Preserving fruit

Press, 12 January 1981, Page 10

Preserving fruit

COOKING with Celia Timms

When the summer fruits become available most of us descend upon them eagerly and use them in every way we can including storing away in preserving jars and as jam. I still like to preserve fruit by bottling rather than in the deep-freeze, and I certainly prefer to make my own jams for economic as well as gastronomic reasons. I’m sure some of these recipes will be new to you because they are the results of successful experiments in my kitchen. APRICOT/PINEAPPLE JAM These two fruits have complementary flavours, and -I am sure you will find this a particularly good jam. To make about eight medium size jars you need: 8 cups fresh apricots, cut in quarters, some of them under-ripe (about Ikg 350 g) 4J cups sugar J cup brown sugar 1 orange 1 cup crushed pineapple, drained Pinch of salt Method: Place the apricots, both sugars, coarsely shredded or grated orange rind, juice of the orange and. the pineapple and salt in large pan and over low beat stir until sugar is dissolved and the mixture boils. Increase heat and let boil rapidly, stirring frequently until it jells when tested, about 30 to 35 minutes. Pour into hot sterilised jars and seal, preferably with paraffin wax. PEACH/ORANGE JAM 1 have found the average peach jam a little over-sweet, but the addition of the oranges and lemon makes a very nice jam. To make about eight medium-size jars you need: 6 cups sliced peeled peaches (1 J-2kg) 2 oranges 1 lemon 6 cups sugar Method: Stand peaches in boiling water until the skins slip off easily; cut in halves, remove kernels and slice thinly. Put unpeeled oranges and lemon through food chopper or chop with sharp knife into fairly small chunks or slices, reserving as much of the juice as possible. Combine in pan and boil for 15 minutes. Add sugar and cook until thickened, stirring frequently. Pour into hot jars and seal. PLUM SAUCE This is different from the average plum sauce. I find it very good to use as a baste for barbecued meats, or as a glaze for roast pork, lamb or chicken (basting with the sauce while the meats are cooking in the oven). To make about 2| cups you need: 1 cup chopped onion Vegetable oil 2 tablespoons cornflour ? cup vinegar J cup sugar Ikg fresh plums (large red) | teaspoon salt

i teaspoon almond essence Method: Saute the chopped onion in oil until soft. Combine cornflour, vinegar and sugar and add to the onion and cook, stirring, until thickened. Cut plums into quarters and remove stones and add with salt and almond essence. Continue cooking, stirring frequently, until the plums are soft. If a smooth sauce is preferred, whiz in blender or press through a sieve.

PEACH CHUTNEY This is a good chutney to serve with a curry or curry-flavoured dish. It is fairly hot, but this can be controlled by the size of the piece of green ginger you use. To make four medium size jars you need: 10 medium-size peaches 1} cups white vinegar 2 J cups sugar 1 j teaspoons salt 1 large onion 1 teaspoon crushed or minced garlic | red pepper 1 green pepper 2 teaspoons mustard seed 1 tablespoon pickling spice 1 piece green ginger i teaspoon curry powder i cup currants or raisins Method: Soak peaches in boiling water until the skin slips off easily; slice thinly. Place in a heavybased pan with 1 cup vinegar and cook for 10 minutes. Add remaining cup vinegar, sugar, salt, coarsely chopped onion, garlic, both peppers cut into strips and the mustard seed. Tie the pickling of muslin and add. Cook spice and ginger in piece over low heat until thickened, about hours. Add the currants and curry powder and cook for 10 minutes longer. Remove bag of spices and spoon chutney into hot, sterilised jars. WATERMELON RIND PICKLE 1 regard this as a bonus pickle because it i* made from the usually discarded rind of the delicious watermelon. The flesh of the melon must be served, however, differently from the usual slice with rind attached — as melon balls, diced or just in rindless slices. To make about 6 cups you need: A watermelon, about 4 kg 3 cups boiling water 2 tablespoons pickling

salt 5 cinnamon sticks 1 tablespoon whole cloves 2 cups cider vinegar 2 cups water 4 cups sugar Method: Remove the hard green rind from the melon and cut into oneinch squares, measuring out eight cupfuls. Combine salt with boiling water and pour this over the prepared rind. Leave to stand overnight. Drain; rinse well with cold water then cover with boiling water and cook until just tender, about 30 minutes. Drain thoroughly. Tie pieces in muslin bag. Combine vinegar with 2 cups water and the sugar; add the bag of spices. Bring to boil and boil for five minutes. Add drained rind and cook until rind is clear, 45 to 50 minutes. Remove spice bag and pack the rind into clean jars. Bring syrup to the boil again and pour over rind. Seal.

PICKLED BEETROOT: (or Carrots)

Many people will prefer beetroot pickled in plain vinegar but for those who like -the taste of spices, try this method of pickling them. Small whole beetroot are better . used for this recipe. Small whole carrots can be substituted for the beets for a different pickle. You need: 40 - 50 small whole beetroot or carrots 4 cups vinegar 2 cups sugar I teaspoon salt 1 teaspoon cloves 1 tablespoon mustard seed 1 tablespoon cinnamon 1 teaspoon all spice Method: Cook the beetroot in plain water until just tender; slip off the skins, root and stem ends. Combine remaining ingredients and bring slowly to the boil. Pack the cooked beetroot (or carrots). in jars and pour over the boiling syrup. Adjust seals and process in a boiling water bath for 30 minutes.