SETTING POINT FOR JAMS & TEST
SETTING POINT FOR JAM:
The two easiest methods of
testing for setting are the ‘flake’ test and
the ‘cold saucer’ test. Always remove the pan from the heat when testing for set.
The flake test:
Dip a clean wooden spoon into the jam.
Hold the spoon over the pan and twist it to cool the jam, then allow the cooling jam to drop from the edge of the spoon.
If the drops of jam run together and form ‘flakes’ which hang on the edge of the spoon and then run away cleanly, setting point has been reached.
The cold saucer test:
Put one teaspoon of jam on a cold saucer, allow to cool for 1 minute, then push the surface gently with your finger tip.
If the surface wrinkles, setting point has been reached.
Using a sugar thermometer:
Stir the jam and then remove it from the heat. Dip the thermometer in hot water, then submorege the bulb fully in the jam.
If the thermometer registers 105°C / 220°F the jam is then ready.
STERILISING JARS:
You can sterilise jam jars in the microwave. Quarter fill the jam jar with cold water, put the lid on, shake the water around the jar, then remove lid and empty almost all of the water out.
Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised.
Pour out the water, take care as the jar will be hot, and use for jams etc
Bron: Wartime Housewives
Plasing; Henriette Wessels
The two easiest methods of
testing for setting are the ‘flake’ test and
the ‘cold saucer’ test. Always remove the pan from the heat when testing for set.
The flake test:
Dip a clean wooden spoon into the jam.
Hold the spoon over the pan and twist it to cool the jam, then allow the cooling jam to drop from the edge of the spoon.
If the drops of jam run together and form ‘flakes’ which hang on the edge of the spoon and then run away cleanly, setting point has been reached.
The cold saucer test:
Put one teaspoon of jam on a cold saucer, allow to cool for 1 minute, then push the surface gently with your finger tip.
If the surface wrinkles, setting point has been reached.
Using a sugar thermometer:
Stir the jam and then remove it from the heat. Dip the thermometer in hot water, then submorege the bulb fully in the jam.
If the thermometer registers 105°C / 220°F the jam is then ready.
STERILISING JARS:
You can sterilise jam jars in the microwave. Quarter fill the jam jar with cold water, put the lid on, shake the water around the jar, then remove lid and empty almost all of the water out.
Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised.
Pour out the water, take care as the jar will be hot, and use for jams etc
Bron: Wartime Housewives
Plasing; Henriette Wessels
APRICOT JAM (DIABETIC)
Serves 30
Ingredients
1 kg Apricots, seeded and cut in half or, if smooth jam is required, you may puree them
62 ml (¼ cup) Lemon Juice
5 ml (1 tsp) Tartaric Acid
1000 ml (680 g) Huletts SUGAlite
METHOD:
Place the apricots (or apricot purae), lemon juice and tartaric acid in a pot. Simmer over a medium heat until fruit is soft, stirring often.
Slowly add the Hullets Sugar Lite to the fruit. Bring to a rolling boil. Boil uncovered until setting point is reached (10-20 minutes).
Test the setting point of the jam by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage, pour it into sterilised jars and seal well. Refrigerate after reopening.
Recommend: 1 tablespoon per serving
TESTING FOR A SETTING POINT
Temperature Test:
Some people have sugar thermometers. If you have one, you need to wait until the temperature reaches 105ºC.
Flake Test:
Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If it drops together like a 'flake' rather than a 'drip', then setting point has been reached.
Wrinkle Test:
Before you begin making your jam, place a saucer in the freezer to chill. When you think the jam has reached 'setting point', put a small amount onto the chilled saucer. If the jam wrinkles when you move it on the saucer, then the jam is ready. If the jam does not wrinkle, then continue boiling for a few more minutes and then try the wrinkle test again. Repeat this process until the jam wrinkles, but remember that the saucer needs to be chilled. You may find it easier to chill more than one saucer or small plate at a time.
BRON: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
1 kg Apricots, seeded and cut in half or, if smooth jam is required, you may puree them
62 ml (¼ cup) Lemon Juice
5 ml (1 tsp) Tartaric Acid
1000 ml (680 g) Huletts SUGAlite
METHOD:
Place the apricots (or apricot purae), lemon juice and tartaric acid in a pot. Simmer over a medium heat until fruit is soft, stirring often.
Slowly add the Hullets Sugar Lite to the fruit. Bring to a rolling boil. Boil uncovered until setting point is reached (10-20 minutes).
Test the setting point of the jam by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage, pour it into sterilised jars and seal well. Refrigerate after reopening.
Recommend: 1 tablespoon per serving
TESTING FOR A SETTING POINT
Temperature Test:
Some people have sugar thermometers. If you have one, you need to wait until the temperature reaches 105ºC.
Flake Test:
Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If it drops together like a 'flake' rather than a 'drip', then setting point has been reached.
Wrinkle Test:
Before you begin making your jam, place a saucer in the freezer to chill. When you think the jam has reached 'setting point', put a small amount onto the chilled saucer. If the jam wrinkles when you move it on the saucer, then the jam is ready. If the jam does not wrinkle, then continue boiling for a few more minutes and then try the wrinkle test again. Repeat this process until the jam wrinkles, but remember that the saucer needs to be chilled. You may find it easier to chill more than one saucer or small plate at a time.
BRON: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
AMAZING APRICOT JAM
Makes 6 cups.
In this recipe the lemon zest is placed in muslin, but we have made five batches of this jam and just threw the lemon zest in (minus the muslin) and left it there – it gives the jam extra punchy acidity.
1 lemon
4 cups white sugar
1 kg ripe apricots cut into 1.5 cm chunks
1 cup water
METHOD:
Preheat the oven to 150 ° C.
Peel the lemon with a vegetable peeler and place in a piece of muslin.
Halve and juice the lemon.
Place sugar in oven tray and heat for 10 minutes, or until warm.
Put apricots, muslin bundle, water and 2 tablespoons of lemon juice in large pot over medium heat and simmer and stir for 10 minutes, or until mixture is thick and soft.
Reduce heat to low and add warmed sugar.
Stir if needed and occasionally brush down sides of pan until sugar dissolves.
Increase heat to medium.
Simmer rapidly for 20 - 25 minutes.
It may take less time – keep an eye on it and check after 10 minutes.
Remove residue from surface with slotted spoon.
Ladle hot jam into clean jars, seal and cool.
Keep away from sunlight and heat.
COOK'S TIP
After 20 minutes of cooking, the jam will still be slightly runny when cool.
After 25 minutes, it’s firmer.
The test kitchen loves it softer, so we remove it from the heat after 20 minutes and keep it in the fridge.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
In this recipe the lemon zest is placed in muslin, but we have made five batches of this jam and just threw the lemon zest in (minus the muslin) and left it there – it gives the jam extra punchy acidity.
1 lemon
4 cups white sugar
1 kg ripe apricots cut into 1.5 cm chunks
1 cup water
METHOD:
Preheat the oven to 150 ° C.
Peel the lemon with a vegetable peeler and place in a piece of muslin.
Halve and juice the lemon.
Place sugar in oven tray and heat for 10 minutes, or until warm.
Put apricots, muslin bundle, water and 2 tablespoons of lemon juice in large pot over medium heat and simmer and stir for 10 minutes, or until mixture is thick and soft.
Reduce heat to low and add warmed sugar.
Stir if needed and occasionally brush down sides of pan until sugar dissolves.
Increase heat to medium.
Simmer rapidly for 20 - 25 minutes.
It may take less time – keep an eye on it and check after 10 minutes.
Remove residue from surface with slotted spoon.
Ladle hot jam into clean jars, seal and cool.
Keep away from sunlight and heat.
COOK'S TIP
After 20 minutes of cooking, the jam will still be slightly runny when cool.
After 25 minutes, it’s firmer.
The test kitchen loves it softer, so we remove it from the heat after 20 minutes and keep it in the fridge.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
HABANERO APRICOT JAM
INGREDIENTS:
3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar
DIRECTIONS:
Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 1 half-pints.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar
DIRECTIONS:
Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 1 half-pints.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SLOW COOKER APRICOT PRESERVES
This intensely flavorful preserve is made with dried apricots. In other words, you can make this one even in the middle of winter!
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours, 5 minutes
Ingredients:
• 2 cups dried apricots
• 1 1/2 cups sugar
• 1 Tbsp. lemon juice
• 1 3/4 cups water
Preparation:
Finely chop the apricots in a food processor or with a knife.
Place the apricots in a slow cooker. Stir in the sugar, lemon juice and water. Cover and cook on high for 2 hours, stirring occasionally.
Uncover and cook on high, stirring occasionally, 1 to 2 hours longer or until the mixture has thickened.
Ladle into clean glass jars. Store in the refrigerator for up to 1 month, or, for shelf storage at room temperature, process in a boiling water bath for 15 minutes.
BRON:[By Leda Meredith]
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours, 5 minutes
Ingredients:
• 2 cups dried apricots
• 1 1/2 cups sugar
• 1 Tbsp. lemon juice
• 1 3/4 cups water
Preparation:
Finely chop the apricots in a food processor or with a knife.
Place the apricots in a slow cooker. Stir in the sugar, lemon juice and water. Cover and cook on high for 2 hours, stirring occasionally.
Uncover and cook on high, stirring occasionally, 1 to 2 hours longer or until the mixture has thickened.
Ladle into clean glass jars. Store in the refrigerator for up to 1 month, or, for shelf storage at room temperature, process in a boiling water bath for 15 minutes.
BRON:[By Leda Meredith]
BACON JAM
Bacon in a jam sounds as ridiculous as Gorgonzola in an ice-cream or chocolate in a jous for steak, yet chefs and cooks around the world do these crazy things all the time.
Bacon jam is nothing new, yet the concept is somewhat strange, yet enticing. There is something about the combination of sweet and salty that sounds almost a bit naughty .
It took serious willpower not to sit with the jar in one hand and a teaspoon in the other just finishing off the whole lot.
Ingredients
500 gr bacon – finely diced
4 large onions – finely diced
5 ml chili flakes
80 ml maple syrup
125 ml strong coffee
80 ml red wine vinegar
zest of 1 orange
5 ml dry fine ginger
80 ml brandy
METHOD:
Heat a heavy-based pot on the stove and fry the bacon until crispy and brown. Remove the bacon from the pot and in the same pot, saute the onions until soft and translucent. Add the bacon and all the other ingredients, except the brandy back to the pot and simmer for 45 – 60 minutes. The mixture should be thick and syrupy. Add the brandy and allow to cook through. If you want a smooth bacon jam, you can transfer the mixture to a food processor and process until fine or if you like it chunky like I do, keep it as is. Spoon into sterilized jars and cool of. Keep in the fridge for a couple of weeks, if you can save it that long.
So, if you are thinking that your blog and produce could be next year’s winner, start working at your dream…… Think like a winner and it will soon happen for you too!
Source: Nina Timm/My easy cooking
Posted by :Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Bacon jam is nothing new, yet the concept is somewhat strange, yet enticing. There is something about the combination of sweet and salty that sounds almost a bit naughty .
It took serious willpower not to sit with the jar in one hand and a teaspoon in the other just finishing off the whole lot.
Ingredients
500 gr bacon – finely diced
4 large onions – finely diced
5 ml chili flakes
80 ml maple syrup
125 ml strong coffee
80 ml red wine vinegar
zest of 1 orange
5 ml dry fine ginger
80 ml brandy
METHOD:
Heat a heavy-based pot on the stove and fry the bacon until crispy and brown. Remove the bacon from the pot and in the same pot, saute the onions until soft and translucent. Add the bacon and all the other ingredients, except the brandy back to the pot and simmer for 45 – 60 minutes. The mixture should be thick and syrupy. Add the brandy and allow to cook through. If you want a smooth bacon jam, you can transfer the mixture to a food processor and process until fine or if you like it chunky like I do, keep it as is. Spoon into sterilized jars and cool of. Keep in the fridge for a couple of weeks, if you can save it that long.
So, if you are thinking that your blog and produce could be next year’s winner, start working at your dream…… Think like a winner and it will soon happen for you too!
Source: Nina Timm/My easy cooking
Posted by :Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MAPLE BOURBON BACON JAM
A sweet, salty, smoky, spicy and down right tasty bacon jam that is the definition of umami!
This bacon jam goes well on toast for breakfast and makes for a great condiment in sandwiches and burgers of all sorts!
Servings: makes 1-2 cups
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Ingredients
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, sliced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee (brewed)
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon (whisky)
1-2 chipotle chilis in adobo, chopped
1/2 teaspoon cumin
pepper to taste
1.Cook the bacon
DIRECTIONS:
1. In a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
2 .Add the onions and saute until tender, about 5-7 minutes.
3 .Add the garlic and saute until fragrant, about a minute.
4. Add the vinegar and deglaze the pan.
5. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency,
about 1-2 hours.
6. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
7. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Tip: Chipotles chili peppers in adobo can be hot and everyone hase their own preferences for heat.
