Candy Apples
Ingredients
1 (14-ounce) package strawberry glaze
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot water
6 Granny Smith apples, washed and dried
6 wooden candy apple sticks
1 cup chopped nuts
Directions
In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
Churros
Ingredients
1 egg
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 cups all-purpose baking mix
2 tablespoons sugar
1 tablespoon ground cinnamon
Vegetable oil, for frying
Directions
In a large bowl, combine egg, butter, milk, and baking mix. Whisk together until smooth. Pour into piping bag with a star tip. In a small bowl, stir together sugar and cinnamon.
Pour oil into a 10-inch heavy skillet to a depth of 1-inch. Heat oil to 350 degrees F. When oil is hot enough, pipe dough in lines, a few at a time, and fry about 30 seconds on each side, or just until deep golden. Drain on towels. While still hot, sprinkle with sugar and cinnamon mixture. Serve warm.
Funnel Cakes
Ingredients
3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting
Directions
In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
In a deep-fryer, heat oil to 375 degrees F.
Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.
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Sep 8, 2009
PRAWN COCKTAIL RECIPES
Classic Prawn Cocktail Recipe
50ml mayonnaise
30 ml cream, whipped
12,5 ml tomato sauce
12,5 ml onion, finely chopped
2 ml Worcestershire sauce
5 ml brandy
1 ml castor sugar
24 medium-sized cooked, shelled prawns
4 extra cooked prawns for garnishing
1/2 small lettuce, shredded
1 lemon, for garnish
Method:
Take shredded lettuce and place in bottom of serving glasses. Mix sauce ingredients together in a bowl. Add prawns to sauce mixture and coat well. Place prawns in glasses on top of lettuce. Top with a cooked prawn and a slice of lemon.
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Crab Stuffed Prawns
16 large prawns, cooked and shelled
1 cup crab meat
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons snipped chives
salt and pepper to taste
Method:
Carefully remove the back veins from the prawns. Open up the prawn in butterfly-style without cutting through to the other side.
Combine crab meat, mayonnaise, lemon juice, chives and season to taste. Place mixture on top of opened prawn. Chill well.
Serve on a bed of lettuce with cherry tomatoes.
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A plain cheese sauce does the trick, and is quick and easy to throw together just before everyone sits down.
: Asparagus Cheese
1 419g tin white or green asparagus
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar
Method:
Melt butter taking care not to burn and remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Put back on stove over low heat, stirring constantly, until thick and smooth. Cook for 5 minutes longer and add cheese.
Stir until smooth and well blended. If you have lumps at this stage, don't panic, just bring over the electric beater and give it a whirl. Gently heat asparagus up in a saucepan. Place on individual plates, poor over cheese. Serve. If you want to get really fancy, you can slice up a small packet of smoked salmon. Place salmon pieces on the top to finish.
Avocado Ritz
2 ripe avocado pears
120 grams cooked shrimps, shelled
juice of a lemon
1 ml salt
1 ml pepper
black caviar, garnish (optional)
seafood dressing * See recipe below
Method:
Open up pears lengthways and discard pip. Sprinkle pear halves with lemon juice to prevent pears from going black. Combine shrimps with seafood dressing. Season to taste. Spoon mixture back into pears and serve straight away.
Seafood Dressing:
300 ml mayonnaise
37,5 ml tomato sauce
37,5 ml cream
12,5 ml brandy
juice of half a small lemon
Mix mayonnaise and lemon juice together. Add tomato sauce and stir. Add cream and last of all, add brandy. Chill for one hour before use. Add shrimps to dressing and fill the avocado pears. Garnish with black caviar, if chosen.
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This is one of my favourite starters. It tastes divine, and it's easy to make.
EASY CHRISTMAS RECIPES: Deep Fried Cambembert with Cranberry Sauce (4)
2 camembert cheese rounds
2 eggs, lightly beaten
1 1/2 cups breadcrumbs
1 jar cranberry sauce, warmed
sunflower oil for deep frying
Method:
Cut camembert cheeses into 8 equal parts. Dip into egg and dip into breadcrumbs. I like using the herbed breadcrumbs that comes out of a box. Place in refrigerator for 30 minutes. Repeat the process so that you have a good coating of breadcrumbs. Place back in the fridge for at least 30 minutes before deep-frying.
