How to make Redcurrant Jam in Small Quantities
Redcurrants are now in season, in this blog post you will learn how to make Redcurrant Jam in small quantities. I will also be giving you a tip on how to remove the berries from their stalks easily without much effort. After having posted the Redcurrant Jam Recipe recipe last year on this blog, it was time to tweak the recipe a little to make the jam without much effort.
Easy Fresh Strawberry Jam Recipe
This year our Strawberry harvest was delayed by a couple of weeks. But oh boy we had a great harvest. After freezing some of it, and eating quite a lot all by myself, I still had so much left with me. One of the ways to preserve fruits without relying on freezers is by making Jams and jellies. This Easy Fresh Strawberry Jam Recipe just uses only 2 ingredients and its that delicious.
Sea Buck thorn berries Harvest & Preserves
Sea Buckthorn Berries Harvest & Preserves Ingredients Cooking Instructions Jump to Recipe September was a busy time for us in preparing for the winter planting after the summer holiday break and harvest season of Fall Garden . Sea buck thorn berries was one of the first on the list of September harvests in addition to some butternut squash and the remaining summer vegetables. As a result of the good harvest we had, I had to find a quick way to preserve them. Due to lack of time we decided to make them into jams. I will get to that in the second half of this blog post. Table of Contents What are Sea Buckthorn Berries? These berries are also called as Sandthorn or Sallowthorn. The German word is Sanddorn. These common shrubs have dense and stiff branches and are very thorny. The leaves on these shrubs are a distinct pale silvery-green color. “The buckthorn berry plants are dioecious with separate male and female plants. The males produce brownish flowers which produce wind distributed pollen to the female plants. The female plants as a result of the pollination produce orange berries which are oval and are about 6 -9 mm in diameter. The sea buck thorn berries are soft, juicy and rich in oils.” More information about the sea buckthorn berries and shrubs can be found in https://en.wikipedia.org/wiki/Hippophae Harvesting Tips For harvesting the berries you will need a good pair of thick gardening gloves as the branches are laden with thick and sharp thorns and a good pair of very sharp shrub cutter. Cut the branches with the berries. Then carefully pick the berries from the branches for use. Uses of Sandthorn Berries These berries are made into jams, teas, liquors and cosmetics. I have personally bought hand creams, and body lotions made out of sandthorn berries. Because I had very little time to try out other ways to preserve these berries, I choose to go for the easiest and fool proof option. I made a jam out of it. The jam would make an ideal Christmas present since I love giving gifts made personally by me. Check out also my post on Top 10 Sea Buckthorn Recipes. How to make Sea Buckthorn Berry Jam? Ingredients List 1000g of Buckthorn berries 500g of pectin sugar 75 ml of water. Clean sterilized glass jars Cooking Instructions Add the water to the berries and cook the berries till soft and the skin starts to crack. Mash the berries using a sieve or a food mill. You can also use the puree attachment of your mixer. Add the sugar to the fruit puree and cook it down to thicken the jelly. This takes about 20 min. To test if its ready for bottling , drop a few drops on to a plate and tilt it. If the jelly is still flowing when the plate is tilted, therefore its not yet ready for the bottling process. Repeat this process till the jelly stops flowing and fill into sterilized jars immediately. Close the lids tightly. Watch the Video Recipe Card Sea Buckthorn Berries Jam Servings 50 servingsPrep time 60 minutesCooking time 20 minutes Ingredients 1000g of Buckthorn berries 500g of pectin sugar 75ml of water Clean sterilized glass jars Directions Add the water to the berries and cook the berries till soft and the skin starts to crack. Mash the berries using a sieve or a food mill. You can also use the puree attachment of your mixer. Add the sugar to the fruit puree and cook it down to thicken the jelly. This takes about 20 min. To test if its ready for bottling , drop a few drops on to a plate and tilt it. If the jelly is still flowing when the plate is tilted, therefore its not yet ready for the bottling process. Repeat this process till the jelly stops flowing and fill into sterilized jars immediately. Close the lids tightly. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes
Rhubarb Ginger Jam – Confiture
Rhubarb Ginger Jam – Confiture Ingredients Cooking Instructions Jump to Recipe What do you do with a nice harvest of Rhubarb? Well we usually preserve the harvest into Rhubarb Ginger jam. We planted our Rhubarb last year and had a small harvest last year. This year we definitely have a lot more than last year. I decided to make it into jam which is a hot favorite of my husband. The Jam is very easy to make. Because the jam has been a hit at home, I have been adding the jam into my Christmas baskets. My husband is the only one who relishes Rhubarb jam till the last drop, therefor he is happy when I preserve our harvest like this. Sugar is a good way to preserve fruits without freezing.Rhubarb Sambar is another dish we relish. Because, I like the sour and tart taste, I make it often during the season. Rhubarb’s uses Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The stalks can be eaten raw but they are most commonly cooked with sugar and used in pies, crumbles and other desserts. Rhubarb has a strong tart taste. How to grow Rhubarb Growing rhubarb is also an incredibly low maintenance task. Once the crop is established it requires little regular attention and, if it is happy, will produce edible stalks for many years to come. It is also one of the earliest foods to ripen for harvest each spring. Rhubarb is a long lasting crop and in many climates pie plant is harvested from spring until late summer. ” Check