I recommend that you add the chipotles in adobo a bit at a time, taste testing as you go, to bring the heat up to the point where it is a nice undertone without overwhelming.
Tip: I prefer the bacon jam warm so I take out what I need and give it a few seconds in the microwave before using it.
Bron: Closet Cooking
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
This bacon jam goes well on toast for breakfast and makes for a great condiment in sandwiches and burgers of all sorts!
Servings: makes 1-2 cups
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Ingredients
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, sliced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee (brewed)
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon (whisky)
1-2 chipotle chilis in adobo, chopped
1/2 teaspoon cumin
pepper to taste
1.Cook the bacon
DIRECTIONS:
1. In a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
2 .Add the onions and saute until tender, about 5-7 minutes.
3 .Add the garlic and saute until fragrant, about a minute.
4. Add the vinegar and deglaze the pan.
5. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency,
about 1-2 hours.
6. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
7. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Tip: Chipotles chili peppers in adobo can be hot and everyone hase their own preferences for heat.
I recommend that you add the chipotles in adobo a bit at a time, taste testing as you go, to bring the heat up to the point where it is a nice undertone without overwhelming.
Tip: I prefer the bacon jam warm so I take out what I need and give it a few seconds in the microwave before using it.
Bron: Closet Cooking
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BLUEBERRY JALAPENO JELLY
INGREDIENTS:
5 cups blueberries
1/2 cup lemon juice, divided into two 1/4 c. portions
1 1/2 cups water
1 cup jalapeno pepper, seeded and chopped fine
2 tablespoons bell peppers, chopped fine
1/2 cup vinegar
5 cups sugar, you can use 1/2 sugar and 1/2 Splenda also, but not just Splenda
1 (4 ounce) box pectin, low sugar formula
DIRECTIONS:
In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
If they do not pop, they are not sealed and will need to be refrigerated and used immediately.
Source: Unknown
Posted by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
5 cups blueberries
1/2 cup lemon juice, divided into two 1/4 c. portions
1 1/2 cups water
1 cup jalapeno pepper, seeded and chopped fine
2 tablespoons bell peppers, chopped fine
1/2 cup vinegar
5 cups sugar, you can use 1/2 sugar and 1/2 Splenda also, but not just Splenda
1 (4 ounce) box pectin, low sugar formula
DIRECTIONS:
In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
If they do not pop, they are not sealed and will need to be refrigerated and used immediately.
Source: Unknown
Posted by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MIXED BERRY JAM
FROM THE FREEZER
1kg frozen red currants, thawed
1kg frozen red raspberries, thawed
1kg frozen strawberries, thawed
7 cups sugar
METHOD:
In a covered preserving pan over medium heat, bring the currants and raspberries to a simmer.
Uncover the pan, and simmer the fruits about 5 minutes, until they are quite tender (if you use fresh fruit instead of frozen, the simmering will take a bit longer).
Purée the mixture through the fine screen of a food mill set over a large bowl.
Briefly mash the strawberries with a potato masher (to break them into pieces, not to obliterate them), and add them to the fruit purée.
Stir in the sugar.
Pour half the mixture into the preserving pan.
Boil the mixture over medium-high heat for about 5 minutes, skimming the foam, until the jam mounds in a chilled bowl.
Ladle it into pint or half-pint jars, and close the jars.
Cook the rest of the fruit mixture in the same way, and fill more jars with the jam.
You should have about 5 pints total, with the perfume of raspberries, tartness of currants, and occasional smooth globs of pure strawberry.
Notes:
•The red currants in this jam provide abundant acid and pectin for a strong gel. I undercooked my jam a bit to keep the gel on the soft side.
•Unless your food-mill screen is finer than mine, some seeds will slip through, enough to add a little texture without making the jam unpleasantly seedy.
•Process the jars in a boiling-water bath as usual: 5 minutes if the jars are sterilized, 10 minutes if they’re not.
•You can cut this recipe in half and cook all the jam at once.
Bron: A Gardener's Table
Plasing: Henriette Wessels
1kg frozen red currants, thawed
1kg frozen red raspberries, thawed
1kg frozen strawberries, thawed
7 cups sugar
METHOD:
In a covered preserving pan over medium heat, bring the currants and raspberries to a simmer.
Uncover the pan, and simmer the fruits about 5 minutes, until they are quite tender (if you use fresh fruit instead of frozen, the simmering will take a bit longer).
Purée the mixture through the fine screen of a food mill set over a large bowl.
Briefly mash the strawberries with a potato masher (to break them into pieces, not to obliterate them), and add them to the fruit purée.
Stir in the sugar.
Pour half the mixture into the preserving pan.
Boil the mixture over medium-high heat for about 5 minutes, skimming the foam, until the jam mounds in a chilled bowl.
Ladle it into pint or half-pint jars, and close the jars.
Cook the rest of the fruit mixture in the same way, and fill more jars with the jam.
You should have about 5 pints total, with the perfume of raspberries, tartness of currants, and occasional smooth globs of pure strawberry.
Notes:
•The red currants in this jam provide abundant acid and pectin for a strong gel. I undercooked my jam a bit to keep the gel on the soft side.
•Unless your food-mill screen is finer than mine, some seeds will slip through, enough to add a little texture without making the jam unpleasantly seedy.
•Process the jars in a boiling-water bath as usual: 5 minutes if the jars are sterilized, 10 minutes if they’re not.
•You can cut this recipe in half and cook all the jam at once.
Bron: A Gardener's Table
Plasing: Henriette Wessels
BERRY JAM IN 60 SECONDS (FRESH)
Simply toss :
1 cup of your favorite berries into a blender
1 tbsp of chia seeds
1 tsp of honey
METHOD:
Blend, pour into a jar and place in the fridge over night.
The chia seeds create a lovely jelly like texture to the sweet berries and honey.
Fresh, easy, and artificial sugar's and pectin free jam!
Source: Gluten Free Expo
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CARROT JAM
1 Lb carrots
1 Lb sugar
Juice of one orange
Juice of one lemon
Zest of one orange
Zest of one lemon
PREPARATIONS:
Peel the carrots and grate them .
Weigh the amount of grated carrots and do the same measure for sugar.
In a bowl combine grated carrots, sugar, lemon juice, orange juice, lemon zest, orange zest, marinate overnight.
Put the mixture in a heavy bottomed pot, bring to a boil and cook covered over low heat for 1h30 minutes.
Check for denseness by placing a drop of jam in a cold plate if it freezes right away, it's cooked.
Pour the hot jam into a sterilized jar, fill it to the brim, let cool, once the jam is cold, close the jar tightly.
Keep the pot of jam in a cool and dark place.
Source: lallacuisine
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 Lb sugar
Juice of one orange
Juice of one lemon
Zest of one orange
Zest of one lemon
PREPARATIONS:
Peel the carrots and grate them .
Weigh the amount of grated carrots and do the same measure for sugar.
In a bowl combine grated carrots, sugar, lemon juice, orange juice, lemon zest, orange zest, marinate overnight.
Put the mixture in a heavy bottomed pot, bring to a boil and cook covered over low heat for 1h30 minutes.
Check for denseness by placing a drop of jam in a cold plate if it freezes right away, it's cooked.
Pour the hot jam into a sterilized jar, fill it to the brim, let cool, once the jam is cold, close the jar tightly.
Keep the pot of jam in a cool and dark place.
Source: lallacuisine
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CUCUMBER-GINGER-VANILLA JAM
I cannot rave about this enough. It is sweet but with the tongue tingling ginger through it and the hint of vanilla it is a taste experience not to be missed. You cannot believe what an wonderful combination of flavours it is until you have tried it. It's not difficult to make and it is very quick .
500 g Cucumber
80 g Ginger
1 Vanilla Pod
350 g jam Sugar*
Weigh the sugar and put into a large saucepan
Cut the vanilla pod in two, de-seed and put pod and seeds into the sugar
Chop the cucumber into tiny cubes
Peel and cut the ginger into tiny pieces
Add both cucumber and ginger to the sugar and vanilla and mix well.
Leave for two hours
Bring to the boil stirring to dissolve the sugar.
Keep at a rolling boil for 7 minutes.
Pour into sterilised warm jars.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
500 g Cucumber
80 g Ginger
1 Vanilla Pod
350 g jam Sugar*
Weigh the sugar and put into a large saucepan
Cut the vanilla pod in two, de-seed and put pod and seeds into the sugar
Chop the cucumber into tiny cubes
Peel and cut the ginger into tiny pieces
Add both cucumber and ginger to the sugar and vanilla and mix well.
Leave for two hours
Bring to the boil stirring to dissolve the sugar.
Keep at a rolling boil for 7 minutes.
Pour into sterilised warm jars.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRANBERRY JALAPENO JELLY
Ingredients:
3 cups cranberry juice (not light)
1 cup chopped red jalapeno chile (with or without seeds for desired level of heat and can use green)
1 cup white vinegar
7 cups sugar
2 (3 ounce) envelopes liquid fruit pectin
10 drops red food coloring (optional)
Directions:
Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained through a double-thickness of cheesecloth.
Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute (no longer), stirring constantly.
Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
3 cups cranberry juice (not light)
1 cup chopped red jalapeno chile (with or without seeds for desired level of heat and can use green)
1 cup white vinegar
7 cups sugar
2 (3 ounce) envelopes liquid fruit pectin
10 drops red food coloring (optional)
Directions:
Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained through a double-thickness of cheesecloth.
Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute (no longer), stirring constantly.
Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
CHERRY JALAPENO JELLY
When you are doing the Jalapeno’s leave the seeds they will give the preserves a little extra heat. The preserves are good as a spread on sandwiches, serve them as a sauce with roasted and grilled meats, or you can use them on appetizers with all sorts of crackers and cheeses and too with bread, toast, warm biscuits, and on simple bread and butter. There are so many uses with preserves’; I think I have used them for just about everything and have always enjoyed them to the fullest.
Ingredients:
2 cups Sugar
1 ½ cups Water
1 cup Cider Vinegar
1 ½ teaspoons Ground Ginger
½ teaspoon Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
Dash of Salt
Dash for Freshly Ground Black Pepper
4 Jalapeno Peppers, 3 peppers sliced, 1 pepper diced small
2 pounds Sweet Cherries, pitted, 1 cup diced small
1 large Granny Smith apple, cored and small cubed
1 box of Pectin
Directions:
Once I stemmed and pitted all the cherries, I then stemmed and sliced into thin slices the 3 Jalapeno Peppers, I put the cup of cherries and 1 stemmed (leave the seeds they are extra flavor-heat to the preserves) Jalapeno in the processor and pulsed several times until they were chopped up, you do not want to puree them, nice small pieces. Peel, core and chop the apple into ½ inch or so pieces.
As I finished with the cherries I put them in a big stainless steel bowl and then added the sliced peppers, the chopped pepper and cherries and then the cubed apple. I added the sugar and dried seasonings to the cherry mix and stirred them well. I measured the liquids into another stainless bowl and then poured into the mix, I stirred everything good. I placed a platter large enough to cover the top of the stainless bowl and put it in refrigerator. Every once in a while when passing through the kitchen I would take the bowl out of the refrigerator and give it a good stir. I then waited until the next day to finish up on the cherry preserves.
When I got up the next morning the first thing I did was get the bowl of cherry mixture out of the refrig and gave it a stir (they already smelled so good) and left it on the counter. I knew they could wait while I finished some things I needed done first so there would be no interruptions.
You do not have to store in refrigerator overnight, you can go right to the steps of putting in the pot and start to boil. *
If you are going to use the cold plate to test the thickness of the preserves the ‘wrinkle test’ to see if they are ready to jar, put the plate in the freezer now. You can read about this method towards the bottom of this page. **
*Once I got back to my cherries I put the mixture in a large heavy bottom pot and turned the heat on. I brought the mixture to a full boil, cooked stirring frequently for about 10 minutes. I placed the candy thermometer in the mixture and continued to cook and frequently stirred until the temperature registered 220 degrees, it took about 30 to 40 minutes. While it was cooking I skimmed off the foam that floated to the surface. I added the box of pectin to the pot around the thirty minute mark. You will want to watch it close and keep stirring at this point. My preserves set within minutes of adding the box of pectin.
Some folks use pectin, some don’t. Some do not think it is good, but pectin is all natural, just like adding green apple to the mix to help thicken the jams and preserves. Some will use a jar of apple jelly instead of the pectin to do the same job, it is all in who is making the preserves.
If you want to make them without the pectin then proceed with these directions:
**When the temperature reaches the 220 degrees on the thermometer you can perform a gel test. Place a small plate in the freezer before you start, when doing the test get the cold plate from the freezer and place a spoonful of the preserves on it. Return it to the freezer and wait one minute. Remove the plate and gently nudge the edge of the preserve juice with one finger. If the preserve is ready, it will wrinkle slightly when pushed; if it is not ready it will be too thin to wrinkle you will need to cook a few more minutes and repeat the gel test until you get the gel to wrinkle.