When firm and just before serving, deep fry until golden brown. Place on four plates, heat cranberry sauce and pour over camembert wedges.
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EASY CHRISTMAS RECIPES: Stilton Cheese with Port
150 g Stilton Cheese
65 ml thick cream
30 ml port
freshly ground black pepper
4 walnut halves
Method:
Mash cheese with a fork and add cream and port until well blended, but still rough-textured. Season to taste and pack into 4 individual ramekin dishes. Top each with walnut halves. Serve with melba toast.
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EASY CHRISTMAS RECIPES: Christmas Soups
EASY CHRISTMAS RECIPES: Roasted Tomato Soup with Sour Cream (8)
2 kg tomatoes, quartered
700 g red onions, peeled and quartered
8 garlic cloves, peeled only
6 rosemary sprigs, bruised
4 red peppers, deseeded and quartered
8 tablespoons olive oil
600 ml chicken stock
2 tablespoons red wine vinegar
4 dashes Tabasco
8 dashes Worcestershire sauce
8 tablespoons sour cream
2 tablespoons vodka
(optional)
8 teaspoons of black caviar
(optional)
Preheat oven to 220°C and put tomatoes, red onions, garlic, rosemary and peppers on a baking tray and drizzle with the olive oil. Season well. Place in oven and roast for about 1 1/2 hours.
Remove the rosemary sprigs and place vegetables that are left over into a food processor. Whiz until smooth. Strain further if you want a smooth soup.
Place back into large saucepan and add the stock, vinegar, Tabasco and Worcestershire sauce. Warm over low heat and add the vodka. Place into bowls and serve with a tablespoon of cream and a sprinkling of caviar.
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EASY CHRISTMAS RECIPES: Sweet Potato and Pear Soup (4)
25 g butter
1 small onion, chopped
750 g orange sweet potatoes (kumera), peeled, and diced.
2 firm pears, peeld, cored and diced
3 cups hot chicken stock
1 cup cream
chopped mint to garnish
Method:
Melt butter in large saucepan over medium heat. Add onion and cook until transparent. Do not burn. Add diced sweet potatoes and pear and cook, stirring for a few minutes. Add the hot stock and bring to boil. Cook for 20 minutes or until soft.
Cool slightly and then whiz in a blender or food processor. Blend in batches until smooth.
Return to large saucepan and heat through gently without boiling. Add cream and season to taste. Pour into individual bowls and garnish with ground black pepper and chopped mint.
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EASY CHRISTMAS RECIPES: Chilled Avocado Soup (4-6)
2 large, ripe avocados
3 3/4 cups hot chicken stock
2 teaspoons lemon juice
salt and pepper to taste
150 ml cream
extra thick cream for garnish
nutmeg
Method:
Peel the avocados, remove stones and mash the flesh. Put into a saucepan and add chicken stock and lemon juice. Heat gently, stirring. Cool slightly and place in blender or a food processor. Return to saucepan and reheat without boiling. Season to taste.
Cool, stir in cream and chill well. To serve, pour into bowls, top with a tablespoon of thick cream and an pinch of nutmeg.
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EASY CHRISTMAS RECIPES: Christmas Main Course
EASY CHRISTMAS RECIPES: Festive Lamb Roast(6-8)
1 corned leg lamb
1 small orange, sliced
3-4 bacon bones
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 onion, studded with 4 cloves
4 whole all spice
melted butter
hot orange juice
breadcrumbs
whole cloves
Method:
Rinse meat in cold water, and place in a large saucepan or dutch oven. Add orange slices, bacon bones, brown sugar, vinegar, clove-studded onion, allspice and warm water to cover.
Cover and bring to a simmer over a medium heat. Cook gently for 2 hours. Remove from heat and cool in the liquid for 30 minutes. Remove meat and place in a baking dish.
Score a diamond pattern on the lamb and brush with melted butter and hot orange juice. Cover with breadcrumbs, and place a clove in the centre of each diamond.
Put into a moderately hot oven and bake for 20 minutes until crumbs are crisp. Remove from oven, cool and place in fridge overnight before carving.
