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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Salted Caramel"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Sunvil Supper Club"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Top ten of 2024"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baked beans"},{"term":"baking mix"},{"term":"batter breads"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"gingerbread"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"k"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"simple"},{"term":"skills"},{"term":"soda bread"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/jams+and+preserves?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/jams%20and%20preserves"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/jams+and+preserves\/-\/jams+and+preserves?alt=json-in-script\u0026start-index=31\u0026max-results=30"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"34"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4025255758836494870"},"published":{"$t":"2023-09-07T07:00:00.276+01:00"},"updated":{"$t":"2023-09-07T10:44:56.986+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tutorials"}],"title":{"type":"text","$t":"How to Make Crabapple Jelly (A Tutorial)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjh_t1DUUcfTSWjcfnI-WINf9-1ORs9Lx5IRbkgxphOsLf-G7UBjCx1oK3yyi0awkWK5VSDdtITBHb6PT6lSOzK3ESyGu_8kPO7FJOUv1hATyVFC_sCo72xHbUTF-5epsUdpQcY6T-60Mr44LMvrEDTvc1iLspes6KXYSRPlsQexEYPmuLRsajvFjNEb1s\/s4286\/cover%20jelly.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3511\" data-original-width=\"4286\" height=\"524\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjh_t1DUUcfTSWjcfnI-WINf9-1ORs9Lx5IRbkgxphOsLf-G7UBjCx1oK3yyi0awkWK5VSDdtITBHb6PT6lSOzK3ESyGu_8kPO7FJOUv1hATyVFC_sCo72xHbUTF-5epsUdpQcY6T-60Mr44LMvrEDTvc1iLspes6KXYSRPlsQexEYPmuLRsajvFjNEb1s\/w640-h524\/cover%20jelly.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne thing that I always enjoyed in the late summer and Autumn was making my own jellies, jams and preserves. This is something I have not done a lot of in recent years, probably because I now live on my own and I simply could not use it all up.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ERecently my sister and I saw some beautiful brilliant red crabapples in the grocery store. They were so brilliant, and we both were feeling very nostalgic about our past days of preserving.\u0026nbsp; We decided to say what the heck, and go for it.\u0026nbsp; We would make a batch of crabapple jelly and share it between the two of us!\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EFruit jellies ae made by combining fruit juice and sugar in correct proportions and cooking the mixture until the mixture will jelly when cool.\u0026nbsp; A good jelly is clear and sparkling and free from any sediment or sugar crystals. It retains the natural color and flavor of the fruit used.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWhen turned out from the glass,\u0026nbsp; a good jelly will hold its shape but will quiver, just like Santa's belly. When cut with a knife, you will see sharp edges and the jelly will not cling to the knife, but fall off easily.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjv8hrNwshK1FznDqgfp6NsbDf1Mf7H7D_GaeKGduAoA0A-HrZRL8cZbajxCJ6ANAvv_eNfMVnCJc9zKSrbuez09xXu56jQQ-8lZJHK6EPz0F2B1l0FJQhYNmxggAF3OBn9Cv3tpxnjXOHqpe3KGqCqoqBbEtcnfFT2FnKzULU_Zdc4ZU-hyMSV6fr5r1Y\/s564\/Dolgo%20Crabapples.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dolgo Crabapples\" border=\"0\" data-original-height=\"412\" data-original-width=\"564\" height=\"468\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjv8hrNwshK1FznDqgfp6NsbDf1Mf7H7D_GaeKGduAoA0A-HrZRL8cZbajxCJ6ANAvv_eNfMVnCJc9zKSrbuez09xXu56jQQ-8lZJHK6EPz0F2B1l0FJQhYNmxggAF3OBn9Cv3tpxnjXOHqpe3KGqCqoqBbEtcnfFT2FnKzULU_Zdc4ZU-hyMSV6fr5r1Y\/w640-h468\/Dolgo%20Crabapples.jpg\" title=\"Dolgo Crabapples\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EWHAT FRUITS ARE SUITABLE FOR MAKING JELLIES\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIn order to make a good jelly, the fruit chosen should be rich in both pectin and acid, otherwise it must be combined with another fruit which will supply whatever substance is lacking.\u0026nbsp; This is why a lot of jellies will call for the use of lemon juice.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EFruits which contain both acid and pectin in appropriate quantities are:\u0026nbsp; Apples (tart), blackberries, crab apples, currants, gooseberries, grapes, loganberries, plums, quinces and raspberries.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EFruits lacking in sufficient pectin are:\u0026nbsp; Cherries, peaches, pineapple, rhubarb, strawberries.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EFruits lacking in sufficient acid are: Apples (sweet), blueberries, huckleberries, pears.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESlightly underripe fruit contains mor acid and pectin than fully ripe fruit, but unfortunately the flavor is not as good.\u0026nbsp; A proportion frequently used is a mix of 1\/4 underripe fruit and 3\/4 ripe fruit. You can also combine fruits lacking with pectin or acid with tart apples as the juice from the apples will affect the color and flavor the least.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnother way to ensure success no matter the fruit, is to use a commercial Pectin product such as Certo. It comes in both powdered and liquid form.\u0026nbsp; Juice from just about any fruit can be made into jelly bu the addition of pectin and a large amount of sugar.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne of the advantages of using a commercial Pectin product is that much less time will be required, any fruit can be used and the\u0026nbsp; resultant jelly will have a fresher, more delicate flavor due to the shorter cooking time.\u0026nbsp; A successful gel is more certain as well.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe variety of crabapples we used for our jelly was Dolgo.\u0026nbsp; Dolgo crabapples\u0026nbsp; are an incredibly tasty crabapple and produce a brilliant pink to red jelly.\u0026nbsp; We were both very excited at the prospect at being able to make some of these precious jewels to enjoy over the winter months.\u0026nbsp; We also decided to use a commercial pectin product in our jelly just to ensure success and cut down the cook time.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgQfVtWAsDb1uQwusq4eAzzqjhFjCwlIto6sWluSjCXl2vN2PTxj11FieBLkcDwmLTmfzXn4hikQuzIda8RZK9BG1gu-JAVebPGWVFFweu3Q_GWd3Xqs5FCP77UDcrbsBiR13K4MLt8OLKuYTNMxvXJ0ARW5w1rrw4NzKKXXgQ4fqwXrvXtolLk-xHdCI\/s1453\/71KYGHmZ5FL._AC_SL1500_.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"1452\" data-original-width=\"1453\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgQfVtWAsDb1uQwusq4eAzzqjhFjCwlIto6sWluSjCXl2vN2PTxj11FieBLkcDwmLTmfzXn4hikQuzIda8RZK9BG1gu-JAVebPGWVFFweu3Q_GWd3Xqs5FCP77UDcrbsBiR13K4MLt8OLKuYTNMxvXJ0ARW5w1rrw4NzKKXXgQ4fqwXrvXtolLk-xHdCI\/w640-h640\/71KYGHmZ5FL._AC_SL1500_.jpg\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEXTRACTING THE FRUIT JUICE\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe firs thing you will need to do when making a fruit jelly is the extract the juice from the fruit. Look over the fruit very carefully, removing and discarding stems and discarding any fruit which shows signs of decay. Large fruits, such as apples, will need to be cut up.\u0026nbsp; The cores of quinces will need to be discarded. Crush really juicy fruits and add no water, or only a small amount. To less juicy fruits, add just enough water to be seen through the pieces of fruit when it is in the saucepan.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EPlace all fruits in the saucepan with the required amount of water. Cover and cook until the fruit is tender and the juices run freely. Do NOT overcook.\u0026nbsp; Apples require about 15 minutes, citrus fruits 1 hour and berries only 1\u0026nbsp; to 3 minutes.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou will need some type of cloth bag that you can suspend over a bowl.\u0026nbsp; The fruit and its juices are put into this bag and the juice allowed to drip through the bag into the bowl.\u0026nbsp; The jelly set shown above can be purchased from \u003Ca href=\"https:\/\/www.amazon.ca\/Norpro-Jelly-Strainer-Stand-Bag\/dp\/B0012C5ZPK\/ref=sr_1_1?crid=2M19ESZ6UVUIK\u0026amp;keywords=jelly+bags+for+making+jelly\u0026amp;qid=1694022392\u0026amp;s=books\u0026amp;sprefix=jelly+bags+for+making+jelly%2Cstripbooks%2C125\u0026amp;sr=1-1-catcorr\" target=\"_blank\"\u003EAmazon\u003C\/a\u003E and is ideal, but any clean fabric, flour sack, flannel can be used. In the past I have often tied it to the cupboard door knob and left it suspended over the bowl to drain over night.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EDO NOT SQUEEZE THE BAG if you want a nice clear jewel-like jelly. Sure, more juice can be extracted if you squeeze the bag, but the resulting jelly will be cloudy and not as pretty.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOnce we had the juice extracted from our crabapples, the juice was put into a large covered canning jar and refrigerated until we were really to make the jelly.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuISzbb-vlh15ogyswg0GAG2WVu1BWn7gdDX0ZIntNkNFYJsmhBF9LiTi41BFvthNKdGNL4YmU40xz_5Xpce05y3ttjt_8UhhBrMubmOmLr3GNNhOOUWG_Yd3Wrk87Xzu1VZrlDlPBf_M4A83YPfZraSWawCPhSIm749GWZOFvpQAfv_Ailhzv-n7MJes\/s5184\/IMG_7334.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuISzbb-vlh15ogyswg0GAG2WVu1BWn7gdDX0ZIntNkNFYJsmhBF9LiTi41BFvthNKdGNL4YmU40xz_5Xpce05y3ttjt_8UhhBrMubmOmLr3GNNhOOUWG_Yd3Wrk87Xzu1VZrlDlPBf_M4A83YPfZraSWawCPhSIm749GWZOFvpQAfv_Ailhzv-n7MJes\/w640-h480\/IMG_7334.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou will need a quantity of canning\/preserve jars to put the finished jelly into once it is done, ready to store.\u0026nbsp; These can be purchased in most hardware and department stores and even grocery stores at this time of year.\u0026nbsp; We decided to use half-pint jars which each hold a little more than a cup of liquid.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ECheck the jars for any nicks or cracks, discarding any jars that are not perfect. It is also important that you wash the jars clean in hot soapy water, rinsing off any soap residue with more hot water. You can also put them through a wash in the dish washer.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThese jars will need to be sterilized when you go to make your jelly. This is easily done by placing the clean jars onto a baking tray and then placing the tray into an oven which has been preheated to 320*F\/160*C.\u0026nbsp; It is best to do this while the jars are still warm after having been washed to avoid them cracking in the sudden heat of the oven.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgesEAhyLUWotv-jHHY1evP3Oej4-wT7FmNs-nMGbNA49KPgGHFW_gkylVsjbgEqOIl6rtT2Orn_VBxYnD1nfU6DNCFhBzTWOHjmMz1MqxHcLutSvbBtKcv1Ms_rSe_ZStkKH-TzNrRGd-cks0ndCGrTQ26IhKunhDgMH_uCcmwNIdS2gcqTZ5v3ChsniA\/s4377\/IMG_7335.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3442\" data-original-width=\"4377\" height=\"504\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgesEAhyLUWotv-jHHY1evP3Oej4-wT7FmNs-nMGbNA49KPgGHFW_gkylVsjbgEqOIl6rtT2Orn_VBxYnD1nfU6DNCFhBzTWOHjmMz1MqxHcLutSvbBtKcv1Ms_rSe_ZStkKH-TzNrRGd-cks0ndCGrTQ26IhKunhDgMH_uCcmwNIdS2gcqTZ5v3ChsniA\/w640-h504\/IMG_7335.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe sealing part of the lids should be placed in a saucepan of cold water,\u0026nbsp; brought to the boil and then left in the hot water until you are ready to use them. I just keep them in a pan of simmering water.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsq_wiwHNpYvNvIuEsn3donsgDvmje1pGVc7onEGC0BXXvCphaRSHytoCmLiFNVWThov18CslfrDUte1rr07o6ENyhfGVxngvTJmdBQLnG1FcwrhgmEkTZT5J5yClWUPZLAItPrHHhdS8BlNKXrJn2LpqBLdYJ7Mm0-3dK7MRVzQs5WBJ7Pt-QhBIkhC4\/s3775\/IMG_7369.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Proportions for jelly making\" border=\"0\" data-original-height=\"3775\" data-original-width=\"2823\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsq_wiwHNpYvNvIuEsn3donsgDvmje1pGVc7onEGC0BXXvCphaRSHytoCmLiFNVWThov18CslfrDUte1rr07o6ENyhfGVxngvTJmdBQLnG1FcwrhgmEkTZT5J5yClWUPZLAItPrHHhdS8BlNKXrJn2LpqBLdYJ7Mm0-3dK7MRVzQs5WBJ7Pt-QhBIkhC4\/w478-h640\/IMG_7369.JPG\" title=\"Proportions for jelly making\" width=\"478\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIf you are not using commercial pectin you can see the quantities of juice and sugar needed in the chart above.\u0026nbsp; \u0026nbsp;It is important to note that if you do not use a commercial pectin you will need to\u0026nbsp; cook the jelly for a much longer period of time than if you are.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMost jelly failures are caused from adding either too much or too little sugar.\u0026nbsp; Generally speaking, 2\/3 as much sugar as fruit juice is sufficient.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkfO_AJcCzon3eKEi5ui0NMQaFJBcTMCzSF-F6ZHw7h3KQxLUeQGo5TbY94yOr-OXw_G8IMcpla1J9WiAFNO-Lqrg_y7_bHeVDtODZL3WpHOTgb7okR77XC9fruKTRPupU_vFI3UFviDTTd6-OFi1OIbClDMVI4JrxMP1Zd6M3mJv82IxFjN9yPdjl9Jk\/s3695\/IMG_7330.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3196\" data-original-width=\"3695\" height=\"554\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkfO_AJcCzon3eKEi5ui0NMQaFJBcTMCzSF-F6ZHw7h3KQxLUeQGo5TbY94yOr-OXw_G8IMcpla1J9WiAFNO-Lqrg_y7_bHeVDtODZL3WpHOTgb7okR77XC9fruKTRPupU_vFI3UFviDTTd6-OFi1OIbClDMVI4JrxMP1Zd6M3mJv82IxFjN9yPdjl9Jk\/w640-h554\/IMG_7330.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ECOOKING THE JELLY\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe best color, flavor and texture are obtained by cooking 2 quarts\/liters or less of juice at a time. Use a large kettle with a large diameter to allow more rapid of an evaporation.\u0026nbsp; Heat juice to boiling, then add the sugar gradually, stirring slowly.\u0026nbsp; Boil rapidly until the jellying stage is produced.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2zk8qZvkhE-fv8LZRHyJwlPMS_NWIDmPmO7e3L6ZLzeOTt6g4kKgaub_3DJgUFVACHaIs6tuA73-kpfOHTY4tvR4goplyFMxzbQKEliXpEp9EruTwzsv7pqq7yzbS5LKOr1dkkFnh4xjge72GiV4V5xViuylxT-WMo8AosG5iZFliZBo0HW5E94hM4CU\/s1079\/sheet%20or%20spoon%20test.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"sheet test\" border=\"0\" data-original-height=\"549\" data-original-width=\"1079\" height=\"326\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2zk8qZvkhE-fv8LZRHyJwlPMS_NWIDmPmO7e3L6ZLzeOTt6g4kKgaub_3DJgUFVACHaIs6tuA73-kpfOHTY4tvR4goplyFMxzbQKEliXpEp9EruTwzsv7pqq7yzbS5LKOr1dkkFnh4xjge72GiV4V5xViuylxT-WMo8AosG5iZFliZBo0HW5E94hM4CU\/w640-h326\/sheet%20or%20spoon%20test.jpg\" title=\"sheet test\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E(\u003Ca href=\"https:\/\/food.unl.edu\/jams-jellies-and-preserves\" target=\"_blank\"\u003Esource\u003C\/a\u003E)\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis is determined by allowing a small amount of the juice to drop from a metal spoon. When the last two drops run together and sheet off of the spoon the jellying stage has been reached and the jelly should be removed from the heat.\u0026nbsp; Long cooking after the sheet test has been obtained causes the pectin to break down so that the mixture will become a syrup and not a jelly.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWe used a commercial pectin and so this was not an issue. We used 5 cups of prepared juice, 2 TBS of lemon juice,\u0026nbsp; 7 1\/2 cups of sugar and one pouch of pectin.\u0026nbsp; The fruit juice, sugar and lemon juice were put into a large saucepan and stirred whilst we brought it to the boil. We boiled it for\u0026nbsp; 1 minute exactly and then removed the saucepan from the heat and stirred in the commercial pectin.\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBjoikdG1y_kBbbinZSYToIUVYTXtKd67O-R-BQvh_L9daWTWfBhv48USxpzrJgV3OpB4kpjWTFpFTYkMJIADncy0dP3pW2yMvyvU0_OwcqfdKz6i1wfGQmTioaffO518RIT6M_mK4UDZeIKGXc8Tg6AD_66zpAp-z0y8Ybwx68LU7GPruU6cHNYBV2VQ\/s3991\/IMG_7341.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3062\" data-original-width=\"3991\" height=\"492\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBjoikdG1y_kBbbinZSYToIUVYTXtKd67O-R-BQvh_L9daWTWfBhv48USxpzrJgV3OpB4kpjWTFpFTYkMJIADncy0dP3pW2yMvyvU0_OwcqfdKz6i1wfGQmTioaffO518RIT6M_mK4UDZeIKGXc8Tg6AD_66zpAp-z0y8Ybwx68LU7GPruU6cHNYBV2VQ\/w640-h492\/IMG_7341.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce your jelly is ready it is vital to skim off any foam from the surface. This is best done by using a metal spoon and carefully skim it off, discarding it into a bowl. Do this until the surface of your jelly is clean and free from any scum or foam.\u0026nbsp; Discard the foam which has been removed.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4vD0lfwD_033brz-lTOkp8rwF2zdxui6loZzdnaNQ3S5Wxljj05r7FfMY1UospxCBM2MwXsWcthTm9FyJnwAPzLxVmMXC1fZsemG7j3AHWTKJ2Ej3j6Ut7T01gEiCK1bajcNcLSbC2a3omzpqsQHV14IO7cqo2wj2biC4BMjaJtazZlJETxygx12qmsA\/s5184\/IMG_7344.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4vD0lfwD_033brz-lTOkp8rwF2zdxui6loZzdnaNQ3S5Wxljj05r7FfMY1UospxCBM2MwXsWcthTm9FyJnwAPzLxVmMXC1fZsemG7j3AHWTKJ2Ej3j6Ut7T01gEiCK1bajcNcLSbC2a3omzpqsQHV14IO7cqo2wj2biC4BMjaJtazZlJETxygx12qmsA\/w640-h480\/IMG_7344.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EHave your clean and hot jars ready and waiting for you to decant the hot jelly into them. A wide mouth funnel is a great help when doing this and helps to keep the lips of the jars clean.\u0026nbsp; Fill your hot jars with the hot jelly to within 3\/8 inch of the top of the jar.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOnce filled, wipe the rims clean with a damp piece of clean kitchen toweling, top with the rubberized lid and carefully screw on the bands.\u0026nbsp; Set aside on a wire rack in a cool dry place to cool completely.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi65-eIaiwHTCR17Kl62Mm9QgEYE7OgSVlM7kE867QBQ7ligDkm5fZvFBZzCbj7ZGaUU4GR5xYnFkH2PK5r2M2-MgkP8JUEQ-FtnsbK0P5Jk1nSIA40NRKM08MKMdwfTs7v8ry1NgQNdarV_FDztOSYQ8sKO8TbpmuJZGf1L26axdSigl2P45KzplhdPN8\/s3301\/IMG_7345.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"2817\" data-original-width=\"3301\" height=\"546\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi65-eIaiwHTCR17Kl62Mm9QgEYE7OgSVlM7kE867QBQ7ligDkm5fZvFBZzCbj7ZGaUU4GR5xYnFkH2PK5r2M2-MgkP8JUEQ-FtnsbK0P5Jk1nSIA40NRKM08MKMdwfTs7v8ry1NgQNdarV_FDztOSYQ8sKO8TbpmuJZGf1L26axdSigl2P45KzplhdPN8\/w640-h546\/IMG_7345.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom always covered her jellies and jams with a thin layer of melted paraffin wax, pouring it onto the hot jelly, but I do not think that is necessary. You will know that a sufficient seal has been achieved as the lids will pop in and become concave as the jelly cools.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf any do not, place in the refrigerator and use this jelly first.\u0026nbsp; Store the remainder of the sealed jars in a cool, dark and dry place.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC6gZkHRM3pESsIGdUwYrMML5CTe6YhV-oCcK5Sg9pMEdLbw1uUOAhNW3yFjAqffgD2K74TaTn3QpfcTtxxsTY-3LldAsEJARJt9zUe-oGWxbEpIYfrcowrgJHlUhHvRgUiYqRdXN8PmnLXydZGUfVlFm6HatGpuwPLf3b60afZSiaPsBk-Nve6w-5BLQ\/s4291\/IMG_7347.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3244\" data-original-width=\"4291\" height=\"484\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC6gZkHRM3pESsIGdUwYrMML5CTe6YhV-oCcK5Sg9pMEdLbw1uUOAhNW3yFjAqffgD2K74TaTn3QpfcTtxxsTY-3LldAsEJARJt9zUe-oGWxbEpIYfrcowrgJHlUhHvRgUiYqRdXN8PmnLXydZGUfVlFm6HatGpuwPLf3b60afZSiaPsBk-Nve6w-5BLQ\/w640-h484\/IMG_7347.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECindy and I were both really pleased with the results of our efforts.\u0026nbsp; We ended up with nine half pints of jelly and a small amount of extra.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs you can see it was lovely and sparkling, very jewel-like with a rich and lovely dark pink hue.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKc3rOqbSap5T36ZYlLj5p4rKes5SqOIVvpaDKPMV_-pA2uFPH8oWIDfCzi8c4LHWNC4Q2UZxVV-4P_QWtRruZAvbyHnjKl6Dud5b3Kkm_-kL6qUmcMT50HX6s3QYTeKpoP6Z24rQOxrjafYP4sO477ZjQhwr2StpRlwH8VNL12NdPeEFx_WYA1zSbfKI\/s4034\/IMG_7361.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3530\" data-original-width=\"4034\" height=\"560\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKc3rOqbSap5T36ZYlLj5p4rKes5SqOIVvpaDKPMV_-pA2uFPH8oWIDfCzi8c4LHWNC4Q2UZxVV-4P_QWtRruZAvbyHnjKl6Dud5b3Kkm_-kL6qUmcMT50HX6s3QYTeKpoP6Z24rQOxrjafYP4sO477ZjQhwr2StpRlwH8VNL12NdPeEFx_WYA1zSbfKI\/w640-h560\/IMG_7361.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPerfect for enjoying with a cheeky tea biscuit, spread with butter and then with some of that delicious jelly spooned on top.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was so easy to make and quick as well. The longest part was the extraction of the juice, and since this was done the day before, the actually jelly making when really quickly!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI hope that you have enjoyed this tutorial.\u0026nbsp; If you have any questions, don't hesitate to ask. If you are using a commercial pectin, just follow the instructions in the accompanying pamphlet and you can't go wrong!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome other jams and or preserves I have enjoyed making in my English Kitchen are:\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html\" target=\"_blank\"\u003EPEAR \u0026amp; SAFFRON JAM\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; letter-spacing: 0.3px; text-align: justify;\"\u003EThe use of saffron makes sure that is a really pretty colored jam.\u0026nbsp; Easy to do and it doesn't make a ton. Its also very delicious.\u0026nbsp; I love pears and this is a beautiful way to enjoy them in the winter months when fresh local pears are no longer available.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/06\/honey-strawberry-jam-small-batch.html\" target=\"_blank\"\u003EHONEY STRAWBERRY JAM (SMALL BATCH)\u003C\/a\u003E\u003C\/b\u003E - This recipe makes only two 1\/2 pin jars. There is no processed sugar in this lovely recipe.\u0026nbsp; The berries are sweetened only with honey. This is a beautiful combination and a really delicious jam.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWVjyKjnucvOtcJPfJIqhy1wvKDBypNs9-7Epij5jwhlTvsD6-fE4v56Re1deB8H2JPTDca-ldiHar6Zk_o3AQfTwi3LCXMA7EnSSNThbfyNnJ3tP0F_YidSeQmVpdIJNrFTKW49I3DlDFLmVX40R25tx6iPfHzB6BxnnpA3xVBJBH2oFtkJxMoEhoJOo\/s4202\/IMG_7365.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make Crabapple Jelly\" border=\"0\" data-original-height=\"3371\" data-original-width=\"4202\" height=\"514\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWVjyKjnucvOtcJPfJIqhy1wvKDBypNs9-7Epij5jwhlTvsD6-fE4v56Re1deB8H2JPTDca-ldiHar6Zk_o3AQfTwi3LCXMA7EnSSNThbfyNnJ3tP0F_YidSeQmVpdIJNrFTKW49I3DlDFLmVX40R25tx6iPfHzB6BxnnpA3xVBJBH2oFtkJxMoEhoJOo\/w640-h514\/IMG_7365.JPG\" title=\"How to Make Crabapple Jelly\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThanks so much for visiting!\u0026nbsp; Do come again!\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; 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text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJwfFMFUlUkwuI2G-sYYkWVtPLQoQ2PLpN6ojdUlpIixD1GGu35n83OinJh_cb-hA345IoWjVrNtVZvLaXjaG1N9oNXh0pWi-taPmAv--NE9MeWNNJbbf5Ip6lGTMMfuARq558DDcSLR0sIRJ1oogQzJuSHW2a5LInOAnna_g2KhCNX4c8bp-nLy_c\/s3540\/best%20dandelion%20honey.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"2697\" data-original-width=\"3540\" height=\"488\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJwfFMFUlUkwuI2G-sYYkWVtPLQoQ2PLpN6ojdUlpIixD1GGu35n83OinJh_cb-hA345IoWjVrNtVZvLaXjaG1N9oNXh0pWi-taPmAv--NE9MeWNNJbbf5Ip6lGTMMfuARq558DDcSLR0sIRJ1oogQzJuSHW2a5LInOAnna_g2KhCNX4c8bp-nLy_c\/w640-h488\/best%20dandelion%20honey.jpg\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ch1 style=\"text-align: left;\"\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Cb\u003EDandelion Honey: A Sweet and Nutritious Alternative to Traditional Honey\u003C\/b\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/h1\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECan you remember when you were a child and would pick dandelion bouquets for your mom?\u0026nbsp; I used to be so proud of those bouquets, and my mother, bless her heart, would keep them for at least a day in a jar on the countertop in appreciation.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMy own children also used to gift me with dandelion bouquets. Oh how I loved their sincere efforts to gift me with something beautiful.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENow, as an adult, dandelions are somewhat of a nuisance on the lawn.\u0026nbsp; Pretty while they are still yellow and in bloom, but once they go to see, quite homely and not so nice to look at.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EToday I am sharing a delicious alternative and way to use up some of those pesky dandelion blossoms.\u0026nbsp; Dandelion Honey!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiy-PT3ZvjFGJERk5BwiJdBWiZaQkkHJhR5WLDMaje0VUNhSqrBrgCWZSJiGESb_OVkhAPrrWyYrJipJmA55KY3QvEWMJceEnzh7wXvMwJ7ZluUiy9IcW-BCZvg7KZ_iqKPvOdaihb2EowFoMrswTcYOBVy10ZalUbOIIRtA4WwqEtXzwgsuIOJhzoJ\/s4096\/dandelion%20honey.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4096\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiy-PT3ZvjFGJERk5BwiJdBWiZaQkkHJhR5WLDMaje0VUNhSqrBrgCWZSJiGESb_OVkhAPrrWyYrJipJmA55KY3QvEWMJceEnzh7wXvMwJ7ZluUiy9IcW-BCZvg7KZ_iqKPvOdaihb2EowFoMrswTcYOBVy10ZalUbOIIRtA4WwqEtXzwgsuIOJhzoJ\/w640-h480\/dandelion%20honey.jpg\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDandelion honey is a sweet and delicious syrup that is very easily made from the petals of dandelion flowers. It has a similar taste to traditional honey, but with a slightly floral flavor that is unique to dandelions.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is\u0026nbsp; a popular alternative to traditional bee's honey for vegans or anyone who may have an allergy to bee products. It is also a great option for those who are looking for a more sustainable honey option since it is made from a common weed that is more than abundant in many areas, and free for the asking!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis delicious honey can be used as a sweetener for tea, oatmeal, or yogurt, or as a topping for toast or pancakes.\u0026nbsp;\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-trdH6aY2gZ2QeOs5DeB9YCMeva8oAMWgZseBRi_RdnHO9X0IFIOwUG3leMdu_jOeyIEVWfPB7Rg5mKkrfenypGTSeYOgYwHUybfqDsMDhaofkYWGnXvc4faH3ptJjhAPHGNG620j4tOGX9KO9Xl95UyVKByi2a-kGFXMSUnhB7WMr5KerKBhWNPQ\/s4146\/IMG_5669.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3297\" data-original-width=\"4146\" height=\"508\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-trdH6aY2gZ2QeOs5DeB9YCMeva8oAMWgZseBRi_RdnHO9X0IFIOwUG3leMdu_jOeyIEVWfPB7Rg5mKkrfenypGTSeYOgYwHUybfqDsMDhaofkYWGnXvc4faH3ptJjhAPHGNG620j4tOGX9KO9Xl95UyVKByi2a-kGFXMSUnhB7WMr5KerKBhWNPQ\/w640-h508\/IMG_5669.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDandelion honey is not only delicious, but it also has several potential health benefits. Dandelions are rich in vitamins and minerals, including vitamin A, vitamin C, and iron.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is also believed that dandelion honey can help with digestion, boost the immune system, and even reduce inflammation. While more research is needed to confirm these benefits, dandelion honey is a tasty and nutritious addition to any diet.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis honey contains potassium, a mineral that helps regulate blood pressure. Potassium helps counteract the negative effects of sodium, which can cause high blood pressure. By including dandelion honey in your diet, you can help reduce your risk of developing hypertension.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOverall, dandelion honey is considered to be a delicious and nutritious sweetener that offers numerous health benefits.