Noms. I made this because I had the ingredients. It turned out very tasty and set well. The recipe is from Marguerite Patten’s book ’500 recipes for jams, pickles and chutneys’ price 2 shillings and sixpence. I thought it would be out of print, but NO it is really available on Amazon, newer edition than mine though.
- 1 lb dried figs
- 2 lb chopped rhubarb
- 1 pint of water
- 3 lb sugar
- Juice of 2 limes or 1 lemon
- Soak the figs in the water for 48 hours, then simmer until soft
- Add the rhubarb, and cook to form a thick pulp
- Add the sugar and lime juice, simmer until the sugar is dissolved
- Boil hard to setting point
- Then put it in jars.
This is a classic. I use a very old version from a book by Marguerite Patten; the book is priced 2/6! The jam is best with rhubarb cut late in the year. I have recently reviewed this alongside the ‘Maw Broon’s cookbook’ and updated it. As usual, most of the ingredients can be ethically sourced.
- 800g-1kg Rhubarb, locally grown
- 200g crystalised ginger
- 1kg jam sugar
- Juice of 1 lemon
- Cut the rhubarb into 1 inch pieces, and cover with the sugar to stand overnight.
- Chop the ginger finely and sprinkle into the sugar.
- Cook slowly in a jam pan, until the sugar has dissolved.
- Add the lemon juice and bring to the boil. Heat quickly until the jam is thick, and boil for about 15 minutes.
- Pour into clean warmed jars.
I got given some quinces so I had a stab at making quince marmalade. I added some essence of roses, and it was inspired. Thank you to Mrs Bird.
- 5 Quinces – each quince produces around 100g flesh
- 1 lemon
- 500g jam sugar
- 2 tbsp rose water
- I wiped the fuzz off the quinces, put them in a pan and covered them in water, and simmered in a covered pan for an hour.
- Once the quinces were tender, I cooled them, peeled and cored them and chopped the flesh up into small chunks.
- I added the peel and cores to the remaining water and boiled this up with the zest of the lemon. The liquid started to change to a gentle light red.
- I strained the liquid, and then added the rose water and lemon juice, and made the volume up to around 300ml
- I put the chopped quince into the liquid, and started boiling, as the colour darkened I added the jam sugar, and boiled to setting point. (I used a jam thermometer, but I also used the cold plate technique)
- I poured into clean jars that I had heated up in the oven.
The test on the spoon was wonderful, but the true test will be in the morning when I try it on toast.