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Christmas Puddings
(12-16)Cooking time: 7 hours
375 g suet
6 cups fine fresh breadcrumbs
4 1/2 cups raisins
1 2/3 cups currants
1 1/2 cups chopped mixed peel
8 eggs, lightly beaten
2/3 cup brandy
extra brandy for lighting
Method:
Grease a 2 litre pudding bowl with melted butter. Place a round of greaseproof baking paper in the bottom of the bowl.
Remove the membrane from the suet and discard. Grate the suet finely. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel. Mix until thoroughly combined.
Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the bowl.
Place the bowl onto a large sheet of aluminium foil and seal and wrap tightly to prevent water from entering. Double wrap to make sure.
Place a trivet or an unturned saucer into a large pot and place the bowl on top. Gently add boiling water to the pot along the sides. Make sure that you do not pour water onto the aluminum covered bowl.
Cover with a tight fitting lid and simmer for 7 hours. Check the level of water often and top up where necessary. Leave for 10 minutes before turning out onto a shallow flameproof serving dish. Remove baking paper circle.
Pudding can be made the day before. To preheat, steam as above for 2 further hours. To serve, pour a little brandy over the pudding, light carefully. Serve with cream, brandy butter or custard
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Ice Cream Christmas Pudding Recipe
1/3 cup almonds, toasted and chopped
1/4 cup mixed peel
1/2 cup raisins, chopped
1/2 cup sultanas, chopped
1/3 cup currants
1/3 cup rum
1/2 cup red and green glacé cherries, quartered
1 litre good quality vanilla ice cream
1 1/2 litres good quality chocolate ice cream
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Method:
Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl. Cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer overnight.
Soften the vanilla ice cream slightly and mix in the cherries. Press this ice cream around the inside of the chilled pudding basin. Return the basin to the freezer and leave overnight. Check on ice cream to see that it hasn't collapsed on itself. Correct if it has.
Soften the chocolate ice cream slightly and mix with the spices. Stir in the soaked fruit and nut mixture. Remove pudding basin from freezer and spoon chocolate mixture into the centre of the pudding basin. Smooth the top.
Freeze overnight or until firm. Turn pudding out onto a plate. Serve cut into wedges.
50ml mayonnaise
30 ml cream, whipped
12,5 ml tomato sauce
12,5 ml onion, finely chopped
2 ml Worcestershire sauce
5 ml brandy
1 ml castor sugar
24 medium-sized cooked, shelled prawns
4 extra cooked prawns for garnishing
1/2 small lettuce, shredded
1 lemon, for garnish
Method:
Take shredded lettuce and place in bottom of serving glasses. Mix sauce ingredients together in a bowl. Add prawns to sauce mixture and coat well. Place prawns in glasses on top of lettuce. Top with a cooked prawn and a slice of lemon.
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Crab Stuffed Prawns
16 large prawns, cooked and shelled
1 cup crab meat
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons snipped chives
salt and pepper to taste
Method:
Carefully remove the back veins from the prawns. Open up the prawn in butterfly-style without cutting through to the other side.
Combine crab meat, mayonnaise, lemon juice, chives and season to taste. Place mixture on top of opened prawn. Chill well.
Serve on a bed of lettuce with cherry tomatoes.
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A plain cheese sauce does the trick, and is quick and easy to throw together just before everyone sits down.
: Asparagus Cheese
1 419g tin white or green asparagus
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar
Method:
Melt butter taking care not to burn and remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Put back on stove over low heat, stirring constantly, until thick and smooth. Cook for 5 minutes longer and add cheese.
Stir until smooth and well blended. If you have lumps at this stage, don't panic, just bring over the electric beater and give it a whirl. Gently heat asparagus up in a saucepan. Place on individual plates, poor over cheese. Serve. If you want to get really fancy, you can slice up a small packet of smoked salmon. Place salmon pieces on the top to finish.
Avocado Ritz
2 ripe avocado pears
120 grams cooked shrimps, shelled
juice of a lemon
1 ml salt
1 ml pepper
black caviar, garnish (optional)
seafood dressing * See recipe below
Method:
Open up pears lengthways and discard pip. Sprinkle pear halves with lemon juice to prevent pears from going black. Combine shrimps with seafood dressing. Season to taste. Spoon mixture back into pears and serve straight away.