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjw0OzQ3H5ULH1XRpP5MrBsqBtVxrBur8wmfADICdM7hAsyYqkr14AeViSRnj2UwzfDol7f4qS6L9hO7AfRNQUyQAwPNGjQnXE8RVdmWaYS-mn6sZZ1hHuoM_kDbrBeQ7dxKBK7FTbDN3Mjtc1RfR6uLuj99cwn1sO15UGHr8yU5CmXCzf25B0La6rb\/s5184\/IMG_5672.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjw0OzQ3H5ULH1XRpP5MrBsqBtVxrBur8wmfADICdM7hAsyYqkr14AeViSRnj2UwzfDol7f4qS6L9hO7AfRNQUyQAwPNGjQnXE8RVdmWaYS-mn6sZZ1hHuoM_kDbrBeQ7dxKBK7FTbDN3Mjtc1RfR6uLuj99cwn1sO15UGHr8yU5CmXCzf25B0La6rb\/w640-h480\/IMG_5672.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE DANDELION HONEY\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFour simple ingredients. Dandelion flowers.\u0026nbsp; Citrus fruit. Water.\u0026nbsp; Sugar.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E250-300 dandelion blooms\u003C\/li\u003E\u003Cli\u003E4 1\/4 cups (1 liter) water\u003C\/li\u003E\u003Cli\u003E1 orange, unpeeled and sliced\u003C\/li\u003E\u003Cli\u003E1 lemon, unpeeled and sliced\u003C\/li\u003E\u003Cli\u003E4 cups + 3 TBS (800g) granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgItXbj7_wZNmUcXuMe3d0HenZPjhurKpjtT5zgBXa7RNgEebS9Y0yCdM-escCYtkiKuyNrFEHXS54G1463FiG85Z_GiwlzAsSuOMnw5ExXxqtTWqmqLksv8VueT-f5CVGpMDhoFgcLURef6k0821Yl7LJlnjc087YDoiNnKWFH5GmfVmyDkGcd52x8\/s5184\/IMG_5674.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgItXbj7_wZNmUcXuMe3d0HenZPjhurKpjtT5zgBXa7RNgEebS9Y0yCdM-escCYtkiKuyNrFEHXS54G1463FiG85Z_GiwlzAsSuOMnw5ExXxqtTWqmqLksv8VueT-f5CVGpMDhoFgcLURef6k0821Yl7LJlnjc087YDoiNnKWFH5GmfVmyDkGcd52x8\/w640-h480\/IMG_5674.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO HARVEST THE DANDELION FLOWERS\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe first step in making dandelion honey is to harvest the flowers. Dandelions grow in abundance during the spring and summer months, May and early June being the\u0026nbsp; best months to harvest them.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;It is best to harvest the flowers in the morning when they are fully open and have not yet been visited by bees.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;To harvest the flowers, gently pluck them from the stem, making sure to remove any green parts. \u003Ci\u003EIt is important to only collect flowers from areas that have not been treated with pesticides or other chemicals.\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSchmbEwoaucVhfjh2bL6VzKBoAJR_r6gimOXutCsM8YRPKfBwtikiNH62qmSuItvfmihMXeWIjcjVh9xjSFfRNO3srKRT2g18sNa4oV5OBOMGntxW4EG3N02pr4tDCxpDYJoyipJ6cqFjlp84PYIXeuaeSVF7ql6YuV4GvFy7M8367158VUxrbpqP\/s5184\/IMG_5675.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSchmbEwoaucVhfjh2bL6VzKBoAJR_r6gimOXutCsM8YRPKfBwtikiNH62qmSuItvfmihMXeWIjcjVh9xjSFfRNO3srKRT2g18sNa4oV5OBOMGntxW4EG3N02pr4tDCxpDYJoyipJ6cqFjlp84PYIXeuaeSVF7ql6YuV4GvFy7M8367158VUxrbpqP\/w640-h480\/IMG_5675.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003ECULINARY USES OF DANDELION HONEY\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis honey is a versatile ingredient that can be used in a variety of culinary applications. Here are some ways to use dandelion honey in cooking and baking:\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u0026nbsp;As a Sweetener\u003C\/b\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUse as a natural sweetener in place of traditional honey, sugar, or other sweeteners. It has a similar flavor profile to traditional honey, but with a slightly more floral taste. It can be used in tea, coffee, smoothies, and other beverages.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u0026nbsp;In Baking and Cooking\u003C\/b\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDandelion honey can be used in baking and cooking to add a unique flavor to dishes. It works well in recipes that call for honey, such as muffins, bread, and granola. It can also be used in marinades and glazes for meat and vegetables.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u0026nbsp;As a Salad Dressing\u003C\/b\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUse it to make a delicious salad dressing. Mix it with olive oil, lemon juice, and Dijon mustard for a sweet and tangy dressing that pairs well with bitter greens like arugula and radicchio.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0mx5VS9uYvYYlEzrP0N-ms4N933eReR8lhnJ0iFR_Tp2KJeFfET3iiNaHX6ReLNZx3UsGcUGyUQtCPpQ7KeTlLHuI3keQnWYHuDQZOJ4xbnL1jihz6xAO7YJtciUAifmkb7SQQOI6A0_GHrQNMA3_rFF6FsGAU4o4aBKtascVBL3wi2j7xPEfRjo8\/s5184\/IMG_5676.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0mx5VS9uYvYYlEzrP0N-ms4N933eReR8lhnJ0iFR_Tp2KJeFfET3iiNaHX6ReLNZx3UsGcUGyUQtCPpQ7KeTlLHuI3keQnWYHuDQZOJ4xbnL1jihz6xAO7YJtciUAifmkb7SQQOI6A0_GHrQNMA3_rFF6FsGAU4o4aBKtascVBL3wi2j7xPEfRjo8\/w640-h480\/IMG_5676.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHINTS AND TIPS FOR USING DANDELION HONEY IN COOKING\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul style=\"text-align: left;\"\u003E\u003Cli\u003EUse dandelion honey in moderation, as it is still a sweetener and can add calories to dishes.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EStore dandelion honey in an airtight container in a cool, dark place to prevent it from crystallizing.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EExperiment with different flavor combinations to find your favorite way to use dandelion honey.\u0026nbsp;\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOverall, dandelion honey is a versatile ingredient that can add a unique flavor to a variety of dishes. Whether you use it as a sweetener, in baking and cooking, or as a salad dressing, this fabulous honey can be a delicious and healthy addition to any recipe.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgk8fF1GCRTZVMhnii9vv1PjE_weFHPEazKWvGa_uoFw75wYc8p45uNq1RTXHHjzcOOAg-VzTzn2rsPGvxUssbHItlF8dZJGl3iPo3q7PauDrBWoXSmPYe9cF8ymyIgxlfPxf_vzDNgoQXoR-ulwQxsZupTqeGnJhp4o2Nsk-rvib45-M6ORxAxg_sE\/s5184\/IMG_5680.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgk8fF1GCRTZVMhnii9vv1PjE_weFHPEazKWvGa_uoFw75wYc8p45uNq1RTXHHjzcOOAg-VzTzn2rsPGvxUssbHItlF8dZJGl3iPo3q7PauDrBWoXSmPYe9cF8ymyIgxlfPxf_vzDNgoQXoR-ulwQxsZupTqeGnJhp4o2Nsk-rvib45-M6ORxAxg_sE\/w640-h480\/IMG_5680.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cb\u003EHOW TO MAKE DANDELION HONEY\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003ESimple to make, the petals of dandelion flowers are steeped in water and sugar\u0026nbsp; overnight along with some sliced orange and lemon. The next day the mixture is then strained to remove any solids and the liquid is boiled and simmered, resulting in a golden sweet syrup that can be used in a variety of ways.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPlace the dandelion blooms in a large non-reactive saucepan along with the water, and the sliced citrus fruit. Bring to a simmer and leave to simmer for 30 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERemove from the heat, cover with a tea towel and leave to stand at least 12 hours or overnight.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWhen you go to make the honey make sure you have some sterilized jars and lids read to go.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EStrain the dandelion mixture through a fine sieve into a clean saucepan. Discard any solids.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd the sugar and stir. Bring to the boil. Reduce to a simmer and allow to simmer for 30 minutes, stirring frequently. (see note)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPour into sterile jars and seal.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white;\"\u003EStored in a cool and dark place, this honey will keep for 6 - 12 months.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOA2t2ZveAQR3LBDjrzCKUTfaJsObMRtEpnKXN5XFvsBZuKx4s9JWVW08EWSEj0ljLO2HRtTO7B0aQi_GgFYfpvRIaXFOk75S0YuC-dBUsVtW6Z5vwWuDd1pde4-RnIr-v_VKCRMddHMEPvU0H9x9zVk_4Y4kTNh7YkhrghpCvPihSm0Eeh_5ZGDIg\/s5184\/IMG_5682.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOA2t2ZveAQR3LBDjrzCKUTfaJsObMRtEpnKXN5XFvsBZuKx4s9JWVW08EWSEj0ljLO2HRtTO7B0aQi_GgFYfpvRIaXFOk75S0YuC-dBUsVtW6Z5vwWuDd1pde4-RnIr-v_VKCRMddHMEPvU0H9x9zVk_4Y4kTNh7YkhrghpCvPihSm0Eeh_5ZGDIg\/w640-h480\/IMG_5682.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003EThis honey is a unique and flavorful alternative to traditional honey that offers potential health benefits. It has a thinner consistency than most honey, with a mild, herbal flavor and aroma.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"text-align: left;\"\u003EIts not a nutritional equivalent to traditional honey however as regular honey contains more antioxidants and nutrients.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003EThis was a really fun exercise in foraging that I really enjoyed. I was a bit dubious as to how it would taste when done, thinking it might be bitter, but I was pleasantly surprised with the results as it is delicious!\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cb\u003ENote:\u003C\/b\u003E It is not possible or advisable to substitute any other sweetener for the sugar in this recipe. Other sweeteners just don't give you the right consistency.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWould you like to try another flower jelly?\u0026nbsp; This\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"https:\/\/www.homestead-acres.com\/how-to-make-violet-jelly\/\" style=\"background-color: white; border: 0px; box-sizing: inherit; margin: 0px; padding: 0px; transition: text-decoration 0.2s ease-in-out 0s, color 0.2s ease-in-out 0s, -webkit-text-decoration 0.2s ease-in-out 0s; vertical-align: baseline;\"\u003Eviolet jelly\u003C\/a\u003E\u003Cspan style=\"background-color: white;\"\u003E\u0026nbsp;looks\u0026nbsp;amazing!\u0026nbsp;My sister's yard is full to overflowing with white and purple violets.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;This\u0026nbsp;\u003Ca href=\"https:\/\/www.homestead-acres.com\/peony-jelly-recipe\/\" style=\"background-color: white; border: 0px; box-sizing: inherit; font-family: inherit; margin: 0px; padding: 0px; transition: text-decoration 0.2s ease-in-out 0s, color 0.2s ease-in-out 0s, -webkit-text-decoration 0.2s ease-in-out 0s; vertical-align: baseline;\"\u003EPeony jelly\u003C\/a\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003E\u0026nbsp;also looks and sounds really delicious.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYgTPTM7Ywxau7LRDqeVnnfPNdIyLIaxABmkcRvK9e8FdbdyZ3V_TRAvyTYq7cp4pmkmZHnGoIp_-eP_P5lToEAqi_eJHOyCdLipeaCJsfJMFCRyZhcl4yAs1ASPidi-cGMFzto5Tf-QLY_kUoah9uOnu2VKfRyU10TazM_9Mp4bXRQ7dpbDmZplb8\/s5184\/IMG_5670.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Dandelion Honey\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYgTPTM7Ywxau7LRDqeVnnfPNdIyLIaxABmkcRvK9e8FdbdyZ3V_TRAvyTYq7cp4pmkmZHnGoIp_-eP_P5lToEAqi_eJHOyCdLipeaCJsfJMFCRyZhcl4yAs1ASPidi-cGMFzto5Tf-QLY_kUoah9uOnu2VKfRyU10TazM_9Mp4bXRQ7dpbDmZplb8\/w640-h480\/IMG_5670.JPG\" title=\"Dandelion Honey\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIf you are a fan of preserving, you might also be interested in the following preserves I have made in my kitchen:\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/06\/honey-strawberry-jam-small-batch.html\" rel=\"nofollow\" target=\"_blank\"\u003EHONEY \u0026amp; STRAWBERRY JAM\u003C\/a\u003E\u003C\/b\u003E - This is a small batch recipe making 2 delicious half pint jars of jam. This is the perfect recipe for the smaller family and with strawberry season right round the corner is sure to come in handy.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003ESPICED PEAR CHUTNEY\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp; This is one of my all time favorite chutneys. This is the perfect balance of sweet, spicy and sour and works very well when served with meats and cheeses, making it the perfect chacuterie board addition!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJwfFMFUlUkwuI2G-sYYkWVtPLQoQ2PLpN6ojdUlpIixD1GGu35n83OinJh_cb-hA345IoWjVrNtVZvLaXjaG1N9oNXh0pWi-taPmAv--NE9MeWNNJbbf5Ip6lGTMMfuARq558DDcSLR0sIRJ1oogQzJuSHW2a5LInOAnna_g2KhCNX4c8bp-nLy_c\/w640-h488\/best%20dandelion%20honey.jpg\",\"name\":\"Dandelion Honey\",\"prepTime\":\"PT12H35M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT13H15M\",\"description\":\"Dandelion honey is a sweet and delicious syrup made from the fresh blooms of the dandelion. It has a flavor very similar to that of regular honey, but is a great alternative for Vegans or those who are allergic to regular honey. Do note that you need to start this the night before.\",\"yield\":\"3 1\/2 pints\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"250-300 dandelion blooms\",\"4 1\/4 cups (1 liter) water\",\"1 orange, unpeeled and sliced\",\"1 lemon, unpeeled and sliced\",\"4 cups + 3 TBS (800g) granulated sugar\"],\"recipeInstructions\":[\"Place the dandelion blooms in a large non-reactive saucepan along with the water, and the sliced citrus fruit. Bring to a simmer and leave to simmer for 30 minutes.\",\"Remove from the heat, cover with a tea towel and leave to stand at least 12 hours or overnight.\",\"When you go to make the honey make sure you have some sterilized jars and lids read to go.\",\"Strain the dandelion mixture through a fine sieve into a clean saucepan. Discard any solids.\",\"Add the sugar and stir. Bring to the boil. Reduce to a simmer and allow to simmer for 30 minutes, stirring frequently. (see note)\",\"Pour into sterile jars and seal.\",\"Store honey in a cool and dark place. It will keep for 6 - 12 months.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4684340516261\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E3 1\/2 pints\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Dandelion Honey\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJwfFMFUlUkwuI2G-sYYkWVtPLQoQ2PLpN6ojdUlpIixD1GGu35n83OinJh_cb-hA345IoWjVrNtVZvLaXjaG1N9oNXh0pWi-taPmAv--NE9MeWNNJbbf5Ip6lGTMMfuARq558DDcSLR0sIRJ1oogQzJuSHW2a5LInOAnna_g2KhCNX4c8bp-nLy_c\/w640-h488\/best%20dandelion%20honey.jpg\" title=\"Dandelion Honey\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EDandelion Honey\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 12 H \u0026amp; 35 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 40 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 13 H \u0026amp; 15 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EDandelion honey is a sweet and delicious syrup made from the fresh blooms of the dandelion. It has a flavor very similar to that of regular honey, but is a great alternative for Vegans or those who are allergic to regular honey. Do note that you need to start this the night before.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E250-300 dandelion blooms\u003C\/li\u003E\u003Cli\u003E4 1\/4 cups (1 liter) water\u003C\/li\u003E\u003Cli\u003E1 orange, unpeeled and sliced\u003C\/li\u003E\u003Cli\u003E1 lemon, unpeeled and sliced\u003C\/li\u003E\u003Cli\u003E4 cups + 3 TBS (800g) granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPlace the dandelion blooms in a large non-reactive saucepan along with the water, and the sliced citrus fruit. Bring to a simmer and leave to simmer for 30 minutes.\u003C\/li\u003E\u003Cli\u003ERemove from the heat, cover with a tea towel and leave to stand at least 12 hours or overnight.\u003C\/li\u003E\u003Cli\u003EWhen you go to make the honey make sure you have some sterilized jars and lids read to go.\u003C\/li\u003E\u003Cli\u003EStrain the dandelion mixture through a fine sieve into a clean saucepan. Discard any solids.\u003C\/li\u003E\u003Cli\u003EAdd the sugar and stir. Bring to the boil. Reduce to a simmer and allow to simmer for 30 minutes, stirring frequently. (see note)\u003C\/li\u003E\u003Cli\u003EPour into sterile jars and seal.\u003C\/li\u003E\u003Cli\u003EStore honey in a cool and dark place. It will keep for 6 - 12 months.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003E\u003Cstrong\u003ETo test for doneness:\u003C\/strong\u003E P\u003Cspan style=\"color: #333333;\"\u003Eut 2-3 teaspoons of the honey on a ceramic plate and leave to cool briefly. If the honey is too runny, you can continue to boil the honey until the desired consistency is reached. If it is too thick, you can add a little boiled water, stirring it in well.\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-copyright\"\u003EAll rights reserved The English Kitchen\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] 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They loved it on toast, spread between cake layers, on biscuits and with pork. If you have never tasted a pork roast or ham glazed with apple butter, then you cannot know what you are missing.\u0026nbsp; Delectable.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJyL-HP1k11pwbhvmJVXBA5dJ17eJ2-3i7IbKZ4C3tNio0zI3CixtYb600OifDfY7wDRAlfsYJ4n2fZ9xTYLz-cypgEE5YDCOQC5SFQ7QTqj94j9IBj-TVTMGQO_i1NTvW2cM2bISlNOJOS2LmepcqvHFHjA09kL8sh6WhbVAxCOU3LDb2pHbpG47N\/s3195\/cover%20apple%20butter.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"2976\" data-original-width=\"3195\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJyL-HP1k11pwbhvmJVXBA5dJ17eJ2-3i7IbKZ4C3tNio0zI3CixtYb600OifDfY7wDRAlfsYJ4n2fZ9xTYLz-cypgEE5YDCOQC5SFQ7QTqj94j9IBj-TVTMGQO_i1NTvW2cM2bISlNOJOS2LmepcqvHFHjA09kL8sh6WhbVAxCOU3LDb2pHbpG47N\/w640-h596\/cover%20apple%20butter.JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnother thing I like to make with apple butter is Apple Butter Pie.\u0026nbsp; I thought I could find some apple butter in the store to do that with, but to no avail. I guess it is not a common thing here in Nova Scotia. You would think it would be the opposite as we here in the Valley are a prime Apple Growing area.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI decided to make my own, but since I am only one person I small batched the recipe to make only one pint (2 cups).\u0026nbsp; This is the best apple butter. It starts on top of the stove but is finished in the oven.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis version differs slightly from your traditional apple butter recipe in that I spice it up with crystalized gingerroot. You can add other spices of course as well, or leave the gingerroot out entirely. Its your choice.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhicDQdz4FCoPgl6wh6Vj0Vb_F7F-iZf_Ix7v4mypxlSAHCtztoUVEojcllWKzQxOGh2k_4vrilxIMxqPQYy96m7GwoVdHlykHJUv5au6_0Yx98nNwunmNZhROJhTfBEAEVdFFlQ7TH4Aoj_L_HDnrNRdHKlslz7r5ixqb-YytME1CFxwC_5LIYjgRp\/s800\/Sunrise-apples-2-web.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sunrise Apples\" border=\"0\" data-original-height=\"520\" data-original-width=\"800\" height=\"416\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhicDQdz4FCoPgl6wh6Vj0Vb_F7F-iZf_Ix7v4mypxlSAHCtztoUVEojcllWKzQxOGh2k_4vrilxIMxqPQYy96m7GwoVdHlykHJUv5au6_0Yx98nNwunmNZhROJhTfBEAEVdFFlQ7TH4Aoj_L_HDnrNRdHKlslz7r5ixqb-YytME1CFxwC_5LIYjgRp\/w640-h416\/Sunrise-apples-2-web.jpg\" title=\"Sunrise Apples\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor apple butter you want to use a good cooking apple, or at the very least an apple which is a good all rounder. This means simply that it is good not only for cooking but eating.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGravenstein apples are the best for cooking, but today I used a newer apple called the Sunrise Apple. (See photo above.)\u0026nbsp; Sunrise apples are sweet, juicy and crisp, but they are not great storers.\u0026nbsp; They are also not on the market for very long due to that fact.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have to say they make very tasty apple butter. You can find out more about this particular apple \u003Ca href=\"https:\/\/specialtyproduce.com\/produce\/Sunrise_Apples_11300.php\" rel=\"nofollow\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZlW2Xy1SFP0etFyR3Qsxk9ya0QZD_xuPuiXb7sRJU4Rzvm0daXnTfCe5QB5svoo7CIGir0z2zWpVRHV9-eOCXWqMstkA2QECYHjEE8N5mO7JiazxO-rZXzPhW_O46NXpyZ3zWOwWNt8dv44qoc0AT5I-6CGkt_dgU2x5mT7efDBh2b7N7-dmjioxQ\/s5184\/IMG_1996%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZlW2Xy1SFP0etFyR3Qsxk9ya0QZD_xuPuiXb7sRJU4Rzvm0daXnTfCe5QB5svoo7CIGir0z2zWpVRHV9-eOCXWqMstkA2QECYHjEE8N5mO7JiazxO-rZXzPhW_O46NXpyZ3zWOwWNt8dv44qoc0AT5I-6CGkt_dgU2x5mT7efDBh2b7N7-dmjioxQ\/w640-h480\/IMG_1996%20(3).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EApple butter is a highly concentrated form of apple sauce. Normally it is quite a bit darker in color than this here today, but that is largely due to the use of spices.\u0026nbsp; Notably, ground cinnamon, nutmeg and cloves.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have used no spices in mine, simply the minced crystalized ginger.\u0026nbsp; I plan on adding more spice when I make my apple butter pie later this week.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EApple butter has its roots in Western Europe (Belgium, Netherlands and Germany) and was considered to be a great way of preserving apples for the winter. It was very popular during the middle ages when every Monastery had its own orchards.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can read more about its history and production \u003Cb\u003E\u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Apple_butter\" rel=\"nofollow\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/b\u003E.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4kZ_xZ9jvHYCszAP0CfgUUIlwKN5zAepL_iuLs8bXt1R84IjiQDuZCXbJtE2qVbMneZ5W0iyvzC8H_HAmy5I9t80E8xKDkTCN-ztDGHbzfPHC1fedH83Ec3YSO6stj6eXvOdfO3wLhkKX6T2USlhowFo-7kQ0PPrta3dvud4nbw-DpUcr76qrNJcU\/s5184\/IMG_1997%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4kZ_xZ9jvHYCszAP0CfgUUIlwKN5zAepL_iuLs8bXt1R84IjiQDuZCXbJtE2qVbMneZ5W0iyvzC8H_HAmy5I9t80E8xKDkTCN-ztDGHbzfPHC1fedH83Ec3YSO6stj6eXvOdfO3wLhkKX6T2USlhowFo-7kQ0PPrta3dvud4nbw-DpUcr76qrNJcU\/w640-h480\/IMG_1997%20(2).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts really not that difficult to make at all. If you have ever made applesauce, then you have come very close to making apple butter.\u0026nbsp; Apple butter is essentially just applesauce that has been cooked and condensed into a thicker consistency.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs I said we love the stuff.\u0026nbsp; \u0026nbsp;But then we love apples full stop!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can use just about any kind of apple you like to make apple butter. I highly recommend a mix of both cooking and eating apples for the best flavor overall.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiPK6yFQpfTUUMs1KTxG5W-qcqUH8IxsS3PszmK5KbkwgbRH0zEDpE9dsQL7GP7FXSuYpHYYtr4AJYe7cFRx4WmbmILdhszJ7ME1McOgPXthzYmVx6Q-MQdeHdRibJ1sYXIRzwCOdAibJfBTvVQUGZVv5lMx_xhIccEJLwhfUKcRKEm6IqSh1HDfxc\/s5184\/IMG_1998%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiPK6yFQpfTUUMs1KTxG5W-qcqUH8IxsS3PszmK5KbkwgbRH0zEDpE9dsQL7GP7FXSuYpHYYtr4AJYe7cFRx4WmbmILdhszJ7ME1McOgPXthzYmVx6Q-MQdeHdRibJ1sYXIRzwCOdAibJfBTvVQUGZVv5lMx_xhIccEJLwhfUKcRKEm6IqSh1HDfxc\/w640-h480\/IMG_1998%20(1).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE HOMEMADE APPLE BUTTER\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEssentially very simple ingredients, beginning with apples.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"907\" data-units-original=\"pounds\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 pounds\" data-amount-secondary=\"907 g\"\u003E2 pounds\u003C\/span\u003E\u0026nbsp;apples, peeled, cored and cut into large chunks\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"177\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"177 g\"\u003E3\/4 cup\u003C\/span\u003E\u0026nbsp;fresh apple cider\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"7\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"7 g\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;minced crystalized ginger (optional but very good)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"50\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"50 g\"\u003E1\/4 cup\u003C\/span\u003E\u0026nbsp;(50g) sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"11\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 TBS\" data-amount-secondary=\"11 ml\"\u003E3\/4 TBS\u003C\/span\u003E\u0026nbsp;lemon juice\u003C\/li\u003E\u003C\/ul\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003EYou can up the spice by adding 1\/4 tsp cinnamon along with 1\/8 tsp each ground cloves and nutmeg if desired. Just add it in with the sugar.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlLDPrsOJZBmD2h-WocJp8a65UIOzpj4jd14dVBitiNyCDooKR-ltMCRoFlNbbmPPA9pEWbhAHEEPIFnAi9a7AyQ4pA5diuCjYEeSqzhMLnMDJIdthz-rIyVAT2xgon9dUNP5YEpYdQ-smBP2CKJnkQhCWiX8aWXr_EQlDjxs7Acivmu1DY92fz2Mk\/s5184\/IMG_1999%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlLDPrsOJZBmD2h-WocJp8a65UIOzpj4jd14dVBitiNyCDooKR-ltMCRoFlNbbmPPA9pEWbhAHEEPIFnAi9a7AyQ4pA5diuCjYEeSqzhMLnMDJIdthz-rIyVAT2xgon9dUNP5YEpYdQ-smBP2CKJnkQhCWiX8aWXr_EQlDjxs7Acivmu1DY92fz2Mk\/w640-h480\/IMG_1999%20(1).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs you can see despite there not being a lot of spices in this version, the color is still a lovely shade of amber.\u0026nbsp; It smells amazing when it is baking.\u0026nbsp; I couldn't help but taste it along the way.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used cloudy apple juice today as I did not have any fresh apple cider in the house.\u0026nbsp; They are very similar in taste and texture. Don't use ordinary apple juice.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe crystallized ginger is a totally optional ingredient, but I have to say it does give this apple butter a really unique and delicious finish.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdGMd9ne9TSOp7DSF_CMtkAj0X7ZgOceSqV6BeBbAs4-jc19k9XepH9ImNvkoNQEtov_yXPdgf8Az-Q68eC86rJ_USASRNBmgBOw0ueYrnTBoezjRm13sREuyfGYNs9d4qxSWvjxmfvjIEY8to5TGVZ6H6GycJD1ia8s5Ab_lDRerP2m3NPdozuyc4\/s5184\/IMG_2000%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdGMd9ne9TSOp7DSF_CMtkAj0X7ZgOceSqV6BeBbAs4-jc19k9XepH9ImNvkoNQEtov_yXPdgf8Az-Q68eC86rJ_USASRNBmgBOw0ueYrnTBoezjRm13sREuyfGYNs9d4qxSWvjxmfvjIEY8to5TGVZ6H6GycJD1ia8s5Ab_lDRerP2m3NPdozuyc4\/w640-h480\/IMG_2000%20(1).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE HOMEMADE APPLE BUTTER\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is not really labor intensive although the cook time is rather long.\u0026nbsp; Make it on a day when you know you don't have to go out anywhere.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 350*F\/ 180*C\/ gas mark 4. Combine the apples, cider and ginger in a saucepan. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally until the apples turn to mush. (15 to 20 minutes)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERemove from the heat and stir in the sugar and lemon juice. Transfer to a blender (or using an immersion blender) and blend until you have a smooth fine puree. Transfer to a shallow baking dish.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGAp3YW6DNvxojANZhBTL_xIBH7HVFlt_CvICa2r2JN3yyS_rdqIZ-Q2CUPDjufxGVbeYTSZ509sflk0HFf0jGPfVr6CHPe-NfGfJVi2ltu0Kf4XnlupmZM4eN7wqU7P_q8JwOw2rLgV8JYV1sVSyvGqT_1E_uCgPKzJD8nM2Q5OjiW8ueDlck0oS8\/s2838\/IMG_2002%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"2715\" data-original-width=\"2838\" height=\"612\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGAp3YW6DNvxojANZhBTL_xIBH7HVFlt_CvICa2r2JN3yyS_rdqIZ-Q2CUPDjufxGVbeYTSZ509sflk0HFf0jGPfVr6CHPe-NfGfJVi2ltu0Kf4XnlupmZM4eN7wqU7P_q8JwOw2rLgV8JYV1sVSyvGqT_1E_uCgPKzJD8nM2Q5OjiW8ueDlck0oS8\/w640-h612\/IMG_2002%20(2).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EBake in the preheated oven for 30 minutes, stirring twice.\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EReduce the oven temperature to 300*F\/150*C\/ gas mark 3 and bake for a further 45 to 55 minutes, stirring occasionally. When done the apple butter will have darkened and reduced by nearly half.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ERemove from the oven and cool. Transfer to a pint jar, cover tightly and store in the refrigerator for up to two weeks. For longer storage you must either freeze or process in a water bath.