Once the preserves have gelled properly; remove the pot from the heat. I had my sterile jars waiting and had the canning funnel in the first jar. I ladled the preserves into the jar to within ½ inch from the top. I removed the funnel and put on the next jar and repeated until I had used up all the preserves. Once I had all the preserves in the jars I used a clean damp cloth and went around each rim to make sure the rim was clean*** and placed a lid on the jar and then screwed on the band tight and then turned just until it was lose. All the jar were readied, I used the canning tongs and placed each jar into the boiling water making sure that they did not touch each other or the side of the pot… about one inch apart.
I raised the heat to high, covered the pot and brought the water to a boil. You may have to turn the heat down some or crack the lid when the water gets boiling hard. I processed the jars in the boiling water for 15 minutes. Using the canning tongs, I then transferred the jars to a wooden board (I used my thick cutting board) covered with a tea towel and cool completely.
Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that will indicate a vacuum seal. Store the jars in a cool, dark place up to one year. Around here they will not last that long.
I made 11 jars of preserves and hope to make more when the Bing and Sweet Dark cherries come to market, I am still waiting it has been over a week since I made these preserves.
***When I was young my mother canned everything, we ate out of the cellar all winter. She had one rule, stay out of the kitchen while she was canning. We had a habit of standing at the kitchen door to talk to her while she was canning, or just to watch. I remember her going around the rims of hundreds of jars of veggies, fruits, juices and such over the years. It made me feel so grown up the first time I went around the rim of a canning jar. I too must admit, she scared the fear into us about the canner (pressure canner) and how it could blow up. I have never canned anything that would require using a pressure canner. I will stay with canning fruits and pickles (pickled veggies,) I will only use the water bath method. Playing it safe
Ingredients:
2 cups Sugar
1 ½ cups Water
1 cup Cider Vinegar
1 ½ teaspoons Ground Ginger
½ teaspoon Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
Dash of Salt
Dash for Freshly Ground Black Pepper
4 Jalapeno Peppers, 3 peppers sliced, 1 pepper diced small
2 pounds Sweet Cherries, pitted, 1 cup diced small
1 large Granny Smith apple, cored and small cubed
1 box of Pectin
Directions:
Once I stemmed and pitted all the cherries, I then stemmed and sliced into thin slices the 3 Jalapeno Peppers, I put the cup of cherries and 1 stemmed (leave the seeds they are extra flavor-heat to the preserves) Jalapeno in the processor and pulsed several times until they were chopped up, you do not want to puree them, nice small pieces. Peel, core and chop the apple into ½ inch or so pieces.
As I finished with the cherries I put them in a big stainless steel bowl and then added the sliced peppers, the chopped pepper and cherries and then the cubed apple. I added the sugar and dried seasonings to the cherry mix and stirred them well. I measured the liquids into another stainless bowl and then poured into the mix, I stirred everything good. I placed a platter large enough to cover the top of the stainless bowl and put it in refrigerator. Every once in a while when passing through the kitchen I would take the bowl out of the refrigerator and give it a good stir. I then waited until the next day to finish up on the cherry preserves.
When I got up the next morning the first thing I did was get the bowl of cherry mixture out of the refrig and gave it a stir (they already smelled so good) and left it on the counter. I knew they could wait while I finished some things I needed done first so there would be no interruptions.
You do not have to store in refrigerator overnight, you can go right to the steps of putting in the pot and start to boil. *
If you are going to use the cold plate to test the thickness of the preserves the ‘wrinkle test’ to see if they are ready to jar, put the plate in the freezer now. You can read about this method towards the bottom of this page. **
*Once I got back to my cherries I put the mixture in a large heavy bottom pot and turned the heat on. I brought the mixture to a full boil, cooked stirring frequently for about 10 minutes. I placed the candy thermometer in the mixture and continued to cook and frequently stirred until the temperature registered 220 degrees, it took about 30 to 40 minutes. While it was cooking I skimmed off the foam that floated to the surface. I added the box of pectin to the pot around the thirty minute mark. You will want to watch it close and keep stirring at this point. My preserves set within minutes of adding the box of pectin.
Some folks use pectin, some don’t. Some do not think it is good, but pectin is all natural, just like adding green apple to the mix to help thicken the jams and preserves. Some will use a jar of apple jelly instead of the pectin to do the same job, it is all in who is making the preserves.
If you want to make them without the pectin then proceed with these directions:
**When the temperature reaches the 220 degrees on the thermometer you can perform a gel test. Place a small plate in the freezer before you start, when doing the test get the cold plate from the freezer and place a spoonful of the preserves on it. Return it to the freezer and wait one minute. Remove the plate and gently nudge the edge of the preserve juice with one finger. If the preserve is ready, it will wrinkle slightly when pushed; if it is not ready it will be too thin to wrinkle you will need to cook a few more minutes and repeat the gel test until you get the gel to wrinkle.
Once the preserves have gelled properly; remove the pot from the heat. I had my sterile jars waiting and had the canning funnel in the first jar. I ladled the preserves into the jar to within ½ inch from the top. I removed the funnel and put on the next jar and repeated until I had used up all the preserves. Once I had all the preserves in the jars I used a clean damp cloth and went around each rim to make sure the rim was clean*** and placed a lid on the jar and then screwed on the band tight and then turned just until it was lose. All the jar were readied, I used the canning tongs and placed each jar into the boiling water making sure that they did not touch each other or the side of the pot… about one inch apart.
I raised the heat to high, covered the pot and brought the water to a boil. You may have to turn the heat down some or crack the lid when the water gets boiling hard. I processed the jars in the boiling water for 15 minutes. Using the canning tongs, I then transferred the jars to a wooden board (I used my thick cutting board) covered with a tea towel and cool completely.
Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that will indicate a vacuum seal. Store the jars in a cool, dark place up to one year. Around here they will not last that long.
I made 11 jars of preserves and hope to make more when the Bing and Sweet Dark cherries come to market, I am still waiting it has been over a week since I made these preserves.
***When I was young my mother canned everything, we ate out of the cellar all winter. She had one rule, stay out of the kitchen while she was canning. We had a habit of standing at the kitchen door to talk to her while she was canning, or just to watch. I remember her going around the rims of hundreds of jars of veggies, fruits, juices and such over the years. It made me feel so grown up the first time I went around the rim of a canning jar. I too must admit, she scared the fear into us about the canner (pressure canner) and how it could blow up. I have never canned anything that would require using a pressure canner. I will stay with canning fruits and pickles (pickled veggies,) I will only use the water bath method. Playing it safe
CORN COB JELLY
12 Bright red cobs (usually field corn)
3 pints water
1 package sure jell
3 cups sugar
METHOD:
Boil broken cobs in the water for 30 minutes.
Time starts when water comes to full boil.
Remove from heat: strain liquid into a large bowl and needs to be 3 cups; if not 3 cups add water to make it exactly 3 cups.
Add sure jell and bring back to a rolling boil and add sugar and boil for 2-3 minutes longer or a jell stage.
Tastes like apple jelly and is reddish in color.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3 pints water
1 package sure jell
3 cups sugar
METHOD:
Boil broken cobs in the water for 30 minutes.
Time starts when water comes to full boil.
Remove from heat: strain liquid into a large bowl and needs to be 3 cups; if not 3 cups add water to make it exactly 3 cups.
Add sure jell and bring back to a rolling boil and add sugar and boil for 2-3 minutes longer or a jell stage.
Tastes like apple jelly and is reddish in color.
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GREEN FIG PRESERVE
groenvy heelkonfyt)
Ingredients
2 kg green figs (from the first crop before the end of October - otherwise it is too ripe and become bitter when preserved)
2.5 kg sugar
2.5 litre water
2 ml (1/2 teaspoon) lemon juice
5 ml (1 teaspoon) ground dried ginger
For the lime solution:
5 litres water
25 ml (5 teaspoons) slaked lime (calcium hydroxide), which can be found at pharmacies
5 ml (1 teaspoon) bicarbonate of soda
INGREDIENTS:
Remove skins from the figs with a fine grater or a serrated knife and cut a cross in stem end of each.
Make the lime solution and soak figs in it overnight.
The next day, boil the figs in 3 litres of water for about 20 minutes until they are tender and drain.
Bring 2.5 litre water and the sugar, lemon juice and ginger to the boil. Add the figs one by one and boil rapidly until the figs are soft enough to break open but still crisp, and the syrup is thick. This will take 45 to 60 minutes.
Bottle in hot sterilised jars, and fill the bottles to the brim with the syrup.
NOTES:
In her Afrikaans book about preserving food, Lekker vir Later, Annette Human describes a somewhat different recipe.
She soak her figs overnight in a mixture of 25 ml (5 teaspoons) salt per 2,5 litre water and rinse it well the next morning.
She then boils up 2 ml (1/2 teaspoon) blue vitriol or copper sulphate in water, add the figs and remove immediately when the water starts boiling again and rinse off well with cold water. This ensures that the figs have a lovely green colour – though we don’t recommend this specific step.
The figs are then boiled again in fresh water but with fig leaves, for about 4 minutes, until the figs are soft.
For the sauce, Annette Human use 7.5 litre water, 3 kg white sugar and 50 ml lemon juice or 10 ml cream of tartar per 2.5 kg figs. The figs are boiled in the syrup for about half an hour and then left in it overnight.
The next morning, the syrup is boiled again, the figs are added again, and when it starts to boil again, bottled in sterilized jars.
Source: Annette Human
Posted: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
2 kg green figs (from the first crop before the end of October - otherwise it is too ripe and become bitter when preserved)
2.5 kg sugar
2.5 litre water
2 ml (1/2 teaspoon) lemon juice
5 ml (1 teaspoon) ground dried ginger
For the lime solution:
5 litres water
25 ml (5 teaspoons) slaked lime (calcium hydroxide), which can be found at pharmacies
5 ml (1 teaspoon) bicarbonate of soda
INGREDIENTS:
Remove skins from the figs with a fine grater or a serrated knife and cut a cross in stem end of each.
Make the lime solution and soak figs in it overnight.
The next day, boil the figs in 3 litres of water for about 20 minutes until they are tender and drain.
Bring 2.5 litre water and the sugar, lemon juice and ginger to the boil. Add the figs one by one and boil rapidly until the figs are soft enough to break open but still crisp, and the syrup is thick. This will take 45 to 60 minutes.
Bottle in hot sterilised jars, and fill the bottles to the brim with the syrup.
NOTES:
In her Afrikaans book about preserving food, Lekker vir Later, Annette Human describes a somewhat different recipe.
She soak her figs overnight in a mixture of 25 ml (5 teaspoons) salt per 2,5 litre water and rinse it well the next morning.
She then boils up 2 ml (1/2 teaspoon) blue vitriol or copper sulphate in water, add the figs and remove immediately when the water starts boiling again and rinse off well with cold water. This ensures that the figs have a lovely green colour – though we don’t recommend this specific step.
The figs are then boiled again in fresh water but with fig leaves, for about 4 minutes, until the figs are soft.
For the sauce, Annette Human use 7.5 litre water, 3 kg white sugar and 50 ml lemon juice or 10 ml cream of tartar per 2.5 kg figs. The figs are boiled in the syrup for about half an hour and then left in it overnight.
The next morning, the syrup is boiled again, the figs are added again, and when it starts to boil again, bottled in sterilized jars.
Source: Annette Human
Posted: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GRAPE JELLY
INGREDIENTS:
mixture of ripe and underripe bunches of grapes*
sugar
juice of 1 lemon
METHOD:
Preparation method for grape jelly
1. Wash the grapes and put the whole bunches, including stems, into a pan. Barely cover with water, bring to the boil and simmer, covered, until the fruit is soft and pulpy. Strain through a jelly bag for several hours without pressing. Measure the juice.
2. Return the juice to a clean pan with 1 kg sugar for every litre of liquid. Bring to the boil, stirring until the sugar has dissolved. Add the lemon juice and leave on a rolling boil until setting point is reached. ‘Isabella’ grapes are particularly good for jelly, and grow well in the subtropics.‘Muscatel’ and ‘Catawba’ are also good.
Source: Reader's Digest recipe
Posting: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
mixture of ripe and underripe bunches of grapes*
sugar
juice of 1 lemon
METHOD:
Preparation method for grape jelly
1. Wash the grapes and put the whole bunches, including stems, into a pan. Barely cover with water, bring to the boil and simmer, covered, until the fruit is soft and pulpy. Strain through a jelly bag for several hours without pressing. Measure the juice.
2. Return the juice to a clean pan with 1 kg sugar for every litre of liquid. Bring to the boil, stirring until the sugar has dissolved. Add the lemon juice and leave on a rolling boil until setting point is reached. ‘Isabella’ grapes are particularly good for jelly, and grow well in the subtropics.‘Muscatel’ and ‘Catawba’ are also good.
Source: Reader's Digest recipe
Posting: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CATAWBA GRAPE JELLY (GLIPPERTJIES)
INSTRUCTIONS:
The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly. Make your jelly as soon as possible after the grapes are sent home from the market. Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar.
