T&T jelly, jam, marmalade etc that don't need a HWB?
6 years ago
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- 6 years ago
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Herbs in Jams/Jellies
Comments (6)You can use fruit/herb jellies on bread, scones or English muffins. Use them to fill cakes. Add some to a trifle (chopped, it's a pretty decoration on top of the custard) and also on top of Pavlova. You can also serve vegetables with a herb or fruit jelly as a sort of melting glaze. Mint goes with a lot of veges (carrots and peas especially), a lemon jelly would be nice on just about any vege, too. Don't be afraid to experiment with combinations - you are only limited by your imagination and personal taste! Savoury Herb Jelly 2kg tart cooking apples or crab apples, roughly chopped 900ml water 300ml wine vinegar good handful of fresh herbs 360g sugar per 600ml juice Boil the apples with the water and vinegar. Add the herbs and simmer. Cook until the apples are soft. Strain through muslin overnight. Measure the juice, return to the saucepan and add the sugar. Stir to dissolve the sugar, then boil until setting point is reached, taking care not to let it boil over. Allow to cool for about 10 minutes. Pour into sterilized jars and add a few leaves as decoration if desired. Store in a cool, dark cupboard. Suitable herbs are Basil, Mint, Rosemary, Sage, Savory, Thyme. A sweet jelly may be made in the same way, but instead of vinegar, substitute 1 litre of water. Suitable herbs for sweet jellies are Bergamot, Calendula, Lavender flowers, Lemon Balm, Lemon Verbena, Scented Geranium leaves (Rose, Apple, Peppermint, Lemon, Lime), Violet. Apple Jelly 3kg apples, cut into quarters 1 lemon, cut up sugar Place apples in a heavy saucepan with the lemon, cover with water. Boil to a pulp. Place a piece of muslin into a colander, pour in apple mixture and leave overnight to drain into a basin. Return liquid to a saucepan, add 500g sugar for each 600ml of liquid. Boil for about 45 minutes or until the jelly will set. Pour into clean, dry, warm jars and seal. Add any of the following in the final stage of simmering; lavender flowers, rose petals, scented geranium leaves, rosemary leaves, lemon or lime leaves, lemongrass stems, a few dried cloves, slices of ginger root. Use the sweet jellies on scones or bread, and the savoury jellies with cold meats. Or replace half the apples with blackberries, mulberries, raspberries, lillipillies etc. Blackberry Jelly 4 cups blackberry juice (takes about 5 cups blackberries and 3/4 cup water) 3 cups sugar To prepare juice. Select about 1/4 under-ripe and 3/4 ripe berries. Sort and wash; remove any stems or caps. Crush the berries; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice. To make jelly. Measure juice into a saucepan. Add sugar and stir well. Boil over high heat until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal. Elderberry Jelly As it is a juicy fruit, it will not need the addition of any more liquid than, perhaps, a squeeze of lemon. Equal quantities of Elderberry juice and apple juice, and apple juice from peeling, will require 750g of sugar to 500ml. Lavender Cake with Lavender Jelly 2 eggs, separated 1/4 cup hot water 1 teaspoon vanilla 3/4 cup brown sugar pinch salt 1 cup wholemeal pastry flour 1 teaspoon baking powder 3 tablespoons lavender jelly lavender flowers for garnish Preheat oven to 170C. Grease a 20cm round cake tin. Beat together the egg yolks, water and vanilla until pale. Slowly beat in 1/2 cup sugar. In another bowl, beat the egg whites until foamy, add salt, then beat until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Stir 1/4 cup of the egg whites into the yolk mixture. Spoon remaining whites into the yolk mixture and sift the flour and baking powder over. Carefully fold in the flour. Spoon into prepared tin and bake for 25-30 minutes until done. Invert pan onto a wire rack and allow to cool completely before removing the tin. Split the cake into layers and sandwich together with lavender jelly. Decorate with lavender flowers. Lavender Jelly 4 tablespoons dried lavender flowers 4 tablespoons powdered pectin 3 cups apple juice 2 tablespoon lemon juice 3 cups brown sugar Line a sieve with a double thickness of cheesecloth. Cut a circle of cheesecloth, put lavender flowers in the centre and tie up to form a small bag. In a large saucepan, combine the pectin and apple juice, stirring until the pectin is dissolved. Bring to the boil, stirring constantly. Stir in lemon juice and sugar and add the lavender bag. Boil for 2 minutes, stirring constantly. Remove bag. Strain through cheesecloth into sterilised jars and seal. You might like to check out the following link, too. Here is a link that might be useful: unusual jellies...See MoreT&T Coffee Cake Recipe, or other simple brunch dessert?