Seafood Dressing:
300 ml mayonnaise
37,5 ml tomato sauce
37,5 ml cream
12,5 ml brandy
juice of half a small lemon
Mix mayonnaise and lemon juice together. Add tomato sauce and stir. Add cream and last of all, add brandy. Chill for one hour before use. Add shrimps to dressing and fill the avocado pears. Garnish with black caviar, if chosen.
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This is one of my favourite starters. It tastes divine, and it's easy to make.
EASY CHRISTMAS RECIPES: Deep Fried Cambembert with Cranberry Sauce (4)
2 camembert cheese rounds
2 eggs, lightly beaten
1 1/2 cups breadcrumbs
1 jar cranberry sauce, warmed
sunflower oil for deep frying
Method:
Cut camembert cheeses into 8 equal parts. Dip into egg and dip into breadcrumbs. I like using the herbed breadcrumbs that comes out of a box. Place in refrigerator for 30 minutes. Repeat the process so that you have a good coating of breadcrumbs. Place back in the fridge for at least 30 minutes before deep-frying.
When firm and just before serving, deep fry until golden brown. Place on four plates, heat cranberry sauce and pour over camembert wedges.
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EASY CHRISTMAS RECIPES: Stilton Cheese with Port
150 g Stilton Cheese
65 ml thick cream
30 ml port
freshly ground black pepper
4 walnut halves
Method:
Mash cheese with a fork and add cream and port until well blended, but still rough-textured. Season to taste and pack into 4 individual ramekin dishes. Top each with walnut halves. Serve with melba toast.
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EASY CHRISTMAS RECIPES: Christmas Soups
EASY CHRISTMAS RECIPES: Roasted Tomato Soup with Sour Cream (8)
2 kg tomatoes, quartered
700 g red onions, peeled and quartered
8 garlic cloves, peeled only
6 rosemary sprigs, bruised
4 red peppers, deseeded and quartered
8 tablespoons olive oil
600 ml chicken stock
2 tablespoons red wine vinegar
4 dashes Tabasco
8 dashes Worcestershire sauce
8 tablespoons sour cream
2 tablespoons vodka
(optional)
8 teaspoons of black caviar
(optional)
Preheat oven to 220°C and put tomatoes, red onions, garlic, rosemary and peppers on a baking tray and drizzle with the olive oil. Season well. Place in oven and roast for about 1 1/2 hours.
Remove the rosemary sprigs and place vegetables that are left over into a food processor. Whiz until smooth. Strain further if you want a smooth soup.
Place back into large saucepan and add the stock, vinegar, Tabasco and Worcestershire sauce. Warm over low heat and add the vodka. Place into bowls and serve with a tablespoon of cream and a sprinkling of caviar.
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EASY CHRISTMAS RECIPES: Sweet Potato and Pear Soup (4)
25 g butter
1 small onion, chopped
750 g orange sweet potatoes (kumera), peeled, and diced.
2 firm pears, peeld, cored and diced
3 cups hot chicken stock
1 cup cream
chopped mint to garnish
Method:
Melt butter in large saucepan over medium heat. Add onion and cook until transparent. Do not burn. Add diced sweet potatoes and pear and cook, stirring for a few minutes. Add the hot stock and bring to boil. Cook for 20 minutes or until soft.
Cool slightly and then whiz in a blender or food processor. Blend in batches until smooth.
Return to large saucepan and heat through gently without boiling. Add cream and season to taste. Pour into individual bowls and garnish with ground black pepper and chopped mint.
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EASY CHRISTMAS RECIPES: Chilled Avocado Soup (4-6)
2 large, ripe avocados
3 3/4 cups hot chicken stock
2 teaspoons lemon juice
salt and pepper to taste
150 ml cream
extra thick cream for garnish
nutmeg
Method:
Peel the avocados, remove stones and mash the flesh. Put into a saucepan and add chicken stock and lemon juice. Heat gently, stirring. Cool slightly and place in blender or a food processor. Return to saucepan and reheat without boiling. Season to taste.
Cool, stir in cream and chill well. To serve, pour into bowls, top with a tablespoon of thick cream and an pinch of nutmeg.
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EASY CHRISTMAS RECIPES: Christmas Main Course
EASY CHRISTMAS RECIPES: Festive Lamb Roast(6-8)
1 corned leg lamb
1 small orange, sliced
3-4 bacon bones
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 onion, studded with 4 cloves
4 whole all spice
melted butter
hot orange juice
breadcrumbs
whole cloves
Method:
Rinse meat in cold water, and place in a large saucepan or dutch oven. Add orange slices, bacon bones, brown sugar, vinegar, clove-studded onion, allspice and warm water to cover.