After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water. Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire. Do not add any water. With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher. When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night. In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and let heat. As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water. Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers. Label.
Source: Vintage recipes
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly. Make your jelly as soon as possible after the grapes are sent home from the market. Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar.
After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water. Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire. Do not add any water. With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher. When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night. In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and let heat. As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water. Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers. Label.
Source: Vintage recipes
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GRAPE JELLY
INSTRUCTIONS:
The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly. Make your jelly as soon as possible after the grapes are sent home from the market. Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar.
After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water. Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire. Do not add any water. With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher. When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night. In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and let heat. As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water. Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers. Label.
Source: Vintage Recipes
OR
INGREDIENTS FOR GRAPE JELLY
mixture of ripe and underripe bunches of grapes*
sugar
juice of 1 lemon
PREPARATION METHOD FOR GRAPE JELLY:
1. Wash the grapes and put the whole bunches, including stems, into a pan. Barely cover with water, bring to the boil and simmer, covered, until the fruit is soft and pulpy. Strain through a jelly bag for several hours without pressing. Measure the juice.
2. Return the juice to a clean pan with 1 kg sugar for every litre of liquid. Bring to the boil, stirring until the sugar has dissolved. Add the lemon juice and leave on a rolling boil until setting point is reached. ‘Isabella’ grapes are particularly good for jelly, and grow well in the subtropics.‘Muscatel’ and ‘Catawba’ are also good.
Source: Reader's Digest recipe
Posted by: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly. Make your jelly as soon as possible after the grapes are sent home from the market. Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar.
After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water. Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire. Do not add any water. With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher. When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night. In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and let heat. As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water. Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers. Label.
Source: Vintage Recipes
OR
INGREDIENTS FOR GRAPE JELLY
mixture of ripe and underripe bunches of grapes*
sugar
juice of 1 lemon
PREPARATION METHOD FOR GRAPE JELLY:
1. Wash the grapes and put the whole bunches, including stems, into a pan. Barely cover with water, bring to the boil and simmer, covered, until the fruit is soft and pulpy. Strain through a jelly bag for several hours without pressing. Measure the juice.
2. Return the juice to a clean pan with 1 kg sugar for every litre of liquid. Bring to the boil, stirring until the sugar has dissolved. Add the lemon juice and leave on a rolling boil until setting point is reached. ‘Isabella’ grapes are particularly good for jelly, and grow well in the subtropics.‘Muscatel’ and ‘Catawba’ are also good.
Source: Reader's Digest recipe
Posted by: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PICKLED GINGER
6 ounces of fresh ginger
1/4 cup rice vinegar
2 tablespoons mirin
2 tablespoons sake
4 teaspoons sugar
Cut and grate your ginger. Bring a saucepan with a few cups of water to a boil, and boil your pieces of ginger for a minute or two. Remove it from the boiling water and let it cool. While it's cooling, combine your other ingredients and bring them to a boil. While they're coming to a boil, slice your ginger as thinly as possible. Put your thin slices of ginger in a clean jar with a lid on it. Pour your liquid over the ginger slices, let it cool, then allow the ginger to pickle in your refrigerator for a few days. Your gari should last a month if refrigerated.
1/4 cup rice vinegar
2 tablespoons mirin
2 tablespoons sake
4 teaspoons sugar
Cut and grate your ginger. Bring a saucepan with a few cups of water to a boil, and boil your pieces of ginger for a minute or two. Remove it from the boiling water and let it cool. While it's cooling, combine your other ingredients and bring them to a boil. While they're coming to a boil, slice your ginger as thinly as possible. Put your thin slices of ginger in a clean jar with a lid on it. Pour your liquid over the ginger slices, let it cool, then allow the ginger to pickle in your refrigerator for a few days. Your gari should last a month if refrigerated.
PRESERVED GINGER IN SYRUP
500g fresh ginger, peeled, sliced thinly
2 cups (440g) caster sugar
½ cup (125ml) water
NOTE: This recipe makes about 2 cups (500ml). Bottled ginger can be refrigerated three months.
Place ginger in a medium saucepan with enough water to cover ginger; bring to the boil. Boil, uncovered, for 5 minutes; drain.
Return ginger to pan; add fresh water to cover, bring to the boil. Reduce the heat; simmer, covered, for about 45 minutes or until the ginger is tender; drain.
Place 1 cup (220g) of sugar and measured water in a medium saucepan; stir over low heat, without boiling, until sugar dissolves. Bring to boil, simmer, uncovered, 5 minutes. Add ginger, bring to boil, then reduce heat and simmer, uncovered, 10 minutes. Pour ginger mixture into a heatproof glass bowl; cover and stand for 24 hours.
Strain syrup into a small saucepan; add the remaining sugar and stir over low heat, without boiling, until sugar has dissolved. Bring to boil; simmer, uncovered, 5 minutes. Pour syrup over ginger, stand 24 hours.
Place ginger in a hot, sterilised jar. Pour syrup over the ginger to completely cover; seal jars. Cool.
2 cups (440g) caster sugar
½ cup (125ml) water
NOTE: This recipe makes about 2 cups (500ml). Bottled ginger can be refrigerated three months.
Place ginger in a medium saucepan with enough water to cover ginger; bring to the boil. Boil, uncovered, for 5 minutes; drain.
Return ginger to pan; add fresh water to cover, bring to the boil. Reduce the heat; simmer, covered, for about 45 minutes or until the ginger is tender; drain.
Place 1 cup (220g) of sugar and measured water in a medium saucepan; stir over low heat, without boiling, until sugar dissolves. Bring to boil, simmer, uncovered, 5 minutes. Add ginger, bring to boil, then reduce heat and simmer, uncovered, 10 minutes. Pour ginger mixture into a heatproof glass bowl; cover and stand for 24 hours.
Strain syrup into a small saucepan; add the remaining sugar and stir over low heat, without boiling, until sugar has dissolved. Bring to boil; simmer, uncovered, 5 minutes. Pour syrup over ginger, stand 24 hours.
Place ginger in a hot, sterilised jar. Pour syrup over the ginger to completely cover; seal jars. Cool.
GOOSBERRY AND BAY LEAF PRESERVE
600g gooseberries
600g sugar
3 fresh bay leaves
Top and tail the gooseberries, wash and drain in a colander.
Place the gooseberries, bay leaf and sugar into a heavy base saucepan over medium heat. Gently melt the sugar. Once the sugar has dissolved turn the heat up and bring to a vigorous boil.
Wash the edges of the pan with a pastry brush dipped in hot water; this will prevent the jam from crystallising. Do not stir the jam while it is boiling, this will encourage crystallisation.
Boil the jam for about 10 -12 minutes, temperature 104°C – 106°C; this is the ideal setting point for the jam.
I do not use pectin or pectin rich sugar and for that reason it is crucial to measure the temperature and follow the few rules outlined above.
When the correct temperature is reached remove the jam from the heat.
Have your jam jars ready, cleaned and sterilised, as it is important to decant the hot jam as soon as possible.
Place a small cartouche of parchment paper directly on to the hot jam and close the jar immediately whilst the jam is hot.
Make sure your hands are clean or wear disposable gloves.
Cool the jam jars, clean and label them.
Makes 3 340g jars of gooseberry conserve**
600g sugar
3 fresh bay leaves
Top and tail the gooseberries, wash and drain in a colander.
Place the gooseberries, bay leaf and sugar into a heavy base saucepan over medium heat. Gently melt the sugar. Once the sugar has dissolved turn the heat up and bring to a vigorous boil.
Wash the edges of the pan with a pastry brush dipped in hot water; this will prevent the jam from crystallising. Do not stir the jam while it is boiling, this will encourage crystallisation.
Boil the jam for about 10 -12 minutes, temperature 104°C – 106°C; this is the ideal setting point for the jam.
I do not use pectin or pectin rich sugar and for that reason it is crucial to measure the temperature and follow the few rules outlined above.
When the correct temperature is reached remove the jam from the heat.
Have your jam jars ready, cleaned and sterilised, as it is important to decant the hot jam as soon as possible.
Place a small cartouche of parchment paper directly on to the hot jam and close the jar immediately whilst the jam is hot.
Make sure your hands are clean or wear disposable gloves.
Cool the jam jars, clean and label them.
Makes 3 340g jars of gooseberry conserve**
LEMON CURD
Suurlemoensmeer)
This creamy lemon spread will add a soft citrus-zing to cakes, shortbread, scones, pancakes, meringue: the list goes on and on. It is especially good (well, good in a naughty way) when combined with whipped cream to fill tartlets.
As with all classics, there are many ways to made lemon curd. This recipe is our favourite.
Makes three cups (about two 375 gram jam bottles)
Ingredients
90 gram butter
1 2/3 cups (350 gram) castor sugar
3 large or 4 small eggs
1/2 cup strained lemon juice (we used the juice of 4 smallish lemons)
Lemon zest of 3 lemons, finely chopped (only the yellow part of the zest, not the white, bitter part)
Method
In a large bowl, beat the butter and sugar with an electric mixer for about two minutes.
Slowly add the eggs and yolks and beat for a minute.
Add and mix in the lemon juice. This will cause the mixture to curdle, but it will smooth out again while it cooks.
Place a stainless steel or Pyrex bowl over a saucepan of simmering water. Pour mixture into the bowl and cook over low heat while stirring constantly. Take care not to let it boil.
After between 15 and 20 minutes the mixture will have a smooth texture and will start to thicken. It is ready when the curd sticks to the back of your stirring spoon. (If you’re lucky enough to have a cooking thermometer: the curd is ready when the temperature reaches 170°F.)
Remove the curd from the heat. Pour into sterilized bottles seal immediately. The curd will thicken further as it cools.
Notes:
The idea to cream the butter, sugar and eggs in a electric mixture, is from
This creamy lemon spread will add a soft citrus-zing to cakes, shortbread, scones, pancakes, meringue: the list goes on and on. It is especially good (well, good in a naughty way) when combined with whipped cream to fill tartlets.
As with all classics, there are many ways to made lemon curd. This recipe is our favourite.
Makes three cups (about two 375 gram jam bottles)
Ingredients
90 gram butter
1 2/3 cups (350 gram) castor sugar
3 large or 4 small eggs
1/2 cup strained lemon juice (we used the juice of 4 smallish lemons)
Lemon zest of 3 lemons, finely chopped (only the yellow part of the zest, not the white, bitter part)
Method
In a large bowl, beat the butter and sugar with an electric mixer for about two minutes.
Slowly add the eggs and yolks and beat for a minute.
Add and mix in the lemon juice. This will cause the mixture to curdle, but it will smooth out again while it cooks.
Place a stainless steel or Pyrex bowl over a saucepan of simmering water. Pour mixture into the bowl and cook over low heat while stirring constantly. Take care not to let it boil.
After between 15 and 20 minutes the mixture will have a smooth texture and will start to thicken. It is ready when the curd sticks to the back of your stirring spoon. (If you’re lucky enough to have a cooking thermometer: the curd is ready when the temperature reaches 170°F.)
Remove the curd from the heat. Pour into sterilized bottles seal immediately. The curd will thicken further as it cools.
Notes:
The idea to cream the butter, sugar and eggs in a electric mixture, is from
MULBERRY JAM
MULBERRY JAM
1 saucepan
2 glass jar with lid
Ingredients
2 cup mulberry
1 1/2 cup sugar
1 tsp lemon rind grated
2 tsp lemon juice
METHOD:
Wash and hull mulberries. Place in saucepan with the sugar, juice and rind.
Stir over low heat until sugar dissolves. Increase heat, boil gently for 10 minutes or until conserve gels when tested on a cold saucer.
Mixture should thicken by this stage.
Skim, turn onto large dish, stand overnight, turning several times so that the berries become plump and mixed well with the juice.
Pack in hot sterilised jars and seal.
NOTES:
Makes around 2 cups. Double or triple the ingredients to whatever amount of mulberries you have.
Bron: best recipes
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
MULBERRY JAM
1 saucepan
2 glass jar with lid
Ingredients
2 cup mulberry
1 1/2 cup sugar
1 tsp lemon rind grated
2 tsp lemon juice
METHOD:
Wash and hull mulberries. Place in saucepan with the sugar, juice and rind.
Stir over low heat until sugar dissolves. Increase heat, boil gently for 10 minutes or until conserve gels when tested on a cold saucer.
Mixture should thicken by this stage.
Skim, turn onto large dish, stand overnight, turning several times so that the berries become plump and mixed well with the juice.
Pack in hot sterilised jars and seal.
NOTES:
Makes around 2 cups. Double or triple the ingredients to whatever amount of mulberries you have.
Bron: best recipes
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
NAARTJIE MARMALADE
Ingredients
550g naartjies
1T lemon juice
1.4l water
1.1kg granulated sugar
Directions
Peel the naartjies and reserve the peel. Scoop the flesh out of the segments and place, along with any pips and juice, in a food processor. Blend until smooth and place in a heavy-based saucepan.
