Artisan Preserving by Emma Macdonald

Author:Emma Macdonald
Language: eng
Format: epub
Tags: The Bay Tree™ Artisan Preserving: A Complete Collection of Classic and Contemporary Ideas
ISBN: 9781848991958
Publisher: Osprey Publishing
Published: 2014-07-04T16:00:00+00:00

Emma’s tip Mincemeat was originally a method of preserving meat in alcohol. By the middle of the 20th century, meat was no longer preserved in this way, and the mince “meat” we know today developed. Beef suet is an ingredient of the past and can appear in traditional recipes. Solid vegetable suet is often used instead now in England, making it suitable for vegetarians, but is not widely available in the US. You can choose to use either in this recipe.

Golden Clementines

Glistening whole clementines not only look stunning packed in a jar but they are wonderful to eat, too. They would be a lovely gift, in which case pack them into a 1-quart canning jar (or two 1-pint jars) so that you have one to keep. Serve them as dessert spooned on top of ice cream, Greek yogurt, crème fraîche or ricotta cheese.

MAKES ABOUT: 1 quart PREPARATION TIME: 40 minutes, plus 1 hour soaking, 2 to 3 hours cooling and canning (optional) COOKING TIME: 25 minutes

10 clementines

1 cup granulated sugar

1 Remove the zest from the clementines, cut into thick strips and put in a small pot. Add ¾ cup water and let soak 1 hour.

2 Sterilize a 1-quart canning jar (or two 1-pint jars) so that it is ready to use (see page 14).

3 Peel the clementines and, using the tip of a sharp knife, remove all the white pith. Take care when doing this so that the clementines will look attractive when preserved.

4 Pack the clementines into the warmed, sterilized jars, arranging them attractively.

5 When the clementine zest has soaked, heat gently and simmer 10 minutes.

6 Strain the liquid into a clean, heavy pot and add the sugar. Heat gently, stirring until the sugar has dissolved. Bring to a boil and boil rapidly 5 to 10 minutes until it turns a pale golden color.

7 Pour the syrup into a heatproof measuring cup and make up to 2 cups with water. Leave it 2 to 3 hours until completely cold.

8 When cold, pour the syrup over the clementines, covering them completely. Leave a ½-inch gap between the top of the liquid and the lid. Tap the jars lightly on the counter to remove any air bubbles. Fit the sterilized rubber band or metal lid and seal the jar. If using a screw-band jar, loosen by a quarter-turn after sealing. Label and store in the refrigerator. Eat within 1 month.

9 If you wish to store the preserve for longer, follow the instructions for canning on page 23.

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