Gluts – and how to use them!

Firstly, apologies for not many recent posts – the 7 week early arrival of a much loved grandson took over for a while. Holidays and birthdays – and just life in general – have allowed the weeks to flash by with little time to sit and write. As Autumn approaches, though, and the garden calls for less attention (other than harvesting!) here I am.

We’ve had so much rain but also so much sun that I now find myself overloaded with goodies from the garden. Naturally, everything has fruited at the same time – I’ve had to buy a new freezer with drawers to accommodate blackberries, damsons, plums, strawberries, gooseberries and apples. We eat them all through the winter (in fact, I ate the last of last year’s blackberries as the new ones were being picked) with porridge or yogurt for breakfast and in savoury and sweet dishes.

Whilst they can all be frozen just as they are (put them one layer thin on a tray in the freezer), its also nice to do some preserving. Obviously, this time, we are not just cooking for one – but everything will store well for your own use or to share with friends and neighbours.

Blackberry Fridge Jam (as the name implies, you keep this in the fridge once made (or even in the freezer if you have made a lot).  It has half the amount of sugar normally used so better for you.  I put it into small jars so that I am opening and using quickly)

Weigh however many blackberries you have and put in a bowl.  Weigh out half that weight in preserving sugar and add to the bowl.  Mash the fruit up slightly and leave aside for no less than an hour.  Put into a saucepan (you can at this point add a tablespoon of cassis if you like/have), bring to the boil and stir a rolling boil for exactly 5 minutes.  Allow to cool and put into sterilised jars. You can make this type of jam with any fruit – just stick to the ratio of one of fruit to half of sugar.

Pickled Pears Pickled pears to make the season last until the festive time. They go excellently with Christmas leftovers – Stilton, ham, roast meats and more.

• 500g sugar
• 1 litre cider vinegar
• 1 cinnamon stick
• 2 – 3 star anise
• 5 slices of fresh ginger, peeled
• ½ teaspoon black peppercorns
• 3 slices of lemon plus a squeeze of juice
• 6 smallish pears
• 2 sprigs fresh rosemary 
• Optional: a few cloves and/or juniper berries

Simmer and stir sugar, vinegar and spices in a large stainless steel saucepan over a low heat until sugar is dissolved.  Add peeled pears to the vinegar mix.  Stir and skim off any foam as they cook.  Once the pears are tender and opaque (about 15 mins) stir them in to sterilised jars and tuck in the lemon slices and rosemary sprigs.  Pop the vinegar syrup back on ethe hob and boil till reduced a bit (about 5 mins).  Pour over the pears up to the top and spoon in the spices. Store in a dark, cool place for up to 6 months (you can eat them sooner if you want!).

Don’t use lids that are fully metal on the inside as the vinegar corrodes them – glass kilner or coated lids are best.        

Asian Plum sauce

• 1 kilo fresh plums, pitted and chopped
• 80mls apple cider vinegar
• 50g brown sugar
• 2 tablespoons soy sauce
• 2 cloves garlic, grated
• 1 tablespoon freshly grated ginger
• ¼ – ½ teaspoon red pepper flakes

Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly. Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace. Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath. Remove jars to a towel to rest for 24 hours. Check seals before storing.

Apple Ginger Chutney

• 3 Apples – peeled, cored and chopped in small pieces
• 1 Tablespoon Fresh Ginger – finely chopped
• 2 Tablespoon Olive Oil
• 2 Tablespoon White Vinegar
• 3-4 Cloves
• 1/4 Teaspoon Turmeric Powder (optional, but makes for a bright yellow colour)
• 1/2 Teaspoon Salt
• 1 Teaspoon Red Chilli Powder
• 1 Tablespooon Lemon juice

Heat oil in a large pot. Add ginger, 3 cloves and saute for 30-40 seconds. Add apple and saute for 2 minutes on low heat. Add sugar, vinegar and saute for another minute (apple will begin to soften now). Add chilli powder, salt and saute for 2-3 minutes on medium heat. Finally add water and stir everything evenly. Cover the pot with a lid and let this cook on low heat for 5 minutes (stir every now and then) Remove the cover and add the lemon juice. Taste test for seasoning and turn off the heat. Let this cool completely and serve with choice of bread/meats/fruits.