Scrape as much of the pith from the naartjie peels as possible and slice the rind into thin strips. Add these to the saucepan with the blended mixture. Add the lemon juice and water and bring to the boil. Reduce the heat and simmer for about one and a half hours, or until the rind is very tender and the mixture has reduced by half.
Add the sugar and stir over a gentle heat until it has dissolved. Bring to the boil again and cook for 10 minutes, skimming and discarding any froth from the surface.
To test the consistency, place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. It should set to a jelly-like consistency. If not, continue to cook for a further five to 10 minutes. Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars
550g naartjies
1T lemon juice
1.4l water
1.1kg granulated sugar
Directions
Peel the naartjies and reserve the peel. Scoop the flesh out of the segments and place, along with any pips and juice, in a food processor. Blend until smooth and place in a heavy-based saucepan.
Scrape as much of the pith from the naartjie peels as possible and slice the rind into thin strips. Add these to the saucepan with the blended mixture. Add the lemon juice and water and bring to the boil. Reduce the heat and simmer for about one and a half hours, or until the rind is very tender and the mixture has reduced by half.
Add the sugar and stir over a gentle heat until it has dissolved. Bring to the boil again and cook for 10 minutes, skimming and discarding any froth from the surface.
To test the consistency, place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. It should set to a jelly-like consistency. If not, continue to cook for a further five to 10 minutes. Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars
OLIVE JAM
OLIVE JAM
INGREDIENTS:
(makes 1 300ml jar)
1 cup water
1 1/2 cups sugar
zest and juice of 1/2 lemon
2 cloves garlic (finely sliced)
1 1/2 cups Calamata olives
1 sprig fresh rosemary (finely chopped)
METHOD:
Put the water and sugar in a pot and bring to the boil.
Simmer for approximately 5 until the sugar has dissolved and the water has reduced slightly.
Add the lemon zest and juice as well as the garlic and olives and simmer until reduced and sticky, about 25 minutes.
An easy way to test whether it's ready is to place a small spoonful onto a saucer and pop it into the freezer to cool for about 5 minutes, remove from the freezer and touch it with your finger; if it wrinkles and has the texture of jam it is ready, if not, continue to cook for 5 or so minutes and test again.
Store in a sterilised jar, and, once opened, keep in the fridge.
Bron: Undomesikated
Plasing: Henriette Wessels / WATERTAND RESETPE VIR OUD EN JONK
OLIVE JAM
INGREDIENTS:
(makes 1 300ml jar)
1 cup water
1 1/2 cups sugar
zest and juice of 1/2 lemon
2 cloves garlic (finely sliced)
1 1/2 cups Calamata olives
1 sprig fresh rosemary (finely chopped)
METHOD:
Put the water and sugar in a pot and bring to the boil.
Simmer for approximately 5 until the sugar has dissolved and the water has reduced slightly.
Add the lemon zest and juice as well as the garlic and olives and simmer until reduced and sticky, about 25 minutes.
An easy way to test whether it's ready is to place a small spoonful onto a saucer and pop it into the freezer to cool for about 5 minutes, remove from the freezer and touch it with your finger; if it wrinkles and has the texture of jam it is ready, if not, continue to cook for 5 or so minutes and test again.
Store in a sterilised jar, and, once opened, keep in the fridge.
Bron: Undomesikated
Plasing: Henriette Wessels / WATERTAND RESETPE VIR OUD EN JONK
RED ONION JAM
2 tablespoons olive oil
2 pounds red onions, halved and thinly sliced
1 cup dry red wine
1/3 cup light brown sugar
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste Procedures
METHOD:
1 Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
2 Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.
Source: Yummly
Posted by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 pounds red onions, halved and thinly sliced
1 cup dry red wine
1/3 cup light brown sugar
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste Procedures
METHOD:
1 Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
2 Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.
Source: Yummly
Posted by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SEVILLE ORANGE MARMALADE
Makes about 3 Liters
1.125kg (about 8) Seville oranges
9 cups water
9 cups sugar
¼ cup lemon juice
Halve the oranges, squeeze out the juice, and strain it, reserving the seeds and membranes.
You should have about 1½ cups juice. Reserve it in a covered container in the refrigerator.
Scrape any remaining membranes from the peels (if you’ve used an electric juicer, they will be pretty clean).
Tie the seeds and membranes in a piece of cheesecloth.
Cut the peel halves in half again, and then cut the pieces crosswise into slivers.
Put the peel shreds and water into a large preserving pan, and add the water and the cheesecloth bundle.
Simmer the mixture uncovered for about two hours, until the peel shreds are tender, and then turn off the heat.
Remove the cheesecloth bundle to a bowl, and leave the bundle until it has cooled enough to handle.
Then squeeze it firmly.
Return the liquid to the pan.
Add the sugar, the reserved orange juice, and the lemon juice to the pan.
Bring the mixture to a boil, stirring to dissolve the sugar.
Boil the mixture to 221 degrees Fahrenheit or until the syrup mounds slightly in a chilled bowl.
Remove the pan from the heat, and let the marmalade cool in the pan for several minutes, so the peel shreds won’t float in the jars.
Then transfer the marmalade to pint or half-pint sterilized mason jars, leaving ¼ inch headspace.
Add lids and rings, and process the jars in a boiling-water bath for 5 minutes.
Remove the jars to a rack or pad to cool, and leave them undisturbed for a day or longer.
Jelling will occur gradually over this period.
Bron:A Gardener's Table
Plasing: Henriette Wessels
1.125kg (about 8) Seville oranges
9 cups water
9 cups sugar
¼ cup lemon juice
Halve the oranges, squeeze out the juice, and strain it, reserving the seeds and membranes.
You should have about 1½ cups juice. Reserve it in a covered container in the refrigerator.
Scrape any remaining membranes from the peels (if you’ve used an electric juicer, they will be pretty clean).
Tie the seeds and membranes in a piece of cheesecloth.
Cut the peel halves in half again, and then cut the pieces crosswise into slivers.
Put the peel shreds and water into a large preserving pan, and add the water and the cheesecloth bundle.
Simmer the mixture uncovered for about two hours, until the peel shreds are tender, and then turn off the heat.
Remove the cheesecloth bundle to a bowl, and leave the bundle until it has cooled enough to handle.
Then squeeze it firmly.
Return the liquid to the pan.
Add the sugar, the reserved orange juice, and the lemon juice to the pan.
Bring the mixture to a boil, stirring to dissolve the sugar.
Boil the mixture to 221 degrees Fahrenheit or until the syrup mounds slightly in a chilled bowl.
Remove the pan from the heat, and let the marmalade cool in the pan for several minutes, so the peel shreds won’t float in the jars.
Then transfer the marmalade to pint or half-pint sterilized mason jars, leaving ¼ inch headspace.
Add lids and rings, and process the jars in a boiling-water bath for 5 minutes.
Remove the jars to a rack or pad to cool, and leave them undisturbed for a day or longer.
Jelling will occur gradually over this period.
Bron:A Gardener's Table
Plasing: Henriette Wessels
PINEAPPLE JALAPENO JELLY
Ingredients:
1 large can of crushed pineapple, with juice
3 jalapenos, ground (only one with seeds)
1/2 t. cayenne pepper
4 cup sugar
1 pk powdered pectin (sure jel)
Directions:
Prepare 4 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
In a large stainless steel pot combine all ingredients and heat to a full boil. Add the pectin and bring back to a full boil for 1 minute, stirring constantly. Remove from heat.
On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving 1/4 ” headspace. Remove air bubbles and refill to the proper headspace with the jelly if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
1 large can of crushed pineapple, with juice
3 jalapenos, ground (only one with seeds)
1/2 t. cayenne pepper
4 cup sugar
1 pk powdered pectin (sure jel)
Directions:
Prepare 4 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
In a large stainless steel pot combine all ingredients and heat to a full boil. Add the pectin and bring back to a full boil for 1 minute, stirring constantly. Remove from heat.
On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving 1/4 ” headspace. Remove air bubbles and refill to the proper headspace with the jelly if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
HOMEMADE PEACH JAM
Makes 4 jars)
Ingredients:
1) 2kg of fresh peaches
2) 1kg of sugar
3) 1 large lemon (to get lemon juice)
4) 4 sterilized glass jars
Steps:
1) Wash and peel the peaches
2) Cut the peaches into small pieces, throwing away the seeds
3) Place cut peaches in a mixing bowl, and pour sugar over
4) Mix peaches with sugar and let it rest in the refrigerator for 1 hour
5) Pour peach-sugar mixture in a large pot
6) Add in freshly squeezed lemon juice
7) Cook on low heat, stirring continuously for 1 hour, or until jam reaches the desired consistency
8) Pour hot peach jam into sterilized glass jars and cap, then allow to cool before serving
Ingredients:
1) 2kg of fresh peaches
2) 1kg of sugar
3) 1 large lemon (to get lemon juice)
4) 4 sterilized glass jars
Steps:
1) Wash and peel the peaches
2) Cut the peaches into small pieces, throwing away the seeds
3) Place cut peaches in a mixing bowl, and pour sugar over
4) Mix peaches with sugar and let it rest in the refrigerator for 1 hour
5) Pour peach-sugar mixture in a large pot
6) Add in freshly squeezed lemon juice
7) Cook on low heat, stirring continuously for 1 hour, or until jam reaches the desired consistency
8) Pour hot peach jam into sterilized glass jars and cap, then allow to cool before serving
FRESH PAPAYA JAM
5 cups mashed ripe papaya
1/4 cup orange juice
1 1/3 (1.75 ounce) packages dry pectin
5 cups white sugar
Directions
Stir together papaya, orange juice, and pectin in a very large
pot over medium-high heat until it begins to boil.
Stir constantly as the mixture heats.
Once boiling, stir in the sugar, and return to a boil, stirring constantly.
Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings.
Allow to cool to room temperature, and refrigerate any jars that do not seal.
Bron: All Recipes
Plasing: Henriette Wessels
1/4 cup orange juice
1 1/3 (1.75 ounce) packages dry pectin
5 cups white sugar
Directions
Stir together papaya, orange juice, and pectin in a very large
pot over medium-high heat until it begins to boil.
Stir constantly as the mixture heats.
Once boiling, stir in the sugar, and return to a boil, stirring constantly.
Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings.
Allow to cool to room temperature, and refrigerate any jars that do not seal.
Bron: All Recipes
Plasing: Henriette Wessels
PINK PEPPERCORN & STRAWBERRY JAM
Serves: Makes 500ml jam
800g Strawberries – cut into halves
400g Sugar
2 ½ t Pink peppercorns
Squeeze of lemon juice
Pinch of salt
INSTRUCTIONS:
1.Put all ingredients in pot. Put on low heat until the sugar has melted and starts to boil.
2.Then put on medium-high and cook for 25 minutes.
3.If foam has formed on the top of the jam just scoop it off if necessary.
4.Bottle in jars or just tuck in.
Author: Anél Potgieter
Posting by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
800g Strawberries – cut into halves
400g Sugar
2 ½ t Pink peppercorns
Squeeze of lemon juice
Pinch of salt
INSTRUCTIONS:
1.Put all ingredients in pot. Put on low heat until the sugar has melted and starts to boil.
2.Then put on medium-high and cook for 25 minutes.
3.If foam has formed on the top of the jam just scoop it off if necessary.
4.Bottle in jars or just tuck in.
Author: Anél Potgieter
Posting by: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PLUM JAM RECIPE (NO PEEL, NO PECTIN)
PLUM JAM RECIPE (NO PEEL NO PECTIN)
12 lbs sweet ripe plums, rinsed
4½ cups white sugar
8 pint-sized jars with lids.
DIRECTIONS:
Place pitted and halved plums in to the mixing bowl & drizzle with 4½ cups of sugar. Stir plumbs until all coated with sugar. Let them sit for 1 hour than transfer the mixture in to a large cooking pot.
Bring it to a boil uncovered, stirring occasionally. Boil until mixture is bubbling uniformly. Simmer for 10 minutes than turn off the heat. Cool to room temperature.
Repeat step 2 total of FOUR times. Last time bringing it to a boil at the lower temperature, stir frequently to prevent scorching.
Bron: Natasha of NatashasKitchen.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
PLUM JAM RECIPE (NO PEEL NO PECTIN)
12 lbs sweet ripe plums, rinsed
4½ cups white sugar
8 pint-sized jars with lids.
DIRECTIONS:
Place pitted and halved plums in to the mixing bowl & drizzle with 4½ cups of sugar. Stir plumbs until all coated with sugar. Let them sit for 1 hour than transfer the mixture in to a large cooking pot.
Bring it to a boil uncovered, stirring occasionally. Boil until mixture is bubbling uniformly. Simmer for 10 minutes than turn off the heat. Cool to room temperature.
Repeat step 2 total of FOUR times. Last time bringing it to a boil at the lower temperature, stir frequently to prevent scorching.