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAolqAW7KcKf0b41rCAhlRRaRqZIl5IUOo54CCKKWtWFf8il-u26F-PCVUma5hFfBVLrN01xBEhpbkWa1Rq7z_kuYwumFy_ybiQX_HIm1lnNgr4NZTxfrFwkfYs0_jRrFxzrW-RTDSN251WeeF4zLjh0NXTMo0Za2wzrgTnSzlWVEWxRXSfy2vi80t\/s2911\/IMG_2003%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"2911\" data-original-width=\"2784\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAolqAW7KcKf0b41rCAhlRRaRqZIl5IUOo54CCKKWtWFf8il-u26F-PCVUma5hFfBVLrN01xBEhpbkWa1Rq7z_kuYwumFy_ybiQX_HIm1lnNgr4NZTxfrFwkfYs0_jRrFxzrW-RTDSN251WeeF4zLjh0NXTMo0Za2wzrgTnSzlWVEWxRXSfy2vi80t\/w612-h640\/IMG_2003%20(2).JPG\" title=\"Homemade Apple Butter\" width=\"612\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI wish you could smell how lovely my house smells at the moment. It is amazing.\u0026nbsp; I made this in anticipation of making an Apple Butter Pie later this week, so if you want to be able to make that Apple Butter Pie, I highly recommend you making this apple butter.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course you can use a store purchased apple butter in its place. Not a problem.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis smells and tastes so good I just hope that I still have some when I go to make the pie!\u0026nbsp; There is always the danger that I will gobble it up!\u0026nbsp; Yes, I cannot really truly be trusted around things that are this delicious!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidyFnGX9tAV0awMt9Pox9ZHTNd-O_4vc373cLPRYgxT3CusxZIZ3e6be5uqNY3bWQtqzOXdl9cuPAxZx42k0WVeeXXUEm8XU1YIw8JVZm8Ex91o3Yy4rHMdA8-6VdjVLooOZfdXNU__5sbQVI14ZBUBKWHYhxd3Gq5bxeFCiypyi7nCceockvQThFe\/s3295\/IMG_2006%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade Apple Butter\" border=\"0\" data-original-height=\"3063\" data-original-width=\"3295\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidyFnGX9tAV0awMt9Pox9ZHTNd-O_4vc373cLPRYgxT3CusxZIZ3e6be5uqNY3bWQtqzOXdl9cuPAxZx42k0WVeeXXUEm8XU1YIw8JVZm8Ex91o3Yy4rHMdA8-6VdjVLooOZfdXNU__5sbQVI14ZBUBKWHYhxd3Gq5bxeFCiypyi7nCceockvQThFe\/w640-h594\/IMG_2006%20(2).JPG\" title=\"Homemade Apple Butter\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EGot lots of apples?\u0026nbsp; Want to use some of them up??\u0026nbsp; Might I suggest the following apple delights!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/04\/oaty-apple-crumble.html\" rel=\"nofollow\" target=\"_blank\"\u003EOATY APPLE CRUMBLE\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EWhen it comes to an apple dessert you can't get much better than an apple crumble. I like the ones with the Oats in the crumble most of all.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EFor some reason they seem more wholesome, and almost healthier . . .\u0026nbsp; although they really aren't.\u0026nbsp; Sugar is sugar.\u0026nbsp; But we won't think about that right now. Pure deliciousness.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/11\/caramel-apple-self-saucing-pudding.html\" rel=\"nofollow\" target=\"_blank\"\u003ECARAMEL APPLE SELF SAUCING PUDDING\u003C\/a\u003E\u003C\/b\u003E - A tasty cake pudding that is composed of a delicious apple sauce on the bottom and a moist cake batter on the top.\u0026nbsp; Delicious served warm and spooned into bowls with hot custard poured over top, or with a scoop of vanilla ice cream or some whipped cream!\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdGMd9ne9TSOp7DSF_CMtkAj0X7ZgOceSqV6BeBbAs4-jc19k9XepH9ImNvkoNQEtov_yXPdgf8Az-Q68eC86rJ_USASRNBmgBOw0ueYrnTBoezjRm13sREuyfGYNs9d4qxSWvjxmfvjIEY8to5TGVZ6H6GycJD1ia8s5Ab_lDRerP2m3NPdozuyc4\/w640-h480\/IMG_2000%20(1).JPG\",\"name\":\"Homemade Apple Butter (small batch)\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT1H45M\",\"totalTime\":\"PT1H55M\",\"description\":\"This is a delicious fruit spread that is fabulous served on hot biscuits, with pork, stirred into your morning oats, etc. You can up the spice by adding 1\/4 tsp cinnamon along with 1\/8 tsp each ground cloves and nutmeg if desired.\",\"yield\":\"1 pint (2 cups)\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 pounds apples, peeled, cored and cut into large chunks\",\"3\/4 cup fresh apple cider\",\"1 TBS minced crystalized ginger (optional but very good)\",\"1\/4 cup (50g) sugar\",\"3\/4 TBS lemon juice\"],\"recipeInstructions\":[\"Preheat the oven to 350*F\/ 180*C\/ gas mark 4. Combine the apples, cider and ginger in a saucepan. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally until the apples turn to mush. (15 to 20 minutes)\",\"Remove from the heat and stir in the sugar and lemon juice. Transfer to a blender (or using an immersion blender) and blend until you have a smooth fine puree. Transfer to a shallow baking dish.\",\"Bake in the preheated oven for 30 minutes, stirring twice.\",\"Reduce the oven temperature to 300*F\/150*C\/ gas mark 3 and bake for a further 45 to 55 minutes, stirring occasionally. When done the apple butter will have darkened and reduced by nearly half.\",\"Remove from the oven and cool. Transfer to a pint jar, cover tightly and store in the refrigerator for up to two weeks. For longer storage you must either freeze or process in a water bath.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4665853009744\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Homemade Apple Butter (small batch)\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdGMd9ne9TSOp7DSF_CMtkAj0X7ZgOceSqV6BeBbAs4-jc19k9XepH9ImNvkoNQEtov_yXPdgf8Az-Q68eC86rJ_USASRNBmgBOw0ueYrnTBoezjRm13sREuyfGYNs9d4qxSWvjxmfvjIEY8to5TGVZ6H6GycJD1ia8s5Ab_lDRerP2m3NPdozuyc4\/w640-h480\/IMG_2000%20(1).JPG\" title=\"Homemade Apple Butter (small batch)\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EHomemade Apple Butter (small batch)\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E1 pint (2 cups)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 H \u0026amp; 45 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 55 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a delicious fruit spread that is fabulous served on hot biscuits, with pork, stirred into your morning oats, etc. You can up the spice by adding 1\/4 tsp cinnamon along with 1\/8 tsp each ground cloves and nutmeg if desired.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"907\" data-units-original=\"pounds\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 pounds\" data-amount-secondary=\"907 g\"\u003E2 pounds\u003C\/span\u003E apples, peeled, cored and cut into large chunks\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"177\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"177 g\"\u003E3\/4 cup\u003C\/span\u003E fresh apple cider\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"7\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"7 g\"\u003E1 TBS\u003C\/span\u003E minced crystalized ginger (optional but very good)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"50\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"50 g\"\u003E1\/4 cup\u003C\/span\u003E (50g) sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"11\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 TBS\" data-amount-secondary=\"11 ml\"\u003E3\/4 TBS\u003C\/span\u003E lemon juice\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 350*F\/ 180*C\/ gas mark 4. Combine the apples, cider and ginger in a saucepan. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally until the apples turn to mush. (15 to 20 minutes)\u003C\/li\u003E\u003Cli\u003ERemove from the heat and stir in the sugar and lemon juice. Transfer to a blender (or using an immersion blender) and blend until you have a smooth fine puree. Transfer to a shallow baking dish.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 30 minutes, stirring twice.\u003C\/li\u003E\u003Cli\u003EReduce the oven temperature to 300*F\/150*C\/ gas mark 3 and bake for a further 45 to 55 minutes, stirring occasionally. When done the apple butter will have darkened and reduced by nearly half.\u003C\/li\u003E\u003Cli\u003ERemove from the oven and cool. Transfer to a pint jar, cover tightly and store in the refrigerator for up to two weeks. For longer storage you must either freeze or process in a water bath.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2551424944425040225\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/10\/homemade-apple-butter-small-batch.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2551424944425040225"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2551424944425040225"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/10\/homemade-apple-butter-small-batch.html","title":"Homemade Apple Butter (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWYA7DnZRb41K2mvzo9uK-1vceVQc-uxFFhpb5W_qmow7MWehCnISOgvdhaGZBsZWQnZ90hyq0IeYX6yyKRrgr1dcq-18P631ECVMmjNoqtpyDjW7qQ_6m8nNKny_VliTk1VX-wlSzx0d93GTxJpq-m_H6U7zV8VJN8u0SPcCNfoo1jqWlsEgvyx_2\/s72-w640-h582-c\/best%20cover%20apple%20butter.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7820784653658013864"},"published":{"$t":"2022-07-26T07:00:00.174+01:00"},"updated":{"$t":"2022-07-26T07:00:00.248+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Strawberry Rhubarb Jam (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/s4012\/cover%20jam.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3384\" data-original-width=\"4012\" height=\"540\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/w640-h540\/cover%20jam.JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe are getting very near to the end of Strawberry and Rhubarb season now, but I managed to get in the best strawberry rhubarb jam recipe before it is too late. If you hurry you just might be able to do the same.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EA small batch recipe, it makes only 7 (one cup\/250g) jars of this beautiful ruby colored sweet taste of summer!\u0026nbsp; I just know that I am going to be enjoying this when the Winter comes!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnakX5v3VE_GwQcreS88ELz94BxJt-OsXmitf_zM9ebBukjUw8oApuCyJHi6Gr-QpouonepMFB7rJ9uR_f9NqE3QaNrfsm3iQ79_nb3VjUVJO-WksxwPAHkPBWjP8CUr3rccGLoAjrOeSNccCFHkLoW9ChlKcBUVfphvoO-_Ebwu10ERa8EBcfbDs2\/s4061\/IMG_0381%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3698\" data-original-width=\"4061\" height=\"582\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnakX5v3VE_GwQcreS88ELz94BxJt-OsXmitf_zM9ebBukjUw8oApuCyJHi6Gr-QpouonepMFB7rJ9uR_f9NqE3QaNrfsm3iQ79_nb3VjUVJO-WksxwPAHkPBWjP8CUr3rccGLoAjrOeSNccCFHkLoW9ChlKcBUVfphvoO-_Ebwu10ERa8EBcfbDs2\/w640-h582\/IMG_0381%20(3).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe are all great jam lovers in my family!\u0026nbsp; It is something I never have a problem using up.\u0026nbsp; We love it spooned over ice cream, spread between layers of our favorite sponge cake, spooned over vanilla ice cream and of course on bread, either toasted or not.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBread and jam is one of those simple treats that never fails to please.\u0026nbsp; You just cannot beat a slice of it late in the afternoon on a cold winter's day with a hot cup of whatever brings you joy. A simple supper that warms the heart.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEWYlxM_SsB8rRwg7gEFjElyZykfh1-qXosX5ttiQzLEoNl3DeOVmEgIHhSPBT66lLvqFNymeH_wun_o8v-_WewoEhrTNr8OoRy-_7fg_8Y21ze-PzMPxpPPDa2XSd65XakbCgs9FTsPIj174IF5V18JSD81v5JgfubtjwUYv6OXgimu_Sj6n07MdO\/s5184\/IMG_0386%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEWYlxM_SsB8rRwg7gEFjElyZykfh1-qXosX5ttiQzLEoNl3DeOVmEgIHhSPBT66lLvqFNymeH_wun_o8v-_WewoEhrTNr8OoRy-_7fg_8Y21ze-PzMPxpPPDa2XSd65XakbCgs9FTsPIj174IF5V18JSD81v5JgfubtjwUYv6OXgimu_Sj6n07MdO\/w640-h480\/IMG_0386%20(2).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EPRESERVING CHECK LIST\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUse this handy guide to safely process all of your jams and preserves.\u0026nbsp; Safety in 10 easy steps.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E1.\u0026nbsp; Filling the jar\u003C\/b\u003Es - Make sure your jars are scrupulously clean prior to use and inspect them for any chips or cracks. If you are using a water bath canner, its not really necessary to sterilize your jars, but you should make sure that they are hot by keeping the in hot water until just prior to filling. This helps prevent breakage from sudden temperature changes.\u0026nbsp; For cold packed preserves, room temperature jars work fine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E2. Check your headspace\u003C\/b\u003E - This is the gap between the top surface of your food and the rim of the jar. Making sure you have the correct amount of headspace ensures that you will achieve a strong vacuum seal as the jars cool.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E3.\u0026nbsp; Remove air bubbles \u003C\/b\u003E- Some recipes require that you remove any air bubbles which could lead to spoilage later on. Poke a non-metallic utensil inside each jar a few times to release any pockets of air. A plastic knife, chopstick or the handle of a wooden spoon work great.\u0026nbsp; After removing any air bubbles, check the head space again and top up with more\u0026nbsp; of what you are preserving if necessary to reach the recommended level of head space.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E4. Wipe jar rims\u003C\/b\u003E - Use a clean damp cloth or piece of paper toweling to remove any drips or spills of food from the jar rims before securing lids.\u0026nbsp; I also like to wipe away any food drips from around the jar threads where the screw bands will come into contact with the glass. This prevents them from becoming stuck and hard to remove later on.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E5. Screw on the lids\u003C\/b\u003E -\u0026nbsp; Follow the manufacturers guidelines on the packaging for preparing lids for processing. You can reuse the jar bands, but use only clean new lids for processing.\u0026nbsp; Position the lids over the clean jar rims and position the jar bands, securing them in place just until finger tip tight. Do NOT screw the bands on too tight.\u0026nbsp; It is necessary for some air to be able to escape during processing.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9FQq2s5RR0Wlc8Q050K2Sl1tyncVVm3wimSTjDQhHVRgmHVcjOuYlSJGw_n2AgLVYdrhDjngUVmcVl5BKNSGyFdoqqocE5j5hOAsu7IBEErDH4fZzu6Ycrd0D7IEwhHaC7Qh9PaLxNEJng0gh9PsGc-C-LXRBli_WqVp05wSpB_IGwwyVDSRQnsnV\/s3531\/IMG_0382%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"2801\" data-original-width=\"3531\" height=\"508\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9FQq2s5RR0Wlc8Q050K2Sl1tyncVVm3wimSTjDQhHVRgmHVcjOuYlSJGw_n2AgLVYdrhDjngUVmcVl5BKNSGyFdoqqocE5j5hOAsu7IBEErDH4fZzu6Ycrd0D7IEwhHaC7Qh9PaLxNEJng0gh9PsGc-C-LXRBli_WqVp05wSpB_IGwwyVDSRQnsnV\/w640-h508\/IMG_0382%20(3).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E6. Lower the jars into the canner\u003C\/b\u003E - I know many people don't use a water bath canner and rely on the heat from the jam to seal the lids and in the old days they would cover jam with wax. I like to use a water bath canner.\u0026nbsp; Fill your canner with water and place it over high heat about 25 minutes before you will be needing it so that it will be ready.\u0026nbsp; Have an extra kettle of boiled water ready to top up if necessary. You will need to be sure that when you lower the jar filled rack of your canner into the boiling water that the boiling water will come up at least 1 inch over the tops of the jars. Keep the lid on your canner when not moving jars in or out to maintain the temperature and reduce evaporation.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E7. Use a timer\u003C\/b\u003E - Start timing only once the water in the canner has come back to a full boil and then follow the recommended time for each recipe you are processing.\u0026nbsp; When processing time is up, turn off the heat and remove the lid. Leave the jars in the canner for 5 more minutes. If you live at a high altitude ( more than 1000 feet\/305 meters above sea level) adjust your timings accordingly)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E8. Removing jars\u003C\/b\u003E - Cool surfaces can cause hot jars to crack to be very careful not to place the hot jars directly on them. Place them on a rack or a counter which has been lined with a double layer of clean kitchen towels. Leave some space between the jars for air circulation. It can take up to 24 hours for the lids to seal. You will hear a popping noise as they do. Do not tighten the screw bands while the jars are cooling.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E9. Check the seals \u003C\/b\u003E- Once your jars are fully cooled, check the seals by pressing down in the middle of each lid. If there is no give and the lid is securely suctioned down your jar has safely sealed.\u0026nbsp; If for some reason a jar has not sealed, store that jar in the refrigerator and use it up first.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E10.\u0026nbsp; Label and Store \u003C\/b\u003E-\u0026nbsp; You may think you will have no problem remembering what is in each jar, but trust me when I say that six months down the road you could be scratching your heard if you don't label them. Label each jar with the contents and the date.\u0026nbsp; Store in a cool dark place and consume within one year. Any opened jars must be refrigerated after opening.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7D8B_7WQZWYpWNTXwZQ8b-rQJqkNSGUGtLaFMILVKp-q5OwEJJzBo3qKKEmGU0MFiiveFAQpjcEaGqxJAcjnOUTxPkQ8H9crPBFIroSMD_zZdqWHZoXYgiXRCeJcIsvl1Hx9HAHSH-Xfs-NdrkjQvF9GCeJk6MlYi0hvEvBmLkmR5SkaHzL8875Ex\/s3735\/IMG_0387%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3332\" data-original-width=\"3735\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7D8B_7WQZWYpWNTXwZQ8b-rQJqkNSGUGtLaFMILVKp-q5OwEJJzBo3qKKEmGU0MFiiveFAQpjcEaGqxJAcjnOUTxPkQ8H9crPBFIroSMD_zZdqWHZoXYgiXRCeJcIsvl1Hx9HAHSH-Xfs-NdrkjQvF9GCeJk6MlYi0hvEvBmLkmR5SkaHzL8875Ex\/w640-h570\/IMG_0387%20(2).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp; \u0026nbsp; \u003Cb\u003EWHAT YOU NEED TO MAKE STRAWBERRY RHUBARB JAM\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003EStrawberries, rhubarb, pectin and sugar. See printable recipe for amounts.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cb\u003EHOW TO MAKE STRAWBERRY RHUBARB JAM\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECrush the berries with a potato masher. You should end up with 2 1\/2 cups (625g) of mashed berries.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERinse and wash the rhubarb. Chop into 1\/2 inch pieces and add them to the berries in the saucepan.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EStir in the pectin powder and bring to a full boil over high heat, stirring often.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EReduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EIncrease the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5K1w4WRGWBM5eXVDOkYtyGtAwywqCuSHTDSWfyCRMfsrAe1vzDtWN1dtSnFABHsGSu7BjxXAjeR88YZaZ8SYetjJnfoFM225UddgWYtX_apGPu8tXXGNSXR9D5RbOhtYewPkznONXj0irMqX2uGR4GDltER0w7TkA0W6t2bv5lk-YngJ8rcfAwdEx\/s5184\/IMG_0389%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5K1w4WRGWBM5eXVDOkYtyGtAwywqCuSHTDSWfyCRMfsrAe1vzDtWN1dtSnFABHsGSu7BjxXAjeR88YZaZ8SYetjJnfoFM225UddgWYtX_apGPu8tXXGNSXR9D5RbOhtYewPkznONXj0irMqX2uGR4GDltER0w7TkA0W6t2bv5lk-YngJ8rcfAwdEx\/w640-h480\/IMG_0389%20(1).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ESkim off and discard any scum which rises to the top.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ELadle into hot sterile jars leaving 1\/4 inch of head space. Wipe rims of jars with a damp clean cloth. Top with sterile hot lids and rings, tightening the rings just to finger tight.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EProcess, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAulMWenop6_TsLT4seKpKw6s94gHQc9XRLTRPoCstp0npp_v9g3qRXuk51Lj-c_Xu8HYARMW6sXAeMT-Cv4B0_X2lLVIaYnduY4yVt0vk7cyOfZzDBkbaCjKf-jSZiSWzc2BhXulnprd13J8lH3vO7hSQIZ87qpCzV76U0hIKEfF3lRcAIKfb2fyy\/s5184\/IMG_0390%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAulMWenop6_TsLT4seKpKw6s94gHQc9XRLTRPoCstp0npp_v9g3qRXuk51Lj-c_Xu8HYARMW6sXAeMT-Cv4B0_X2lLVIaYnduY4yVt0vk7cyOfZzDBkbaCjKf-jSZiSWzc2BhXulnprd13J8lH3vO7hSQIZ87qpCzV76U0hIKEfF3lRcAIKfb2fyy\/w640-h480\/IMG_0390%20(1).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo there you have it, a beautiful recipe for a quintessential taste pairing that will have you dreaming of summer in the winter months to come.\u0026nbsp; I really hope that you are still able to get your hands on some of these lovely fruits and make some for yourself!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkOqaVM5sc8GDwllgepqB6ZDdOvVLByZX8-sRgZ_2YfKLiso1u5_3j1xUeuLIQKdFMJBA_17IaSXxXQcCYj5tcwoBs7Grap8SJshpRW8nDX7torPPsHfoaAU4y3JYvfuwgR6C1mYuMXSVmuDAStVx0Wdl1EB0AJ8-5npQZ6s6B_F4s7G5yedodNfqI\/s5184\/IMG_0391%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkOqaVM5sc8GDwllgepqB6ZDdOvVLByZX8-sRgZ_2YfKLiso1u5_3j1xUeuLIQKdFMJBA_17IaSXxXQcCYj5tcwoBs7Grap8SJshpRW8nDX7torPPsHfoaAU4y3JYvfuwgR6C1mYuMXSVmuDAStVx0Wdl1EB0AJ8-5npQZ6s6B_F4s7G5yedodNfqI\/w640-h480\/IMG_0391%20(1).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESome other tasty\u0026nbsp; jam recipes which I have shared over the years:\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003EPEAR AND SAFFRON JAM \u003C\/a\u003E\u003C\/b\u003E-\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is a really pretty coloured jam.\u0026nbsp; Delicious, easy to do and doesn't make a ton.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/08\/apple-blackberry-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/08\/apple-blackberry-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003EAPPLE AND BLACKBERRY JAM \u003C\/a\u003E\u003C\/b\u003E- Apples and blackberries make a perfect pairing. I just love this jam. Its a real favorite on toast, in tarts, between cake layers, etc\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/w640-h540\/cover%20jam.JPG\",\"name\":\"Strawberry Rhubarb Jam (small batch)\",\"description\":\"Juicy strawberries and tart rhubarb are a marriage made in heaven. A little taste of summer preserved for the Winter days ahead.\",\"yield\":\"7 (1 cup\/250g) jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 1\/2 pounds (675g) fresh strawberries\",\"1 pound (450g) rhubarb stalks\",\"1 package (57g) pectin powder\",\"6 cups (1 1\/2 kg) granulated sugar\"],\"recipeInstructions\":[\"Wash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.\",\"Crush the berries with a potato masher. You should end up with 2 1\/2 cups (625g) of mashed berries.\",\"Rinse and wash the rhubarb. Chop into 1\/2 inch pieces and add them to the berries in the saucepan.\",\"Stir in the pectin powder and bring to a full boil over high heat, stirring often.\",\"Reduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.\",\"Increase the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.\",\"Skim off and discard any scum which rises to the top.\",\"Ladle into hot sterile jars leaving 1\/4 inch of head space. Wipe rims of jars with a damp clean cloth.Top with sterile hot lids and rings, tightening the rings just to finger tight.\",\"Process, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4658758535105\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam (small batch)\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/w640-h540\/cover%20jam.JPG\" title=\"Strawberry Rhubarb Jam (small batch)\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EStrawberry Rhubarb Jam (small batch)\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E7 (1 cup\/250g) jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EJuicy strawberries and tart rhubarb are a marriage made in heaven. A little taste of summer preserved for the Winter days ahead.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"680\" data-units-original=\"pounds\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 pounds\" data-amount-secondary=\"680 g\"\u003E1 1\/2 pounds\u003C\/span\u003E (675g) fresh strawberries\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"454\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 pound\" data-amount-secondary=\"454 g\"\u003E1 pound\u003C\/span\u003E (450g) rhubarb stalks\u003C\/li\u003E\u003Cli\u003E1 package (57g) pectin powder\u003C\/li\u003E\u003Cli data-amounts-original=\"6\" data-amounts-secondary=\"1200\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"6 cups\" data-amount-secondary=\"1200 g\"\u003E6 cups\u003C\/span\u003E (1 1\/2 kg) granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EWash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.\u003C\/li\u003E\u003Cli\u003ECrush the berries with a potato masher. You should end up with 2 1\/2 cups (625g) of mashed berries.\u003C\/li\u003E\u003Cli\u003ERinse and wash the rhubarb. Chop into 1\/2 inch pieces and add them to the berries in the saucepan.\u003C\/li\u003E\u003Cli\u003EStir in the pectin powder and bring to a full boil over high heat, stirring often.\u003C\/li\u003E\u003Cli\u003EReduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.\u003C\/li\u003E\u003Cli\u003EIncrease the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.\u003C\/li\u003E\u003Cli\u003ESkim off and discard any scum which rises to the top.\u003C\/li\u003E\u003Cli\u003ELadle into hot sterile jars leaving 1\/4 inch of head space. Wipe rims of jars with a damp clean cloth. Top with sterile hot lids and rings, tightening the rings just to finger tight.\u003C\/li\u003E\u003Cli\u003EProcess, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1658759479635\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWzVd5fXnGYw-XGHhxYlMx8fezExVCMFBjX818R0uuNCE2Sn70uQi41Dsk50HdS68eN_Ic-GbbPpc6ccd-8Phx6M4lbdRnUNLUcUpQWak39plMJ7QegonBzLyMUI98koTTd9qdu3EmCJCvmYsxnMchq2vktv9x3hxas97ugxP2GHZTu5FN0DXsTTPC\/s3953\/end%20jam.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3400\" data-original-width=\"3953\" height=\"550\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWzVd5fXnGYw-XGHhxYlMx8fezExVCMFBjX818R0uuNCE2Sn70uQi41Dsk50HdS68eN_Ic-GbbPpc6ccd-8Phx6M4lbdRnUNLUcUpQWak39plMJ7QegonBzLyMUI98koTTd9qdu3EmCJCvmYsxnMchq2vktv9x3hxas97ugxP2GHZTu5FN0DXsTTPC\/w640-h550\/end%20jam.JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7820784653658013864\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/strawberry-rhubarb-jam-small-batch.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7820784653658013864"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7820784653658013864"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/strawberry-rhubarb-jam-small-batch.html","title":"Strawberry Rhubarb Jam (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/s72-w640-h540-c\/cover%20jam.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8473549176080534159"},"published":{"$t":"2022-07-21T07:00:00.131+01:00"},"updated":{"$t":"2022-07-23T20:27:42.272+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Million Dollar Relish (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/s3100\/best%20cover%20relish.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2519\" data-original-width=\"3100\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/w640-h520\/best%20cover%20relish.JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMillion Dollar Relish. I reckon there are about a bazillion recipes for this tasty pickle relish out there, each one claiming to be the best.\u0026nbsp; I am sure they are all very good.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is my version and it is very good.\u0026nbsp; Its an excellent pickle relish to serve with cold plates, in potato or macaroni salads, or on burgers and dogs.\u0026nbsp; And (trust me on this one) its excellent stirred into tuna or chicken salad.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEppmm_cbdSc44MTx2Sal-vkmX0k70Ou42CD57DCpkF3XbBPXnKaZN9J8gYBR-u68mtmiJnfkgyOk72ZnXRG6v4_kB22ksiIolYm8xZcJrGhjstWJ-owpSINsCY12N0rR5S_Nm6JI6cptBtbiAE1jBgJHKsjAEgzF6vKtTii941si6wKvDIYM7_4Za\/s3487\/cover%20million%20dollar%20relish.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3332\" data-original-width=\"3487\" height=\"612\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEppmm_cbdSc44MTx2Sal-vkmX0k70Ou42CD57DCpkF3XbBPXnKaZN9J8gYBR-u68mtmiJnfkgyOk72ZnXRG6v4_kB22ksiIolYm8xZcJrGhjstWJ-owpSINsCY12N0rR5S_Nm6JI6cptBtbiAE1jBgJHKsjAEgzF6vKtTii941si6wKvDIYM7_4Za\/w640-h612\/cover%20million%20dollar%20relish.JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome recipes out there use ground cauliflower in the mix.