Cover and bring to a simmer over a medium heat. Cook gently for 2 hours. Remove from heat and cool in the liquid for 30 minutes. Remove meat and place in a baking dish.
Score a diamond pattern on the lamb and brush with melted butter and hot orange juice. Cover with breadcrumbs, and place a clove in the centre of each diamond.
Put into a moderately hot oven and bake for 20 minutes until crumbs are crisp. Remove from oven, cool and place in fridge overnight before carving.
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Christmas Puddings
(12-16)Cooking time: 7 hours
375 g suet
6 cups fine fresh breadcrumbs
4 1/2 cups raisins
1 2/3 cups currants
1 1/2 cups chopped mixed peel
8 eggs, lightly beaten
2/3 cup brandy
extra brandy for lighting
Method:
Grease a 2 litre pudding bowl with melted butter. Place a round of greaseproof baking paper in the bottom of the bowl.
Remove the membrane from the suet and discard. Grate the suet finely. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel. Mix until thoroughly combined.
Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the bowl.
Place the bowl onto a large sheet of aluminium foil and seal and wrap tightly to prevent water from entering. Double wrap to make sure.
Place a trivet or an unturned saucer into a large pot and place the bowl on top. Gently add boiling water to the pot along the sides. Make sure that you do not pour water onto the aluminum covered bowl.
Cover with a tight fitting lid and simmer for 7 hours. Check the level of water often and top up where necessary. Leave for 10 minutes before turning out onto a shallow flameproof serving dish. Remove baking paper circle.
Pudding can be made the day before. To preheat, steam as above for 2 further hours. To serve, pour a little brandy over the pudding, light carefully. Serve with cream, brandy butter or custard
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Ice Cream Christmas Pudding Recipe
1/3 cup almonds, toasted and chopped
1/4 cup mixed peel
1/2 cup raisins, chopped
1/2 cup sultanas, chopped
1/3 cup currants
1/3 cup rum
1/2 cup red and green glacé cherries, quartered
1 litre good quality vanilla ice cream
1 1/2 litres good quality chocolate ice cream
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Method:
Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl. Cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer overnight.
Soften the vanilla ice cream slightly and mix in the cherries. Press this ice cream around the inside of the chilled pudding basin. Return the basin to the freezer and leave overnight. Check on ice cream to see that it hasn't collapsed on itself. Correct if it has.
Soften the chocolate ice cream slightly and mix with the spices. Stir in the soaked fruit and nut mixture. Remove pudding basin from freezer and spoon chocolate mixture into the centre of the pudding basin. Smooth the top.
Freeze overnight or until firm. Turn pudding out onto a plate. Serve cut into wedges.
THE PERFECT JELLY
GENERAL INSTRUCTIONS FOR PERFECT JELLY MAKING
When making jellies you will have to first make or buy a jelly bag. These should be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on three sides, and left open on a short side. Before adding the fruit the bag should be washed and just before use, scalded by pouring boiling water through it.
The bag should be held high above the bowl to catch the juice. This can be achieved by placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag tied in the middle of the broomstick, with the bowl beneath.
The juice takes about an hour to drain through the bag. If you leave the juice more than a couple of hours the quality of the juice will spoil.
Never hasten the process by trying to squeeze or disturb the bag during the dripping process. If you do, your jelly will be cloudy.
When you have a quantity of juice, you can test the pectin quality by using the methylated spirits test, as mentioned for jam making, above.
If the clot that was formed was good, add 275 g sugar for each cup of juice.
If the clot that was formed was average, add 175 g sugar for each cup of juice.
If the clot that was formed was poor, add 140 g sugar for each cup of juice.
MAKING JELLY: BASIC PROCEDURE
1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.
2. Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if necessary to prevent burning.
3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.
4. The average rule of thumb, when not taking into account of any modifications, each quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar. However, one needs to test for pectin content and work out the amount of sugar needed as described above to make sure your jelly sets. If there is more than 4 cups of juice, reduce it by boiling.
5. Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved. Boil again until the setting point is reached. Use the plate setting test, as for jam making above.
