Another great recipe and so easy to make. This is my favourite jam.
1 kg strawberries
2kg white sugar
125ml lemon juice
50 gram pectin
Wash rhubarb and cut into 1cm pieces. Wash and hull strawberries and cut in half. Cook in large pan over a low heat until the fruit softens and juices start to release. Add sugar and stir until dissolved.
Turn up heat slightly and cook for about 10 - 15 minutes. Add lemon juice and cook for a further 5 minutes. Test for setting and add pectin and cook for a further 5 minutes. Pour into sterilised jars.
Cook raspberries in a large pan over low heat until fruit is softenend. Add sugar and stir until dissolved. Turn up the heat lightly and cook for about 10-15 minutes. Add lemon juice and cook for a further 5 minutes. Test for setting and add pectin and cook for a further 5 minutes. Pour into sterilised jars.
Making tomato sauce today with tinned tomatoes. I had a huge tin of crushed Roma tomatoes - 2.5 kilos. To that I added olive oil, sugar, chillie paste, garlic and salt and pepper. Simmered it down for half an hour to make a really thick sauce for pasta or stew. Then I bottled some and kept on simmering to make a really thick paste that I can just add to my cooking later in the year. Sharon
So this week I turned some of them into preserved lemons.
They will take a few months to preserve but well worth it for use in tagines.
If you want to have a try it's really easy.
Add some rock salt to the bottom of a sterilised preserving jar.
Quarter your lemons without cutting through the base and push in some salt and close, add to jar. Continue until jar is full, adding in extra salt as you layer up. I have added some cinnamon sticks and cloves.
Then add the juice of one lemon.
Store in a dark place for a few months if you can wait that long. They will last for a very long time. Remember when using them just use the skin and discard the inner flesh which is far too salty. They should become very soft and more translucent.