Rhubarb is everywhere in the summer. If I don’t have loads of it growing then I know someone else who is giving it away because there is way too much! Rhubarb crumble is a classic, but it you’re looking for something different try rhubarb jam. It will keep giving those sweet sharp flavours even after summer.
1kg Fresh Rhubarb
1 Vanilla pod
1/2 pint of warm water
500g Caster sugar
50g Raspberry jelly (set cubes)
Wash the rhubarb making sure there is no nasty bugs left on. Dice the rhubarb and add it to a deep based pan with the water. Bring to the boil then add the sugar. Stir to break up the stewed rhubarb. To remove the vanilla seeds split the pod down the middle. Use the back of the knife to scrape the seeds out. Add to the rhubarb and stir. Leave the jam to simmer for roughly half an hour, stir occasionally to stop from burning. Add the jelly, stir until dissolved. The jam should have a gloopey glossy texture once it is finished. Add to the sterilised jars.
Once you start making it you will always need at least one jar in your cupboard. Goes great with cheese, fish, in sandwiches, cold meats, as a marinade, etc.
Cheese & Chilli Jam
This recipe will make 1438ml
800g fresh / 800g tinned tomatoes
2400g fresh chillies
6 red peppers
700g caster sugar
level tsp of mild chilli powder
2/3 pint of warm water
3 cloves of garlic
Heaped Tbsp of Tomato puree
If using fresh tomatoes the skins will need to be removed first. Put all the tomatoes into a bowl, pour boiling water over the tomatoes and leave them to soak for a few minutes. While the tomatoes are soaking finely dice red peppers and onions. Drain the tomatoes, and remove the skins. Dice the tomatoes as well. Crush the garlic and grind into a paste with salt. Chop the chillies. Very important! Either wear gloves or put the chillies in a food processor. The chillies really do burn your fingers for hours!! Remove the seeds if you don’t like it hot! Add the chillies, garlic, peppers, onions and fresh chopped tomatoes to a deep based pan and fry for a few minuets with tbsp of oil until softened.(If using tinned tomatoes add now) Add the water, sugar, puree and chilli powder. Bring to the boil then turn to a simmer. Stir frequently as the sugar can catch on the bottom. After around an hour on the hob the jam should be ready. If the jam coats the back of a metal spoon without running off then the jam is ready. The jam will continue to set in the jars. Once the jars sterilised add the hot liquid to the jars. Cover with some baking parchment or cling film and fasten the lid tightly. The jam will keep for at least 6 months.
Lemon Curd is a fab ingredient! I started making lemon curd months ago and is now a staple item in my fridge!
Lemon Curd is a great addition to foods such as, a on top of a plain cheesecake, drizzled on cakes or even a good dollop on your breakfast!
Shop bought lemon curd is a lovely substitute! But if you are like me, getting satisfaction of making it myself then this is a definite recipe for you, people will ask you twice if you really made it because its so delicious!
It is such a simple recipe with fantastic results!
4 free-range eggs
4 free-range egg yolks
200g/7oz caster sugar
6 lemons, juice of 6 and zest of 3
150g/5oz unsalted butter, cut into small cubes
Firstly you will need to sterilise your jars. Wash the jars in hot soapy water and then rinse clean. Pre heat your oven to 140C/275F/Gas 1. Dry the jars upside down on a rack for 30 minutes.
Zest 3 lemons then juice all 6 into a bowl, removing any pips.
Add the butter, sugar and eggs to the zest and juice. Mix until completely combined.
Place the bowl over a pan of simmering water (Ban-marie) and continuously stir with a whisk. You are looking for a runny custard consistency. Dip a clean metal spoon into the mixture, if it coats the back of the spoon then it is done. Strain the mixture through a sieve to remove any remaining lumps of egg.
The curd will continue to thicken in the jars.
Pour the lemon curd into your jars and cover with wax discs or cling film and screw on the lids. Keep the curd in the fridge and use within 3-4 weeks.