\u0026nbsp; This version does not. Its just a simple kitchen garden variety.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen my children were growing up I made dozens and dozens of jars of pickles, jams and relishes each year.\u0026nbsp; It was something which I really enjoyed doing. I loved seeing the bejeweled jars of finished goods lining my larder shelves and my family loved partaking of the fruits of my labors through the winter months.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie11pWn9qQx6hQSVdvfpW1LgxDY9VFgwjeQqKs5gMVyrEeQlWnK9RZvxL2eYZYoww8pYfzw3DdcbkcMhDPCr7ad6s0uMlv4jF-S3W0CrrfaSMrJRprTtIezsdugZAOiyMdWGxD4RcEZ1SLV_GCViSBg6FBcuNweKhAdjad31daVzGDhmw_a-s4ouZl\/s3068\/IMG_0292%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2889\" data-original-width=\"3068\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie11pWn9qQx6hQSVdvfpW1LgxDY9VFgwjeQqKs5gMVyrEeQlWnK9RZvxL2eYZYoww8pYfzw3DdcbkcMhDPCr7ad6s0uMlv4jF-S3W0CrrfaSMrJRprTtIezsdugZAOiyMdWGxD4RcEZ1SLV_GCViSBg6FBcuNweKhAdjad31daVzGDhmw_a-s4ouZl\/w640-h602\/IMG_0292%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENow that I have an empty nest, preserving is not something I do a lot of anymore.\u0026nbsp; \u0026nbsp;I do find myself missing my old favorites however and so this year I am trying to downsize\/small batch some of them so that I can enjoy them in the months to come.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA few weeks ago, at the start of strawberry season, I did some \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/06\/honey-strawberry-jam-small-batch.html\" rel=\"nofollow\" target=\"_blank\"\u003EStrawberry \u0026amp; Honey Jam\u003C\/a\u003E\u003C\/b\u003E. It was a success and so today I decided to make a pickle\/relish.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXzvE32GLUBd2ClevXDu60LxVGstKirfzWc32XSXziSZWFCEIc5Is2t7sNQUOJZPqQh5xNjVWWw8VY89SXLtfJDfGZ7dTYHpwWHn-UQZq7f4-ht_CTS5FhGCo1K3WF6rHNByIBVX4SLP6a6jnzb0AvOhrpNNWsLlY0M_ll5XNgDPufl6s4zG7k4AN3\/s4379\/IMG_0305%20(4).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3807\" data-original-width=\"4379\" height=\"556\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXzvE32GLUBd2ClevXDu60LxVGstKirfzWc32XSXziSZWFCEIc5Is2t7sNQUOJZPqQh5xNjVWWw8VY89SXLtfJDfGZ7dTYHpwWHn-UQZq7f4-ht_CTS5FhGCo1K3WF6rHNByIBVX4SLP6a6jnzb0AvOhrpNNWsLlY0M_ll5XNgDPufl6s4zG7k4AN3\/w640-h556\/IMG_0305%20(4).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis recipe will make two pint jars of this delicious relish. Just enough to last this small household the winter.\u0026nbsp; I just know that come January it is going to be a delicious taste of summer for me!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn years gone by people used to pickle and preserve to help to use up some of the abundance of their garden plots, so that nothing went to waste.\u0026nbsp; Things like cucumbers tend to come in gluts and you can only eat so many fresh.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPickling the abundance only makes sense, as there is not much else you can do with an over abundance of cukes!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3VJIQnpTKPdDlHNxLY3TObTEQfYrGFT1qPQ42xNLkEl7QI2hzPXfg2yAaA7ufWyGe3gWFU7I7eKWXs8RbUH4VhQJQhIbJSjk1K3HevJFargjvzFBkE4_fCEBBrGv2qp8sKOAO0U3DHSjW4EASE_4KI3WTQOvsLPTBI3Piak61Sntax9X69tV_2rwh\/s4035\/IMG_0303%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3065\" data-original-width=\"4035\" height=\"486\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3VJIQnpTKPdDlHNxLY3TObTEQfYrGFT1qPQ42xNLkEl7QI2hzPXfg2yAaA7ufWyGe3gWFU7I7eKWXs8RbUH4VhQJQhIbJSjk1K3HevJFargjvzFBkE4_fCEBBrGv2qp8sKOAO0U3DHSjW4EASE_4KI3WTQOvsLPTBI3Piak61Sntax9X69tV_2rwh\/w640-h486\/IMG_0303%20(3).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE MILLION DOLLAR RELISH\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhile some recipes do call for cauliflower, this one does not. It looks like a long list of ingredients, but most of it are spices.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E2 pint jars, washed and sterilized\u003C\/li\u003E\u003Cli\u003E3 whole cucumbers, unpeeled, seeded\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"227\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 pound\" data-amount-secondary=\"227 g\"\u003E1\/2 pound\u003C\/span\u003E\u0026nbsp;(226g) onions, peeled\u003C\/li\u003E\u003Cli\u003E1\/4 medium green pepper\u003C\/li\u003E\u003Cli\u003E1\/4 medium red pepper\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"73\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"73 g\"\u003E1\/4 cup\u003C\/span\u003E\u0026nbsp;(60g) pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E\u0026nbsp;(240ml) hot water\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E\u0026nbsp;(120ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 tsp\" data-amount-secondary=\"1 g\"\u003E1\/4 tsp\u003C\/span\u003E\u0026nbsp;celery seed\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/3\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/3 tsp\" data-amount-secondary=\"1 g\"\u003E1\/3 tsp\u003C\/span\u003E\u0026nbsp;turmeric\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 tsp\" data-amount-secondary=\"2 g\"\u003E3\/4 tsp\u003C\/span\u003E\u0026nbsp;mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"300\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 cups\" data-amount-secondary=\"300 g\"\u003E1 1\/2 cups\u003C\/span\u003E\u0026nbsp;(300g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"6\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 TBS\" data-amount-secondary=\"6 g\"\u003E3\/4 TBS\u003C\/span\u003E\u0026nbsp;cornstarch (corn flour)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"15 ml\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;cold water\u003C\/li\u003E\u003Cli\u003Epinch hot pepper flakes (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0RMl8dGwnvNLY_VFQuWzlycK1WS5EDrMkamCLIBNLLhk1ch9qvI2ElPNWvdT2hv2kNAlacnawR_QqsmGIjmi7hoIiKrlPkzl2e9kkyicDmQMwqJZTn5BNwLNS39DiXkfTDiIQMDZcfpNyQr5HuZEgvC4fp2S1BP4pyn931rhm3n4djxHJL7jBQ_Sz\/s5184\/IMG_0300%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0RMl8dGwnvNLY_VFQuWzlycK1WS5EDrMkamCLIBNLLhk1ch9qvI2ElPNWvdT2hv2kNAlacnawR_QqsmGIjmi7hoIiKrlPkzl2e9kkyicDmQMwqJZTn5BNwLNS39DiXkfTDiIQMDZcfpNyQr5HuZEgvC4fp2S1BP4pyn931rhm3n4djxHJL7jBQ_Sz\/w640-h480\/IMG_0300%20(1).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI just used ordinary garden cucumbers.\u0026nbsp; Wash, quarter and scoop out the seeds with\u0026nbsp; a spoon, discarding them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will need to trim the peppers, discarding the ribs and seeds. I used 1\/4 pepper of each red and green.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust use regular cooking onions.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you can't find pickling salt, use kosher salt or sea salt. I would \u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003Enot \u003C\/span\u003E\u003C\/b\u003Euse iodized table salt.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoVsiuTjPibgBPq_MWKBHmQLiugujDr1BtuJjmlQCgVyo-uhXN7UGf0Rg2R75ROkU7VqzmezaejdNYC8HBK5K4dv6rUoROAJ-U9KhyH9Tbp1H3cqJTTqYVAlaoai-YJsIs3tyZEoI8LqXhUj27vs8GKUBP162evSsGT5ziUJLKhJ98aqFj88eZWnXB\/s3906\/IMG_0299%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3649\" data-original-width=\"3906\" height=\"598\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoVsiuTjPibgBPq_MWKBHmQLiugujDr1BtuJjmlQCgVyo-uhXN7UGf0Rg2R75ROkU7VqzmezaejdNYC8HBK5K4dv6rUoROAJ-U9KhyH9Tbp1H3cqJTTqYVAlaoai-YJsIs3tyZEoI8LqXhUj27vs8GKUBP162evSsGT5ziUJLKhJ98aqFj88eZWnXB\/w640-h598\/IMG_0299%20(3).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE MILLION DOLLAR RELISH\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs with most pickle and preserving recipes, you do need to begin these the night before you mean to cook them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPut the cucumbers, onions, and peppers through a meat grinder, or chop them finely by hand. Place them into a colander and drain them well.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EOnce drained, place into a bowl and add the salt and hot water, mixing well together. Cover with\u0026nbsp; clean tea towel and leave to stand overnight.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxB0xZEnPv_d-vWIfYQnbm_Rn4yp4Qbbl2A96jor9ClyshcnpwS4OPMdbNM6vHDyGIKEQj3bDLnLkmtp-ShM1kxXHcGfNzErTuFTf1AaWlGMY-oQ-n0hhevb8U54M-exMmrO4VmTFFCrbGdPXr9vtF0JUYCukmz-SP66030Qz2eM3ZGf2bUoVlkUEh\/s3410\/IMG_0298%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2529\" data-original-width=\"3410\" height=\"474\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxB0xZEnPv_d-vWIfYQnbm_Rn4yp4Qbbl2A96jor9ClyshcnpwS4OPMdbNM6vHDyGIKEQj3bDLnLkmtp-ShM1kxXHcGfNzErTuFTf1AaWlGMY-oQ-n0hhevb8U54M-exMmrO4VmTFFCrbGdPXr9vtF0JUYCukmz-SP66030Qz2eM3ZGf2bUoVlkUEh\/w640-h474\/IMG_0298%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003ENext day:\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWhisk the cold water together with the cornstarch. Set aside.\u0026nbsp; Drain the vegetables\u003C\/span\u003E\u003Cspan style=\"background-color: white;\"\u003E\u0026nbsp;well, rinse under cold water and drain again. Place into a medium saucepan. Add the vinegar, celery seed, turmeric, mustard seed, sugar and hot pepper flakes, if using.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBring to the boil. Reduce to a simmer. Simmer at slow boil for half an hour.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd the cornstarch slurry, stirring it in well with a fork until it dissolves. Allow to thicken.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EMake sure your jars are hot and freshly sterilized. (I do this in boiling water) Sterilize your lids and jar bands as well. Keep them hot.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EDivide the relish between both hot and sterilized jars to within 1\/4 inch of the top. Wipe the rims with a clean damp cloth and seal.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EStore in a cool dark place. Once opened, refrigerate.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlF4ZsyltmCrWvvGgAzmYkfeV7Ul0SuNU-9La8JTvJscHPkaQxEaBP7GVEgRZgGBKwaNqgNXYOpxYJljUeSo7pcJigOuT_GM3Zo2ryVgYd3utfT_344okD91YQLYf30KfQwsoLBZH2Lry_mqdqN0YVa4VrbFPbUcejCpMc1NAG8aab44DzwjYQ5mlt\/s3887\/IMG_0297%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3658\" data-original-width=\"3887\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlF4ZsyltmCrWvvGgAzmYkfeV7Ul0SuNU-9La8JTvJscHPkaQxEaBP7GVEgRZgGBKwaNqgNXYOpxYJljUeSo7pcJigOuT_GM3Zo2ryVgYd3utfT_344okD91YQLYf30KfQwsoLBZH2Lry_mqdqN0YVa4VrbFPbUcejCpMc1NAG8aab44DzwjYQ5mlt\/w640-h602\/IMG_0297%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are not really all that familiar with making pickles and preserves, I do recommend that you consult a professional canning resource to make sure you do things right and according to their directions when it comes to prepping your jars, vegetables, etc.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't just take my word for it. \u003Ca href=\"https:\/\/nchfp.uga.edu\/publications\/publications_usda.html#gsc.tab=0\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EA place like this\u003C\/b\u003E\u003C\/a\u003E can give you expert and up-to-date advice on what the protocol is for making home preserves safely for your family to eat.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen it comes to food safety you cannot be too careful!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhR_ATZfaONt5IoGvDfLNDWkjKh1WVaDi2GM2JE9uoMpeCYrV0tx6Dlya5fxpCKDFZoOMz7Jly6UdGfEyRPj6NBGuI0rVSaVH-eCxV9lco8Z_V0Iw7Rt0AmibA9MyHqALVmBW2r57kpJSrjoykh0s-WBlRFXvcKsTaWFSDTtHY3QsEKuVH8lbpEtxhN\/s3242\/IMG_0296%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2988\" data-original-width=\"3242\" height=\"590\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhR_ATZfaONt5IoGvDfLNDWkjKh1WVaDi2GM2JE9uoMpeCYrV0tx6Dlya5fxpCKDFZoOMz7Jly6UdGfEyRPj6NBGuI0rVSaVH-eCxV9lco8Z_V0Iw7Rt0AmibA9MyHqALVmBW2r57kpJSrjoykh0s-WBlRFXvcKsTaWFSDTtHY3QsEKuVH8lbpEtxhN\/w640-h590\/IMG_0296%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have always really loved the way my house smells when I have been putting up things like pickles, relishes and chutneys.\u0026nbsp; All sweet and vinegary, slightly spicy.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo me it smells like home sweet home.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPreserving has never been work to me. Its just always been something I enjoy immensely.\u0026nbsp; I like to think I am channeling my ancestors when I do things like this.\u0026nbsp; They never had shops to buy things like pickles and relishes from.\u0026nbsp; What they had they made themselves.\u0026nbsp; There is a great deal of satisfaction to be had from doing so.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVjVb9HoOCErTTZUuirIw4F1iLVpexLQ42wTxxxqFo9xhTQarmIjNhBIp8DqYci3vU_29yNlO8q7uWYjjpQPcMaISWbXK0h9ktGhhy9EZJSBbXh6vXIEN1LcspKsRH5aZNspXi4ibXCsDhUk9AHNQXhRx2UHp2R831OqLRDm38hgYbh8kbpyEJKKhQ\/s3832\/IMG_0295%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3676\" data-original-width=\"3832\" height=\"614\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVjVb9HoOCErTTZUuirIw4F1iLVpexLQ42wTxxxqFo9xhTQarmIjNhBIp8DqYci3vU_29yNlO8q7uWYjjpQPcMaISWbXK0h9ktGhhy9EZJSBbXh6vXIEN1LcspKsRH5aZNspXi4ibXCsDhUk9AHNQXhRx2UHp2R831OqLRDm38hgYbh8kbpyEJKKhQ\/w640-h614\/IMG_0295%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EIf you have caught the canning buy perhaps you will enjoy a few of these other preserving recipes of mine:\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html\" rel=\"nofollow\" target=\"_blank\"\u003EGREEN TOMATO CHOW \u003C\/a\u003E\u003C\/b\u003E- This is my ex MIL Elizabeth's recipe and has been pleasing my family for years and years.\u0026nbsp; It is a full sized recipe, but makes great gifts!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003ESPICED PEAR CHUTNEY\u003C\/a\u003E\u003C\/b\u003E - Pears, cranberries and plenty of sweet spice.\u0026nbsp; This is fabulous in midwinter when you crack open a jar to enjoy with a good cheese.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003EBEETROOT CHUTNEY \u003C\/a\u003E\u003C\/b\u003E-\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is delicious.\u0026nbsp; You can vary the strength of the heat by upping or reducing the amount of crushed chilies.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/w640-h520\/best%20cover%20relish.JPG\",\"name\":\"Million Dollar Relish\",\"prepTime\":\"PT12H\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT12H30M\",\"description\":\"This is a wonderful relish to make in the summer when fresh local produce is readily available. Its delicious and goes well on cheese boards, hotdogs, burgers, etc. My family always loved it. I have small batched it for the smaller family.\",\"yield\":\"2 pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 pint jars, washed and sterilized\",\"3 whole cucumbers, unpeeled\",\"1\/2 pound (226g) onions, peeled\",\"1\/4 medium green pepper\",\"1\/4 medium red pepper\",\"1\/4 cup (60g) pickling salt\",\"1 cup (240ml) hot water\",\"1\/2 cup (120ml) white vinegar\",\"1\/4 tsp celery seed\",\"1\/3 tsp turmeric\",\"3\/4 tsp mustard seeds\",\"1 1\/2 cups (300g) granulated sugar\",\"3\/4 TBS cornstarch (corn flour)\",\"1 TBS cold water\",\"pinch hot pepper flakes (optional)\"],\"recipeInstructions\":[\"Put the cucumbers, onions, and peppers through a meat grinder, or chop them fine but coarsely in a food processor. (You do not want them liquified, but to have some substance.) Place them into a colander and drain them well.\",\"Place into a bowl and add the salt and hot water, mixing well. Cover and leave to stand overnight.\",\"Whisk 1 TBS of the vinegar together with the cornstarch.\",\"In the morning drain them well and place into a medium saucepan. Add the remaining vinegar, celery seed, turmeric, mustard seed, sugar and hot pepper flakes, if using. Bring to the boil. Reduce to a simmer. Simmer at slow boil for half an hour.\",\"Add the cornstarch slurry, stirring it in well with a fork until it dissolves. Allow to thicken.\",\"Make sure your jars are hot and freshly sterilized. (I do this in boiling water) Sterilize your lids and jar bands as well. Keep them hot.\",\"Divide the relish between both hot and sterilized jars to within 1\/4 inch of the top. Wipe the rims with a clean damp cloth and seal.\",\"Store in a cool dark place. Once opened, refrigerate.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4658334528573\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Million Dollar Relish\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/w640-h520\/best%20cover%20relish.JPG\" title=\"Million Dollar Relish\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EMillion Dollar Relish\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2 pint jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background-color: #f2f2f2; background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 12 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 12 H \u0026amp; 30 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a wonderful relish to make in the summer when fresh local produce is readily available. Its delicious and goes well on cheese boards, hotdogs, burgers, etc. My family always loved it. I have small batched it for the smaller family.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 pint jars, washed and sterilized\u003C\/li\u003E\u003Cli\u003E3 whole cucumbers, unpeeled, seeded\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"227\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 pound\" data-amount-secondary=\"227 g\"\u003E1\/2 pound\u003C\/span\u003E (226g) onions, peeled\u003C\/li\u003E\u003Cli\u003E1\/4 medium green pepper\u003C\/li\u003E\u003Cli\u003E1\/4 medium red pepper\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"73\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"73 g\"\u003E1\/4 cup\u003C\/span\u003E (60g) pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E (240ml) hot water\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 tsp\" data-amount-secondary=\"1 g\"\u003E1\/4 tsp\u003C\/span\u003E celery seed\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/3\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/3 tsp\" data-amount-secondary=\"1 g\"\u003E1\/3 tsp\u003C\/span\u003E turmeric\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 tsp\" data-amount-secondary=\"2 g\"\u003E3\/4 tsp\u003C\/span\u003E mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"300\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 cups\" data-amount-secondary=\"300 g\"\u003E1 1\/2 cups\u003C\/span\u003E (300g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"6\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 TBS\" data-amount-secondary=\"6 g\"\u003E3\/4 TBS\u003C\/span\u003E cornstarch (corn flour)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"15 ml\"\u003E1 TBS\u003C\/span\u003E cold water\u003C\/li\u003E\u003Cli\u003Epinch hot pepper flakes (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPut the cucumbers, onions, and peppers through a meat grinder, or chop them fine but coarsely in a food processor. (You do not want them liquified, but to have some substance.) Place them into a colander and drain them well.\u003C\/li\u003E\u003Cli\u003EPlace into a bowl and add the salt and hot water, mixing well. Cover and leave to stand overnight.\u003C\/li\u003E\u003Cli\u003EWhisk the cold water together with the cornstarch. Set aside.\u003C\/li\u003E\u003Cli\u003EDrain the vegetables well, rinse under cold running water and drain again. Place into a medium saucepan. Add the vinegar, celery seed, turmeric, mustard seed, sugar and hot pepper flakes, if using. Bring to the boil. Reduce to a simmer. Simmer at slow boil for half an hour.\u003C\/li\u003E\u003Cli\u003EAdd the cornstarch slurry, stirring it in well with a fork until it dissolves. Allow to thicken.\u003C\/li\u003E\u003Cli\u003EMake sure your jars are hot and freshly sterilized. (I do this in boiling water) Sterilize your lids and jar bands as well. Keep them hot.\u003C\/li\u003E\u003Cli\u003EDivide the relish between both hot and sterilized jars to within 1\/4 inch of the top. Wipe the rims with a clean damp cloth and seal.\u003C\/li\u003E\u003Cli\u003EStore in a cool dark place. Once opened, refrigerate.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9HfdWNsPyZLOIUtGcPGWg6Kd6Cqr_0WkSORsxNhyOvXvsaQlwu53Yq-JDw2dFV098UMOreqWhuKEA_yAbDXT1HLg-WxZqySpfFosJIG3F3QGz-nsAAyMzkbk-0jf5go2eP1cZSZEStiUHXvlm1cCnxAzFP6FxKPyYFp7dds9ZKgxuz5jwNvQGx0-S\/s2374\/end%20relish.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2282\" data-original-width=\"2374\" height=\"614\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9HfdWNsPyZLOIUtGcPGWg6Kd6Cqr_0WkSORsxNhyOvXvsaQlwu53Yq-JDw2dFV098UMOreqWhuKEA_yAbDXT1HLg-WxZqySpfFosJIG3F3QGz-nsAAyMzkbk-0jf5go2eP1cZSZEStiUHXvlm1cCnxAzFP6FxKPyYFp7dds9ZKgxuz5jwNvQGx0-S\/w640-h614\/end%20relish.JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8473549176080534159\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/million-dollar-relish-small-batch.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8473549176080534159"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8473549176080534159"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/million-dollar-relish-small-batch.html","title":"Million Dollar Relish (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/s72-w640-h520-c\/best%20cover%20relish.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4161295885704240144"},"published":{"$t":"2022-06-27T07:00:00.104+01:00"},"updated":{"$t":"2022-06-27T07:00:00.217+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small batch"}],"title":{"type":"text","$t":"Honey Strawberry Jam (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxdtHBiDv1Rb7Y06DMv1FrwZv--rhLdLiaGQtY6wZvWvGUnYUeT0siQKMnbeZ9ROKPj560KUcVXbp3HOsYd-YfymgzNAFCoo8ypw5_QU-Ex_XkGFkGLkR6P1q_HmDaAilw2BszS4vCLpqy8cQh0gSj-A7bagWeEQVfvWzUBvDtyNZTWGF3e7Yl59wY\/s3654\/best%20cover%20jam.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam (small batch)\" border=\"0\" data-original-height=\"3125\" data-original-width=\"3654\" height=\"548\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxdtHBiDv1Rb7Y06DMv1FrwZv--rhLdLiaGQtY6wZvWvGUnYUeT0siQKMnbeZ9ROKPj560KUcVXbp3HOsYd-YfymgzNAFCoo8ypw5_QU-Ex_XkGFkGLkR6P1q_HmDaAilw2BszS4vCLpqy8cQh0gSj-A7bagWeEQVfvWzUBvDtyNZTWGF3e7Yl59wY\/w640-h548\/best%20cover%20jam.JPG\" title=\"Honey Strawberry Jam (small batch)\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIts that season! Strawberry Season! One of my favorite times of the year.\u0026nbsp; I try hard not to eat strawberries at any other time as they are always so disappointing, so I try to take advantage of Strawberry season and enjoy it as much as I can!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOne way I do enjoy them at other times of the year however is as jam.\u0026nbsp; I used to make pots and pots of strawberry jam with the children were growing up. Now there is just me, and with me being a Diabetic, I no longer need pots and pots of jam.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT55a1XpwI-yr7sExpQ6-nB98i0ke2FXwxf87jBfhnQ1DOa7jX7EKmrJDKvJFd85aBaK9vnh93tKutOGn917I1bdl2J3lIoWbdJyLLP-rQloZgregNp3Kh3ioNv4P2wEIFzaZIuZjr1KLfOBeoBCHVNRadi6ijjvEOvI-vx--DCWaT2TyUBwdBnol3\/s2941\/cover%20jam.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2641\" data-original-width=\"2941\" height=\"574\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT55a1XpwI-yr7sExpQ6-nB98i0ke2FXwxf87jBfhnQ1DOa7jX7EKmrJDKvJFd85aBaK9vnh93tKutOGn917I1bdl2J3lIoWbdJyLLP-rQloZgregNp3Kh3ioNv4P2wEIFzaZIuZjr1KLfOBeoBCHVNRadi6ijjvEOvI-vx--DCWaT2TyUBwdBnol3\/w640-h574\/cover%20jam.JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat doesn't mean that I don't enjoy the occasional treat of it however. I was very excited to find this strawberry jam recipe for honey strawberry jam without pectin, for a couple of reasons.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFirst of all it uses honey to sweeten it and honey is a natural sweetener, and secondly because it is a small batch recipe, making only two half pint (1 cup) jars!\u0026nbsp; Win\/win!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiV196X6EPjCEj5g4dt1QqxcebvpU-FPmiWX0HNXE5TChVjlvdw9qJejmPYl6zSa1Ih4-613J4-Sndu7CDD8i5VcAB1lVytO_g-ecqmSzzymrcPkHakvJ64x8Dtnaje6NPFXrJ2LCUiHYWoUKsWnSZ29RCZv0GdU4OVn2PMLj4Pgiv22uS1yE0kL9ru\/s653\/preserving%20by%20the%20Pint.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserving the Pint\" border=\"0\" data-original-height=\"653\" data-original-width=\"500\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiV196X6EPjCEj5g4dt1QqxcebvpU-FPmiWX0HNXE5TChVjlvdw9qJejmPYl6zSa1Ih4-613J4-Sndu7CDD8i5VcAB1lVytO_g-ecqmSzzymrcPkHakvJ64x8Dtnaje6NPFXrJ2LCUiHYWoUKsWnSZ29RCZv0GdU4OVn2PMLj4Pgiv22uS1yE0kL9ru\/w490-h640\/preserving%20by%20the%20Pint.jpg\" title=\"Preserving the Pint\" width=\"490\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI adapted the recipe from one that I found in this book.\u0026nbsp; Preserving by the Pint, by Marisa McClellan.\u0026nbsp; I actually purchased this book back in November of last year and have waiting somewhat patiently for strawberry season so that I could put it into practice!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts a fabulous book, filled with quite a few small batch recipes for jams and preserves, ideal for the smaller family.\u0026nbsp; Some have\u0026nbsp; unusual flavors (think Blueberry Maple, or Mustard Rhubarb Chutney.)\u0026nbsp; I highly recommend!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEihKuLWo3K_0gzZ36dcc7fktgBbClTV4rhpM4r79Osubsf3JyAGvD9ZyFZJrzNPre1xNg9rq4q5RJmFry4VSKxZk1TNk3k_QuXKabJjyR0LUw17tSNo4ilr6b0iH8T5bw2SqWS5_YKnzV1jcQmT1IYhbAWlf0ea7BRZZpXJZSNBVmglROgZHd_vmD_I\/s2941\/IMG_9922%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2641\" data-original-width=\"2941\" height=\"574\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEihKuLWo3K_0gzZ36dcc7fktgBbClTV4rhpM4r79Osubsf3JyAGvD9ZyFZJrzNPre1xNg9rq4q5RJmFry4VSKxZk1TNk3k_QuXKabJjyR0LUw17tSNo4ilr6b0iH8T5bw2SqWS5_YKnzV1jcQmT1IYhbAWlf0ea7BRZZpXJZSNBVmglROgZHd_vmD_I\/w640-h574\/IMG_9922%20(3).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMaking jams and pickles has always been very therapeutic for me.\u0026nbsp; It is just something I have always really enjoyed.\u0026nbsp; Of course when I was raising my family it came in very handy. I don't think my children ever had a store bought jar or jam or pickle.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe shelves of my larder were filled with loads of them. I made strawberry jam, blueberry jam, grape jelly, blackberry jelly, raspberry jam, peach jam, and don't get me started on the pickles.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne year I canned 52 quart sized jar of dill pickles alone!\u0026nbsp; And they ALL got eaten!\u0026nbsp; We love LOVE our dill pickles!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_kqPMC5yF5AsOybCCeqqt935xn5A6641VtTJqDDgIcN0tMtDUYzN7zwH-HbezHQOthr4QmEWgQHOXMwT5rK0ne-lndM0PNW1FTsD_4hfhjgkvmg492FnSN0Un4DgrblzOi3ULo0y7K11vT2n2XsLJd-Kf-pNDVXn1rCNmumpbp3ReF9y93GrpcPQF\/s3230\/IMG_9923%20(4).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"3013\" data-original-width=\"3230\" height=\"598\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_kqPMC5yF5AsOybCCeqqt935xn5A6641VtTJqDDgIcN0tMtDUYzN7zwH-HbezHQOthr4QmEWgQHOXMwT5rK0ne-lndM0PNW1FTsD_4hfhjgkvmg492FnSN0Un4DgrblzOi3ULo0y7K11vT2n2XsLJd-Kf-pNDVXn1rCNmumpbp3ReF9y93GrpcPQF\/w640-h598\/IMG_9923%20(4).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cb\u003E\u0026nbsp; \u0026nbsp; WHAT YOU NEED TO MAKE HONEY STRAWBERRY JAM (SMALL BATCH)\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003EI was so excited to get this book and to know that I could once again prepare small batch recipes of jams and preserves for myself.