Sunday, September 18, 2011

Fruit, fruit ,fruit....

If it's time to pick blackberries it's time to make jam. My blackberry bush carried a lot of fruit this year.
 When I made this picture, they were not ripe yet but it took a couple of days and then it was picking time.
Also a man in our neighbourhood brings me fruit every year. He gets it from a relative who has an orchard and  has so much fruit every year, he cann't use it all so instead of selling it, he gives it away.
I love when the man comes, ringing the doorbell  and calling out: "the fruitman is here!", his  car loaded with fruit and the best part's organic.
I tried different recipes and I will post two of them which I really liked.
The first one is: plum marmelade with cardamom and walnuts. My first thought was: walnuts in marmelade? No I don't think so....but I gave it a try and it was good. The cardamom gives a special flavor to the marmelade.

Plum Marmelade with Cardamom and Walnuts

1 kilo plums, halved, stoned
5 cardamom pods
100 grams walnuts roughly chopped
800 grams gelling sugar

* Mash the plums with a stick mixer, add the sugar and stir. Let stand for a moment.
* Crack cardamom pods, take the seeds out and grind them using a mortar and pestle or use a coffee grinder.
* Add cardamom and walnuts to fruit mixture. Stir over low heat until sugar has completely dissolved. Bring to a rapid boil and boil for about 4 minutes.
* To test if the jam has set, remove the jam from the heat and place 1 teaspoon of jam on a cold saucer and put it in the fridge. When cool, drag your finger through the jam and if it leaves a channel then the jam is ready to be bottled. If the jam runs back together return to the boil and try again in 2 minutes. Skim off any scum.
* Pour into hot sterilized  jars and seal. 
* Invert jars for at least 10 minutes then turn upright. This will create a vacuum seal. Let cool.

The second one is:

 Butternut Pumpkin Apple Marmelade

600 grams butternut pumpkin
400 grams apples
1 lemon
800 grams gelling sugar
1 teaspoon Bourbon vanille or vanille sugar
± 200 ml. water

* Peel the Butternut pumpkin and remove all the seeds and fibers, cut into cubes.
* Peel apples and cut into cubes.
* Add water and cook for about 15 min. or until softened.
* Mash with a stick mixer.
* Grate zest from lemon,  squeeze juice and add to the pumpkin/apples.
* Add gelling sugar and bring to a boil.
* Boil for 4 minutes and then test in usual way for setting. (See recipe above)
* Pour into hot sterilized jars and seal.
* Invert jars for at least 10 minutes then turn upright. This will create a vacuum seal.
* Let cool.

This was my first time using pumkin to make marmelade and it was delicious. It also makes a nice gift from the kitchen as you don't find this marmelade in a regular store.

1 comment:

  1. mmmm loving the look of those berries on the bushes and the beautiful jars of jam you made. Kitchen must've smelt divine Geke.