out the link at the beginning of this heading. My first introduction to Rhubarb My first introduction to Rhubarb was during my visit to an aunt in Canada way back in 2002. She planted them years back in her garden and she made a tasty spicy soup to go with the rice. I must admit I was immediately converted to this tasty plant then and there. I started searching recipes to make during the season. Usually, I make chutneys, jams and a south Indian spicy soup with lentils also called as Sambar with the Rhubarb harvest. We had a good harvest in spring this year and they are best harvested in May when they are still tender. Table of Contents Ingredients List 1 Kg Rhubarber chopped into small cubes 750 gm of sugar ( you can also use Moscavado sugar) Grated peel of a lemon 1 tablespoon of lemon juice 75 g of chopped candied ginger Cooking Instructions Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes. As the Rhubarb is cooked to a mushy consistency it will start thickening. How to test if its ready for bottling? Add a few drops to a plate and tilt the plate slightly. If the jam flows then its not yet ready. Repeat the process at intervals till the jam stops flowing. Now its ready for bottling. Bottling Switch off the heat. And set all the sterilised jars on a tea towel. This will help in preventing the jam jars from cracking while filling the hot jam. Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min. Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long. This jam preserves well up to 12 months. When you make this jam under sterile conditions, this jam will last more than a year. I still have a small jar unopened in my cellar for more than a year. Source of Recipe Rhubarb Ginger Konfiture Recommended: https://vitalfairliving.com/general/how-to-make-redcurrant-jam-in-small-quantities/ Recipe Card Pin Print Rhubarb Ginger Jam – Confiture Servings 4 servingsPrep time 30 minutesCooking time 40 minutesCalories 300 kcal Ingredients 1 Kg Rhubarb chopped into small cubes 750 gm of sugar ( you can also use Moscavado sugar) Grated peel of a lemon 1 tablespoon of lemon juice 75 g of chopped candied ginger Directions Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes. As the Rhubarb is cooked to a mushy consistency it will start thickening. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes
Red Currant Jam Recipe
Red Currant Jam Recipe Ingredients Cooking Instructions Jump to Recipe In this post you will learn to make an easy red currant jam recipe. With the Garden blooming and giving fruits, it was time to harvest some of the fruits and berries. After strawberry had peaked between May and June. It was now time for Red currant harvest in June. I wanted to give a trial to making Red Currant jam this year. Red Currant bush The Redcurrant or red currant ( Ribes Rubrum) is a member of the genus Ribes in the gooseberry family. The plant is native across western Europe. This species is widely cultivated and also wild in many regions. Redcurrants are known for their tart flavours due to a high content of organic acids and mixed polyphenols. They are usually made into jams, fruit soups and puddings. They are made into syrups in the German speaking areas and when we add soda the syrup becomes Johanisbeer Schorle. If you want to ferment these berries, its great too. Lacto Fermented red currants are easy to make and adding them to yogurt tastes great. Red Currant Harvest After harvesting and removing the stalks from the fruit we had an yield of 560 gm. This yield was just enough to make about 3 small bottles of red currant jams. I did make a second batch of red currant jam a week later. Lets dive into the recipe. Table of Contents Ingredients List 500 gm of Redcurrants after removing the stalks and washing 250 gm of sugar (Proportion of sugar to fruit 1:2) 1 tsp of lemon juice ( or 1/2 tsp of citric acid) Cooking Instructions Mix all the ingredients into a heavy bottom pot and set it on medium heat. After all the sugar has melted the fruit will start cooking. After about 10 min. or so it starts thickening. Reduce the heat. Keep stirring to avoid burning and to attain an even consistency. How to test if its ready for bottling? Add a few drops to a frozen plate and tilt the plate slightly. If the jam flows then its not yet ready. Red currant is high in pectin so, once the skin starts to form on the plate when you tilt, it is done. Don’t cook it too long, because red currants are very high in pectin, stop when the skin forms. The jam thickens when it cools. A jelly like consistency is also nice. Now its ready for bottling. Bottling Switch off the heat. And set all the sterilized jars on a tea towel. This will help in preventing the jam jars from cracking while filling the hot jam. Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min. Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long. Recipe Card Pin Print Red Currant Jam Recipe Prep time 30 minutesCooking time 40 minutes Ingredients 500 gm of Redcurrants after removing the stalks and washing 250 gm of sugar (Proportion of sugar to fruit 1:2) 1 tsp of lemon juice ( or 1/2 tsp of citric acid) Directions Mix all the ingredients into a heavy bottom pot and set it on medium heat. After all the sugar has melted the fruit will start cooking. After about 10 min. or so it starts thickening. Reduce the heat. Keep stirring to avoid burning and to attain an even consistency. Frequently Asked Questions Accordion Tab Title 1 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 2 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Accordion Tab Title 3 Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Leave a ReplyPlease enable JavaScript in your browser to complete this form.Name *Email *Website / URLMessageCheckboxes Yes, add me to your mailing list. Submit Popular Recipes Subscribe Signup for our NewsletterUnlock a world of flavor, creativity, and green living. Subscribe for exclusive recipes, DIY tutorials, and gardening advice.Please enable JavaScript in your browser to complete this form.Name *Email * Submit Popular Recipes