\u0026nbsp; This is a very simple recipe, using only a minimum of simple ingredients\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E1 1\/2 pounds (680g) fresh strawberries\u003C\/li\u003E\u003Cli\u003E1 cup (340g) honey\u003C\/li\u003E\u003Cli\u003E5 to 6 sprigs fresh thyme (optional)\u003C\/li\u003E\u003Cli\u003Ethe juice of 1\/2 lemon\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjE1Zj2HExSHEZkKDdUUKObtYSodnuymP3fqS6Fhg5zjMP_TX4HhPSohU0VFqyeml-tI-_dYl6_gPu5kNJAc3lHLhyRY4889PV5DJXARxy0frramAMGd-2iGLDURrA7sYiC19PjRLdjCX4EBOOP7f_hpCfa2UXPWsXXR0JJ50AvifvOXZQLhpQ7_65S\/s2812\/IMG_9925%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2239\" data-original-width=\"2812\" height=\"510\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjE1Zj2HExSHEZkKDdUUKObtYSodnuymP3fqS6Fhg5zjMP_TX4HhPSohU0VFqyeml-tI-_dYl6_gPu5kNJAc3lHLhyRY4889PV5DJXARxy0frramAMGd-2iGLDURrA7sYiC19PjRLdjCX4EBOOP7f_hpCfa2UXPWsXXR0JJ50AvifvOXZQLhpQ7_65S\/w640-h510\/IMG_9925%20(3).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUse only the sweetest freshest berries that you can find.\u0026nbsp; Strawberries and honey have\u0026nbsp; beautiful taste affinity for each other. You will not regret making this.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBecause of the honey there is no need to use any processed sugars in this jam. Everything is completely natural.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can add thyme if you wish, but you can also leave it out if you want to keep the flavors simple.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDo know that jams sweetened with honey do not last as long once opened as those made with sugar, so it is probably wisest (and that's what I did) to preserve the jam in 1\/4 pint (1\/2 cup) sized jars.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibA8X86jr2-jLaM-jGe2XQCjyDZRjK-a6s_Ekm2yQfLPhaQA5AQOmmGFEkXvL2WUCqR8dKz8_u5a6_cdaep0FgmsjeA3oZe7tIXyLmQ3B_oaPAE225ae2LgbHsjFWdPzOHe-MHuDpXgUJ7CgHhAEUzg0Kd9sk6hAWEfPVP0cauoXdi1ZzU3PDuEunO\/s3184\/IMG_9929%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2941\" data-original-width=\"3184\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibA8X86jr2-jLaM-jGe2XQCjyDZRjK-a6s_Ekm2yQfLPhaQA5AQOmmGFEkXvL2WUCqR8dKz8_u5a6_cdaep0FgmsjeA3oZe7tIXyLmQ3B_oaPAE225ae2LgbHsjFWdPzOHe-MHuDpXgUJ7CgHhAEUzg0Kd9sk6hAWEfPVP0cauoXdi1ZzU3PDuEunO\/w640-h592\/IMG_9929%20(3).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHY PROCESS PRESERVES\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EProcessing preserves in a boiling water bath canner is not as intimidating as one might suppose and it really does help to ensure that your jam will not be contaminated and that it will be properly preserved.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBoiling the filled jars kills any contaminants that might have landed in the jars. (safe only for high acid foods, hence the addition of lemon juice.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe oxygen in the headspace is heated sufficiently to make it expand and push its way out of the jar. Once the jar is removed from the hot water, the jar will cool, the space will contract, ad the lid will pull down and form the perfect vacuum, because there is no oxygen left to hold that space.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is what helps to keep your jams and pickles safe to eat and fresh.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghYeC1N0sVMwCEPaPr-3iUfgsdb5_2nYy_zpLt8Qxk8r9HplAmqmPkELruIdHzU_aIhzWIzsRfgJREh9L7tOL9L5FboMqXLv3F9FUdggjKdPjHFbVUCzNhWw2QXBb8aeckfdDXlEQEdQpzeopRYvMuFi3eTna41zUc-n-ZfKi4OuegidF-qulo9sbB\/s5184\/IMG_9930%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghYeC1N0sVMwCEPaPr-3iUfgsdb5_2nYy_zpLt8Qxk8r9HplAmqmPkELruIdHzU_aIhzWIzsRfgJREh9L7tOL9L5FboMqXLv3F9FUdggjKdPjHFbVUCzNhWw2QXBb8aeckfdDXlEQEdQpzeopRYvMuFi3eTna41zUc-n-ZfKi4OuegidF-qulo9sbB\/w640-h480\/IMG_9930%20(1).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE HONEY STRAWBERRY JAM (SMALL BATCH)\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts really very simple.\u0026nbsp; Really!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPrepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWhen the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpnfvOvicMTKvZVNN0nDTIatS7CyOhSmR0wVQGSbvFd6pfbo2MJp3gb1M5VIonARlxpWxRz1QuR3H3aLxN1CMIptXLJ47wce0j3-ZeYFY2xHev7mRPGxpq5hzHYL1voGwQRCxBzSjqNwxkuHAtYNFiZaz-pbVT6cfGktVGxJP9d97ZVEJX3kIX5Tux\/s5184\/IMG_9932%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpnfvOvicMTKvZVNN0nDTIatS7CyOhSmR0wVQGSbvFd6pfbo2MJp3gb1M5VIonARlxpWxRz1QuR3H3aLxN1CMIptXLJ47wce0j3-ZeYFY2xHev7mRPGxpq5hzHYL1voGwQRCxBzSjqNwxkuHAtYNFiZaz-pbVT6cfGktVGxJP9d97ZVEJX3kIX5Tux\/w640-h480\/IMG_9932%20(1).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EBring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ESpoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EOnce opened this will only keep for 2 to 3 weeks. If your family cannot eat 1\/2 pint within that time period, consider canning it in quarter pint (1\/2 cup) jars.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzNGDDXlnh38iW0LSykajim133eHZLISu9vvdz6kVH9mzM6ttVQXyUt-4cNEe7PL43-65LNKy7mY4y3_Z6JSRmAKLlsIbY32fP0_tn9jvzc1iOKaNfulgfptnaSwPjWJP8mLH6mVb_tmvVjMWnBeXnAz2GifEnkfoSxoBMlRvOBT4j7MxJUxZfMNmS\/s3067\/IMG_9933%20(5).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2855\" data-original-width=\"3067\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzNGDDXlnh38iW0LSykajim133eHZLISu9vvdz6kVH9mzM6ttVQXyUt-4cNEe7PL43-65LNKy7mY4y3_Z6JSRmAKLlsIbY32fP0_tn9jvzc1iOKaNfulgfptnaSwPjWJP8mLH6mVb_tmvVjMWnBeXnAz2GifEnkfoSxoBMlRvOBT4j7MxJUxZfMNmS\/w640-h596\/IMG_9933%20(5).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003ERECIPE NOTES -\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp style=\"background-color: white;\"\u003ESterilize your jars by putting them into a pot of cold water to cover. Bring to the boil. Remove the jars and set them on a clean sterile towel.\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003EPlace the lids and rings in a small saucepan. Cover with water and bring to the barest simmer on the back of the stove.\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003EPrepare your jam. Carefully fill the jars with the hot product, leaving 1\/4 inch of headspace. Wipe rims with the ends of a cloth dipped in distilled white vinegar. Apply lids and bands, screw shut (finger tip tight) and then process in the water bath as per the instructions for your water batch canner.\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsfESpTQjqEqMHl66mzT81zx2Io7TzEW4g_HU5cbzeZPcGPHuoETyngWht8_drq5iBYEBxDdgIIcLEURIbugrKFwpz9RPtiX1BiA4Ev_6okVs9rNb1GexHnPj9LsKD4V9xVHVMlBKFQ10gTS4azpVqqfMTV6dp22rBbtpZy2o_q6EaG7Kf0Tschaxi\/s3233\/IMG_9934%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2396\" data-original-width=\"3233\" height=\"474\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsfESpTQjqEqMHl66mzT81zx2Io7TzEW4g_HU5cbzeZPcGPHuoETyngWht8_drq5iBYEBxDdgIIcLEURIbugrKFwpz9RPtiX1BiA4Ev_6okVs9rNb1GexHnPj9LsKD4V9xVHVMlBKFQ10gTS4azpVqqfMTV6dp22rBbtpZy2o_q6EaG7Kf0Tschaxi\/w640-h474\/IMG_9934%20(3).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EStrawberry jam is my favorite of all the jams!\u0026nbsp; We enjoy it as a filling for cakes and cookies. On simple buttered white bread, on buttered toast.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd when\u0026nbsp; I was a child we often enjoyed it spooned over the top of vanilla ice cream as an extra special treat. Oh so tasty!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidVAnfMTkBpsi2J8eYxbCMShHfTF7bSPMlhJRdKvLHTPaCx0voTANCg6O7dVB6CKCucXeo_jobOcZP6VeMU9eiP-uZ8d3SHqFp1CrHGd2TpZ-r9Sc5KB6TvVdmJqLaO76ILT4R6ykGt-tOggPTACZs9waWukHCL7KMkAJDugDnTD6fJpxwaK6BS3LG\/s5184\/IMG_9936%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidVAnfMTkBpsi2J8eYxbCMShHfTF7bSPMlhJRdKvLHTPaCx0voTANCg6O7dVB6CKCucXeo_jobOcZP6VeMU9eiP-uZ8d3SHqFp1CrHGd2TpZ-r9Sc5KB6TvVdmJqLaO76ILT4R6ykGt-tOggPTACZs9waWukHCL7KMkAJDugDnTD6fJpxwaK6BS3LG\/w640-h480\/IMG_9936%20(1).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom used to make freezer jam with the strawberries, just by following the instructions on the jar of Pectin. It was always really good.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe would put us to work every year picking loads and loads of berries. We would enjoy a nice dessert of strawberry shortcake more than a few times and then her jam the rest of the year! It was divine!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZoNWZnWtTGjkV6959tPfwpjEb_wvZe4lmY9cxjusGzIsccWnVxvo5skZYKmci5RJqj-FG2smqFy1VZDTi-VECkrxS6QHmrK-IwmiY_jbviwOtHjEE7-nC8TaYhqHiPcpSXmqJlWl4IAqxqUbQ7hxmagkqeQfpBc1WPKrmLPKHM_67JUsSPHCXTQAl\/s3491\/IMG_9937%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2126\" data-original-width=\"3491\" height=\"390\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZoNWZnWtTGjkV6959tPfwpjEb_wvZe4lmY9cxjusGzIsccWnVxvo5skZYKmci5RJqj-FG2smqFy1VZDTi-VECkrxS6QHmrK-IwmiY_jbviwOtHjEE7-nC8TaYhqHiPcpSXmqJlWl4IAqxqUbQ7hxmagkqeQfpBc1WPKrmLPKHM_67JUsSPHCXTQAl\/w640-h390\/IMG_9937%20(3).JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EHere are a few of my other preserve recipes that you might enjoy!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003EPEAR AND SAFFRON JAM\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is a really delicious and very pretty colored jam.\u0026nbsp; Easy to do and doesn't make a ton.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003ESPICED PEAR CHUTNEY\u003C\/a\u003E\u003C\/b\u003E - You can't really go wrong with making a delicious chutney. It is a gift that will give to you all the year through.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxdtHBiDv1Rb7Y06DMv1FrwZv--rhLdLiaGQtY6wZvWvGUnYUeT0siQKMnbeZ9ROKPj560KUcVXbp3HOsYd-YfymgzNAFCoo8ypw5_QU-Ex_XkGFkGLkR6P1q_HmDaAilw2BszS4vCLpqy8cQh0gSj-A7bagWeEQVfvWzUBvDtyNZTWGF3e7Yl59wY\/w640-h548\/best%20cover%20jam.JPG\",\"name\":\"Honey Strawberry Jam (small batch)\",\"description\":\"Honey and strawberries have a blissful affinity for each other. This is a brilliant combination!\",\"yield\":\"2 (half pint\/250ml) jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 1\/2 pounds (680g) fresh strawberries\",\"1 cup (340g) honey\",\"5 to 6 sprigs fresh thyme (optional)\",\"the juice of 1\/2 lemon\"],\"recipeInstructions\":[\"Prepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)\",\"Wash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.\",\"When the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.\",\"Bring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.\",\"Spoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.\",\"Once opened this will only keep for 2 to 3 weeks. If your family cannot eat 1\/2 pint within that time period, consider canning it in quarter pint (1\/2 cup) jars.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4656259428479\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Honey Strawberry Jam (small batch)\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxdtHBiDv1Rb7Y06DMv1FrwZv--rhLdLiaGQtY6wZvWvGUnYUeT0siQKMnbeZ9ROKPj560KUcVXbp3HOsYd-YfymgzNAFCoo8ypw5_QU-Ex_XkGFkGLkR6P1q_HmDaAilw2BszS4vCLpqy8cQh0gSj-A7bagWeEQVfvWzUBvDtyNZTWGF3e7Yl59wY\/w640-h548\/best%20cover%20jam.JPG\" title=\"Honey Strawberry Jam (small batch)\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EHoney Strawberry Jam (small batch)\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2 (half pint\/250ml) jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EHoney and strawberries have a blissful affinity for each other. This is a brilliant combination!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 1\/2 pounds (680g) fresh strawberries\u003C\/li\u003E\u003Cli\u003E1 cup (340g) honey\u003C\/li\u003E\u003Cli\u003E5 to 6 sprigs fresh thyme (optional)\u003C\/li\u003E\u003Cli\u003Ethe juice of 1\/2 lemon\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPrepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)\u003C\/li\u003E\u003Cli\u003EWash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.\u003C\/li\u003E\u003Cli\u003EWhen the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.\u003C\/li\u003E\u003Cli\u003EBring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.\u003C\/li\u003E\u003Cli\u003ESpoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.\u003C\/li\u003E\u003Cli\u003EOnce opened this will only keep for 2 to 3 weeks. If your family cannot eat 1\/2 pint within that time period, consider canning it in quarter pint (1\/2 cup) jars.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003ESterilize your jars by putting them into a pot of cold water to cover. Bring to the boil. Remove the jars and set them on a clean sterile towel.\u003C\/p\u003E\u003Cp\u003EPlace the lids and rings in a small saucepan. Cover with water and bring to the barest simmer on the back of the stove. \u003C\/p\u003E\u003Cp\u003EPrepare your jam. Carefully fill the jars with the hot product, leaving 1\/4 inch of headspace. Wipe rims with the ends of a cloth dipped in distilled white vinegar. Apply lids and bands, screw shut (finger tip tight) and then process in the water bath as per the instructions for your water batch canner.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsuP30FaycNO74kxxKsdmidZWqF_utdzJdDjaSwtoIz4Bnf1Fufw2hn4OdHLQM1CNSfqvJ1Ndp3FD-MQDdrmOiBvGMclebTAF49gFUISYF_5DuITa6xvbNRgL9V2vJ--TQccxWiBuDdEc6vb9VFabrerZC1GZETUFluM4jfv0x7m43h9bAS_v7Q8UZ\/s3574\/end%20jam.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Honey Strawberry Jam\" border=\"0\" data-original-height=\"2661\" data-original-width=\"3574\" height=\"477\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsuP30FaycNO74kxxKsdmidZWqF_utdzJdDjaSwtoIz4Bnf1Fufw2hn4OdHLQM1CNSfqvJ1Ndp3FD-MQDdrmOiBvGMclebTAF49gFUISYF_5DuITa6xvbNRgL9V2vJ--TQccxWiBuDdEc6vb9VFabrerZC1GZETUFluM4jfv0x7m43h9bAS_v7Q8UZ\/w640-h477\/end%20jam.JPG\" title=\"Honey Strawberry Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting! Do come again!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blogs\/english-kitchen-1655969\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4161295885704240144\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/06\/honey-strawberry-jam-small-batch.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4161295885704240144"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4161295885704240144"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/06\/honey-strawberry-jam-small-batch.html","title":"Honey Strawberry Jam (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxdtHBiDv1Rb7Y06DMv1FrwZv--rhLdLiaGQtY6wZvWvGUnYUeT0siQKMnbeZ9ROKPj560KUcVXbp3HOsYd-YfymgzNAFCoo8ypw5_QU-Ex_XkGFkGLkR6P1q_HmDaAilw2BszS4vCLpqy8cQh0gSj-A7bagWeEQVfvWzUBvDtyNZTWGF3e7Yl59wY\/s72-w640-h548-c\/best%20cover%20jam.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7867365515618330605"},"published":{"$t":"2020-12-16T08:00:00.090+00:00"},"updated":{"$t":"2020-12-16T08:00:01.955+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small batch"}],"title":{"type":"text","$t":"Cranberry Chutney (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_PuaV75dfk5G2oZwP4AfWxX9g7a5TNML-hMES7riP3_7bSxGCIPJye3y79d4ZyDpLbWNnszme4FMQ9kMFILyB0eYFuam2eKsFGkJF1JAgC3xhtfNT_87ba_b5zX04WURr5aghtDt9x5c\/s2048\/IMG_8154.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1864\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_PuaV75dfk5G2oZwP4AfWxX9g7a5TNML-hMES7riP3_7bSxGCIPJye3y79d4ZyDpLbWNnszme4FMQ9kMFILyB0eYFuam2eKsFGkJF1JAgC3xhtfNT_87ba_b5zX04WURr5aghtDt9x5c\/w582-h640\/IMG_8154.JPG\" title=\"Cranberry Chutney\" width=\"582\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne thing which I like to make every year for the holidays is Cranberry Chutney. Its an old recipe which I got from an old friend many years ago named Bergy. She passed away just a few months ago now. She was an excellent cook and loved to share her recipes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe met on a cooking site about 18 years or so ago now. The name of the original site was RecipeZaar and it was a wonderful community of people, all of whom loved to share recipes.\u0026nbsp; Bergy was just one of the members who I came to know and love.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVGf9mEEpFtEWvLDFoTGRjhp1Xuws7Y3W8QK0aHf4uT7v74X-KrY0EzegfpeMsTKvsNGT8RVHZB9L1E6wUbgCwWO6z9Hy-O2l4ah46wvMrM4Ey57hCFa_7rOIP23Fny6pLIAGUDvAlpSo\/s2048\/IMG_8153.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1744\" data-original-width=\"2048\" height=\"544\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVGf9mEEpFtEWvLDFoTGRjhp1Xuws7Y3W8QK0aHf4uT7v74X-KrY0EzegfpeMsTKvsNGT8RVHZB9L1E6wUbgCwWO6z9Hy-O2l4ah46wvMrM4Ey57hCFa_7rOIP23Fny6pLIAGUDvAlpSo\/w640-h544\/IMG_8153.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThis beautiful chutney has been a firm favourite on my holiday table for many years now. It goes great with turkey of course, but also with all sorts of cold meats and cheeses. It also makes a great Hostess Gift.\u003C\/p\u003E\u003Cp\u003EThis year there are only going to be a few of us for Christmas and we don't want to be eating things like this for too long afterwards.\u0026nbsp; I also haven't made many friends here yet for sharing with, and so I decided to take the bull by the horns this year and downsize my original recipe for this beautiful chutney.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EYou can \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2013\/12\/christmas-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Efind the full recipe here\u003C\/b\u003E\u003C\/a\u003E. It makes approximately 4 cups. Of course you can surmise by the name of the recipe that one of the main ingredients is fresh cranberries, which are very abundant at this time of year!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLiwHxRksL8Cdav3JFZGDIASkvxTeJMH4CTFPxitrr6bEeOGxSDfYs4GP0TbFqqrkMcgiJgkzAOAy3VAteOUqwX4i3fUOc9BroAA0iBA5Balj_YSEiClaOEPPSSRgGIP-HOvxAHMMnHs8\/s500\/111139334-56a5c1b83df78cf77289c6c8.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Fresh Cranberries\" border=\"0\" data-original-height=\"350\" data-original-width=\"500\" height=\"448\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLiwHxRksL8Cdav3JFZGDIASkvxTeJMH4CTFPxitrr6bEeOGxSDfYs4GP0TbFqqrkMcgiJgkzAOAy3VAteOUqwX4i3fUOc9BroAA0iBA5Balj_YSEiClaOEPPSSRgGIP-HOvxAHMMnHs8\/w640-h448\/111139334-56a5c1b83df78cf77289c6c8.jpg\" title=\"Fresh Cranberries\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe cranberry has to be one of my favourite fruits. Cranberries have been well known to be able to protect you from a variety of diseases. They are truly a super-fruit!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENutrient dense and packed with anti-oxidents they are native to North America and grown extensively along the North Eastern part of America and Eastern Canada. There are actually cranberry bogs not too far from where I am now living.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA half cup of cranberries contains just 20 calories. It also comes with its own range of health benefits. Regular intake of this fruit can help you reduce your risk of high blood pressure, certain cancers and urinary tract infection.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is also known to rejuvenate your immune system. For a small berry they truly pack a huge punch!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1MZK-LYB6KbreedwqRpPjcoGtBMOKIXo7L8q_nay5Mswf-Pa3N7xTYBXBeBKGvKkjaX6WpFX9QgR11FvuU-EEfK0uziHPADn7t_dzf4N0bLD1kYm8eeocXVOgwNhojtanqChPOpbazm4\/s640\/chopping+peel.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chopping Peel\" border=\"0\" data-original-height=\"640\" data-original-width=\"551\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1MZK-LYB6KbreedwqRpPjcoGtBMOKIXo7L8q_nay5Mswf-Pa3N7xTYBXBeBKGvKkjaX6WpFX9QgR11FvuU-EEfK0uziHPADn7t_dzf4N0bLD1kYm8eeocXVOgwNhojtanqChPOpbazm4\/w552-h640\/chopping+peel.jpg\" title=\"Chopping Peel\" width=\"552\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will need a small quantity of candied peel for this recipe. I like to chop my own peel for these types of things that I can. You can buy quality candied peel in good cook shops and quality grocers.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can also make your own, but be warned it is very labour intensive.\u0026nbsp; I made some one year and you can find \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2011\/02\/candied-orange-peel.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Emy recipe for that here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI will tell you one thing, buying your peels whole and ready to chop or making your own is far superior to any you will find in the shops that is already chopped.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjq7lRrAqcuTR9ipAM4x1bhQgMIK3EXjFHg3jnA6NeKeSTSxE1iGyuSEIYWsE-TwpWzWxNcyXQHo2lCLH3VkLpIJUv94KUKiOAyl15r5mXIlZLiEI30L7ys00gq54ZRMzXDfLUoxfD-yWk\/s2048\/IMG_8155.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1881\" data-original-width=\"2048\" height=\"588\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjq7lRrAqcuTR9ipAM4x1bhQgMIK3EXjFHg3jnA6NeKeSTSxE1iGyuSEIYWsE-TwpWzWxNcyXQHo2lCLH3VkLpIJUv94KUKiOAyl15r5mXIlZLiEI30L7ys00gq54ZRMzXDfLUoxfD-yWk\/w640-h588\/IMG_8155.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOther than that you will only need a few other simple ingredients, which I am sure most of us already have in our homes.\u0026nbsp; Chopped onion, garlic.\u0026nbsp; Some spices, cloves, celery seed, ground ginger and dried chilies.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will also need lemon juice, vinegar, water, white and brown sugars. Simple really. And it is very, very easy to make.\u0026nbsp; Dan came upstairs just a little while ago and said something smells really good!\u0026nbsp; Just what I like to hear!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjv9CgNn9CCtS26pYKDp1ErTYjBEhlH4DdHc3uFMmmmVwIN2yV7qUktypn3-ARSGNOAvW2HdoROHzO4rk5J3hlZnheeRpUK0knSuSxueGA4XXxIeVsuJzCNNJp_MgSn3VvRdnpNsZ5qaG0\/s2048\/IMG_8156.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1420\" data-original-width=\"2048\" height=\"444\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjv9CgNn9CCtS26pYKDp1ErTYjBEhlH4DdHc3uFMmmmVwIN2yV7qUktypn3-ARSGNOAvW2HdoROHzO4rk5J3hlZnheeRpUK0knSuSxueGA4XXxIeVsuJzCNNJp_MgSn3VvRdnpNsZ5qaG0\/w640-h444\/IMG_8156.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDan is a man of very specific likes and dislikes. If he thought it smelled good, then there was a good chance that he might actually like eating it.\u0026nbsp; My father on the other hand\u0026nbsp; . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe is not one to want to try anything out of the ordinary. Not anything, but that's okay. My sister and I will be all over this delicious conserve!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjf3w9SUwLNiCsPwYNUqBP3zqpEPw-sKDWn3nY7CjeoXgY2VLDw8vvN3F0Hbvi7Hzjjayz1Q1GZNwmPtZt9yrszvawyQnawallDFjBE0J_2P4YakIK2TiW65_MK7EDNMh0iVkqQk7ODecw\/s2048\/IMG_8157.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1964\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjf3w9SUwLNiCsPwYNUqBP3zqpEPw-sKDWn3nY7CjeoXgY2VLDw8vvN3F0Hbvi7Hzjjayz1Q1GZNwmPtZt9yrszvawyQnawallDFjBE0J_2P4YakIK2TiW65_MK7EDNMh0iVkqQk7ODecw\/w614-h640\/IMG_8157.JPG\" title=\"Cranberry Chutney\" width=\"614\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOn this occasion I chose to moderate my use of dried chillies. You can use more or less according to how much heat you like in your chutneys.\u0026nbsp; Because I was making it for people with not so varied tastes, I chose to be moderate and only added a pinch.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChutney by its very nature is supposed to be a bit spicy. You can make a chutney with just about anything.\u0026nbsp; One of the first things we learned to make when I was in Culinary School was chutney.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvEivT_80DW88ilpKlWsu4-7hEobHYnKSthJ1ASkPuKu9gMa34p_bfRFD5klaF0J43UvWElBSrDXB7CKYXdyT_VuxGHJ2addM67AaFQm-XQX2XfUQxe3nHySADYtipRFVfH3yj0CQpVFM\/s2048\/IMG_8158.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1728\" data-original-width=\"2048\" height=\"540\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvEivT_80DW88ilpKlWsu4-7hEobHYnKSthJ1ASkPuKu9gMa34p_bfRFD5klaF0J43UvWElBSrDXB7CKYXdyT_VuxGHJ2addM67AaFQm-XQX2XfUQxe3nHySADYtipRFVfH3yj0CQpVFM\/w640-h540\/IMG_8158.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChutneys are a form of spicy condiment which originated in the cuisine from the Indian sub-continent. They are very popular to serve along with curries. One of the most common kinds is Mango Chutney, and I adore it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn the UK there are huge varieties of chutney's available containing any number of ingredients and flavours.\u0026nbsp; They are usually fruity, sweet, tangy and spicy, and go great with all kinds of meats and cheeses.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFE4SmAZXKCogZAR7-VDbJA1g-kQotdOmw69GoDrTzAwfT54aa8lacem76qSZZjAj_9iMmJsitRDqSfeT3-BrT6DzFu3rVUZDgZ8eRBeorS5N7_ZUEiuX2j7tuoiArimNiAEXYIQph-1I\/s2048\/IMG_8159.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1923\" data-original-width=\"2048\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFE4SmAZXKCogZAR7-VDbJA1g-kQotdOmw69GoDrTzAwfT54aa8lacem76qSZZjAj_9iMmJsitRDqSfeT3-BrT6DzFu3rVUZDgZ8eRBeorS5N7_ZUEiuX2j7tuoiArimNiAEXYIQph-1I\/w640-h600\/IMG_8159.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;They are great with all kinds of cheeses and I always like to include a little pot of chutney on my cheese trays.\u0026nbsp; They also go very well on chacuterie trays!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThis chutney is made to go perfectly with turkey and ham. Both along side of the roast, or on Boxing Day with cold sliced turkey and ham as a part of your Boxing Day Buffet.\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0KfGK4zqcadregzcOio7PXXxaKW-iwhaqKZKAiD1woBT14YfDlx5X8Hae5fVLLMvKTvpJVSjarmYcf321ys0pH1n9jBSj3l9iHM5s1tj0rPrJdD9xO_WHcU2iPfn4TX6TYDOWQHNPlYE\/s2048\/IMG_8160.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1743\" data-original-width=\"2048\" height=\"544\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0KfGK4zqcadregzcOio7PXXxaKW-iwhaqKZKAiD1woBT14YfDlx5X8Hae5fVLLMvKTvpJVSjarmYcf321ys0pH1n9jBSj3l9iHM5s1tj0rPrJdD9xO_WHcU2iPfn4TX6TYDOWQHNPlYE\/w640-h544\/IMG_8160.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp style=\"text-align: left;\"\u003EPersonally I really enjoy it on sandwiches, ham or turkey. I do love my post-Christmas turkey sandwiches.\u0026nbsp; I normally have them with some of the sliced turkey, some stuffing and then cranberry sauce, but I can tell you, they are excellent when you add a smidgen of this delicious chutney.\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003EDangit!\u0026nbsp; Remembering how very good this is, I am thinking I should have made a larger batch. No worries, it is easy enough to make and I still have plenty of cranberries.\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDa94GvxibCPHhU-cZqv3Fhy9lhFXwxWUvAdb0j5po7dR_HxZ4EeYDyug4KJm4yT9W14ETViZ-NxX72tBZQdW9eUhNVmO5xmfty_saK8NKyBPHxwOlG25ehDWZUaPIS4h-RZg7Sov3mKQ\/s2048\/IMG_8162.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1903\" data-original-width=\"2048\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDa94GvxibCPHhU-cZqv3Fhy9lhFXwxWUvAdb0j5po7dR_HxZ4EeYDyug4KJm4yT9W14ETViZ-NxX72tBZQdW9eUhNVmO5xmfty_saK8NKyBPHxwOlG25ehDWZUaPIS4h-RZg7Sov3mKQ\/w640-h594\/IMG_8162.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp style=\"text-align: left;\"\u003EFor me, it just wouldn't be Christmas without some of this delicious Cranberry Chutney. I really, really hope that everyone in this house also enjoys it. If not, well then I will know for next year.\u003C\/p\u003E\u003Cp style=\"text-align: left;\"\u003EI have high hopes for next year however.\u0026nbsp; I am really hoping that I am in my own place by then, and that I can have my family with me from out of province.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhL4mxagNxvo5cI_1zJRjhjTM-Zau-H3yN6iSsvdd3szwhgSzO3zaMy4Rfm2sAG_yznCdS-smpOkLTnAXFea8TN7WjhH-blt58Xoty4VVx0M1nB6BXgfyCkvI7p3t2f5yJ0xuVb4y0rkjo\/s2048\/IMG_8163.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cranberry Chutney\" border=\"0\" data-original-height=\"1786\" data-original-width=\"2048\" height=\"558\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhL4mxagNxvo5cI_1zJRjhjTM-Zau-H3yN6iSsvdd3szwhgSzO3zaMy4Rfm2sAG_yznCdS-smpOkLTnAXFea8TN7WjhH-blt58Xoty4VVx0M1nB6BXgfyCkvI7p3t2f5yJ0xuVb4y0rkjo\/w640-h558\/IMG_8163.JPG\" title=\"Cranberry Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EI think we can all agree that 2020 has been more than a bit of a wash-out!