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Perfectly Jammy!

We always have a stream of photos, and stories from our events so we thought, as a team, we would keep you updated, as live as possible with all the event action. For photos, recipes, tips and quotes, keep an eye on the Events Team Blog.

Pam and Liz have been really pleased and inspired by the entries in to our Perfect Preserve competition. Thank you to everyone for sending in their wonderful recipes! Best of luck for the next round. The 30 entrants who will go through to the next round, will be contacted next week. The first round for the competition closed today Friday 29th August.   

Below are some of our favourites in the office and hidden amongst them some of Pam & Liz's favourites. Can you guess which entries will make it through to the next round? 

We have been really chuffed with how many men have entered the competition.

 

I don't know if this is the perfect preserve but it is perfectly simple! You end up with a beautiful chutney-like jamwhich is a great accompaniment to cold meats, cheese and pies.
Ingredients:
 
120ml olive oil
700g red onions, sliced thinly
170g caster sugar
150ml red wine vinegar
200ml port or red wine
1 salt and pepper to taste
 
Finely slice the onions and fry them off in the oil. Add the sugar, salt and pepper and boil for 30 minutes. Add the vinegar and red wine and boil for a further 30 to 40 minutes until you have a think jam-like mixture. Pour into in sterilised jars and seal.
 
A less sweet, more vintage taste can be achieved by using balsamic vinegar but you will lose some of the beautiful purple colouring. At Christmas time, add a few cloves and a small amount of cinnamon for an additional festive flavour.   Sent in by Jon Haley
 

 

 

Andy Rumming's Speleoplums          Pickled Pears by Will Scott

 

Hot Ginger & Beetroot Chutney

This fiery beauty came about as a result of my desire to use up the grated ginger pulp, left over from making a batch of Ginger cordial (My absolute favourite cordial) and producing a glut of fine beetroots from my garden. It's also a great way of using up any surplus tomatoes you may have grown at this time of year.  The flavour is deep, earthy and spicy and the colour is just utterly magnificent: Perfect with slow roasted, ginger glazed gammon ham.

Ingredients(For approximately 2 x 800ml Jars)

800g Tinned Plum Tomatoes, 300g Fresh, Ripe Tomatoes, peeled

500g Grated Beetroot, 400g Grated Ginger Root,

1 Large Red onion, 6 Cloves Garlic, 5g Fresh Red Chillies

1Kg Golden Granulated Sugar,200g Tomato Puree,100ml Cider Vinegar

1 Pinch of dried Chilli flakes,1Tbs Pickling Spice,2Tsp Sea Salt

1Tsp Mustard seeds

Remove the peel from your tomatoes and add them to the plum tomatoes into a large pan. Bring to the boil, reduce to simmer. Add the sugar, stir in well and simmer for 30 minutes. Roughly grate the Beetroot and ginger, chop the onion ,chillies and garlic. Combine with the dried spices and add to the tomato mix. Add the vinegar, tomato, puree and salt then simmer for a further 30 minutes. Stir in thoroughly and cook on a very low heat with the lid on the pan for about an hour. The Vibrant looking mix is now ready to dispence into your steralised jars and to utterly relish!

Of course, I highly recommend making Ginger cordial first so as to utterly maximise upon this glorious root!

Paul Saxon-Shaw

 

We have tried to keep as close as possible to recipes that focus on UK Seasonally available produce. Entries have come in from all over the world including Europe, Australia, New Zealand.  

 

Blackberry Relish

1kg Blackberries

2 large onions, finely chopped

1 1/2 cups brown sugar

2 cups red wine vinegar

1/2 tsp. ground allspice

1 tsp. brown mustard seed

1 tsp. cinnamon

Place all ingredients in a preserving pan. Stir over medium heat, without boiling until the sugar dissolves.Bring up to boil and simmer for about 1 - 1 1/2 hours until it is thick. Pour into sterilized jars and seal. Makes about 3x 250ml  jars.

This preserve is excellent with venison, game terrine, pan-fried duck breast or pan -fried kangaroo fillets. 

Sent in by Linda Evans, Lachlan,Tasmania,Australia

 

 

 

 

 

 

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