Bron: Natasha of NatashasKitchen.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
QUINCE JELLY
INGREDIENTS:
Quinces – cut into quarters, but not peeled or cored
Sugar (preserving sugar if possible)
METHOD:
Put the quinces into the pan, squash them down a bit and cover them with water
Stew gently for 6 hours to extract all the juice
Strain the fruit through the sieve into a bowl
Rinse out the preserving pan
Measure out how much juice you have
Strain the juice through the jelly bag or muslin back into the preserving pan
For every 2 pints of juice, add 1¼ lb / 720g of sugar
Quinces are quite sharp so add a little more sugar now if you prefer
Boil the juice hard until it begins to reach setting point (this took about 20 minutes)
Then lower the heat to a rolling boil, skimming off any whitish scum until it has absolutely reached setting point
Pour the jelly into sterilised jars, cover with greaseproof paper and screw the lids on tightly
Leave to cool
Source: wartimehousewife
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Quinces – cut into quarters, but not peeled or cored
Sugar (preserving sugar if possible)
METHOD:
Put the quinces into the pan, squash them down a bit and cover them with water
Stew gently for 6 hours to extract all the juice
Strain the fruit through the sieve into a bowl
Rinse out the preserving pan
Measure out how much juice you have
Strain the juice through the jelly bag or muslin back into the preserving pan
For every 2 pints of juice, add 1¼ lb / 720g of sugar
Quinces are quite sharp so add a little more sugar now if you prefer
Boil the juice hard until it begins to reach setting point (this took about 20 minutes)
Then lower the heat to a rolling boil, skimming off any whitish scum until it has absolutely reached setting point
Pour the jelly into sterilised jars, cover with greaseproof paper and screw the lids on tightly
Leave to cool
Source: wartimehousewife
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RASPBERRY JAM
3½ cups fresh or frozen raspberries
2¾ cups sugar
1 tablespoon lemon juice
METHOD:
Place berries in a large saucepan and cook until the juice runs from the berries.
Bring to the boil.
Add sugar and boil briskly for five minutes.
Stir in lemon juice.
Pour into hot, clean jars and seal while hot. J
am will firm after a few days.
Makes 2½ cups
Source: Unknown
Posted by: TIana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
2¾ cups sugar
1 tablespoon lemon juice
METHOD:
Place berries in a large saucepan and cook until the juice runs from the berries.
Bring to the boil.
Add sugar and boil briskly for five minutes.
Stir in lemon juice.
Pour into hot, clean jars and seal while hot. J
am will firm after a few days.
Makes 2½ cups
Source: Unknown
Posted by: TIana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
RASPBERRY JAM
1kg raspberries
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)
METHOD:
1. Before you start, sterilise your jars and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
2. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
3. The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Source: Good Food
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)
METHOD:
1. Before you start, sterilise your jars and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
2. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
3. The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Source: Good Food
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RED PEPPER JAM
Makes about 1 1/2 cups
2 red bell peppers, finely chopped (about 2 1/2 cups)
3 large tomatoes (2 cups when grated)
5 cloves garlic, minced (1 solidly packed tablespoon when minced)
1/2 yellow onion, finely chopped (2/3 cup when chopped)
1 cup sherry vinegar
1/2 cup granulated white sugar
1/2 cup brown sugar
2 teaspoons freshly squeezed lemon juice
1/8 -1/4 teaspoon ground cayenne pepper
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
METHOD:
1. Put a very wide-mouthed pot on the stove. I used a Le Creuset large casserole pot that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
2. Cut the tomatoes in half and grate them on a rough grater to remove the skins. You should get about 2 cups grated tomatoes when done. Throw them in a wide mouthed pot with the rest of the ingredients and bring to a boil.
3. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes). Let cool to room temperature before using to let the jam thicken and the flavors to meld. Refrigerate, assuming it lasts longer than 1 meal.
Bron: Food 52
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 red bell peppers, finely chopped (about 2 1/2 cups)
3 large tomatoes (2 cups when grated)
5 cloves garlic, minced (1 solidly packed tablespoon when minced)
1/2 yellow onion, finely chopped (2/3 cup when chopped)
1 cup sherry vinegar
1/2 cup granulated white sugar
1/2 cup brown sugar
2 teaspoons freshly squeezed lemon juice
1/8 -1/4 teaspoon ground cayenne pepper
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
METHOD:
1. Put a very wide-mouthed pot on the stove. I used a Le Creuset large casserole pot that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
2. Cut the tomatoes in half and grate them on a rough grater to remove the skins. You should get about 2 cups grated tomatoes when done. Throw them in a wide mouthed pot with the rest of the ingredients and bring to a boil.
3. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes). Let cool to room temperature before using to let the jam thicken and the flavors to meld. Refrigerate, assuming it lasts longer than 1 meal.
Bron: Food 52
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RUBY'S RHUBARB SYRUP
Yield: almost 5 cups of syrup
Ingredients
6 c. chopped fresh or frozen rhubarb
1-1/2 c. water
3 c. sugar
1/2 c. fresh squeezed lemon juice
PREPARATIONS:
In a medium saucepan over medium-high heat, bring the rhubarb and water to a boil. Lower the heat to medium-low, cover, and cook the rhubarb until it is tender, about 10 minutes. Stir to break up and release all of its juices.
Set a fine mesh strainer lined with a double layer of cheesecloth over a large bowl. Pour the rhubarb mixture through the strainer to remove the pulp. To get the most rhubarb juice out, pull up the corners of the cheesecloth and gently press on it with a wooden spoon to squeeze out the remaining juice. Measure the strained juice and add enough water to equal 3 cups. Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil and cook until the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. Strain again for the clearest ruby syrup, then pour into a container and refrigerate. Keeps well for up to 1 month.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
6 c. chopped fresh or frozen rhubarb
1-1/2 c. water
3 c. sugar
1/2 c. fresh squeezed lemon juice
PREPARATIONS:
In a medium saucepan over medium-high heat, bring the rhubarb and water to a boil. Lower the heat to medium-low, cover, and cook the rhubarb until it is tender, about 10 minutes. Stir to break up and release all of its juices.
Set a fine mesh strainer lined with a double layer of cheesecloth over a large bowl. Pour the rhubarb mixture through the strainer to remove the pulp. To get the most rhubarb juice out, pull up the corners of the cheesecloth and gently press on it with a wooden spoon to squeeze out the remaining juice. Measure the strained juice and add enough water to equal 3 cups. Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil and cook until the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. Strain again for the clearest ruby syrup, then pour into a container and refrigerate. Keeps well for up to 1 month.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY JAM
1.8kg small whole strawberries
juice of 3 lemons
1.84kg jam sugar (not to be confused with preserving sugar)
knob of butter
METHOD:
1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and sugar, gently mix. Cover with a tea towel and leave overnight. (This helps keep the strawberries whole.)
2. Put a saucer in the freezer. Tip the fruit and juice into a preserving pan or a 4.5 litre/8 pint heavybased pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.
3. Turn up the heat, then boil hard for exactly 4 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
4. Take off the heat and swirl in the butter. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (Pot when too hot and all the fruit rises to the top.)
5. Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars. Keeps for 6 months in a cool dry cupboard.
Source: Good Food
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
juice of 3 lemons
1.84kg jam sugar (not to be confused with preserving sugar)
knob of butter
METHOD:
1. Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and sugar, gently mix. Cover with a tea towel and leave overnight. (This helps keep the strawberries whole.)
2. Put a saucer in the freezer. Tip the fruit and juice into a preserving pan or a 4.5 litre/8 pint heavybased pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.
3. Turn up the heat, then boil hard for exactly 4 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
4. Take off the heat and swirl in the butter. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes. (Pot when too hot and all the fruit rises to the top.)
5. Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal, label and wipe the jars. Keeps for 6 months in a cool dry cupboard.
Source: Good Food
Posted by : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DIABETIC STRAWBERRY JAM
Serves 30
Ingredients
1 kg Strawberries, hulled and cut in half
62 ml (¼ cup) Lemon Juice
5 ml (1 tsp) Tartaric Acid
1000 ml (680 g) Huletts SUGAlite
METHOD:
Place the strawberries, lemon juice and tartaric acid in a pot. Simmer over a medium heat until the fruit is soft, stirring often.
Slowly add the Huletts SUGAlite to the fruit and bring to a rolling boil. Boil uncovered until setting point is reached (10-20 minutes).
Test the setting point of the jam by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage, pour it into sterilised jars and seal well. Refrigerate after reopening.
Recommend: 1 tablespoon per serving
TESTING FOR A SETTING POINT
Temperature Test:
Some people have sugar thermometers. If you have one, you need to wait until the temperature reaches 105ºC.
Flake Test:
Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If it drops together like a 'flake' rather than a 'drip', then setting point has been reached.
Wrinkle Test:
Before you begin making your jam, place a saucer in the freezer to chill. When you think the jam has reached 'setting point', put a small amount onto the chilled saucer. If the jam wrinkles when you move it on the saucer, then the jam is ready. If the jam does not wrinkle, then continue boiling for a few more minutes and then try the wrinkle test again. Repeat this process until the jam wrinkles, but remember that the saucer needs to be chilled. You may find it easier to chill more than one saucer or small plate at a time.
Bron: Onbekend
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
1 kg Strawberries, hulled and cut in half
62 ml (¼ cup) Lemon Juice
5 ml (1 tsp) Tartaric Acid
1000 ml (680 g) Huletts SUGAlite
METHOD:
Place the strawberries, lemon juice and tartaric acid in a pot. Simmer over a medium heat until the fruit is soft, stirring often.
Slowly add the Huletts SUGAlite to the fruit and bring to a rolling boil. Boil uncovered until setting point is reached (10-20 minutes).
Test the setting point of the jam by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage, pour it into sterilised jars and seal well. Refrigerate after reopening.
Recommend: 1 tablespoon per serving
TESTING FOR A SETTING POINT
Temperature Test:
Some people have sugar thermometers. If you have one, you need to wait until the temperature reaches 105ºC.
Flake Test:
Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If it drops together like a 'flake' rather than a 'drip', then setting point has been reached.
Wrinkle Test:
Before you begin making your jam, place a saucer in the freezer to chill. When you think the jam has reached 'setting point', put a small amount onto the chilled saucer. If the jam wrinkles when you move it on the saucer, then the jam is ready. If the jam does not wrinkle, then continue boiling for a few more minutes and then try the wrinkle test again. Repeat this process until the jam wrinkles, but remember that the saucer needs to be chilled. You may find it easier to chill more than one saucer or small plate at a time.
Bron: Onbekend
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
10 MINUTES STRAWBERRY JAM
This recipe is so good because it takes only 10 minutes to make (yes 10 minutes). The flavour is all about the fruit and less about the sugar and you actually see whole strawberries in the mix.
Put into pretty jars, they make wonderful gifts!
INGREDIENTS:
3 heaped cups of strawberries (about 500 gms) – it doesnt have to be exact
1 cup sugar
2 Tbsp lemon juice
METHOD:
Put all ingredients in a wide shallow pan/ pot on high and cook for about 8 – 10 minutes.
The wider the better as this facilitates quick evaporation and thus quicker jammification.
To test if the jam is ready, freeze a side plate for 5 minutes.
Drop a dolop of jam on the cold plate.
Run your finger through the middle. If the jam stays apart and doesn’t immediately join back together, its jammy enough (I set a timer and find that 10 minutes guarantees jam)
At the same time boil the storage jars in a large pot of water – remove and drain
scoop the hot jam into the jars and seal.
Pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria etc).
Remove from the pot, drain and allow to cool.
Bron; Onbekend
Plasing; TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Put into pretty jars, they make wonderful gifts!
INGREDIENTS:
3 heaped cups of strawberries (about 500 gms) – it doesnt have to be exact
1 cup sugar
2 Tbsp lemon juice
METHOD:
Put all ingredients in a wide shallow pan/ pot on high and cook for about 8 – 10 minutes.
The wider the better as this facilitates quick evaporation and thus quicker jammification.
To test if the jam is ready, freeze a side plate for 5 minutes.
Drop a dolop of jam on the cold plate.
Run your finger through the middle. If the jam stays apart and doesn’t immediately join back together, its jammy enough (I set a timer and find that 10 minutes guarantees jam)
At the same time boil the storage jars in a large pot of water – remove and drain
scoop the hot jam into the jars and seal.
Pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria etc).
Remove from the pot, drain and allow to cool.
Bron; Onbekend
Plasing; TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY JAM
2 pounds fresh strawberries
2 cups sugar
2 tablespoons orange juice
3/4 Granny Smith apple (peeled, cored and chopped small)
METHOD:
Rinse strawberries in cold running water and hull them. Cut strawberries to desired size (I prefer quartered).
Place the strawberries in a big heavy-bottomed pot, add sugar and orange juice and stir well to combine. Bring to a boil over medium heat, stirring often. Add apples and continue to stir occasionally, you will start to notice foam rising to the top of your jam. It will look like this.
