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Jams & Chutney Making. By Philip Shaw www.fork-2-plate.co.uk 07968 215469. Introduction. Jams & chutneys. I am Philip Shaw & I work at fork-2-plate, teaching sustainability for food. I have a background in catering and make a lot of jams chutneys and jellies for my own consumption.
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Jams & Chutney Making By Philip Shaw www.fork-2-plate.co.uk 07968 215469 Fork-2-plate.co.uk
Introduction • Jams & chutneys. • I am Philip Shaw & I work at fork-2-plate, teaching sustainability for food. I have a background in catering and make a lot of jams chutneys and jellies for my own consumption. Fork-2-plate.co.uk
Topics of Discussion • Why make your own jams or chutney. • Pectin, how important it is and how to make it. • Fruits high in pectin. • Equipment and how to use it. Fork-2-plate.co.uk
Why Make Your Own ? • Its healthier. • Its cost effective. • You can make it how YOU like it. • Use ingredients YOU want to use up. • It’s a way of saving your harvest for later in the year. • And it can be fun. Fork-2-plate.co.uk
Fruits High in Pectin. • Apples,crab apples,cranberriescurrants, gooseberriesloganberries, plums (not Italian)quinces, raspberries andblackberries. • Citrus skins (oranges, tangerines, grapefruit, lemons, limes, etc. - The pectin is high in the skin and the pips but low in the fruit). • If not overripe, has enough natural pectin and acid for gel formation with only added sugar. Fork-2-plate.co.uk
Fruits Low in Pectin • Apricots, blueberriescherries, sweet figsguavas, nectarinespeaches, pearsplums (Italian), pomegranates and strawberries. • Always needs added acid, pectin or both Fork-2-plate.co.uk
The In-between Fruits • The pectin content in all fruit is also generally higher when fruit is just barely ripe and diminishes as it matures from fully ripe to overripe. • The process of ripening involves the breakdown of pectin's, which softens the fruit as it ripens. • Ripe apples or ripe blackberries would not have enough pectin in them naturally, to set a jam or jelly, extra pectin would be needed. Fork-2-plate.co.uk
How to Make Pectin • Apples and crab apples (especially unripe ones) are good sources of pectin and are often used in making commercial pectin. Some commercial pectin is made from citrus peels. • I tend to use apple core and apple peelings with orange and lemon pips that I have saved in my freezer until I have enough. Fork-2-plate.co.uk
Pectin Recipe • Ingredients: • 3 pounds chopped, washed tart, green apples (like granny smith) with peels and cores. Crab apples are the best. Small, green, immature apples of most varieties work, too. • 4 cups water. • Skin, pips and juice from 1 lemon. Fork-2-plate.co.uk
Pectin Recipe Directions: • Wash, but don't peel, about seven large tart green apples (3lb). • Cut them into pieces and put them in a pot. • Add four cups of water and lemon juice, skin and pips. • Boil the mixture until it reduces almost in half (about 30 to 45 minutes), then. • Strain it through cheesecloth or a jelly bag. • Boil the juice for another 20 minutes, • Pour it into sanitized jars, and seal them to store in the refrigerator, freezer or process in a water bath. Fork-2-plate.co.uk
Some basic equipment • A large pan. • A jelly bag. • Scales. • Wooden spoon. • Jam funnel or ladle. • Measuring jug. Fork-2-plate.co.uk
Chutney Recipe: • 4lb marrow or pumpkin skinned and chopped. • 2lb tart apple peeled and chopped. • 1lb diced onion. • 2 pints distilled vinegar. • 1lb brown sugar. • 1lbdried fruit (optional). • 2 teaspoon curry powder. • 6-8 jam jars. Fork-2-plate.co.uk