Comments (6)Here's one.... Danish Puff cut 1/2 cup of butter into a cup of flour, sprinkle on 2 T. water and mix to form dough. Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart. Place 1/2 cup butter and 1 cup water in a sauce pan and bring to a rolling boil. Remove from heat and dump in 1 cup of flour and stir. Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy .... add 1 tsp almond flavoring and mix in Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350. Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee. To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter. This is my favorite! Took me a few minutes to find it!! New York Crumb Cake Baking time 20-25 mins. Oven 325�� Sift together: l-1/2 cup flour 1/2 cup white sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt Whisk together in separate bowl: 1 egg l/2 cup milk whisk together in separate bowl 2 tablespoons vegetable oil 2 teaspoons vanilla Combine both by stirring with wooden spoon. Grease and flour baking pan,approx. 13x8" (brownie pan). Spread batter evenly, it will look scanty but don't worry. Topping 1 cup melted butter 1 cup brown sugar 2-1/2 cups flour 1-1/2 teaspoon cinnamon Stir Topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter. Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of confectioners sugar (powdered sugar) over the top, cut into squares and serve....See MoreMarmalade handholding
Comments (35)These are good tips, because if you are like me, the first time I made "too runny" jam (strawberry, which is NOT a good jam for a beginner), the next time I made that jam I OVER compensated and got strawberry taffy. Having mixed results over the next couple of years I decided to be more precise and start using the jelly thermometer. Well, that didn't work either, actually was worse. Now, after a lot of trial and error, I do what Annie does, use the thermometer for knowing when I get close, and use the frozen plate test for the final decision on when the jam is ready. If you are going to use this method you probably should have two small plates going in the freezer. And yes, like Annie said, turn the heat off while you're testing because jam goes from just right to burned in a matter of seconds when it is close to being ready. Same goes for any cooked sugar product. The cold plate test involved observing the jam as you are stirring it and watching for the point when the jam "sheets" which means it drips off the spoon in big globby "sheets" instead of small drips. Then, when you think the jam is ready, you put a tsp. of jam on a plate that has been sitting in the freezer for a good long while so it is cold. Then you put the jam drop back in the freezer for a minute. (This is why you have to turn off the jam cooking on the stove). Then take out the jam and look for the signs of being done. These are: it stays in a mound and a little syrupy pool doesn't form around the jam, and when you draw your finger through the mound it stays in two separate secions, like Moses parting the Red Sea, instead of quickly bleeding back together. Now it won't be perfectly as I describe, but this is the general appearance. Also if you tip the plate slightly the jam won't quickly drip down. But you don't want something that is like jello, it always will drip a little bit and run a little bit. Basically what you are looking for are signs that it is jam and not sauce. Bear in mind, these are tips for NO PECTIN jams, meaning jams that are not made by adding liquid or powdered pectin. (The jams are not devoid of pectin since that occurs naturally in fruit, they just do not have additional store bought pectin added to them). If you are making a jam using liquid or powdered pectin, use the directions that come with the pectin, they are very comprehensive....See MoreWhat is Your Favorite Jam, Jelly, or Preserves or Butter?
Comments (104)Oh ... Old fashioned apple butter cooked in a big copper kettle over an open fire. DH's grandfather in WV used to make the most awesomely amazing apple butter. Never had anything come close since his passing :-( and nobody knows what happened to the kettle....See More- 6 years ago
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