As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness! Stir until the jam reaches 220 degrees on a candy thermometer. This will take approximately 25 to 35 minutes.
Remove pot from heat. Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.
If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 cups sugar
2 tablespoons orange juice
3/4 Granny Smith apple (peeled, cored and chopped small)
METHOD:
Rinse strawberries in cold running water and hull them. Cut strawberries to desired size (I prefer quartered).
Place the strawberries in a big heavy-bottomed pot, add sugar and orange juice and stir well to combine. Bring to a boil over medium heat, stirring often. Add apples and continue to stir occasionally, you will start to notice foam rising to the top of your jam. It will look like this.
As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness! Stir until the jam reaches 220 degrees on a candy thermometer. This will take approximately 25 to 35 minutes.
Remove pot from heat. Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.
If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
FREEZER STRAWBERRY JAM
Ingredients
1 quart fully ripe strawberry
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)
DIRECTIONS:
1 You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
2 Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
3 Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
4 Let stand for 10 minutes, stirring occasionally.
5 Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
6 Continue boiling and stirring 1 minute.
7 Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
8 Fill prepared containers immediately to within 1/2 inch of tops.
9 Wipe off top edges and immediately cover with lids.
10 Let stand at room temperature 24 hours.
11 Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
12 Thaw frozen jam in the fridge before using.
Bron: Low Cholestrol Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 quart fully ripe strawberry
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)
DIRECTIONS:
1 You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
2 Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
3 Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
4 Let stand for 10 minutes, stirring occasionally.
5 Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
6 Continue boiling and stirring 1 minute.
7 Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
8 Fill prepared containers immediately to within 1/2 inch of tops.
9 Wipe off top edges and immediately cover with lids.
10 Let stand at room temperature 24 hours.
11 Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
12 Thaw frozen jam in the fridge before using.
Bron: Low Cholestrol Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
JAM IN YOUR BREAD MACHINE
STRAWBERRY JAM
400g fresh strawberries trimmed
310g Jam sugar
1 ½ tablespoon fresh lemon juice
DIRECTIONS:
Roughly chop or mash the fruit and place into the bread maker pan with the other ingredients. Set program on “Jam” and press start.
Once the cycle has ended, open the lid and remove the pan BE CAREFUL THE PAN IS VERY VERY HOT AND A LOT OF STEAM WILL BE EMITTED.
Very carefully ladle the jam into clean, dry jars, cover and allow to cool before storing.
TAKE NOTE
Never be tempted to double or increase the quantities given in the recipe, the sugar and fruit get extremely hot, large quantities may lead to bubbling up and cause the jam to spill over onto the element causing damage.
Jam sugar is widely available. Ordinary sugar can be used in the recipe but some liquid pectin will have to be added to ensure the jam to set. Use approx 1 tablesp. of pectin to every 500g of sugar
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
400g fresh strawberries trimmed
310g Jam sugar
1 ½ tablespoon fresh lemon juice
DIRECTIONS:
Roughly chop or mash the fruit and place into the bread maker pan with the other ingredients. Set program on “Jam” and press start.
Once the cycle has ended, open the lid and remove the pan BE CAREFUL THE PAN IS VERY VERY HOT AND A LOT OF STEAM WILL BE EMITTED.
Very carefully ladle the jam into clean, dry jars, cover and allow to cool before storing.
TAKE NOTE
Never be tempted to double or increase the quantities given in the recipe, the sugar and fruit get extremely hot, large quantities may lead to bubbling up and cause the jam to spill over onto the element causing damage.
Jam sugar is widely available. Ordinary sugar can be used in the recipe but some liquid pectin will have to be added to ensure the jam to set. Use approx 1 tablesp. of pectin to every 500g of sugar
Source: Unknown
Posted by : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TOMATO JAM (KETCHUP) IN THE SLOWCOOKER
Being crazy, I bought 10(!) boxes of tomatoes last weekend. They were turned into 48 wonderful quart bottles of whole canned tomatoes, 7 quarts of beautiful spaghetti sauce, 10 quarts of amazing creamy tomato soup and 8 pints of homemade tomato ketchup. I have to share this recipe with you, and then I have to find more tomatoes to make more ketchup — this is the kind of ketchup you eat with a spoon, no french fries required.
Slow Cooker Tomato Ketchup
16 cups tomatoes, crushed, drained well and then pureed
2 heads garlic, peeled and crushed
2 large onions, chopped fine
1 cup apple cider vinegar
1 1/2 cups brown sugar
1/3 cup honey
1/3 cup molasses
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Salt
Pepper
Blanch, peel and quarter tomatoes. Thoroughly drain them in a colander. (The better you do this step, the better the ketchup will be. Try to drain all water from the tomatoes.) Puree in a blender, then measure puree to get 16 cups. Place in slow cooker with garlic and onion. With lid off the slow cooker, cook on low (depending on how close you want to watch it) for about 12 hours. I cooked on high for about 3 hours, then turned the pot to low and went to bed. In about 8 hours, the sauce had reduced by nearly half. When the sauce is reduced, add spices, sugars, and vinegar. Cook 3-4 more hours to allow to reduce more completely. During this time, you may want to put the lid on the pot, propped open with a wooden spoon.
When the sauce is thick, taste and adjust seasonings. Ladle into clean pint jars, top with lids and rings, and process in a hot water canner for about 10 minutes. Remove from heat and allow to cool completely before checking seal and storing.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Slow Cooker Tomato Ketchup
16 cups tomatoes, crushed, drained well and then pureed
2 heads garlic, peeled and crushed
2 large onions, chopped fine
1 cup apple cider vinegar
1 1/2 cups brown sugar
1/3 cup honey
1/3 cup molasses
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Salt
Pepper
Blanch, peel and quarter tomatoes. Thoroughly drain them in a colander. (The better you do this step, the better the ketchup will be. Try to drain all water from the tomatoes.) Puree in a blender, then measure puree to get 16 cups. Place in slow cooker with garlic and onion. With lid off the slow cooker, cook on low (depending on how close you want to watch it) for about 12 hours. I cooked on high for about 3 hours, then turned the pot to low and went to bed. In about 8 hours, the sauce had reduced by nearly half. When the sauce is reduced, add spices, sugars, and vinegar. Cook 3-4 more hours to allow to reduce more completely. During this time, you may want to put the lid on the pot, propped open with a wooden spoon.
When the sauce is thick, taste and adjust seasonings. Ladle into clean pint jars, top with lids and rings, and process in a hot water canner for about 10 minutes. Remove from heat and allow to cool completely before checking seal and storing.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TOMATO JAM
3 pounds best quality tomatoes, cored and chopped
2 cups granulated sugar
1/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated ginger
2 teaspoons red pepper flakes
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cumin
2 tablespoons liquid pectin (optional) Procedures
DIRECTIONS:
1. If you are going to preserve the jam, prepare the jars and lids: place three half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
2. Combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin in a large, heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours. Stir in the pectin (if using) and simmer for one minute more.
3. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
Bron: Yummly
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 cups granulated sugar
1/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated ginger
2 teaspoons red pepper flakes
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cumin
2 tablespoons liquid pectin (optional) Procedures
DIRECTIONS:
1. If you are going to preserve the jam, prepare the jars and lids: place three half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
2. Combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin in a large, heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours. Stir in the pectin (if using) and simmer for one minute more.
3. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
Bron: Yummly
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
WATERMELON JELLY
WATERMELON JELLY
makes about 7 eight ounce jars
INGREDIENTS:
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar (I think next time I'd add 4 or less)
1/2 cup bottled or fresh lemon juice
1 packet powdered pectin
METHOD:
Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot (anything but aluminum). Get one bigger then you think, you'll want plenty of space for things to foam up without overflowing. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Be sure to stir frequently, you don't want it to burn on the bottom. Add the powdered pectin and boil for another five minutes.
Remove from the heat and pour into clean, sterilized jars, leaving about a half inch of headspace. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.
When time is up, remove from canner and let jars cool completely, preferably overnight. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year. Print up some pretty labels
Bron: Food in Jars
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
WATERMELON JELLY
makes about 7 eight ounce jars
INGREDIENTS:
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar (I think next time I'd add 4 or less)
1/2 cup bottled or fresh lemon juice
1 packet powdered pectin
METHOD:
Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot (anything but aluminum). Get one bigger then you think, you'll want plenty of space for things to foam up without overflowing. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Be sure to stir frequently, you don't want it to burn on the bottom. Add the powdered pectin and boil for another five minutes.
Remove from the heat and pour into clean, sterilized jars, leaving about a half inch of headspace. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.
When time is up, remove from canner and let jars cool completely, preferably overnight. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year. Print up some pretty labels
Bron: Food in Jars
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHUTNEY:
APPLE & GINGER CHUTNEY
INGREDIENTS:
30 ml sunflower or canola oil
1 large onion, finely chopped
1 large cooking apple, peeled and cut into 1/2-cm dice
125 ml Safari Pitted Dates, chopped coarsely
125 ml Safari Seedless Raisins
45 ml finely diced ginger root (1/2 cm)
10 - 15 ml dried red chili flakes (or to taste)
125 ml sugar
65 ml white vinegar
125 ml clear apple juice
salt and freshly-milled black pepper
METHOD:
Heat the oil and add the onion and apple. Sauté until translucent then add the rest of the ingredients except the seasoning.
Bring to the boil, reduce heat and simmer for about 15 - 20 minutes or until the apples are tender (but not mushy) and the liquids have reduced and thickened to your liking - you either like your chutneys dry-ish or syrupy.
A great way to reduce liquids is to remove the lid from a saucepan, increasing the heat and cooking the food rapidly until the liquids have reduced and naturally thickened. You will need to watch it though, this could be a recipe for a burnt disaster ..!
When the chutney is cooked to your liking, season to taste and serve with cheese and biscuits, pork, lamb or smoked fish or chicken.
Yields about 325 ml chutney (do store in the fridge)
BRON: SAFARI
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
30 ml sunflower or canola oil
1 large onion, finely chopped
1 large cooking apple, peeled and cut into 1/2-cm dice
125 ml Safari Pitted Dates, chopped coarsely
125 ml Safari Seedless Raisins
45 ml finely diced ginger root (1/2 cm)
10 - 15 ml dried red chili flakes (or to taste)
125 ml sugar
65 ml white vinegar
125 ml clear apple juice
salt and freshly-milled black pepper
METHOD:
Heat the oil and add the onion and apple. Sauté until translucent then add the rest of the ingredients except the seasoning.
Bring to the boil, reduce heat and simmer for about 15 - 20 minutes or until the apples are tender (but not mushy) and the liquids have reduced and thickened to your liking - you either like your chutneys dry-ish or syrupy.
A great way to reduce liquids is to remove the lid from a saucepan, increasing the heat and cooking the food rapidly until the liquids have reduced and naturally thickened. You will need to watch it though, this could be a recipe for a burnt disaster ..!
When the chutney is cooked to your liking, season to taste and serve with cheese and biscuits, pork, lamb or smoked fish or chicken.
Yields about 325 ml chutney (do store in the fridge)
BRON: SAFARI
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MRS BALL'S CHUTNEY
MRS HS BALLS CHUTNEY
Makes about 18 bottles (mild)
612 g dried peaches
238 g dried apricots
3 litres dark grape vinegar
2½ kg white sugar
500 g onions
120 g (12ml) salt
75 g (5ml) cayenne pepper
To make chutney "hot", add 75 g minced hot peppers.
To make peach chutney, leave out the dried apricots and use 850 g dried peaches.
DIRECTIONS
Soak the dried fruits overnight in the vinegar.
Then boil in the same vinegar until soft, and drain.
Mince in a food mill or chop up with a knife.
Add the fruit, sugar (dissolved in a little of the same vinegar) and onions (minced) and boil in the vinegar in a large pot.
The amount of vinegar will depend on the consistency.
It should not be too runny or too thick, but like the product in the bottle. Do not boil to long, watch the consistency.
Add the cayenne pepper and/or hot minced pepper, and boil 2 - 2 1/2 hours.
Stir now and then with a wooden spoon to ensure it doesn't burn.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Makes about 18 bottles (mild)
612 g dried peaches
238 g dried apricots
3 litres dark grape vinegar
2½ kg white sugar
500 g onions
120 g (12ml) salt
75 g (5ml) cayenne pepper
To make chutney "hot", add 75 g minced hot peppers.
To make peach chutney, leave out the dried apricots and use 850 g dried peaches.
DIRECTIONS
Soak the dried fruits overnight in the vinegar.
Then boil in the same vinegar until soft, and drain.
Mince in a food mill or chop up with a knife.
Add the fruit, sugar (dissolved in a little of the same vinegar) and onions (minced) and boil in the vinegar in a large pot.
The amount of vinegar will depend on the consistency.
It should not be too runny or too thick, but like the product in the bottle. Do not boil to long, watch the consistency.
Add the cayenne pepper and/or hot minced pepper, and boil 2 - 2 1/2 hours.
