soon as opened, maintain in a cool place for as much as 4 months.
• Recipes from Pam the Jam: The E book of Preserves, by Pam Corbin (Bloomsbury, £20). Order a replica for £17.60 at guardianbookshop.com