The Jam Maker's Garden by Holly Farrell

Author:Holly Farrell
Language: eng
Format: epub
Publisher: MBI
Published: 2017-04-06T04:00:00+00:00

Grow

• Apples

• Pears

• Quinces

• Plums, gages, damsons and apricots

• Grapes

Store in a cool, dry, dark place; once opened, keep in the refrigerator

Keeps for six months or more; once opened lasts for a month

Mincemeat

* * *

Home-made mincemeat is so much better than shop-bought that it does not stand real comparison. By potting up this fruity, virtually fat-free version in autumn (and making and freezing some pastry), you can really get ahead for Christmas. A spoonful or two in an apple pie or crumble is also delicious, if you have any mincemeat left over. This is my version of Pam Corbin’s recipe in The River Cottage Preserves Handbook.

MAKES ABOUT 2KG/4LB 7OZ

INGREDIENTS

▪ 2 large oranges, zest and juice

▪ 250g/8oz damsons

▪ 750g/1lb 10oz plums, halved and pitted

▪ 500g/1lb 2oz dessert apples, peeled, cored and diced into 1cm/1/2in cubes

▪ 600g/1lb 5oz sultanas

▪ 100g/31/2oz marmalade

▪ 250g/8oz demerara sugar

▪ 1/2 tsp ground cloves

▪ 2 tsp ground ginger

▪ 1/2 nutmeg, finely grated

▪ 100g/31/2oz almonds, chopped

▪ 3 tbsp amaretto

METHOD

▪ Put the orange juice into a large pan with the whole damsons and prepared plums. Cook gently until the fruit is tender.

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