Scotland4me.net |
'Recipes' | |
| Blackcurrant Jam | Rhubarb and Ginger Jam | Spicy Apple Chutney |
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3 lb blackcurrants 4.5 lb granulated sugar 2.25 pints water |
4 lb rhubarb, 3 lb sugar .5 tspn citric acid 2 tspn gound ginger or 1 oz root ginger
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4 lb cooking apples |
| Put currants and water into a large heavy based pan or preserving pan. Add sugar and stir until it is all dissolved. Bring to the boil and boil on a rolling boil till setting point is reached, removing any scum from the top as it appears. To test for setting, remove pan from the heat and place a teaspoon of jam on a saucer or small plate, place in fridge until it is cold. It should crease when pushed gently with finger. If setting point is not reached then simmer gently for another few minutes before testing again. Pour into warm jars and cover immediately with waxed jam discs and lids on jam cellophane tops. Leave to cool completely before labelling and store in a cool dark place. | Put rhubarb and sugar in layers in a large bowl and leave overnight. Pour it into a preserving pan and cook as for blackcurrant jam. |
Peel, quarter and core apples, then slice and put into a large pan. Add peeled and chopped onions, all the spices, salt and vinegar. Bring to the boil, cover and simmer for 40 minutes until the fruit has pulped down. Remove the lid and boil to evaporate excess liquid. Add sugar and sultanas and stir until sugar has dissolved. Bring to the boil and stir until the mixture is thick and there is no liquid on top of the chutney. Pot and cover as for jam. |
| Recipes by Grace Gray of Fife | 
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