\u0026nbsp; I am hoping for much better in 2021.\u0026nbsp; With the arrival of the vaccine, hopefully this virus can be brought under control and by December of next year we should truly be able to get back to celebrating things in a more normal way!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EIn the meantime, small batch Cranberry Chutney. Its a good thing. A very good thing.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/2wKq7Hb.jpg\",\"name\":\"Small Batch Cranberry Chutney\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT45M\",\"totalTime\":\"PT55M\",\"description\":\"This simple recipe for a delicious Christmas Chutney makes just one jar. Its delicious!\",\"yield\":\"Makes 1 (1\/2 pint) jar\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"3\/4 cup (75g) fresh cranberries\",\"1\/4 cup (35g) sultanas (150g)\",\"  2 TBS chopped candied peel\",\"  2 TBS chopped peeled onion\",\"  1 clove of garlic, peeled and crushed\",\"1\/4 (60ml) cup white vinegar\",\"1\/4 cup (60ml) cup water\",\"1\/4 (50g) cup white sugar\",\"1\/4 cup (50g) dark brown sugar, packed\",\"1 TBS lemon juice\",\"  1\/2 tsp salt\",\"Pinch ground cloves\",\"  1\/2 tsp celery seed\",\"1\/4  tsp ground ginger\",\"  pinch dried chilies\"],\"recipeInstructions\":[\"Place the vinegar, water, both sugars, lemon juice and salt into a heavy non-reactive saucepan. Bring to the boil, stirring to help dissolve the sugar.\",\"Once the sugar has dissolved add the cranberries, sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and chilies. Simmer gently, stirring often, uncovered for 45 minutes.\",\"Pour into hot sterilized jars and seal. Process in a hot water bath for 15 minutes.\",\"This will keep for up to a year.\",\"You can, of course, just put it into jars for giving away and immediate use, but if you do want to keep it longer, you really must process it in the water bath. Enjoy!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"266\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003ESmall Batch Cranberry Chutney\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=266\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Small Batch Cranberry Chutney\" draggable=\"false\" src=\"https:\/\/i.imgur.com\/2wKq7Hb.jpg\" title=\"Small Batch Cranberry Chutney\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003EMakes 1 (1\/2 pint) jar\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 45 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 55 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis simple recipe for a delicious Christmas Chutney makes just one jar. Its delicious!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E3\/4 cup (75g) fresh cranberries\u003C\/li\u003E\u003Cli\u003E1\/4 cup (35g) sultanas (150g)\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 2 TBS chopped candied peel\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 2 TBS chopped peeled onion\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 1 clove of garlic, peeled and crushed\u003C\/li\u003E\u003Cli\u003E1\/4 (60ml) cup white vinegar\u003C\/li\u003E\u003Cli\u003E1\/4 cup (60ml) cup water\u003C\/li\u003E\u003Cli\u003E1\/4 (50g) cup white sugar\u003C\/li\u003E\u003Cli\u003E1\/4 cup (50g) dark brown sugar, packed\u003C\/li\u003E\u003Cli\u003E1 TBS lemon juice\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 1\/2 tsp salt\u003C\/li\u003E\u003Cli\u003EPinch ground cloves\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 1\/2 tsp celery seed\u003C\/li\u003E\u003Cli\u003E1\/4\u0026nbsp; tsp ground ginger\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; pinch dried chilies\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPlace the vinegar, water, both sugars, lemon juice and salt into a heavy non-reactive saucepan. Bring to the boil, stirring to help dissolve the sugar.\u003C\/li\u003E\u003Cli\u003EOnce the sugar has dissolved add the cranberries, sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and chilies. Simmer gently, stirring often, uncovered for 45 minutes.\u003C\/li\u003E\u003Cli\u003EPour into hot sterilized jars and seal. Process in a hot water bath for 15 minutes.\u003C\/li\u003E\u003Cli\u003EThis will keep for up to a year.\u003C\/li\u003E\u003Cli\u003EYou can, of course, just put it into jars for giving away and immediate use, but if you do want to keep it longer, you really must process it in the water bath. Enjoy!\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px 20px 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. 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It was one of my favourite things and something I used regulary, especially at this time of year.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had no idea that it was not readily available in North America. It was not until coming back to this side of the pond that I started to search for it and realised just how pricy it was going to be. Outrageously so!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQxARD8Y7SiN06iiLqeOvzB2iuVJbQk60lppWOVtQvo33geMCj0T2oTCKPhmgDPvUi_bZpUnbZgc6m5m6xJ5glBeTsFxKrYf2WebOXWj0TaFL9sWOAI3JkgB9ovl-WLbAQVg_toROAB0U\/s1280\/stem+ginger+in+syrup.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1280\" data-original-width=\"1280\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQxARD8Y7SiN06iiLqeOvzB2iuVJbQk60lppWOVtQvo33geMCj0T2oTCKPhmgDPvUi_bZpUnbZgc6m5m6xJ5glBeTsFxKrYf2WebOXWj0TaFL9sWOAI3JkgB9ovl-WLbAQVg_toROAB0U\/w640-h640\/stem+ginger+in+syrup.jpg\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPreserved Stem Ginger in Syrup is created from the\u0026nbsp; young roots of the Ginger plant. Preserving it in a sugar syrup means that you can keep it for longer.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe preserved pieces can be chopped and stirred into\u0026nbsp; cakes and bakes. You can also sprinkle it over top, etc. The syrup makes an excellent cordial and is blissful spooned over scoops of cold ice cream.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt keeps for ages and ages so it is a great store cupboard ingredient.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiafhm7AaTupGSyEHOB_CTby8x9LY0KQowRXETeB6bD8PWQGdQo4R46SkQwcC9GhWHyDnnP4W8nqZ73IXi3R9dpeEUDOSP8TGdDYPATwtvyF8xSOJ5xHw_V_8xKvAVKvGJURYyLL70OIkk\/s700\/ginger-root_700x700.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiafhm7AaTupGSyEHOB_CTby8x9LY0KQowRXETeB6bD8PWQGdQo4R46SkQwcC9GhWHyDnnP4W8nqZ73IXi3R9dpeEUDOSP8TGdDYPATwtvyF8xSOJ5xHw_V_8xKvAVKvGJURYyLL70OIkk\/s700\/ginger-root_700x700.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-UHQSw9x6VYjOB3kf_3wXLuXQgQR23HHz6U9iGLAyedmuhOgNdlCVqq28WVWu6KjHaXZk-_ROn-5REVrow1YTT2MN-rTckWlo2NDIPzwgjSzcg9UAWrI9lro874ZaaXa7mcbILSXvTtc\/s960\/ginger-80e324d-scaled.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Fresh Ginger Root\" border=\"0\" data-original-height=\"872\" data-original-width=\"960\" height=\"582\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-UHQSw9x6VYjOB3kf_3wXLuXQgQR23HHz6U9iGLAyedmuhOgNdlCVqq28WVWu6KjHaXZk-_ROn-5REVrow1YTT2MN-rTckWlo2NDIPzwgjSzcg9UAWrI9lro874ZaaXa7mcbILSXvTtc\/w640-h582\/ginger-80e324d-scaled.jpg\" title=\"Fresh Ginger Root\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003EWhen looking for fresh ginger to use in this recipe make sure you choose it very carefully. You do not want to be buying old ginger. It can usually be found in the produce section of most super markets.\u003C\/div\u003E\u003Cp\u003EYou want to look for pieces that have a firm, and unwrinkled skin. You should be able to scrap away the skin easily using a finger nail. If the skin is tough and thick, this is a bad sign.\u003C\/p\u003E\u003Cp\u003EIt means your ginger is old and dried out.\u0026nbsp; Don't buy it. Any piece of ginger that is light in weight or wrinkled will not soften no matter how long you simmer it. You want it to be heavy. This indicates moisture.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSSQY_rTEYg9ePhyzXZwlahHLhDmpe5UtUxu-sA8xHKLeLlNn3u0scadzxhFoQ-oL3ej9znJ5jpcRAD8NDb42L73E2MjDhYEi2I_3r5XMoD1kX1QWRCnwLwcfTGUXJAgzVjnkES0YNB8M\/s2048\/IMG_8076.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1905\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSSQY_rTEYg9ePhyzXZwlahHLhDmpe5UtUxu-sA8xHKLeLlNn3u0scadzxhFoQ-oL3ej9znJ5jpcRAD8NDb42L73E2MjDhYEi2I_3r5XMoD1kX1QWRCnwLwcfTGUXJAgzVjnkES0YNB8M\/w597-h640\/IMG_8076.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"597\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EPreparing the ginger for use is very easy to do. You will need to begin the night before by freezing it.\u0026nbsp; This helps to insure a really tender finish with your ginger and it doesn't require quite as lengthy a cook time to tenderise it.\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EJust peel it and cut it into 1 inch slices\/chunks.\u0026nbsp; Pop it into a zip lock baggie and then bang it into the freezer overnight.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPhLSwzwb2Lg3IcEvM-2meX1BVLcCTvqvXlNfa94XY_PgGqpwe76joLr2WTmtS4ElzCsO9oFiCJ2PxursdQApX-VGRJe6tEAbJFbQ04JbVYq4QJpsZJFpQ-Nbtv6IJHDSrsrRjEwoTnhk\/s2048\/IMG_8078.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1877\" data-original-width=\"2048\" height=\"586\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPhLSwzwb2Lg3IcEvM-2meX1BVLcCTvqvXlNfa94XY_PgGqpwe76joLr2WTmtS4ElzCsO9oFiCJ2PxursdQApX-VGRJe6tEAbJFbQ04JbVYq4QJpsZJFpQ-Nbtv6IJHDSrsrRjEwoTnhk\/w640-h586\/IMG_8078.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe next day you will need to poach it in some water. Just pop the ginger into a saucepan and cover it with cold water so that it is at least covered over top by an inch of water.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;You then need to bring it to the boil.\u0026nbsp; Reduce to a simmer, cover and leave it to simmer for about an hour and a half to two hours.\u0026nbsp; At that time it should be nice and tender. \u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie3A7xN-BDHSprPx1n7r9BhL3fvP4xB2Xg9W1nCewzcLGXnBrYNID5__tNxK31RbllLB95mRc5RP8kZCrqiF_Prt9PPlvqtabOPAF0SqglEalNcgM3i1NfmwW5KByol7YPdnHQTVF98kU\/s2048\/IMG_8079.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1727\" data-original-width=\"2048\" height=\"540\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie3A7xN-BDHSprPx1n7r9BhL3fvP4xB2Xg9W1nCewzcLGXnBrYNID5__tNxK31RbllLB95mRc5RP8kZCrqiF_Prt9PPlvqtabOPAF0SqglEalNcgM3i1NfmwW5KByol7YPdnHQTVF98kU\/w640-h540\/IMG_8079.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFresh Ginger Root is actually quite fibrous. You may have noticed that when you are trying to grate or chop it. It is really important that you poach it first in this way so that you can break down some of those fibres.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen it is done you should be able to insert the tip of a sharp knife into it quite easily. After that you can drain it, but\u003Cb\u003E DON'T\u003C\/b\u003E throw away the poaching water.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLzpFpVr_rECzqmDjupcbNQhHOX4P65Rs398motizUJnmiYKfADu1ZeLHbb5KQ95hTPewzXPXjqXfmJ91II6nR979m5rqNabQJ3Y6FNbf0uQf7KTMdKivt0lb6atVSZbnSfOOKcjgV92Q\/s2048\/IMG_8080.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1784\" data-original-width=\"2048\" height=\"558\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLzpFpVr_rECzqmDjupcbNQhHOX4P65Rs398motizUJnmiYKfADu1ZeLHbb5KQ95hTPewzXPXjqXfmJ91II6nR979m5rqNabQJ3Y6FNbf0uQf7KTMdKivt0lb6atVSZbnSfOOKcjgV92Q\/w640-h558\/IMG_8080.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis poaching water is integral for making the sugar syrup that you will need to create the preserved ginger. This gets mixed with a quantity of sugar and heated to dissolve the sugar.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can stir it to dissolve the sugar, but as soon as the sugar has dissolved you need to stop stirring it. If you don't you will create sugar crystals in your sugar syrup which you really don't want.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhuAYBLJccotNUmD2-sjFM8mf9n3hJAn8mmq7qYZqc6o2ciyfhQ6kDGsAw5KA-CYgyPMc8UOgsvCM4OTPQlmSek_8hNXvu2N6k2bzT9ugVT5w31ULUAs89SV0zdx5TqaxdWM_zaOSvwAmQ\/s2048\/IMG_8081.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1750\" data-original-width=\"2048\" height=\"546\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhuAYBLJccotNUmD2-sjFM8mf9n3hJAn8mmq7qYZqc6o2ciyfhQ6kDGsAw5KA-CYgyPMc8UOgsvCM4OTPQlmSek_8hNXvu2N6k2bzT9ugVT5w31ULUAs89SV0zdx5TqaxdWM_zaOSvwAmQ\/w640-h546\/IMG_8081.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESugar can be quite temperamental to work with, so trust me, just stop stirring it and leave it. It will be okay. It will take about 25 to 30 minutes to make your syrup.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou want your syrup to be quite thick as your ginger root will have retained some of the water it was cooked in, even if you have drained it well. This will transfer to the syrup and thin it out a bit.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvsSZ2m-8ZSZEkbTy652psRkGvgAW1Y70PHq0UejC6jkj1uQ8aLPE8qk0Z31VudDA2C820ZtbTQ3h2oT2YWB4dP3zyBLRX_1CKzpTzcPTPlaDA-8jPhqtmqrkRc-jJOi4QthepnhZxD5g\/s2048\/IMG_8082.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1383\" data-original-width=\"2048\" height=\"432\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvsSZ2m-8ZSZEkbTy652psRkGvgAW1Y70PHq0UejC6jkj1uQ8aLPE8qk0Z31VudDA2C820ZtbTQ3h2oT2YWB4dP3zyBLRX_1CKzpTzcPTPlaDA-8jPhqtmqrkRc-jJOi4QthepnhZxD5g\/w640-h432\/IMG_8082.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce you have your thick syrup it will be time to pop the poached ginger root into it. This then gets further poached in the syrup to preserve it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOh my, the smell when all of this is going on is phenomenal!\u0026nbsp; Truly. Your home will not need any air freshener for sure!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbxzYabLQcSgKMlqYpD4g0QgDhNJGMI8SDZoyIQOxT4uh_XgYzp8-VktFJFGgJbbPn9yhK90HuKwdaUGlAI2v1fauyn95i_1tkWFA2Elc58kNB5W8shB-FtBbXJQFv-PqLSNG3sLOYMQA\/s2048\/IMG_8083.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1223\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbxzYabLQcSgKMlqYpD4g0QgDhNJGMI8SDZoyIQOxT4uh_XgYzp8-VktFJFGgJbbPn9yhK90HuKwdaUGlAI2v1fauyn95i_1tkWFA2Elc58kNB5W8shB-FtBbXJQFv-PqLSNG3sLOYMQA\/w382-h640\/IMG_8083.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"382\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used the time while my ginger was poaching in the syrup to sterilise my jars. You get one full pint jar of the ginger root, plus some extra bits.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou also get one full pint of extra syrup which you really want to keep.\u0026nbsp; (Trust me, it is delicious!)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCoeO60wxhQJLYN2EeLDaJmhJxYH7geLosVkbGxRpDVGjmfJj9MvZjuvyzy20r9KSnZb8UzO12w_i3PXxHQHj91ZGl3fB-Gder3ObB1oAk1KWv-eiLCCLOBHxYxHL1t63X34wZsZOW_rU\/s2048\/IMG_8084.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1906\" data-original-width=\"2048\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCoeO60wxhQJLYN2EeLDaJmhJxYH7geLosVkbGxRpDVGjmfJj9MvZjuvyzy20r9KSnZb8UzO12w_i3PXxHQHj91ZGl3fB-Gder3ObB1oAk1KWv-eiLCCLOBHxYxHL1t63X34wZsZOW_rU\/w640-h596\/IMG_8084.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo sterilise jars simply pop clean jars onto a baking sheet and bang them into the oven.\u0026nbsp; Turn the oven on to preheat to 99*C\/ 210*F. Let it heat up and then turn it off and leave the jars to cool in the oven.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will also want to sterilise the lids. Just pop them into a pan of boiling water and leave them to sit for a few.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifAzNhJPifky6mR5ftE_ZfDM9W8OxzV57andt_z9avqE__yZG5jGTjfsz5gvE_wFwY3gWtTu5bgOmr10MHSk7vzQoV4AFQgX8d0CCKdJmqY4jNrbGZPIBq_sYL1r9F589R2vLfsmrH5Pk\/s2048\/IMG_8085.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1982\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifAzNhJPifky6mR5ftE_ZfDM9W8OxzV57andt_z9avqE__yZG5jGTjfsz5gvE_wFwY3gWtTu5bgOmr10MHSk7vzQoV4AFQgX8d0CCKdJmqY4jNrbGZPIBq_sYL1r9F589R2vLfsmrH5Pk\/w620-h640\/IMG_8085.JPG\" width=\"620\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EOnce your preserved Stem Ginger is done, you can strain off the syrup and pack the hot pieces of ginger into a sterile jar.\u0026nbsp; Ladle the hot syrup over top, filling to within no less than 1\/2 inch from the top of the jar. Wipe the rim with a clean cloth and then place the lid on.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPut any leftover syrup into another jar and seal. Set both aside to cool and the lids should pop in and seal as it cools.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis really is a great thing to have in the larder\/refrigerator. You will find that it comes in useful for a great many things. It adds a lovely firey touch to all kinds of desserts and even main dishes. You will find it is really quite versatile and that syrup is like liquid gold. Add it to coffee, or sparkling water, or even fizzy lemonade for a real taste treat!!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi48TO_a35Zh4Qu3hCK6fmtdG4mvXIy91P0ulvSXiv42Y9fFLB93PThvW0gz4HlJDUigomdF_24FX4nXWm5aRqmjgap_4cGkhpN5La_hfpWP3vpQN-B455sMGDht6LKQQu9AvWznbvKUg4\/s2048\/IMG_8086.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp; \u003Cbr \/\u003E\u003C\/a\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/iOhDSFQ.jpg\",\"name\":\"Preserved Stem Ginger\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT2H30M\",\"totalTime\":\"PT2H45M\",\"description\":\"A delicious condiment that is very easy to make and adds a lovely touch to homemade ginger cakes, puddings and cookies.  The syrup can be used as a cordial and added to sparkling water, etc. for a lovely gingery drink.  This is not complicated to make in the least.\",\"yield\":\"2 X pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 1\/2 pounds (650g) fresh ginger root (you will need to freeze the ginger overnight)\",\"3 cups (600g) granulated sugar\",\"water to cover the ginger root\",\"2 1\/2 cups (600ml) of the reserved ginger cooking water\"],\"recipeInstructions\":[\"You need to begin this the night before you want to make the preserves.  Peel the ginger and cut it into 1 inch thick pieces.  Place into a zip lock baggie and bang into the freezer overnight.\",\"The next day when you are ready to begin, put the frozen ginger into a saucepan and cover it with water. (You will need about an inch over top of the ginger.)  Bring to the boil then reduce to a simmer. Cover tightly and simmer for  1 1\/2 to 2 hours until the ginger is nice and tender.\",\"Drain the ginger,  reserving the ginger cooking water. Set aside.\",\"Measure 2 1\/2 cups (600ml) of the ginger cooking water into a saucepan and add the sugar.  Bring to the boil slowly, stirring only until the sugar has totally dissolved.  DO NOT stir beyond that point or your syrup will crystalise. Bring to the boil, then reduce to a quick simmer.\",\"Simmer for 20 to 25 minutes until you have a lovely thick syrup. Add the drained ginger root to the syrup.\",\"Bring back to the boil, then reduce to a low simmer. Simmer for a further 20 minutes before transferring the ginger and syrup into a sterile jar and sealing.  Store in a dark cook place for up to one year.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"261\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EPreserved Stem Ginger\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=261\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Preserved Stem Ginger\" draggable=\"false\" height=\"640\" src=\"https:\/\/i.imgur.com\/iOhDSFQ.jpg\" title=\"Preserved Stem Ginger\" width=\"589\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E2 X pint jars\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 2 H \u0026amp; 30 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 2 H \u0026amp; 45 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA delicious condiment that is very easy to make and adds a lovely touch to homemade ginger cakes, puddings and cookies.  The syrup can be used as a cordial and added to sparkling water, etc. for a lovely gingery drink.  This is not complicated to make in the least.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 1\/2 pounds (650g) fresh ginger root (you will need to freeze the ginger overnight)\u003C\/li\u003E\u003Cli\u003E3 cups (600g) granulated sugar\u003C\/li\u003E\u003Cli\u003Ewater to cover the ginger root\u003C\/li\u003E\u003Cli\u003E2 1\/2 cups (600ml) of the reserved ginger cooking water\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EYou need to begin this the night before you want to make the preserves.\u0026nbsp; Peel the ginger and cut it into 1 inch thick pieces.\u0026nbsp; Place into a zip lock baggie and bang into the freezer overnight.\u003C\/li\u003E\u003Cli\u003EThe next day when you are ready to begin, put the frozen ginger into a saucepan and cover it with water. (You will need about an inch over top of the ginger.)\u0026nbsp; Bring to the boil then reduce to a simmer. Cover tightly and simmer for\u0026nbsp; 1 1\/2 to 2 hours until the ginger is nice and tender.\u003C\/li\u003E\u003Cli\u003EDrain the ginger,\u0026nbsp; reserving the ginger cooking water. Set aside.\u003C\/li\u003E\u003Cli\u003EMeasure 2 1\/2 cups (600ml) of the ginger cooking water into a saucepan and add the sugar.\u0026nbsp; Bring to the boil slowly, stirring only until the sugar has totally dissolved.\u0026nbsp; DO NOT stir beyond that point or your syrup will crystalise. Bring to the boil, then reduce to a quick simmer.\u003C\/li\u003E\u003Cli\u003ESimmer for 20 to 25 minutes until you have a lovely thick syrup. Add the drained ginger root to the syrup.\u003C\/li\u003E\u003Cli\u003EBring back to the boil, then reduce to a low simmer. Simmer for a further 20 minutes before transferring the ginger and syrup into a sterile jar and sealing.\u0026nbsp; Store in a dark cook place for up to one year.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003EYou can bottle any leftover syrup to use as a cordial or flavouring for bakes, stir fries, ribs, roast pork or chicken, steamed or grilled fish,  marinades,etc. It will last up to 12 months unopened. Once opened refrigerate and use within 2 months.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: 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style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtPD1uXoKeApwsjD6_vPQbH_7j2YQJ8Cx1ilyrB0ekDRITFenvOUgXPCHS4s0yIMGj5webnEwIZI8MPGVNpRSfLFC3biB9E1qpIT-UmvaUfbR1GnyufzN7l7L7VgyfjQ1LEaUoImhUwBw\/s400\/cover+snack+cake.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Ginger Snack Cake\" border=\"0\" data-original-height=\"339\" data-original-width=\"400\" height=\"542\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtPD1uXoKeApwsjD6_vPQbH_7j2YQJ8Cx1ilyrB0ekDRITFenvOUgXPCHS4s0yIMGj5webnEwIZI8MPGVNpRSfLFC3biB9E1qpIT-UmvaUfbR1GnyufzN7l7L7VgyfjQ1LEaUoImhUwBw\/w640-h542\/cover+snack+cake.JPG\" title=\"Lemon Ginger Snack Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/06\/lemon-ginger-snack-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ELemon Ginger Snack Cake\u003C\/b\u003E\u003C\/a\u003E. A deliciously moist snacking cake that is mixed together right in the pan prior to baking.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqW5RswnyFuV9-HqhZu999MLlYNPDtMOCKk3TlgE181MDLP7ptmbrmCdr4LKknAM7pt_Eh3ezpS1X1HPCXPyr3avLnsJN9jNaHxumGgiitXEhnRlYBXAC1H8YuSoR1uScFNAAgqZalx3Q\/s400\/IMG_2478.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger Jumbles\" border=\"0\" data-original-height=\"337\" data-original-width=\"400\" height=\"540\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqW5RswnyFuV9-HqhZu999MLlYNPDtMOCKk3TlgE181MDLP7ptmbrmCdr4LKknAM7pt_Eh3ezpS1X1HPCXPyr3avLnsJN9jNaHxumGgiitXEhnRlYBXAC1H8YuSoR1uScFNAAgqZalx3Q\/w640-h540\/IMG_2478.JPG\" title=\"Ginger Jumbles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/04\/honey-ginger-jumbles.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EHoney Ginger Jumbles\u003C\/b\u003E\u003C\/a\u003E. These are lovely and not overly sweet, with the mild flavour of honey, orange and a bit of a ginger kick!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh71aFQO-0qXTN5kysuv8wRJdArvAZd4q2lTzYsLeODrRPOO1QS3BdOCbwoO_zPQ5FAgnf6L2mg6s5K9OtkJczAkQYqDg-CI7SNLbUF-DSznMYUoqci1nJ_tpJrWlGkob-95C9BFlgxNLE\/s400\/Best+Cover+Ginger+Cake.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Whiskey and Ginger Cake\" border=\"0\" data-original-height=\"340\" data-original-width=\"400\" height=\"544\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh71aFQO-0qXTN5kysuv8wRJdArvAZd4q2lTzYsLeODrRPOO1QS3BdOCbwoO_zPQ5FAgnf6L2mg6s5K9OtkJczAkQYqDg-CI7SNLbUF-DSznMYUoqci1nJ_tpJrWlGkob-95C9BFlgxNLE\/w640-h544\/Best+Cover+Ginger+Cake.JPG\" title=\"Irish Whiskey and Ginger Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/03\/irish-whiskey-and-ginger-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EIrish Whiskey \u0026amp; Ginger Cake\u003C\/b\u003E\u003C\/a\u003E. This\n is about to become your favourite teatime cake.\u0026nbsp; It is fantastic, with a\n warm golden colour and a pleasant sweet spicy flavour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOnSf58gjrNT3Sdy78PrY4CmMjNi9WhMLscn1jbKMgD5iRYWfEQdv1S7NYOMGTcUTtuVBC5TbXy7JRtnf3Y56t5_acV2T1wi0v9QQsWqYEN8Bq8JwtwGBpKd6ytboy8V-kw9BNRPRJ-LQ\/s640\/SAM_1086_zpscf10cb35.webp\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Squidgy Prune \u0026amp; Ginger Cake\" border=\"0\" data-original-height=\"615\" data-original-width=\"640\" height=\"616\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOnSf58gjrNT3Sdy78PrY4CmMjNi9WhMLscn1jbKMgD5iRYWfEQdv1S7NYOMGTcUTtuVBC5TbXy7JRtnf3Y56t5_acV2T1wi0v9QQsWqYEN8Bq8JwtwGBpKd6ytboy8V-kw9BNRPRJ-LQ\/w640-h616\/SAM_1086_zpscf10cb35.webp\" title=\"Squidgy Prune \u0026amp; Ginger Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/02\/squidgy-prune-and-ginger-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/02\/squidgy-prune-and-ginger-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESquidgy Prune \u0026amp; Ginger Cake\u003C\/b\u003E\u003C\/a\u003E. This may not look like much, but it's fabulous.\u0026nbsp; If you like cakes that \nare rich, squidgy moist and totally indulgent, you will LOVE this easy \nloaf cake!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbCFmSHGvsV7Dt4Z1oRG12VnZs4lrsDT7bu60ULZRpeQVh_rehAhbLZerZ6oinNmaY7RFUhVEqls9s2-Kxw5rvgh6g1mJwyMNxsvWehynwrHXntds3UULzN_0bGc3uoIcGTNgdMSkGLLY\/s639\/SDC14261.webp\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" border=\"0\" data-original-height=\"584\" data-original-width=\"639\" height=\"584\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbCFmSHGvsV7Dt4Z1oRG12VnZs4lrsDT7bu60ULZRpeQVh_rehAhbLZerZ6oinNmaY7RFUhVEqls9s2-Kxw5rvgh6g1mJwyMNxsvWehynwrHXntds3UULzN_0bGc3uoIcGTNgdMSkGLLY\/w640-h584\/SDC14261.webp\" title=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPear and Ginger Trifle\u003C\/b\u003E\u003C\/a\u003E. A delicious trifle filled with moist Jamaican Ginger Cake squares and sweet ripe pear.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEit42HA67fd-6-1kWx-qdRFYopqEASZBhcAvDMCV9OzlB0k85NNx6OQ8mtx4QkTYEQwNknlBOQVtvHHNAzCGNGjQwONP7sLw5tVGKqcCCGgc_Q02fTMHn8QHpG7JHfO0Ck07A928A7FAo8\/s400\/DSCN9619.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html\" border=\"0\" data-original-height=\"382\" data-original-width=\"400\" height=\"612\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEit42HA67fd-6-1kWx-qdRFYopqEASZBhcAvDMCV9OzlB0k85NNx6OQ8mtx4QkTYEQwNknlBOQVtvHHNAzCGNGjQwONP7sLw5tVGKqcCCGgc_Q02fTMHn8QHpG7JHfO0Ck07A928A7FAo8\/w640-h612\/DSCN9619.JPG\" title=\"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESticky Lemon and Ginger Drizzle Cake\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; This is a lovely and moist dark gingerbread type of cake, filled with \nlots of fiery ginger flavours \u0026nbsp; . . . there is a full 4 tsp of powdered \nginger in the cake itself and it is filled with\u0026nbsp; a lemon and ginger curd\n filling, along with a ginger flavoured buttercream and is topped off \nwith a sticky lemon drizzle.