Pineapple and Lime Jam

Tropical , fruity jam, made with sweet pineapple and tangy lime.

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Its been quite a while since I made my last preserve, so when I came across some little pineapples on offer in the supermarket a few weeks ago, I decided I’d have a go at making a pineapple jam.

I had no idea how it would turn out, as I’ve never tried a pineapple jam before, so I was really pleased with the result, the jam tasted deliciously tropical, and the limes just take the edge off the sweetness!

The jam tastes lovely on a piece of toast, but I’m looking forward to making some tropical themed cakes with it. I’m going to try out pina colada cupcakes tonight, so keep an eye out for that post this week!

Variations: Adding some creamed coconut to the jam could be nice – it would end up tasting like a pina colada! Or if you are feeling particularly adventurous, a bit of finely chopped fresh chilli would spice it up nicely!

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Ingredients: Makes Two 220g Jars

  • 1 small pineapple, chopped into evenly sized small chunks
  • The juice and zest of three limes
  • 300g Jam Sugar

To Make:

Combine all ingredients for the jam in a large pan with a small splash of water

Cook over a medium heat for arround 30-40 minutes, untill the mixture has reduced down and is starting to set at the sides.

Use a hand blender to blend the jam, in a few short pulses, so that there are a few chunks of pineapple left.

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Test the jam, by spooning a small amount onto a cold plate, to see if it is ready to set. (If not, continue to cook, until the liquid has reduced down further).

Pour the hot jam into two 225g sterilized jars and seal tightly,leave to set overnight before using.

This jam will keep in the fridge, once opened for around 2-3 weeks.

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Pear and Ginger Chutney

Sweet and tangy pear chutney flavored with fiery ginger.

     

This is one of the first chutneys I have made, so I have stuck to quite a basic combination of pears and ginger, which are easy to get hold of in winter!

I served this with my Wholemeal IPA Beer Bread and a baked Camembert which was a lovely combination!

Variations: Swap the pears for any other fruit such as apple or rhubarb.

Ingredients: Makes Three 250g Jars.

  • 4 Medium Sized Pears
  • 1 Apple
  • 75g Brown Sugar
  • 150ml Red Wine Vinegar
  • 1 Onion, finely chopped
  • A large piece of Fresh Ginger, grated.
  • 1tsp Mustard Seeds
  • 1tsp Black Peppercorns
  • 3 Pieces of stem ginger, finely sliced
  • 1tbsp Ground Ginger
  • 2tsp Salt

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To Make:

Finely slice the onions, and fry in a large saucepan in olive oil for 5-10 minutes, until cooked through. Then add the mustard seeds and peppercorns, and fry for a further few minutes, until the mustard seeds start to pop.

Meanwhile, dice the pears and apples into even sized small chunks. Add to the pan, along with all the other ingredients for the chutney.

Cook over a low heat for around 45 minutes, until the chutney has turned dark in colour, and thickened. Taste the chutney at this point, and check it doesn’t need any extra seasoning.

Pour the hot chutney into sterilised jars and leave to cool. The chutney will be best eaten after it has matured for a few weeks, but I ate mine straight away and it still tasted good!

Serve with a big wedge of cheese on some nice crusty bread.

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Other recipes you may like:

Wholemeal IPA Beer Bread

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Spiced Orange Jam

Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.

Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.

The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!

Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.

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Ingredients: Makes Three 250g Jars

  • 300ml Seville Orange Juice
  • Zest from 3 Seville Oranges
  • 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Pieces of Stem Ginger, Finely Chopped
  • 50ml Stem Ginger Syrup
  • 400g Jam Sugar
  • A Splash of Spiced Rum
  • 1tsp Vanilla Essence

Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.

Cool a small plate in the fridge.

Add the spiced rum and then the stem ginger and syrup.

Stir in the jam sugar and turn the heat down.

Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.

Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.

Stir in the vanilla extract.

Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.

Chicken liver Pâté with a Port and Elderberry Reduction

Creamy Chicken Liver Pâté topped with a Sweet Elderberry, Port and Thyme Syrup.

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 Last week when out for a meal, I had a particularly delicious chicken liver pate. The sweet cranberry syrup topping complemented the rich flavour of the pate perfectly, so I decided to re-create something similar at home. However I have used port and elderberry for the syrup because that’s what I had in the cupboard!

 Variations:

Other berries can be used in the syrup topping such as cranberry, redcurrant or blackberry, alternatively citrus fruits like orange would work well.

Dried fruits such as apple or cranberries would also be lovely mixed into the Pâté.
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Ingredients: Makes One Pot

  • 400g Chicken Livers
  • 100g Salted Butter
  • 1 Large Clove of Garlic
  • ½ Red Onion
  • 1tsp Allspice Berries
  • 1tsp Black Peppercorns
  • 50ml Double Cream
  • Bunch of Thyme
  • 50ml Port
  • 50ml Elderberry Syrup

Sauté the onions and garlic in half of the butter until soft and translucent, then add a splash of port.

Remove the connective tissue from the chicken livers and add to the onions and garlic, cook until just a little pink on the inside – around five minutes.

Transfer to a blender and add a splash of the double cream, the black pepper and allspice berries. Blend until smooth. (Add more of the cream if necessary.) Season to taste.

Meanwhile, in a small pan, combine the rest of the butter, the elderberry syrup and the port, cook on a high heat, allowing it to boil vigorously for a few minutes, then add the thyme leaves.

Spoon the Pâté mixture into a sterilised jar, and pour over the thickened syrup.

Leave to set in the fridge for a few hours before using; it will keep in the fridge for around one week.

Seville Orange Curd

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When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.

The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!

Variations:

Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.

Ingredients: Makes Three 220g Jars

  • 6 Egg Yolks
  • 300ml Freshly Squeezed Orange Juice
  • Zest from 3 Oranges
  • 250g Caster Sugar
  • 2tsp Corn flour
  • 120g Butter

Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.

Continue heating the mixture, stirring constantly for around 20 minutes.

Mix the cornflower with 1tsp of water and add to the curd mixture

Cook for a further 5 minutes

Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.

Stir in the butter until it has completely melted and combined with the curd

Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.

The curd will keep in the fridge for around 2 weeks.