6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.
7. Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover with lids tightly making sure the jars are well-sealed.
JELLY RECIPES: APPLE JELLY
1.25 kg of red apples
1 teaspoon citric or tartaric acid
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: BLACKBERRY JELLY
1.25 kg of blackberries
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: BOYSENBERRY JELLY
1.25 kg of boysenberries
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: GRAPE JELLY
1.25 kg of grapes
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: MINT JELLY
1.5 kg green cooking apples (eg: Granny Smith)
3 tablespoons white wine vinegar
3 stalks of fresh mint
green food colouring
equal quantities of brown and white sugar
1/3 cup chopped mint leaves
1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit is a soft pulp.
2. Strain the pulp through the scalded muslin bag.
3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the boil, remove from the heat and stir in the sugar to dissolve.
4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add the chopped mint with a few drops of the green food colouring.
5. Pour carefully into jars and make sure that the bottles are tightly sealed.
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JELLY RECIPES: RASPBERRY JELLY
1.25 kg of raspberries
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: ROSE HIP JELLY
1.5 kg rose hips
lemon juice
sugar
Place rose hips in a large pan with just enough water to cover. Simmer until hips are soft.
Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip over night.
For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to dissolve and then boil to setting point following the rest of the Basic Procedure as above.
When making jellies you will have to first make or buy a jelly bag. These should be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on three sides, and left open on a short side. Before adding the fruit the bag should be washed and just before use, scalded by pouring boiling water through it.
The bag should be held high above the bowl to catch the juice. This can be achieved by placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag tied in the middle of the broomstick, with the bowl beneath.
The juice takes about an hour to drain through the bag. If you leave the juice more than a couple of hours the quality of the juice will spoil.
Never hasten the process by trying to squeeze or disturb the bag during the dripping process. If you do, your jelly will be cloudy.
When you have a quantity of juice, you can test the pectin quality by using the methylated spirits test, as mentioned for jam making, above.
If the clot that was formed was good, add 275 g sugar for each cup of juice.
If the clot that was formed was average, add 175 g sugar for each cup of juice.
If the clot that was formed was poor, add 140 g sugar for each cup of juice.
MAKING JELLY: BASIC PROCEDURE
1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.
2. Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if necessary to prevent burning.
3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.
4. The average rule of thumb, when not taking into account of any modifications, each quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar. However, one needs to test for pectin content and work out the amount of sugar needed as described above to make sure your jelly sets. If there is more than 4 cups of juice, reduce it by boiling.
5. Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved. Boil again until the setting point is reached. Use the plate setting test, as for jam making above.
6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.
7. Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover with lids tightly making sure the jars are well-sealed.
JELLY RECIPES: APPLE JELLY
1.25 kg of red apples
1 teaspoon citric or tartaric acid
Follow the Basic Procedure to make the above jelly.
--------------------------------------------------------------------------------
JELLY RECIPES: BLACKBERRY JELLY
1.25 kg of blackberries
Follow the Basic Procedure to make the above jelly.
--------------------------------------------------------------------------------
JELLY RECIPES: BOYSENBERRY JELLY
1.25 kg of boysenberries
Follow the Basic Procedure to make the above jelly.
--------------------------------------------------------------------------------
JELLY RECIPES: GRAPE JELLY
1.25 kg of grapes
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: MINT JELLY
1.5 kg green cooking apples (eg: Granny Smith)
3 tablespoons white wine vinegar
3 stalks of fresh mint
green food colouring
equal quantities of brown and white sugar
1/3 cup chopped mint leaves
1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit is a soft pulp.
2. Strain the pulp through the scalded muslin bag.
3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the boil, remove from the heat and stir in the sugar to dissolve.
4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add the chopped mint with a few drops of the green food colouring.
5. Pour carefully into jars and make sure that the bottles are tightly sealed.
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JELLY RECIPES: RASPBERRY JELLY
1.25 kg of raspberries
Follow the Basic Procedure to make the above jelly.
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JELLY RECIPES: ROSE HIP JELLY
1.5 kg rose hips
lemon juice
sugar
Place rose hips in a large pan with just enough water to cover. Simmer until hips are soft.
Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip over night.
For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to dissolve and then boil to setting point following the rest of the Basic Procedure as above.
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