National Trust Complete Jams, Preserves and Chutneys by Sara Paston-Williams

Author:Sara Paston-Williams
Language: eng
Format: epub
ISBN: 9781909881730
Publisher: Pavilion Books
Published: 2015-07-05T16:00:00+00:00

Preheat the oven to 180°C, 350°F, gas mark 4. Place the raspberries and sugar in separate ovenproof bowls. Put both bowls in the oven for about 20 minutes, until the contents of each is hot. Quickly and thoroughly stir the fruit and sugar together until all the sugar has dissolved, lightly crushing the fruit as you do so. Pot and cover in the usual way.

VARIATION

Uncooked Strawberry Conserve

Use strawberries instead of raspberries.

High Dumpsie Dearie Jam

Although an old Gloucestershire recipe, this jam was popular all over the country in Victorian times, when it was called Mock Apricot Jam.

900g (2lb) cooking apples, peeled and cored

900g (2lb) cooking pears, peeled and cored

900g (2lb) large plums

Juice of 1 large lemon, strained

300ml (½ pint) water

3 whole cloves

1 small cinnamon stick

2·75kg (6lb) granulated sugar

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.