\u0026nbsp; I added some chopped preserved ginger on \nthe top to add even more gingery goodness.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis content (written and photography) is the sole property of\u0026nbsp; The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: theenglishkitchen@mail.com \u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4429237981453941482\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/12\/preserved-stem-ginger-in-syrup.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4429237981453941482"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4429237981453941482"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/12\/preserved-stem-ginger-in-syrup.html","title":"Preserved Stem Ginger in Syrup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhh7AV5R7-VQpQ4Lg1RSXDzyvZCpX0GW66fZ5QR5btqCUruGmaWNEAhSx-0d9yQKJQ711eg4Scbl4VSRAuavsFtRe7hnnnWlK9ZYSjd9J082NlyomIizYuAZc5eJtXiEduFrdSlkBljqsY\/s72-w590-h640-c\/Cover+Ginger.JPG","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7352360029615092329"},"published":{"$t":"2020-08-10T04:00:00.000+01:00"},"updated":{"$t":"2020-08-10T04:00:04.344+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Green Tomato Chow"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s1600\/Cover+Elizabeth%2527s+Chow.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s400\/Cover+Elizabeth%2527s+Chow.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I was raising a family the months of August on into September were always a busy ones for me. It was spent picking and harvesting vegetables and fruits, prepping them for the freezer or canning jams, jellies and pickles.\u0026nbsp; I haven't done a lot of that since moving here to the UK.\u0026nbsp; First of all there are only two of us to feed now, and secondly I was lacking in confidence as the same materials I used to can and preserve were not available to me here. I have done the odd small batch of jam and preserves.\u0026nbsp; This year however I decided to make Green Tomato Chow.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh82dFq7WUjojom3LAR_lSJfHXHRuOZ6icCflXsNqQg2dl9-x1g2D5xMlHPrTwPPNZtHWWEh4VYxSW9rGAyw2RY7ftGXdsFQTApFbMSLAribTgDMZRbPY_OcvUWfO3crlkk3_1klV0agx0\/s1600\/IMG_5086.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1315\" data-original-width=\"1600\" height=\"328\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh82dFq7WUjojom3LAR_lSJfHXHRuOZ6icCflXsNqQg2dl9-x1g2D5xMlHPrTwPPNZtHWWEh4VYxSW9rGAyw2RY7ftGXdsFQTApFbMSLAribTgDMZRbPY_OcvUWfO3crlkk3_1klV0agx0\/s400\/IMG_5086.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used my ex MIL's recipe and cut it in half, because again . . .\u0026nbsp; there are only two of us, but this chow is something I had not tasted in over 20 years and was\u0026nbsp; something I was missing.\u0026nbsp; It truly is the best Green Tomato Chow I have ever tasted.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZCfc_ChaA9VmALlCpxIUq8BqVZHfjoeGOiNJGwXTZha9gYTIWk9nH2ssKl_PliKjdtqqZxgIJSii6MFum3UJTESJtwuh_GXnfuTA5SGQ5x82con-7Jle5HcSJ7jffzzCu2mJQ6pL5TQI\/s1600\/green+tomatoes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"379\" data-original-width=\"556\" height=\"272\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZCfc_ChaA9VmALlCpxIUq8BqVZHfjoeGOiNJGwXTZha9gYTIWk9nH2ssKl_PliKjdtqqZxgIJSii6MFum3UJTESJtwuh_GXnfuTA5SGQ5x82con-7Jle5HcSJ7jffzzCu2mJQ6pL5TQI\/s400\/green+tomatoes.jpg\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA part of the impetus for me to make this was discovering I could buy green chutney tomatoes from \u003Ca href=\"https:\/\/www.thetomatostall.co.uk\/shop\/product\/one-kilo-of-chutney-tomatoes\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EThe Tomato Stall\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; I thought about it for a few weeks and then thought about how much I missed this fabulous pickle and decided what the heck, I'm going to go for it!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs5Ln6oqE5X6oW_NMQDCmMhALP-ZWu14-NxtO9_vUdtN52s2xvVfk-5TgtVz2igsSH-kEKYZ6miAUALmYyyeEgeQK91gjUxiU7uq16t9KaEYFavvXiv5viq2B9bEzEhvEIryl-gw7-6xE\/s1600\/02EB3520-D6EA-455B-B8B3-9588467B33FC.jpeg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs5Ln6oqE5X6oW_NMQDCmMhALP-ZWu14-NxtO9_vUdtN52s2xvVfk-5TgtVz2igsSH-kEKYZ6miAUALmYyyeEgeQK91gjUxiU7uq16t9KaEYFavvXiv5viq2B9bEzEhvEIryl-gw7-6xE\/s400\/02EB3520-D6EA-455B-B8B3-9588467B33FC.jpeg\" title=\"Green Tomato Chow\" width=\"300\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts really not that hard to make. A bit time consuming, but then again all the best things in life are. You will need to slice a quantity of green tomatoes and onions and leave them to soak in a mixture of salted water over night.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnQRn0LvQCXYxVpX83ezhVJ5nff4HXpHKVyP4x4wh-ShsIDlDgzhEwu67yyaKeiupN9YBup_ZUWSB_5EJpsqwGxF9ZhOs-U6SlHubdqsUNQ8alMi_SCWD3sUlR6BzkrClf1lM9DgkCP0E\/s1600\/IMG_5060.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1529\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnQRn0LvQCXYxVpX83ezhVJ5nff4HXpHKVyP4x4wh-ShsIDlDgzhEwu67yyaKeiupN9YBup_ZUWSB_5EJpsqwGxF9ZhOs-U6SlHubdqsUNQ8alMi_SCWD3sUlR6BzkrClf1lM9DgkCP0E\/s400\/IMG_5060.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe next day you drain them well and then add them to a large saucepan along with more water and some vinegar . . .\u0026nbsp; and some pickling spice.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpJfyZ0qvC1pY-VxIzA6GZt_9Ye4dwFygT08fk-_nJAXZtwxwmuchCZbqZhJ2i0YakcauJXMaAYyeTgmskDwNWBk96Zg5gjX31zmcl0gL96Zx3_DacwJa-Bb8kQyHvevLg7rFIg0rDblc\/s1600\/IMG_5061.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1503\" data-original-width=\"1600\" height=\"375\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpJfyZ0qvC1pY-VxIzA6GZt_9Ye4dwFygT08fk-_nJAXZtwxwmuchCZbqZhJ2i0YakcauJXMaAYyeTgmskDwNWBk96Zg5gjX31zmcl0gL96Zx3_DacwJa-Bb8kQyHvevLg7rFIg0rDblc\/s400\/IMG_5061.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI made a tiny muslin bag to put the pickling spice in. You crush it with a rolling pin and add it to he pot.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbq7gbXa8Ypf3lk8wQxNFnMpMyfbjEkezNwh8WlIEA4SJ93wBmTXycwhI5RMnK2Eh3EoY-mpvHlBlzrL1Ecyd-bCnHqFJPiIFyQVSvcoUfCNDtNzqlF4O3ZfP5K9rPFepbbd5OAHW2JHA\/s1600\/IMG_5062.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1115\" data-original-width=\"1600\" height=\"278\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbq7gbXa8Ypf3lk8wQxNFnMpMyfbjEkezNwh8WlIEA4SJ93wBmTXycwhI5RMnK2Eh3EoY-mpvHlBlzrL1Ecyd-bCnHqFJPiIFyQVSvcoUfCNDtNzqlF4O3ZfP5K9rPFepbbd5OAHW2JHA\/s400\/IMG_5062.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI added a along thread so that I could tie it to the handle of the saucepan (I used a large stock pot) making it easier to fish out when done. You cook it for a while, add whie and brown sugars, cook it for a while longer and then you add a paste of cornflour, dry mustard powder and turmeric, and a chopped red pepper and cook it over a low heat for several hours until it gets nice and thick. Your house will smell amazing while it is cooking.\u0026nbsp; AMAZING!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTlViRtkpgoP3KPg09eTDCrkALPVZeS-y7cNdsUV_QHVP9WhgV3abGnueltpT2eTM1xSl0x-MfnKCYMcOEbdLiQ6HakoKOPBoIfo3R-3JfLdCPiOFioYsN-WTrRo5k4FUHv3M9_4R56ho\/s1600\/IMG_5087.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1344\" data-original-width=\"1600\" height=\"335\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTlViRtkpgoP3KPg09eTDCrkALPVZeS-y7cNdsUV_QHVP9WhgV3abGnueltpT2eTM1xSl0x-MfnKCYMcOEbdLiQ6HakoKOPBoIfo3R-3JfLdCPiOFioYsN-WTrRo5k4FUHv3M9_4R56ho\/s400\/IMG_5087.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe jars I used for this were Weck Jars, the 580ml size, that came with rubber seals, glass lids and metal clips to use while processing.\u0026nbsp; I was a bit unsure about how that would work as I had never used these kinds of jars before.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVa4KxHGtfFt1jO0XDH0WFnG2p8MCbUYz4kWyDih-PXBXWAqtwWfBML4HjnlgBWjr0oPX3fv0uD4EIvkAaiSw2bZvnufdS-bQr21TI-COk1SmvowGGkCsUkYIFYA0CYwNGsJ5Lw-DmjAA\/s1600\/IMG_5088.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1233\" data-original-width=\"1600\" height=\"307\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVa4KxHGtfFt1jO0XDH0WFnG2p8MCbUYz4kWyDih-PXBXWAqtwWfBML4HjnlgBWjr0oPX3fv0uD4EIvkAaiSw2bZvnufdS-bQr21TI-COk1SmvowGGkCsUkYIFYA0CYwNGsJ5Lw-DmjAA\/s400\/IMG_5088.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBut it worked very well.\u0026nbsp; Just research canning with Weck Jars on YouTube and you will come up with tutorials. I processed my jars, clips on, in a water bath for 45 minutes.\u0026nbsp; I did some on top of the stove in simmering water and the rest in my pressure\/instant pot and as you can see I got a perfect seal.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4aofneZ5Z8JZThHg5w-LELG7GsrD5LhaqgcEszCokSBE5EIxwIfPGaYd0q-qgPWmLcDDX54L2VT3Mv3GyOZlgw-1Sw3lht-IbKBYd-8vzv6PLTkZpTKGq5ycT9W32d7NyYj1uyU2uw7M\/s1600\/IMG_5090.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4aofneZ5Z8JZThHg5w-LELG7GsrD5LhaqgcEszCokSBE5EIxwIfPGaYd0q-qgPWmLcDDX54L2VT3Mv3GyOZlgw-1Sw3lht-IbKBYd-8vzv6PLTkZpTKGq5ycT9W32d7NyYj1uyU2uw7M\/s400\/IMG_5090.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI feel totally confident now that this pickle is sealed properly and will keep safely without refrigeration.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPCki-lKUQt746QJBNBLeS8ogf8uyT3Y4yboVLOg5jGy53UrG2Hpmrio45uqs1UteLpGjWvucZlDUt_ittuy5PT4JcuBbzkLKGikhWZy6WjzqTS49j27K4riQCD9RotiaiDUOg5j_LROM\/s1600\/IMG_5091.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1356\" data-original-width=\"1600\" height=\"338\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPCki-lKUQt746QJBNBLeS8ogf8uyT3Y4yboVLOg5jGy53UrG2Hpmrio45uqs1UteLpGjWvucZlDUt_ittuy5PT4JcuBbzkLKGikhWZy6WjzqTS49j27K4riQCD9RotiaiDUOg5j_LROM\/s400\/IMG_5091.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will of course need to refrigerate it after opening.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb2feC5SttwDTHATKSPLavP9fYzfGxzTnI-gODLG1p5pKFPrKd2Zp6jMgjXFcH66M2py0wC0gWY7zwIxyMWRy93D4E4D_TGgOS2aTi7Nbp-3PilfSOiLQpc_qAaihfMO6WdVVy9VOb0DM\/s1600\/IMG_5093.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1493\" data-original-width=\"1600\" height=\"372\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb2feC5SttwDTHATKSPLavP9fYzfGxzTnI-gODLG1p5pKFPrKd2Zp6jMgjXFcH66M2py0wC0gWY7zwIxyMWRy93D4E4D_TGgOS2aTi7Nbp-3PilfSOiLQpc_qAaihfMO6WdVVy9VOb0DM\/s400\/IMG_5093.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA half recipe gave me about 5 1\/2 pints. I may end up having to give some of it away as I am not sure we will use it all, but we are surely going to enjoy it while it lasts!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCZvQyiLYPTu_bF62IPgaEK9CU6G202I7kSOo95DyNCr3j6cAD7qlKtdfd4JhAf8_U26ISizvstNMmeampjbw78Ro0NcOEFLTaOcPs42C09Y_Ev-2FwSzkrT3_Js1PSzoCYifwsX9oZDg\/s1600\/IMG_5094.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1360\" data-original-width=\"1600\" height=\"338\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCZvQyiLYPTu_bF62IPgaEK9CU6G202I7kSOo95DyNCr3j6cAD7qlKtdfd4JhAf8_U26ISizvstNMmeampjbw78Ro0NcOEFLTaOcPs42C09Y_Ev-2FwSzkrT3_Js1PSzoCYifwsX9oZDg\/s400\/IMG_5094.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always liked my MIL's Green Tomato Chow better than my mothers.\u0026nbsp; Elizabeth's was sweeter and thicker.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8H2d4ZbSaoy2gqI6sUWl6b-iqiNXCUv_XOOXWSJ9P5-W4Qzb_TVAgo4zAJdb5cGYJc9dwqJrgc7amdxR1twiqADIsOuKH5WpRtNCo8pfEE-VO3AA8kbaYQCfO54ihSPezjUGAT7YjKAU\/s1600\/IMG_5095.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1429\" data-original-width=\"1600\" height=\"356\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8H2d4ZbSaoy2gqI6sUWl6b-iqiNXCUv_XOOXWSJ9P5-W4Qzb_TVAgo4zAJdb5cGYJc9dwqJrgc7amdxR1twiqADIsOuKH5WpRtNCo8pfEE-VO3AA8kbaYQCfO54ihSPezjUGAT7YjKAU\/s400\/IMG_5095.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMore like a relish with a nice sweet and sour mild mustard flavour . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5ET_ctKOXuJ2dw3aq5IyzFIBRuqH-yhtppuWX4RyH31Cmb-QIygGd4GWSzTaMAVKO8sllugGm5Nq7WHJdTe0PPzhz1YcYzpqf4RsEv0XDzJL0RN6pfl70K_HjbIn63dVb4eNy2VADcck\/s1600\/IMG_5096.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5ET_ctKOXuJ2dw3aq5IyzFIBRuqH-yhtppuWX4RyH31Cmb-QIygGd4GWSzTaMAVKO8sllugGm5Nq7WHJdTe0PPzhz1YcYzpqf4RsEv0XDzJL0RN6pfl70K_HjbIn63dVb4eNy2VADcck\/s400\/IMG_5096.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nElizabeth is in her 90's now. I have not seen her for many years and she is living in a Senior's complex in Nova Scotia.\u0026nbsp; It has been many years since she has done any cooking or preserving.\u0026nbsp; I had intitially misplaced my recipe for this, but I emailed her a number of years back and she quite happily shared the recipe with me again Of all my ex in-laws, I miss her and my SIL Micheline and her husband the most. That is the sad part of divorce\u0026nbsp;\u0026nbsp; . . .\u0026nbsp; losing family.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003Cscript type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s1600\/Cover+Elizabeth%2527s+Chow.JPG\",\"name\":\"Green Tomato Chow\",\"prepTime\":\"PT25H\",\"cookTime\":\"PT3H\",\"totalTime\":\"PT28H\",\"description\":\"This is my ex mil's recipe. I have been making it for many years. Its the best green tomato chow. Yield is a guestimate. Prepare yourself to fall in love.\",\"yield\":\"6 pints\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"9 pounds of green tomatoes (approximately 4 kg.)\",\"6 pounds onions (2 1\/2 kg)\",\"1 cup salt (240g)\",\"4 cups water (946ml)\",\"4 cups white vinegar (946ml)\",\"2 additional cups water (480ml)\",\"1\/2 cup pickling spices (70g)\",\"2 1\/2 pounds white sugar (1.2 kg)\",\"2 1\/2 pounds soft light brown sugar (1.1 kg)\",\"1\/2 cup cornstarch (75g)\",\"2 tsp dry mustard powder\",\"1 tsp turmeric\",\"1 red bell pepper, washed, trimmed and chopped finely\"],\"recipeInstructions\":[\"Wash and slice your tomatoes into half moons. Peel your onions and also slice into half moons.  Place both into a large bowl or nonreactive saucepan. Add the first quantity of water and the salt.  Give it a good stir to mix.  Cover with a tea towel and leave to soak overnight.\",\"Drain well in the morning.\",\"Put the pickling spice into a small cloth bag and tie shut. Crush lightly with a rolling pin.\",\"Put the drained vegetables into a large saucepan. Add the second amount of water and the vinegar.  Put the cloth bag of spices into the pan. Bring to the boil, then reduce to a simmer and allow to simmer for half an hour.\",\"Add both sugars and simmer for another half hour.\",\"Stir together the cornstarch, dry mustard powder and turmeric. Add a little bit of the simmering liquid and make a paste.  Stir this back into the vegetables. Add the chopped pepper.\",\"Cook over low heat for 1 to 2 hours, until thick.\",\"Spoon into sterilized jars and seal according to manufacturers instructions.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\n\u003Ch3 class=\"ccm-name\"\u003E\nGreen Tomato Chow\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=177\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Green Tomato Chow\" draggable=\"false\" height=\"374\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s400\/Cover+Elizabeth%2527s+Chow.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E12 pints\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 25 hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 3 hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 28 H\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\"\u003E\nThis is my ex mil's recipe. I have been making it for many years. Its the best green tomato chow. Yield is a guestimate. Prepare yourself to fall in love.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli\u003E9 pounds of green tomatoes (approximately 4 kg.)\u003C\/li\u003E\n\u003Cli\u003E6 pounds onions (2 1\/2 kg)\u003C\/li\u003E\n\u003Cli\u003E1 cup salt (240g)\u003C\/li\u003E\n\u003Cli\u003E4 cups water (946ml)\u003C\/li\u003E\n\u003Cli\u003E4 cups white vinegar (946ml)\u003C\/li\u003E\n\u003Cli\u003E2 additional cups water (480ml)\u003C\/li\u003E\n\u003Cli\u003E1\/2 cup pickling spices (70g)\u003C\/li\u003E\n\u003Cli\u003E2 1\/2 pounds white sugar (1.2 kg)\u003C\/li\u003E\n\u003Cli\u003E2 1\/2 pounds soft light brown sugar (1.1 kg)\u003C\/li\u003E\n\u003Cli\u003E1\/2 cup cornstarch (75g)\u003C\/li\u003E\n\u003Cli\u003E2 tsp dry mustard powder\u003C\/li\u003E\n\u003Cli\u003E1 tsp turmeric\u003C\/li\u003E\n\u003Cli\u003E1 red bell pepper, washed, trimmed and chopped finely\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli\u003EWash and slice your tomatoes into half moons. Peel your onions and also slice into half moons.\u0026nbsp; Place both into a large bowl or nonreactive saucepan. Add the first quantity of water and the salt.\u0026nbsp; Give it a good stir to mix.\u0026nbsp; Cover with a tea towel and leave to soak overnight.\u003C\/li\u003E\n\u003Cli\u003EDrain well in the morning.\u003C\/li\u003E\n\u003Cli\u003EPut the pickling spice into a small cloth bag and tie shut. Crush lightly with a rolling pin.\u003C\/li\u003E\n\u003Cli\u003EPut the drained vegetables into a large saucepan. Add the second amount of water and the vinegar.\u0026nbsp; Put the cloth bag of spices into the pan. Bring to the boil, then reduce to a simmer and allow to simmer for half an hour.\u003C\/li\u003E\n\u003Cli\u003EAdd both sugars and simmer for another half hour.\u003C\/li\u003E\n\u003Cli\u003EStir together the cornstarch, dry mustard powder and turmeric. Add a little bit of the simmering liquid and make a paste.\u0026nbsp; Stir this back into the vegetables. Add the chopped pepper.\u003C\/li\u003E\n\u003Cli\u003ECook over low heat for 1 to 2 hours, until thick.\u003C\/li\u003E\n\u003Cli\u003ESpoon into sterilized jars and seal according to manufacturers instructions.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZMDAvCZK1ydLuLCBMsRR5_AXmGMgMNwTIDc830bCRiSa78pK0uSAPSHHXuikpRIjbsXs9NQNS1Fq7jgu8Hr4I4Ldl8-vEy8KWlOO-kfJqDJth8oNmUQ4kT6c-LRpi_oODc3TXtIXMWhI\/s1600\/IMG_5097.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1566\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZMDAvCZK1ydLuLCBMsRR5_AXmGMgMNwTIDc830bCRiSa78pK0uSAPSHHXuikpRIjbsXs9NQNS1Fq7jgu8Hr4I4Ldl8-vEy8KWlOO-kfJqDJth8oNmUQ4kT6c-LRpi_oODc3TXtIXMWhI\/s400\/IMG_5097.JPG\" title=\"Green Tomato Chow\" width=\"391\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you only can one thing this season, you can't do wrong by making this Green Tomato Chow. In my opinion, it is quite simply the best.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis content (written and photography) is the sole property of\u0026nbsp; The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: theenglishkitchen@mail.com\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThanks!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjz1vFrrHWOXMLoyYZ9n1EeN1LsQs7ZkiE7FTH2unPougwH_s8Ck7yADDIZAj7xa9TqISp57MCS5LthkMQOiXsotticw_jy42mDweQTf2Bz3MGz2N9QOhs3KCwq7i1ZN_XdItdljTdD43k\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7352360029615092329\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7352360029615092329"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7352360029615092329"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html","title":"Green Tomato Chow"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s72-c\/Cover+Elizabeth%2527s+Chow.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5287743737104408545"},"published":{"$t":"2019-08-21T04:00:00.001+01:00"},"updated":{"$t":"2022-08-23T13:04:21.071+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Apple \u0026 Blackberry Jam"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJn3WiQrzVHXVJFRA6CBPe4z1K62RopItJc7190DVAjkxx4LIYP-7ZVXrcO9GjC4Ec4BdjGcYOxOxrBivl3-9pllVrNy3lwY8c0jKStw6CaAigJreUCH-XazqW-xuVxN2SwxASMgIYDEg\/s1600\/IMG_5812.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1571\" data-original-width=\"1600\" height=\"627\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJn3WiQrzVHXVJFRA6CBPe4z1K62RopItJc7190DVAjkxx4LIYP-7ZVXrcO9GjC4Ec4BdjGcYOxOxrBivl3-9pllVrNy3lwY8c0jKStw6CaAigJreUCH-XazqW-xuVxN2SwxASMgIYDEg\/w640-h627\/IMG_5812.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love this time of year when the hedgerows are beginning to fill up with wild blackberries. We grow our own in our garden as well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is the perfect time of year to make beautiful jams and baked treats with all of the bounty.\u0026nbsp; Cooking apples are coming into their own as well.\u0026nbsp; Combining the two into a fabulously tasty jam just makes sense. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs8IXq7svdsX5VUgCVYl1Rq8GgQOIbBhFJ6-AQznmjkMuO2qjRKq4JgCZAmxQVoGblz1856GFHpH31fPHOwRRwNTuJtszwwzP6MLN51kDZo3g_MxZyf4jjQiPwBAu3dC6XdrqJQjU52lA\/s1600\/IMG_5813.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1254\" data-original-width=\"1600\" height=\"499\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs8IXq7svdsX5VUgCVYl1Rq8GgQOIbBhFJ6-AQznmjkMuO2qjRKq4JgCZAmxQVoGblz1856GFHpH31fPHOwRRwNTuJtszwwzP6MLN51kDZo3g_MxZyf4jjQiPwBAu3dC6XdrqJQjU52lA\/w640-h499\/IMG_5813.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe grow some really lovely cooking apples here in the UK.\u0026nbsp; They are called Bramley Apples and they are the UK's favourite cooking apple.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELarge, flattish, green in appearance, sometimes with a bit of a red flush, its flesh is white, juicy and quite acidic which makes them perfect for cooking with.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey turn into a frothy pulp when cooked, which makes them perfect for pies, cakes, applesauce and jams.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVCdoVkKTuAtsWqJQ0flTg6F02FM_RDU-R1nFQ731kP025_6Qcib_BZ0KUXT_80Xko4GpKcDLwTjgEpo0IqVNc7RJAUHb2EmcZOsFuRtfjI-7Ce8t77yTiZ0IatkKQpqyZT2fn-e-uqUk\/s1600\/IMG_5817.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVCdoVkKTuAtsWqJQ0flTg6F02FM_RDU-R1nFQ731kP025_6Qcib_BZ0KUXT_80Xko4GpKcDLwTjgEpo0IqVNc7RJAUHb2EmcZOsFuRtfjI-7Ce8t77yTiZ0IatkKQpqyZT2fn-e-uqUk\/w640-h594\/IMG_5817.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThey go very well with blackberries, and you will often see them combined in pies and cakes, trifles, and other desserts\/puddings here in the UK.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI think nature is so wonderful.\u0026nbsp; Ofttimes you will find that fruits and vegetables which naturally have a great flavour affinity for being combined with each other happen to ripen at the same time.\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4P54R0bfQ1DbDLfE8-6eQdLDvaL5FhlzdD7V5evX2CMI-ggOOQiUMOP-eOoNXrfOBt6AquQh0j9HzTm62rhMdmtHDJ9CJseiecVJcWZ9A1buTnK5cP8sqp5wmY-bYMax_4aXNc304wO8\/s1600\/IMG_5819.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1372\" data-original-width=\"1600\" height=\"547\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4P54R0bfQ1DbDLfE8-6eQdLDvaL5FhlzdD7V5evX2CMI-ggOOQiUMOP-eOoNXrfOBt6AquQh0j9HzTm62rhMdmtHDJ9CJseiecVJcWZ9A1buTnK5cP8sqp5wmY-bYMax_4aXNc304wO8\/w640-h547\/IMG_5819.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI only made half the recipe today as there are only two of us in this house and one of us isn't supposed to eat jam.\u0026nbsp; I also have to apologise for my lack of jars.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I have found myself in the unfortunate position of not having any empty jars, so a leftover takeaway tray has had to suffice.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguUYrN7zn0SIo1muKOHinAAMBzWkNbGUsScY11cwwWE7ofN73fymj0_J7TI6aKWLbFxBO3PL4spBttnhdGrN7UOuOeuktYSbB_pC7BFQPbXR5gyshC7jkSP2nOvLUS3z-YNneuA61027Y\/s1600\/IMG_5820.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1592\" data-original-width=\"1600\" height=\"635\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguUYrN7zn0SIo1muKOHinAAMBzWkNbGUsScY11cwwWE7ofN73fymj0_J7TI6aKWLbFxBO3PL4spBttnhdGrN7UOuOeuktYSbB_pC7BFQPbXR5gyshC7jkSP2nOvLUS3z-YNneuA61027Y\/w640-h635\/IMG_5820.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI know you will forgive me for such a poor presentation, especially if you make this jam and then taste how delicious it is!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgksfFAOp2Brx7HYagMlMk3ALdHhDar_iZNKlA89pkx142mS9GOLKNmfFZG930nKUJTY-vHAPjJgRVbikk85y13AU2SnaRjZGeLro-oE3Smve8riIXqM16K5336s3nFK3G-vRar9FYWZ-g\/s1600\/IMG_5821.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1454\" data-original-width=\"1600\" height=\"579\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgksfFAOp2Brx7HYagMlMk3ALdHhDar_iZNKlA89pkx142mS9GOLKNmfFZG930nKUJTY-vHAPjJgRVbikk85y13AU2SnaRjZGeLro-oE3Smve8riIXqM16K5336s3nFK3G-vRar9FYWZ-g\/w640-h579\/IMG_5821.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOh, I had great plans in my head for how I was going to show this to you, but alas . . . even the best of plans go astray!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_DIRhvMlfWBYdSwcLB1HIBV3LaKkJgoBnr3Aem_Zjh2aTvt7RJuhIrQHEGtVKqHAAYQ1-kryGNYdxlLIdA7XEZNmpPhASwSViVS0J90Dz9B-VKv7aKX5vxaAiPXiiuwjgmMolao4gb90\/s1600\/IMG_5822.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1454\" data-original-width=\"1600\" height=\"579\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_DIRhvMlfWBYdSwcLB1HIBV3LaKkJgoBnr3Aem_Zjh2aTvt7RJuhIrQHEGtVKqHAAYQ1-kryGNYdxlLIdA7XEZNmpPhASwSViVS0J90Dz9B-VKv7aKX5vxaAiPXiiuwjgmMolao4gb90\/w640-h579\/IMG_5822.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nDon't let my failing in presentation put you off from making this delicious jam!\u0026nbsp; It truly is fabulous, and such an easy make.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQVBbC02EjPpik_cdMdFIu2BWBDBH40N8QXrn74FIwaYB92T46yiQOHt0jluOqhq_v5A1nDDdMWaalC6YPBX50P2VPTv_lvlqvq34ceD4nQmh9yIBnnDIa4jT43F-1IB28XG5GSb6BG7g\/s1600\/IMG_5824.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1532\" data-original-width=\"1600\" height=\"611\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQVBbC02EjPpik_cdMdFIu2BWBDBH40N8QXrn74FIwaYB92T46yiQOHt0jluOqhq_v5A1nDDdMWaalC6YPBX50P2VPTv_lvlqvq34ceD4nQmh9yIBnnDIa4jT43F-1IB28XG5GSb6BG7g\/w640-h611\/IMG_5824.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nJust equal quantities of cooking apple and blackberries.\u0026nbsp; Make sure you pick and clean the blackberries well. If you are using wild ones, soak them for a bit\u0026nbsp; in salt water to draw any worms and grubs out.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust fill a large bowl with tepid water and add two heaped TBS of salt. Carefully dump in the berries and then let them sit for about 10 minutes or so.\u0026nbsp; Swish them around for a bit to draw out any stubborn ones. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2ClOYN4fwma_tyG8RbOrTi4WfjSqAHpzIn2xuoHPVJPbeGXyb1NTpS6uGb9OS8tVkYtU0vu6bqeQeLxcF8bMRR1LyqMJfSjNXrWwmVHY7FiwzN7_kHwq8J6GBiJERBmlDFiPD_acYWTQ\/s1600\/IMG_5825.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1408\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2ClOYN4fwma_tyG8RbOrTi4WfjSqAHpzIn2xuoHPVJPbeGXyb1NTpS6uGb9OS8tVkYtU0vu6bqeQeLxcF8bMRR1LyqMJfSjNXrWwmVHY7FiwzN7_kHwq8J6GBiJERBmlDFiPD_acYWTQ\/w640-h562\/IMG_5825.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe grubs will die and float to the top. You may not find any, but it is worth the extra effort to flush them out.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDiscard any debris or grubs, drain the berries and then continue with the recipe. You will want to do this about an hour prior to starting your jam.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdVIaR1Cu5wYYdAQnAHXWsp617xnQlaUkc5MNTz5uiGT0s-Ol92MHAu1l1-0NnsemBQwRVAjl7JqF2C0r3rjbC95w_IrNkVX1P5Em9oFKLiwmWXcrZVnKjjSaIOIbeLIcpaOkcQOrIqAQ\/s1600\/IMG_5827.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdVIaR1Cu5wYYdAQnAHXWsp617xnQlaUkc5MNTz5uiGT0s-Ol92MHAu1l1-0NnsemBQwRVAjl7JqF2C0r3rjbC95w_IrNkVX1P5Em9oFKLiwmWXcrZVnKjjSaIOIbeLIcpaOkcQOrIqAQ\/w640-h592\/IMG_5827.