Category Archives: Preserve

Raspberry Vinegar

Raspberry Vinegar

  • Servings: 1 litre
  • Difficulty: ridiculously easy
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* 1 kg raspberries
* 600 ml cider or white wine vinegar
* 450 g granulated sugar
Raspberries just put on to steep

Raspberries just put on to steep

Related to our recent Redcurrant Shrub recipe we now have Raspberry Vinegar on the go. As well as being a pleasant dressing for salads (and I suspect a good dip for fresh bread, with a little oil) this is meant to be a concentrate for drinks and make a very refreshing mix with a bit of soda water.

First take the raspberries, place them in a bowl and smush with a spoon (a highly technical term meaning to crush them a little bit). Add the vinegar. Cover the whole thing with a cloth and leave for 5 days with occasional stirring. Alternatively you can strain the liquid each day, and add fresh raspberries, but that requires a lot of raspberries and more time than we feel like spending.

Once steeped for long enough strain the liquid through a jelly bag without too much squeezing into a saucepan. For every 600 ml of liquid add 450 g of sugar. Turn the heat to low and allow to simmer gently, stirring until the sugar is dissolved. Boil for another ten minutes, skimming off any scum that forms. Remove from the heat and leave to cool.

Finally bottle in a sterilised bottle and seal. Use within 12 months. If mixing with soda water the measures are approximate 2 tablespoons to one glass of soda water.

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Posted by on June 25, 2014 in Preserve, Recipe


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Redcurrant Jelly

Redcurrent Jelly

  • Servings: 3-4 jars
  • Difficulty: moderately easy
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* 1 kg redcurrants
* 400 ml water
* 450 g sugar
Redcurrant's on for the first simmer

Redcurrant’s on for the first simmer

As you probably know by now we occasionally branch out from just brewing into other preservation methods. As we discovered a redcurrant bush on a nearby abandoned allotment we’ve done just this. Redcurrant jelly holds a particular set of memories for me – mainly of my sister happily devouring whole jars of the stuff at one sitting (this may be a false memory), and we’ll be sending a jar her way once it’s settled.

The actual method to make the jelly is quite simple, although there is a lot of sitting and waiting. First wash the currants thoroughly before adding them to a pan with the water and simmering for around 45 minutes, until they’re nice and soft. Put them in a jelly bag and allow them to strain overnight (or for a few hours if you’re less patient).

Once the juice has strained through the next day, add it to a pan and set to a low boil. For every 600 ml of juice use 450 g of granulated sugar. Once the juice is boiling add the sugar and stir until it’s fully dissolved. Keep boiling for a while longer until the jelly reaches setting point (you can test this by putting a little of the mix and putting it on a cold saucer, let it cool for a minute and poke gently. If it wrinkles then setting point has been reached).

Once it’s ready put the jelly into sterilised jars and seal immediately.

Jars you can either buy from somewhere like Amazon, or just reuse jars you already have. In either case you should wash the jars thoroughly with hot soapy water before sterilising them in the oven at 140 C.

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Posted by on June 23, 2014 in Preserve, Recipe


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Red Onion Chutney!

Recipe (2 jars)
6 red onions
2 chilli peppers
225ml balsamic vinegar
200g demarara sugar
olive oil

Chutney making

Raw ingredients turning into delicious chutney

As I believe it has been requested, here’s the recipe for making tasty red onion chutney (goes [Ed: extremely]¬†well with cheese!). I originally found the recipe elsewhere online, I forget where, and have modified it slightly. If you don’t like chilli peppers, reduce the amount down to just one, believe me you won’t notice any burn at all with just one [Ed: absolutely right, or if you’re like me throw in an extra couple], and it does make a real difference to the overall flavour.

Finely chop the onions and chillies and chuck them in the frying pan with a bit of oil, and fry gently until they’ve turned a light brown. Then turn down the temperature and throw in the balsamic vinegar and sugar, then season with salt and pepper before mixing everything together well. Leave the whole lot simmering on the hob on a low heat.

While the onions are caramelising in the vinegar and sugar, it’s time to get the jars ready. Preheat the oven to


Just waiting for the wine, cheese and crackers

about 100 degrees. Get some clean jam jars and wash them in hot water (lids too!), then put them all in the oven for about 20 minutes (about the amount of time it should take for the onions to caramelise!).

You’ll know the onions are ready when you can coat the back of a spoon with the mixture and it doesn’t fall straight off. Take the jars and lids out of the oven (carefully!) and spoon the chutney straight into the jars, then screw the caps on tight. Voil√†, home made chutney for cheap! Enjoy!

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Posted by on February 15, 2014 in Preserve, Recipe


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