Quick and Easy, Food Processor Marmalade

I often make pickles and chutneys, but up until now I hadn't attempted home made marmalade, mainly  because I thought it would be a messy and time consuming process. However, I thought it would make a nice addition to the home made hamper gifts which I am planning to give to some of my close friends and family for Christmas, so I dusted off my mum's old recipe and had a go. 

Now, this recipe isn't a fancy one which requires you to slice the peel into slithers, so it doesn't look quite as pretty as some preserves. But it tastes great and that's the main thing! It's actually surprisingly easy to make, only takes about an hour and costs around £3.50 to fill 3 x 1lb/450g jars. Use smaller jars to make more presents!

• 1lb/450g unwaxed lemons (or any combination of lemons, limes, Seville oranges or grapefruit)
• 2lb/900g preserving sugar
• 1½ pts/845ml/3½ cups boiled water

Wash the lemons. Cut in half and juice into a bowl. Strain the juice to remove the pips.

Cut the lemon skins in half again (picture 1).

Put the lemons, juice and ½ pint/275 ml/1cup of the water into your liquidiser jug/food processor and pulse to chop up the fruit. Do not purée until smooth - you want to be able to see small chunks of peel.

Pour into a large pan and add the remaining water. Simmer for around 30-40 minutes, or until the peel has softened and the liquid has reduced by about half. Stir occasionally. (picture 2).

Add the sugar and stir on a low heat until dissolved. Then bring to the boil and boil for 10-20 minutes or until setting point. You can check the setting point by putting a teaspoonful of the marmalade onto a cold plate. Allow to cool for a few minutes and then push it with your finger. If it wrinkles and looks a bit jellified, it's ready (picture 3)! 

Remove from the heat and allow to cool for 10-15 minutes. Stir and then pour (carefully!!) into sterilised* jam jars. I used a nifty jam funnel, which I recently bought from Lakeland, but you could use a sterilised jug instead (picture 4).

Add a wax disk to the top of each jar and then seal with the lids. Re-tighten the lids as the jars cool. Store unopened jars in a cool dark cupboard for upto a year.

Just in case you're worried that I might spend Christmas in jail after breaking the new EU jam jar law, here's the technical bit from food.gov.uk!

There have also been recent reports in the media claiming that the FSA / EU had banned the re-use of jam jars and that this would adversely impact on charities and voluntary events. This is incorrect. An individual can reuse jam jars for occasional events. In doing so, they obviously need to ensure proper sterilisation and good hygiene in preparation. 

*Sterilise jars by washing on a hot wash in the dishwasher, or by putting clean jars and lids in a cool (110C/Gas ½) oven for 5 minutes.

I have entered this post into this month's festive NCR (if I'm not too late!)

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Aubergine/Eggplant/Brinjal Chutney (Vegan)

You may have guessed by now, that I love aubergines, and you'd be right. They have to be cooked well though, as undercooked aubergines are just not nice! I had 2 aubergines that needed using up, but couldn't find a chutney or pickle recipe that I liked the sound of, so made up my own.
This lightly spiced aubergine chutney goes well with salads, barbecued food, quiches and cheese.

• 2 large aubergines, diced
• 2 large red onions, diced
• 4 tbsp vegetable oil
• 200g/8oz soft brown sugar
• 250ml/ ½ pint white wine vinegar
• 4 cloves garlic/1 tbsp garlic paste
• 1 tbsp. fresh grated ginger/ginger paste
• ¼ tsp chilli flakes/ ot chilli sauce or 1 fresh chopped chilli
• ½ tsp garam masala
• ½ tsp black mustard seeds
• Black pepper and salt to season

Heat the oil in a large pan.
Add the mustard seeds, onion and aubergine, and cook gently for 5-10 minutes, or until the aubergine is soft.
Add the garlic, ginger and remaining spices and stir.
Add the sugar and vinegar.
Bring to the boil, stirring regularly.
Simmer for about 30-40 minutes, stirring from time to time, until the liquid has reduced by half.
Spoon into sterilised jars, top with a lid.
Keep for up to 6 months in a cool, dark cupboard. 
Fills 2 small or 1 large jar.

