Tag Archives: canning

Wild Blackberry and Apple Jam

14 Sep

Jam. Bring to the boil and simmer.

Inspiration : My sister and I went picking blackberries earlier this week. So I had to make blackberry jam! Picking blackberries has so many memories for me. I love this time of year and picking blackberries has become a yearly tradition.

You will need.

2lb of blackberries
2lb of sugar
2 cooking apples peeled and chopped
2 lemons – juiced
100ml of water (optional)

Method
Preheat oven 180c
Place sugar in a oven-proof dish and heat in the oven for 5-6 mins.
Put blackberry, apples and lemon juice in a pot and bring to the boil.
Add sugar, reduce and simmer.
Insert jam Thermometer (optional) and keep simmering for 30-40 mins,
or until jam reaches ‘jam set’ stage on Thermometer.

Meanwhile
Boil empty jam jars and lids in a pot for about 10min this will sterilise and clean the jars.
Remove and dry the jars and Lids

While the jam is still hot, fill the jars. Clean the rim on the top of the jar. If you spill any on it. Place the lid on and allow to cool. The heat will create a vacuum and preserve the jam.

Tip

If your freeze your Berries, you won’t have to uses any water. As the berries defrost it will produce some liquid.

If you don’t have a jam thermometer, you can uses the “plate test” after about 30 min of cooking. Put a small amount of jam on a plate and place it in the fridge or freezer. If it sets and you can push your finger into it and it wrinkles/sets then it done. You can keep try this method every 10-15 until it set.

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Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 馃檪

 

 

This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.

 

 

 

 

Ingredients :

1 sliced onion

300g sliced mushroom

1 diced celery stick

1 diced carrot

4 chopped cloves of garlic

1-2 inches of chopped ginger

2 teaspoons curry power

2 teaspoons ground coriander

3-4 teaspoons ground cumin

1-2 teaspoon ground turmeric

25-30g chopped fresh coriander

2-3 pints of stock

1-2 red chilli chopped (remove seeds)

4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

1 can chopped tomatoes

salt/pepper

Method:

Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.

Tips:

This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

Wash the lids and jars then boil 4-7 min to sterilize them.

Let jars dry.

Add the hot casserole to the jars, leave about 陆 an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

Put the oven on high. Cook for 4-5 min.

Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

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