Stir now and then with a wooden spoon to ensure it doesn't burn.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PEACH CHUTNEY
PEACH CHUTNEY
1.5 kg peaches, peeled
1.5 kg brown sugar
5 cm piece fresh ginger, peeled, finely chopped
1 stick cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground cumin
2 teaspoon salt
2 fresh long red chillies, seeded, finely chopped
3 cups good cider vinegar
2 apples, unpeeled and grated
3 onions, finely chopped
150 gm blonde raisins
1 long strip of orange peel (no white pith)
To make the job easier, blanch the peaches for 30-60 seconds, then gently transfer to a chilled water bath with a slotted spoon. Peel, stone and cut the peaches into chunks.
Put all the ingredients into a heavy based stockpot and stir over heat until the sugar has dissolved and the chutney has come to boiling point. Boil steadily for 1 hour or until the chutney is thick.
Remove cinnamon stick before bottling into clean, sterilised jars*.
Seal, wipe down the jars with a warm cloth and store in a cool place away from sunlight.
Bron: Leonie & Step
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PEACH CHUTNEY
1.5 kg peaches, peeled
1.5 kg brown sugar
5 cm piece fresh ginger, peeled, finely chopped
1 stick cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground cumin
2 teaspoon salt
2 fresh long red chillies, seeded, finely chopped
3 cups good cider vinegar
2 apples, unpeeled and grated
3 onions, finely chopped
150 gm blonde raisins
1 long strip of orange peel (no white pith)
To make the job easier, blanch the peaches for 30-60 seconds, then gently transfer to a chilled water bath with a slotted spoon. Peel, stone and cut the peaches into chunks.
Put all the ingredients into a heavy based stockpot and stir over heat until the sugar has dissolved and the chutney has come to boiling point. Boil steadily for 1 hour or until the chutney is thick.
Remove cinnamon stick before bottling into clean, sterilised jars*.
Seal, wipe down the jars with a warm cloth and store in a cool place away from sunlight.
Bron: Leonie & Step
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERNUT-APRICOT-ALMOND CHUTNEY
Makes ± 1,75 litres
INGREDIENTS:
1 small butternut, weighing about 800g
400 g (500 ml) Huletts Yellow Sugar
600 ml vinegar
2 onions, chopped
250 g dried apricots, quartered
finely grated rind and juice
of 1 orange
2,5 ml turmeric
15 ml salt
100 g flaked almonds
METHOD:
Halve the butternut squash lengthways and scoop out the seeds.
Peel off the skin, and then cut the flesh into 2 cm cubes.
Put the Huletts Yellow Sugar and vinegar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved.
Add the squash, onions, apricots, orange rind and juice, turmeric, and salt to the preserving pan.
Bring the mixture slowly to the boil.
Reduce the heat and simmer gently for 45-50 minutes, stirring frequently towards the end of the cooking time, until the chutney is reduced to a thick consistency and no excess liquid remains.
Stir in the flaked almonds.
Spoon the chutney into warmed sterilised jars, cover and seal.
Store in a cool, dark place and allow to mature for at least 1 month before eating.
Once sealed: use within 2 years. Once opened, store in the refrigerator and use within 2 months.
Bron: HULETTS SUGAR RECIPE
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 small butternut, weighing about 800g
400 g (500 ml) Huletts Yellow Sugar
600 ml vinegar
2 onions, chopped
250 g dried apricots, quartered
finely grated rind and juice
of 1 orange
2,5 ml turmeric
15 ml salt
100 g flaked almonds
METHOD:
Halve the butternut squash lengthways and scoop out the seeds.
Peel off the skin, and then cut the flesh into 2 cm cubes.
Put the Huletts Yellow Sugar and vinegar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved.
Add the squash, onions, apricots, orange rind and juice, turmeric, and salt to the preserving pan.
Bring the mixture slowly to the boil.
Reduce the heat and simmer gently for 45-50 minutes, stirring frequently towards the end of the cooking time, until the chutney is reduced to a thick consistency and no excess liquid remains.
Stir in the flaked almonds.
Spoon the chutney into warmed sterilised jars, cover and seal.
Store in a cool, dark place and allow to mature for at least 1 month before eating.
Once sealed: use within 2 years. Once opened, store in the refrigerator and use within 2 months.
Bron: HULETTS SUGAR RECIPE
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PEACH CHUTNEY
There are two peach trees in our backyard.
They produce luscious, juicy sweet yellow peaches, enabling us to make the best peach chutney every autumn, using this recipe.
The amount of sugar and vinegar we use may seem a bit too skimpy, but it is just right for our peaches. You can adjust the recipe to the sweetness of the peaches that you use of course.
INGREDIENTS:
•2 litre peaches, skinned, stones removed and roughly chopped (about 1,8 kg after being skinned and stoned)
•1 cup vinegar•1½ cup brown sugar
•2 onions, finely chopped
•2 cloves of garlic, finely chopped
•At least 1 tablespoon freshly grated ginger
•1 teaspoon salt
Optional – place the following in a cheesecloth, tied together with string:
•Root ginger, measuring about 3 cm x 3 cm
•1 whole dried chili
•2 whole cloves
•1 cinnamon stick, broken up
•2 pods of cardamom
•Mace (or add 1 ml ground nutmeg to the mixture)
METHOD:
1.Melt vinegar and sugar together in a large saucepan, bring to boil.
2.Chop onion and garlic finely and add to saucepan with grated ginger and salt. Simmer for 10 minutes
3.Add the chopped peaches and the cheesecloth bag with the spices, and simmer slowly in a saucepan with a lid over very low heat until the sauce has thickened.
4.You can use a potato masher to break the soft cooked fruit into smaller pieces.
5.Pour chutney into sterilized hot glass jars, filling to within 1 cm of the top of each bottle. Ensure that the fruit is covered by syrup.
Notes:
Pour boiling water over peaches and let it stand until the skins are easy to peel off.
To prevent discoloration of the peaches, add them to the vinegar mixture in the pot as soon as possible after peeling.
Bron: Rainbow Cooking
Plasing: Henriette Wessels
They produce luscious, juicy sweet yellow peaches, enabling us to make the best peach chutney every autumn, using this recipe.
The amount of sugar and vinegar we use may seem a bit too skimpy, but it is just right for our peaches. You can adjust the recipe to the sweetness of the peaches that you use of course.
INGREDIENTS:
•2 litre peaches, skinned, stones removed and roughly chopped (about 1,8 kg after being skinned and stoned)
•1 cup vinegar•1½ cup brown sugar
•2 onions, finely chopped
•2 cloves of garlic, finely chopped
•At least 1 tablespoon freshly grated ginger
•1 teaspoon salt
Optional – place the following in a cheesecloth, tied together with string:
•Root ginger, measuring about 3 cm x 3 cm
•1 whole dried chili
•2 whole cloves
•1 cinnamon stick, broken up
•2 pods of cardamom
•Mace (or add 1 ml ground nutmeg to the mixture)
METHOD:
1.Melt vinegar and sugar together in a large saucepan, bring to boil.
2.Chop onion and garlic finely and add to saucepan with grated ginger and salt. Simmer for 10 minutes
3.Add the chopped peaches and the cheesecloth bag with the spices, and simmer slowly in a saucepan with a lid over very low heat until the sauce has thickened.
4.You can use a potato masher to break the soft cooked fruit into smaller pieces.
5.Pour chutney into sterilized hot glass jars, filling to within 1 cm of the top of each bottle. Ensure that the fruit is covered by syrup.
Notes:
Pour boiling water over peaches and let it stand until the skins are easy to peel off.
To prevent discoloration of the peaches, add them to the vinegar mixture in the pot as soon as possible after peeling.
Bron: Rainbow Cooking
Plasing: Henriette Wessels
PINEAPPLE CHUTNEY
Home-made chutney is also a wonderful gift as it is something that can keep for long in the cupboard. All you need is a beautiful jar, a recipe and some ribbon. I will share with you a pineapple chutney recipe but the pineapples can be replaced with any other fruit such as mango, tomatoes, apples, pears and the mint and chillies can be replaced with any other herb or spice.
PINEAPPLE CHUTNEY:
1 ea Onion (Finely Chopped)
2 ea Chillies (Chopped)
500 ml White wine vinegar
500 ml Sugar
4 ea Pineapples
2 tins Granadilla Pulp
Fresh Mint
Salt & Pepper
METHOD:
Bring the vinegar, sugar, onion and chilli to the boil and cook until a syrup.
Peel and cut the pineapple into brunoise.
Add the granadilla pulp and pineapple.
Cook further until the chutney reaches the right consistency.
Chop the mint finely and add to the cooked chutney.
Season with salt and pepper.
Bron: OFM Bubblegum vd Siel
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PINEAPPLE CHUTNEY:
1 ea Onion (Finely Chopped)
2 ea Chillies (Chopped)
500 ml White wine vinegar
500 ml Sugar
4 ea Pineapples
2 tins Granadilla Pulp
Fresh Mint
Salt & Pepper
METHOD:
Bring the vinegar, sugar, onion and chilli to the boil and cook until a syrup.
Peel and cut the pineapple into brunoise.
Add the granadilla pulp and pineapple.
Cook further until the chutney reaches the right consistency.
Chop the mint finely and add to the cooked chutney.
Season with salt and pepper.
Bron: OFM Bubblegum vd Siel
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRESH GREEN PEPPER CHUTNEY
4 green peppers
2 tbsp groundnut oil
1 red onion, finely chopped
1 green chilli, de-seeded and finely diced
2 tsp sugar
2 tbsp red wine vinegar
200 ml fresh chicken stock
4 plum tomatoes
METHOD:
Grill the green peppers under a very hot grill until blistered and well charred all over.
Place in a plastic bag and leave until cool enough to handle, then peel, de-seed and cut into 1 cm squares.
Heat the groundnut oil in a heavy-based frying pan, add in the onion and fry gently, stirring often, until soft.
Add the garlic and fry gently for another minute. Add the diced grilled peppers, chilli and sugar, and fry gently for a further 2 minutes.
Pour in the red wine vinegar, bring to the boil and cook briskly until reduced by half.
Stir in chicken stock, reduce the heat and simmer until the chutney is very thick.
Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm until serving
Bron: Forgotten & Familiar Recipes
Plasing: Henriette Wessels
2 tbsp groundnut oil
1 red onion, finely chopped
1 green chilli, de-seeded and finely diced
2 tsp sugar
2 tbsp red wine vinegar
200 ml fresh chicken stock
4 plum tomatoes
METHOD:
Grill the green peppers under a very hot grill until blistered and well charred all over.
Place in a plastic bag and leave until cool enough to handle, then peel, de-seed and cut into 1 cm squares.
Heat the groundnut oil in a heavy-based frying pan, add in the onion and fry gently, stirring often, until soft.
Add the garlic and fry gently for another minute. Add the diced grilled peppers, chilli and sugar, and fry gently for a further 2 minutes.
Pour in the red wine vinegar, bring to the boil and cook briskly until reduced by half.
Stir in chicken stock, reduce the heat and simmer until the chutney is very thick.
Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm until serving
Bron: Forgotten & Familiar Recipes
Plasing: Henriette Wessels
OREGAN COTTAGE TOMATO CHUTNEY
2kg tomatoes, peeled, cored and chopped
1/4 c. minced garlic (about a medium sized head)
1 c. chopped onions
3/4 c. brown sugar
3/4 c. white sugar
1-1/2 c. cider vinegar
1 TB. pickling salt
1 lime, zested and juiced
1 TB dry, ground ginger
1 tsp. hot pepper flakes (or to taste)
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 c. raisins, chopped
METHOD:
1.Combine all the ingredients in a heavy nonreactive 4-6 quart pot.
Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened.
Stir often as it thickens to prevent scorching.
2.Ladle the chutney into 1/2 pint canning jars leaving 1/4? headspace and attach the two-piece canning lids.
3.Boil in a boiling-water canner for 10 minutes.
4.Remove and cool before storing in a dark, cool place.
Makes five 1/2 pint jars (5x300ml jars)
Bron: An Oregon Cottage
Plasing: Henriette Wessels
1/4 c. minced garlic (about a medium sized head)
1 c. chopped onions
3/4 c. brown sugar
3/4 c. white sugar
1-1/2 c. cider vinegar
1 TB. pickling salt
1 lime, zested and juiced
1 TB dry, ground ginger
1 tsp. hot pepper flakes (or to taste)
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 c. raisins, chopped
METHOD:
1.Combine all the ingredients in a heavy nonreactive 4-6 quart pot.
Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened.
Stir often as it thickens to prevent scorching.
2.Ladle the chutney into 1/2 pint canning jars leaving 1/4? headspace and attach the two-piece canning lids.
3.Boil in a boiling-water canner for 10 minutes.
4.Remove and cool before storing in a dark, cool place.
Makes five 1/2 pint jars (5x300ml jars)
Bron: An Oregon Cottage
Plasing: Henriette Wessels