Alternatives: Double the recipe and/or bulk out the aubergine with other seasonal fruits such as bell peppers, squash and courgettes/zucchini. Pin It

Pickled Cucumber

I remember seeing Jamie Oliver on TV recently, suggesting that we bulk buy and pickle cucumbers, as they're in season and cheap at the moment. I googled, but couldn't find his recipe anywhere, so I've come up with my own, which may or may not be similar to Jamie's!

• 1 large cucumber
• 1 cup (200-250ml) of white wine vinegar
• 1 tsp sugar
• 1 tsp chopped fresh dill
• 1 tsp pickling spice (optional)

Wash the cucumber and slice in in half length-wise.
Scoop out the seeds using a teaspoon and then slice thinly (I used the food processor).
Place in a bowl and sprinkle with about 1 tbsp salt.
Leave for 3-4 hours (or over night) to release the juices.
Mix the remaining ingredients together in a jug and allow to steep.
Rinse the salted cucumber with cold water, drain well and pat dry with a clean tea towel or kitchen roll.
Pack into sterilised jars, pressing down well, and pour the vinegar mixture over.
Top up with a little more vinegar, if needed.
Seal the jars and keep in the fridge for up to 2 weeks.

Fills 2 small or one large jar. Pin It

Pickled Onions/Pickled Cabbage

I'm busy preparing my homemade Christmas hamper recipes at the moment - this weekend I'm in a bit of a pickle!

• Pickling onions/shallots and/or red cabbage
• Salt
• Pickling vinegar OR malt vinegar plus pickling spices

Peel your onions/shallots or half the cabbage and slice it finely.
Put into a bowl and cover with brine (2-3 tbsp salt in 1 litre of water).
Cover with cling film and leave over night.

Next day, rinse well with cold water, drain and pat dry with kitchen roll or a clean tea-towel.
Pack raw ingredients into sterilised jars (wash jars well and heat in a cool oven for 5-10 minutes) and press down well.
Pour vinegar over until covered.
Top with lids and tighten.
Store in a cool, dark place for 2-3 weeks or until needed.

Alternatives: For pickled beetroot, cook, cool, peel and slice, and then pack into jars and top with vinegar (omit the salting).
You can pickle almost any vegetable - try cauliflower, gherkins, mushrooms, peppers or a mixture of veg.

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Apple & Pear Chutney

This sweet and spicy chutney goes well with cold nut roast or Quorn roast, buffet food, cheeses and in sandwiches. It also makes a lovely home made hamper gift.

Fills approx 3 x 250-300ml jars.

• 350g/12oz cooking apples, peeled, cored and chopped
• 350g/12oz under ripe or firm pears, peeled, cored and chopped
• 1 large onion, finely chopped
• 100g/4oz raisins
• 100g/4oz chopped dried dates
• 500ml/1 pint vinegar (white wine vinegar, malt vinegar or pickling vinegar)
• 350g/12oz soft brown sugar
• ½  a finely chopped red chilli or ½ tsp cayenne powder
• 2 tsp ground ginger
• 1 tsp salt
• A pinch of mixed spice or cinnamon (optional)
• Black pepper, to taste 

While peeling and chopping the fruits and onion, warm the vinegar, sugar, salt and spices in a large pan. Stir to help the sugar dissolve.
Add all of the fruits and the chopped onion and mix well.
Bring to the boil and cook, stirring occasionally for around 30-45 minutes, or until the liquid has reduced by half and the fruits are soft.
If you like a smoother chutney, mash the mixture with a potato masher.
Reduce the heat and simmer for a further 30 minutes, stirring every 5 minutes, until you have a fairly thick mixture.
Remove from the heat and spoon carefully into hot, sterilised jars*.
Cover with a waxed disk, or a circle of greaseproof paper and put the lids on.
When cooled slightly, re-tighten the lids.

Label and store in a cool, dark place. Will keep unopened for 3-12 months.

*Sterilise jars by washing in the dishwasher, or by putting clean jars and lids in a cool (110C/Gas ½) oven for 5 minutes.

Alternatives: You could use all apples or all pears if preferred.
Try with other gluts of seasonal fruit if you're feeling brave!

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