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nJam sugar is a type of sugar which has had pectin added to it to aid in the quick setting up of jams and the preservation of their colour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI believe in North America it is called Gelling Sugar.\u0026nbsp; Essentially it is sugar with pectin and citric acid added.\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiT97vqgIfFUW2hwImYT5SEGZufMbhz6-mYd9oiTP5pszittpaniJqoMjAMOwwdhWZH7rhYwikcuBKxsRqQW6dIICHWXhPGUsI9QQqexaULKcqDQu4I7DUBeSkCdwwN0xY9k1HajTKK45c\/s1600\/IMG_5829.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1528\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiT97vqgIfFUW2hwImYT5SEGZufMbhz6-mYd9oiTP5pszittpaniJqoMjAMOwwdhWZH7rhYwikcuBKxsRqQW6dIICHWXhPGUsI9QQqexaULKcqDQu4I7DUBeSkCdwwN0xY9k1HajTKK45c\/w640-h610\/IMG_5829.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWithout it you would have to boil your fruit for a much longer time in order for it to set properly. It is doable, but using jam sugar shortens the cook time immensely, and ensures a perfect finish.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqBNZkZe49XlC59-gCeHL-c_UaNFierCeazbGfFMeu-DyOzuwg5yXkXf3Fr_BJeWQI1Z3skDi9yivU0vImZsnpDZJMrwNWqUKCyoMc1bFrQTIk0YPdHbU8gjy_wNQgzGDGEyMBXdOYDUo\/s1600\/IMG_5830.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1029\" data-original-width=\"1600\" height=\"410\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqBNZkZe49XlC59-gCeHL-c_UaNFierCeazbGfFMeu-DyOzuwg5yXkXf3Fr_BJeWQI1Z3skDi9yivU0vImZsnpDZJMrwNWqUKCyoMc1bFrQTIk0YPdHbU8gjy_wNQgzGDGEyMBXdOYDUo\/w640-h410\/IMG_5830.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs you can see this is lovely and thick, and my husband says it is really delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdZPhjopCdY3frGiytNMzN6KIRLgpKGArfVbBIHJ1kNbbRoxHCsot-E5rH82DnFvyZH6fYlTsCroQjj5WPa0Xf1OjERl03xY5RniO5GZw2A9iovmDHkRca7bKhbzBPpx5FgHwwrjn7_Kk\/s1600\/IMG_5832.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1212\" data-original-width=\"1600\" height=\"483\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdZPhjopCdY3frGiytNMzN6KIRLgpKGArfVbBIHJ1kNbbRoxHCsot-E5rH82DnFvyZH6fYlTsCroQjj5WPa0Xf1OjERl03xY5RniO5GZw2A9iovmDHkRca7bKhbzBPpx5FgHwwrjn7_Kk\/w640-h483\/IMG_5832.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI had huge plans to bake some fresh scones to showcase it as well, but I spent most of today upgrading my phone so you will have to make do with buttered toast . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjF6lzKbWCfbaBLKWKfZEiu3LMFLZiCceMU7mZhUqikjNCEFnuNHKwQIUWPCEFqbq7FV83Up0vpaKk7deLn0yykkVJNyvkA-7QCSjpGAKl29wa5W_7bn0rTYZCxxP6i7szZec7Y2BoT-9s\/s1600\/IMG_5831.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1168\" data-original-width=\"1600\" height=\"466\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjF6lzKbWCfbaBLKWKfZEiu3LMFLZiCceMU7mZhUqikjNCEFnuNHKwQIUWPCEFqbq7FV83Up0vpaKk7deLn0yykkVJNyvkA-7QCSjpGAKl29wa5W_7bn0rTYZCxxP6i7szZec7Y2BoT-9s\/w640-h466\/IMG_5831.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI actually made the jam yesterday\u0026nbsp; . . .\u0026nbsp; it is lovely and thick today\u0026nbsp; . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKrbxSKCYeg72uxTkFMGZe8jNrpYNEpfvLvV11Hd4EkqoKXEEa0pnZRFSXo7h68lztdtlbSey4MiJeOBIL2Hqr8z1IvdkDTdTfi7VG3R_MuEt3mFRwySKU9z0FQAf-SYrnu_EhQwgrpGs\/s1600\/IMG_5833.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1279\" data-original-width=\"1600\" height=\"509\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKrbxSKCYeg72uxTkFMGZe8jNrpYNEpfvLvV11Hd4EkqoKXEEa0pnZRFSXo7h68lztdtlbSey4MiJeOBIL2Hqr8z1IvdkDTdTfi7VG3R_MuEt3mFRwySKU9z0FQAf-SYrnu_EhQwgrpGs\/w640-h509\/IMG_5833.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPerfect.\u0026nbsp; Not too sweet and just a bit tart from the cooking apples\u0026nbsp; . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdcjrJ3n5wMrxc9E4ivelTXBvvG1ShA8Qb3h9DuIO5wHGRcwFVOtJT3kIbCCNDBGEKGpcASoF_r_3hmKHwi9lv_MUEufmBLy2k_FdVkLY9K1eW0YoWJuWGJ9iFQfWZ4tSEZy9xwMTZRTk\/s1600\/IMG_5834.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"1334\" data-original-width=\"1600\" height=\"531\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdcjrJ3n5wMrxc9E4ivelTXBvvG1ShA8Qb3h9DuIO5wHGRcwFVOtJT3kIbCCNDBGEKGpcASoF_r_3hmKHwi9lv_MUEufmBLy2k_FdVkLY9K1eW0YoWJuWGJ9iFQfWZ4tSEZy9xwMTZRTk\/w640-h531\/IMG_5834.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nToast and jam is one of my favourite things, or at least it used to be before I became a Diabetic. Now it is just a delicious dream, and a once in a blue moon tiny taste.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"1\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg draggable=\"false\" height=\"314\" itemprop=\"image\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJn3WiQrzVHXVJFRA6CBPe4z1K62RopItJc7190DVAjkxx4LIYP-7ZVXrcO9GjC4Ec4BdjGcYOxOxrBivl3-9pllVrNy3lwY8c0jKStw6CaAigJreUCH-XazqW-xuVxN2SwxASMgIYDEg\/s320\/IMG_5812.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nApple \u0026amp; Blackberry Jam\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003EMakes 6 (1 cup\/240ml) jars\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThis is the best time of the year for making this delicious jam. with local cooking apples ready for the picking and the hedgerows filling up with wild blackberries. Its a lovely time of year.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E500g fresh blackberries (a generous pound)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E500g cooking apples, peeled, cored and cut into chunks (a generous pound)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E100ml water (3 1\/2 ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ethe juice of one small lemon\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 KG jam sugar (5 1\/4 cups)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Apple \u0026amp; Blackberry Jam\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPut the blackberries, apples, water and lemon juice into a large saucepan or preserving kettle over medium heat. Bring to the boil. Reduce to a simmer and cook for 10 minutes, then add the sugar. Bring back to the boil and then boil, stirring for 10 minutes, until the sugar is well dissolved and the jam holds its shape when spooned onto a cold plate. Spoon into clean and sterile jars and seal according to the manufacturers instructions. Store in a cool dark place. Refrigerate once opened.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper 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Box--\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivLbSaSh8PvLPseLnDSzakwYZ-7Me2k7a5b-qnot0FMO1zKZ4GA-QcnZf4kLYFe7KCkTzXjk7oyVNl6GRDryIHyZUbWt8-sMagWlSJx7CEJpfs_jYgXCM8bRxdvRHCFeOvieqWlHXsnrY\/s1600\/IMG_5835.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple \u0026amp; Blackberry Jam\" border=\"0\" data-original-height=\"932\" data-original-width=\"1600\" height=\"371\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivLbSaSh8PvLPseLnDSzakwYZ-7Me2k7a5b-qnot0FMO1zKZ4GA-QcnZf4kLYFe7KCkTzXjk7oyVNl6GRDryIHyZUbWt8-sMagWlSJx7CEJpfs_jYgXCM8bRxdvRHCFeOvieqWlHXsnrY\/w640-h371\/IMG_5835.JPG\" title=\"Apple \u0026amp; Blackberry Jam\" width=\"640\" 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style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI thought that if I did that then you could make sure you had in the main ingredients you might need to make them.\u0026nbsp; Or would you rather it be a big surprise?\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt also helps me in the planning of my week as well.\u0026nbsp; Do tell as I really value your opinion.\u0026nbsp; This page is as much yours as it is mine!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5287743737104408545\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/08\/apple-blackberry-jam.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5287743737104408545"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5287743737104408545"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/08\/apple-blackberry-jam.html","title":"Apple \u0026 Blackberry Jam"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJn3WiQrzVHXVJFRA6CBPe4z1K62RopItJc7190DVAjkxx4LIYP-7ZVXrcO9GjC4Ec4BdjGcYOxOxrBivl3-9pllVrNy3lwY8c0jKStw6CaAigJreUCH-XazqW-xuVxN2SwxASMgIYDEg\/s72-w640-h627-c\/IMG_5812.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7202915149466047705"},"published":{"$t":"2019-02-19T04:00:00.001+00:00"},"updated":{"$t":"2022-06-01T12:24:30.524+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Rhubarb, Vanilla \u0026 Cardamom Jam, Small Batch"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiApFAGl31BwQnsxuqlMw8NkCy3N4CFlV2gl_dFe4YJMFzY2fHSu3E4vlJHiuN8KN029nZVLUXgo1GQgZR_HO6o_zov8boJKPsC60cviebgWl8D0v3ycbUZCa2gjEW0c8QJKBNRUvtEhpQ\/s1600\/Best+Cover+Jam.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1584\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiApFAGl31BwQnsxuqlMw8NkCy3N4CFlV2gl_dFe4YJMFzY2fHSu3E4vlJHiuN8KN029nZVLUXgo1GQgZR_HO6o_zov8boJKPsC60cviebgWl8D0v3ycbUZCa2gjEW0c8QJKBNRUvtEhpQ\/w632-h640\/Best+Cover+Jam.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"632\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I had a growing family, I made oodles and scads of jams, preserves, jellies and pickles every year.\u0026nbsp; I spent hours putting up fruit and veg from our garden for the winter and all of it got eaten.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENow that there are only two of us, it just isn't practical anymore as it never gets eaten.\u0026nbsp; The only kind of preserving I do now, is small batch preserving.\u0026nbsp; That is what suits the size of our family most of all.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxx1XD3stLlKlLD-0a5sEHOual6fKg7HVivEMcjUo8swquRUSAVb_3Z6Xc6ctUqi0qL4QIyle1mE1I2_QH4O87wlNkamV58g6lBZr3OeqpCnJgfXdmlD2gjDoFlzNkW_mnWuc7JMp7erg\/s1600\/cover+jam.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1374\" data-original-width=\"1600\" height=\"547\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxx1XD3stLlKlLD-0a5sEHOual6fKg7HVivEMcjUo8swquRUSAVb_3Z6Xc6ctUqi0qL4QIyle1mE1I2_QH4O87wlNkamV58g6lBZr3OeqpCnJgfXdmlD2gjDoFlzNkW_mnWuc7JMp7erg\/w640-h547\/cover+jam.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love rhubarb preserves however and was recently inspired by the influx of early rhubarb in our shops to make a small batch for my husband and myself to enjoy, but with a twist.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is Rhubarb, Vanilla \u0026amp; Cardamom Jam . . .\u0026nbsp; this is a delicious trinity of very good taste!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtb3VrktYwnbo3CrB-f56QS-KW1LRSJao4YEK7CbFtg9L5-g-r9NJmES_ANXzcHGyYh89dbZjtrfwhA6pHVp7jK5soH8kIO8B3Uvq7qf3VCquH0wy9EHampUgLcCHCtxtLO6POeEzcavQ\/s1600\/IMG_1170.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Yorkshire Rhubarb\" border=\"0\" data-original-height=\"859\" data-original-width=\"1600\" height=\"341\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtb3VrktYwnbo3CrB-f56QS-KW1LRSJao4YEK7CbFtg9L5-g-r9NJmES_ANXzcHGyYh89dbZjtrfwhA6pHVp7jK5soH8kIO8B3Uvq7qf3VCquH0wy9EHampUgLcCHCtxtLO6POeEzcavQ\/w640-h341\/IMG_1170.JPG\" title=\"Yorkshire Rhubarb\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSee how lovely and pink the rhubarb is?\u0026nbsp; It comes from an area in the UK known as the \"Rhubarb Triangle.\"\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis covers a 9 square mile area in West Yorkshire which is famous for producing early season Forced Rhubarb.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKYuHnQ7_RA3xizV9UdR1VQCR4MeWt9qygFNSRvw_bS4tCI2gdFjw5fGTgSy3zAphhqIDz_RYcmCjyEko4nuS087Z2nYR-hsC5NriK-5L-4ltl5Xj0Z0ui1ncP-MGVlhhW5yGS-ryraw\/s1600\/IMG_1171.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKYuHnQ7_RA3xizV9UdR1VQCR4MeWt9qygFNSRvw_bS4tCI2gdFjw5fGTgSy3zAphhqIDz_RYcmCjyEko4nuS087Z2nYR-hsC5NriK-5L-4ltl5Xj0Z0ui1ncP-MGVlhhW5yGS-ryraw\/w640-h576\/IMG_1171.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis rhubarb has a Protected Designation of Origin status. (PDO)\u0026nbsp; \nRhubarb which is a native plant species of Siberia actually thrives in \nthe soil and wet and cold winters of this area of the UK.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EForced \nrhubarb grown in sheds has a beautiful pink colour and is a quite a bit more \ntender that that which is grown outdoors in the summer months.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHxsDwMGdEbjvrhlxyZQBZ1EKS_o9Tq-eTGpd3ZstTnR3sfvGiWRe96JgWXN5XQjviqOVwV5GnqRnUjX1Iz89sNZwKdTsgyyenDgJ6p9PewBa5QR8DyK9Ut56jZaph4iWDO4wOVnpCtA4\/s1600\/IMG_1173.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHxsDwMGdEbjvrhlxyZQBZ1EKS_o9Tq-eTGpd3ZstTnR3sfvGiWRe96JgWXN5XQjviqOVwV5GnqRnUjX1Iz89sNZwKdTsgyyenDgJ6p9PewBa5QR8DyK9Ut56jZaph4iWDO4wOVnpCtA4\/w640-h592\/IMG_1173.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used some to make an upside down cake one day and I had just enough left over to make this lovely jam.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis jam comes from a recipe I adapted from a site called\u003Ca href=\"https:\/\/lovelygreens.com\/ruby-red-rhubarb-jam-recipe\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E Lovely Greens\u003C\/b\u003E\u003C\/a\u003E.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEihmC5eZqx0rSkR15B5SXG-wMuGwu5yDAjWP1QA69GQecjXtHa2X-w4Swfsz0Fk4g6rkt99vFSw_JQ6gAc6_9Nd1r9Y6o81P8sth32cOYNt40g433U50i8uIayVxdHTl1us8_coTmpu2h4\/s1600\/IMG_1174.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEihmC5eZqx0rSkR15B5SXG-wMuGwu5yDAjWP1QA69GQecjXtHa2X-w4Swfsz0Fk4g6rkt99vFSw_JQ6gAc6_9Nd1r9Y6o81P8sth32cOYNt40g433U50i8uIayVxdHTl1us8_coTmpu2h4\/w640-h594\/IMG_1174.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe addition of the vanilla and cardamom are my own additions.\u0026nbsp; I love the three flavours together.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimSeZ-se_sE-y_c3AAOtmKDiDcieUkqOrCLuATEvMbJyM2pM4tT1oYIj6venURp0EY7KXWEuLp3XZYxomm269jjS_yjA7w9PvAvdaRLUylZvA224CHmC8M9aEGhM0DAmMNql1q4vVYUco\/s1600\/IMG_1175.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1373\" data-original-width=\"1600\" height=\"547\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimSeZ-se_sE-y_c3AAOtmKDiDcieUkqOrCLuATEvMbJyM2pM4tT1oYIj6venURp0EY7KXWEuLp3XZYxomm269jjS_yjA7w9PvAvdaRLUylZvA224CHmC8M9aEGhM0DAmMNql1q4vVYUco\/w640-h547\/IMG_1175.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe rhubarb is tart, and the addition of lemon juice helps to preserve the pink colour and integrity of the tartness of the fruit.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCclzi55FixOhfcVFMBgW6BQLINNoy8xSUTpAd06JkLRliUuX46xwcMTDuhbf6zpX2YfbNvAAqXf-zm7L9TaA2cZdhKL2cSWIXnXw3HM-ormvYISlooxnKdcyEAOPMWynyFhuazSP0nGA\/s1600\/IMG_1176.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1590\" data-original-width=\"1600\" height=\"634\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCclzi55FixOhfcVFMBgW6BQLINNoy8xSUTpAd06JkLRliUuX46xwcMTDuhbf6zpX2YfbNvAAqXf-zm7L9TaA2cZdhKL2cSWIXnXw3HM-ormvYISlooxnKdcyEAOPMWynyFhuazSP0nGA\/w640-h634\/IMG_1176.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe vanilla adds a beautiful aroma and flavour which goes very well with the flavour of the fruit\u0026nbsp; . . .\u0026nbsp; I think it actually enhances it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsFpyF-OtIKKVYr5HVwdovR8LADybIe8vILprM4zZ968M57ZsyT8lgWQsFY1SB4snZF2epkZpQczQCCZzbMLs4oUgxFNiDPBQjTL1wdFfNxMFWUKMzsViEo9_x27HtChokYWAI_njIyc4\/s1600\/IMG_1177.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1376\" data-original-width=\"1600\" height=\"549\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsFpyF-OtIKKVYr5HVwdovR8LADybIe8vILprM4zZ968M57ZsyT8lgWQsFY1SB4snZF2epkZpQczQCCZzbMLs4oUgxFNiDPBQjTL1wdFfNxMFWUKMzsViEo9_x27HtChokYWAI_njIyc4\/w640-h549\/IMG_1177.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCardamom adds an additional flavour.\u0026nbsp; There is just a small amount\u0026nbsp; . . .\u0026nbsp; just enough to give a hint of warmth and additional fragrance . . . it lends a gentle almost citrus-like flavour which goes so very well with the fruit. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhr7yVWsMaGcR5-UBjOARRMWelr4EYScJEJ4UDl6FmMvMfizG13S1e9E9qHC1TXVLXzCdDY9eLJVIVGIeW64JJX-j0VUujr1aJ34zfzxsuKX-JP9vNFB97etn3FVc_p7kVXsWOQYL4RyJU\/s1600\/IMG_1178.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1508\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhr7yVWsMaGcR5-UBjOARRMWelr4EYScJEJ4UDl6FmMvMfizG13S1e9E9qHC1TXVLXzCdDY9eLJVIVGIeW64JJX-j0VUujr1aJ34zfzxsuKX-JP9vNFB97etn3FVc_p7kVXsWOQYL4RyJU\/w640-h602\/IMG_1178.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Just a hint which is not over-powering in any way.\u0026nbsp; You can leave it out altogether if you wish.\u0026nbsp; I, personally, quite like it.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEha5r7VQrpzYAK57PPo30PzimvpjTePEeds9sB5-SPpEvc_w4bcsTLQ8HHmL5cm_QtzKRsSxkBW8Y_9alliGMbi6Z32ZN7rBO8xCNXHrhZZMpxlIzF0Sp2I7zX5nHCU1oknrw5pYonjY_U\/s1600\/IMG_1179.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1405\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEha5r7VQrpzYAK57PPo30PzimvpjTePEeds9sB5-SPpEvc_w4bcsTLQ8HHmL5cm_QtzKRsSxkBW8Y_9alliGMbi6Z32ZN7rBO8xCNXHrhZZMpxlIzF0Sp2I7zX5nHCU1oknrw5pYonjY_U\/w640-h562\/IMG_1179.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI had a fresh Parisian loaf from the bakery . . .\u0026nbsp; I cut it into thin slices and lightly buttered it with some softened Danish butter\u0026nbsp; . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOXcJ7ciVynAbK8qxyW-CELYT6C1Rj3SCDnKpLHvmjk3xVheugXRxWQaODU0esOebWDqXzhy3BRADUfxiKuLAgaQF7alinbg32ntw90qCudkpNGh0rolqYlIXcsM9ONnNZdslP2394rdM\/s1600\/IMG_1180.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1441\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOXcJ7ciVynAbK8qxyW-CELYT6C1Rj3SCDnKpLHvmjk3xVheugXRxWQaODU0esOebWDqXzhy3BRADUfxiKuLAgaQF7alinbg32ntw90qCudkpNGh0rolqYlIXcsM9ONnNZdslP2394rdM\/w640-h576\/IMG_1180.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI almost could not wait for the jam to cool down entirely before I was wanting to dig my spoon into it . . .\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9mWqZDagY-PZfQAO2cveLvfu4U0lXaGFqNE6rDM_7uSEOCQ2ET4GYZd6CskCg-7Yae5k2SYEoPuNIqlCrW6P_3crx9nQZXlrojzzoKVZ6I05xc-LQtYMa3oakpDSsNRr1-hK32X3ucu4\/s1600\/IMG_1181.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"989\" data-original-width=\"1600\" height=\"394\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9mWqZDagY-PZfQAO2cveLvfu4U0lXaGFqNE6rDM_7uSEOCQ2ET4GYZd6CskCg-7Yae5k2SYEoPuNIqlCrW6P_3crx9nQZXlrojzzoKVZ6I05xc-LQtYMa3oakpDSsNRr1-hK32X3ucu4\/w640-h394\/IMG_1181.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI know we were going to\u0026nbsp; be in for a real taste treat!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEvUnNLAOoko50PQQ6oBycck-_A34LzUhAxUmxJB_X15Ac6L62gYPvIe1AeDYBBITLqBvpYmeOSGmKFLQx7oJAYu31R1RdUah2cKV4Tq3O75PafaFEAdD7Ml3wg3mH6HolJVDa4BeH9Vc\/s1600\/IMG_1182.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1510\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEvUnNLAOoko50PQQ6oBycck-_A34LzUhAxUmxJB_X15Ac6L62gYPvIe1AeDYBBITLqBvpYmeOSGmKFLQx7oJAYu31R1RdUah2cKV4Tq3O75PafaFEAdD7Ml3wg3mH6HolJVDa4BeH9Vc\/w640-h602\/IMG_1182.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI was right.\u0026nbsp; This was pure and utter early Spring bliss . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003EMakes 2 (340g\/12 ounce) jars\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector(\u0026quot;.print-options\u0026quot;).className=\u0026quot;print-options show-print-options\u0026quot;\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithImage\u0026quot;); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithOptions\u0026quot;); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"320\" itemprop=\"image\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiApFAGl31BwQnsxuqlMw8NkCy3N4CFlV2gl_dFe4YJMFzY2fHSu3E4vlJHiuN8KN029nZVLUXgo1GQgZR_HO6o_zov8boJKPsC60cviebgWl8D0v3ycbUZCa2gjEW0c8QJKBNRUvtEhpQ\/s320\/Best+Cover+Jam.JPG\" width=\"316\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nRhubarb, Vanilla \u0026amp; Cardamom Jam\u003C\/h3\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nThe taste of spring, flavoured lightly with vanilla and ground cardamom. Rhubarb, vanilla and cardamom are a trinity of great taste.\u0026nbsp; This is another small batch recipe.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E500g early rhubarb (1 pound)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E475g jam sugar (has pectin in it) (2 1\/2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ethe juice of 1\/2 lemon\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp vanilla paste\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp ground cardamom\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWash the rhubarb and cut it into 1\/2 inch pieces.\u0026nbsp; Place into a reaction free container\/saucepan along with the sugar.\u0026nbsp; Cover and place on the side overnight.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhen you are ready to make the jam.\u0026nbsp; Place on the stove, over medium heat, and bring to the boil. Add the cardamom and lemon juice and continue to boil, stirring, for about 5 minutes. Remove from the heat and let stand for five minutes.\u0026nbsp; Stir in the Vanilla paste.\u0026nbsp; Ladle into hot clean and sterile jars.\u0026nbsp; Seal tightly while still hot.\u0026nbsp; Once cooled, if the lids have popped down you can store in a dry dark place. Otherwise store in the refrigerator.\u0026nbsp; Delicious.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ENote - Jam sugar is granulated sugar which has the pectin already added.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"rg-card-styles\"\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}.ing-section \u003E br, .recipe-inner .time br{display: none}@media only screen and (max-width: 520px){.nutrition-info\u003Ediv{width: 33.333%;}}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}\u003C\/style\u003E\u003Cscript class=\"rg-card-script\"\u003Efunction printDiv(a, printOption) { if (printOption === 'printWithOptions' || printOption === 'printWithImage') { this.parentElement.className = 'print-options'; 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if (printOption === 'printWithImage') { c.innerHTML = c.innerHTML.replace('img{visibility:hidden;display:none;}', 'img{display:block;margin: 20px auto;width: auto;max-width:250px;}'); } newWin.document.getElementsByTagName('head')[0].appendChild(c); newWin.document.getElementsByTagName('body')[0].innerHTML = b.innerHTML; newWin.print(); }\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3BSviT9OvHnANzS_lqk0VuT36r1Vwl1xjky7u6tsjpwidADv0N1ryXF3JMA4lKvPZRo3DE5nEST7524usZygzYyRkCvVRgsbkiMZFNUQ5ccV2Um-jpk0xGNqc9K8XqKTysfP73peD3T8\/s1600\/IMG_1186.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" border=\"0\" data-original-height=\"1429\" data-original-width=\"1600\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3BSviT9OvHnANzS_lqk0VuT36r1Vwl1xjky7u6tsjpwidADv0N1ryXF3JMA4lKvPZRo3DE5nEST7524usZygzYyRkCvVRgsbkiMZFNUQ5ccV2Um-jpk0xGNqc9K8XqKTysfP73peD3T8\/w640-h570\/IMG_1186.JPG\" title=\"Rhubarb, Vanilla \u0026amp; Cardamom Jam\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhat a wonderfully European combination\u0026nbsp; . . .\u0026nbsp; soft chewy bread from France . . .\u0026nbsp; pink rhubarb from England . . .\u0026nbsp; and creamy lightly salted butter from Denmark.\u0026nbsp; How very cosmopolitan!\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7202915149466047705\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/02\/rhubarb-vanilla-cardamom-jam-small-batch.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7202915149466047705"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7202915149466047705"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/02\/rhubarb-vanilla-cardamom-jam-small-batch.html","title":"Rhubarb, Vanilla \u0026 Cardamom Jam, Small Batch"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiApFAGl31BwQnsxuqlMw8NkCy3N4CFlV2gl_dFe4YJMFzY2fHSu3E4vlJHiuN8KN029nZVLUXgo1GQgZR_HO6o_zov8boJKPsC60cviebgWl8D0v3ycbUZCa2gjEW0c8QJKBNRUvtEhpQ\/s72-w632-h640-c\/Best+Cover+Jam.JPG","height":"72","width":"72"},"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7831848003889494585"},"published":{"$t":"2018-07-12T04:00:00.000+01:00"},"updated":{"$t":"2018-07-12T06:08:39.414+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Crystallised Rose Buds"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM-TBlU1XJCuNE-hYCSOcjZV5B4SY6RYPcRa8aJnqd2_FgayBe6WkffuvKbvWA9-2xsNQxVMDGxEwEwIHogFWeL7jyx-aqYQmRobB6d2TE-yDtsenHtIc2WrtXbkLSu5ExgVQxnIqNJ9Q\/s1600\/Best+cover+rose+buds.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"1600\" height=\"340\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM-TBlU1XJCuNE-hYCSOcjZV5B4SY6RYPcRa8aJnqd2_FgayBe6WkffuvKbvWA9-2xsNQxVMDGxEwEwIHogFWeL7jyx-aqYQmRobB6d2TE-yDtsenHtIc2WrtXbkLSu5ExgVQxnIqNJ9Q\/s400\/Best+cover+rose+buds.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nToday I did something that I have been wanting to do for a very long time, but had never quite managed to get done for one reason or another.\u0026nbsp; I made Crystallised Rose Buds.\u0026nbsp; The time was right. Our wild rose bush was covered with blooms and tons of cute little pink rose buds.\u0026nbsp; I had nothing else to do, and so I just went for it.\u0026nbsp; I was thrilled with the results!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJbORbcwJK6ebagTxHuQY6CGNAxrhMVsB0okf8VEz47Ls-LKPRN8sXMDEv0ATLHcD8OjMpKBHysqylrx7QGEUchsWvKKLYAbx8HgpcHm2_hR0S0V9x_blhJSyz5nhJloXOfkcCFq9QOK0\/s1600\/DSCN0024.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1570\" data-original-width=\"1600\" height=\"391\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJbORbcwJK6ebagTxHuQY6CGNAxrhMVsB0okf8VEz47Ls-LKPRN8sXMDEv0ATLHcD8OjMpKBHysqylrx7QGEUchsWvKKLYAbx8HgpcHm2_hR0S0V9x_blhJSyz5nhJloXOfkcCFq9QOK0\/s400\/DSCN0024.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese are actually a lot easier to make than one would suppose and use only three ingredients, four if you count patience.\u0026nbsp; Rosebuds. Sugar.\u0026nbsp; Water.\u0026nbsp; That's it! Simple!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7It7BmAgibHX_RMpWmBVxd2J52_C3MaEQTEjwNTrZBuHcqMiXBDMPXX8nrFANqL-babcNNLUi5qJjTuxQdYUmt9XGBSQedkDEn5bXMjU2NTb0vvMJT45branMFDt_oxbhBoWBtoZLnAU\/s1600\/DSCN0025.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1578\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7It7BmAgibHX_RMpWmBVxd2J52_C3MaEQTEjwNTrZBuHcqMiXBDMPXX8nrFANqL-babcNNLUi5qJjTuxQdYUmt9XGBSQedkDEn5bXMjU2NTb0vvMJT45branMFDt_oxbhBoWBtoZLnAU\/s400\/DSCN0025.JPG\" width=\"393\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou want to pick really tiny rose buds.\u0026nbsp; You want them to still be pretty tightly closed . . . these ones work the best. Loose petals would fall off when you are crystallising them, which isn't exactly what we are looking for here. We want buds.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg47iaFLN85ujBJeRhL8M8R1Dlhc1iqZMyrZyau9KsG5hya0nlhe6aPoekLCUdEpWJeqNQxTYy2TgPOXt8U_CpwG0l8v4UVC7ANKAfcss4xB1v2yP9_oacFArqcuYMSXpKlo2IeHMT3Sp0\/s1600\/DSCN0027.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"945\" data-original-width=\"1600\" height=\"236\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg47iaFLN85ujBJeRhL8M8R1Dlhc1iqZMyrZyau9KsG5hya0nlhe6aPoekLCUdEpWJeqNQxTYy2TgPOXt8U_CpwG0l8v4UVC7ANKAfcss4xB1v2yP9_oacFArqcuYMSXpKlo2IeHMT3Sp0\/s400\/DSCN0027.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe don't use any pesticides on our flowers, so they are pure and organic.\u0026nbsp; It is really important to use pesticide free rosebuds.\u0026nbsp; You will want to wash them in cool water and then just shake them out gently in a colander.\u0026nbsp; This will get rid of any insects that you might have inadvertently brought in with your flowers.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGently, gently keeps them from bruising. We don't want that. Then you clip off the stems with a pair of kitchen scissors.\u0026nbsp; I clip them off right below that little ball at the base of the bud, just so you know.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhSrUEuSe5L1aSZFrZsAbZVuVz6jZPwHn7b4j8hGQSxB79RWbPz1mTU1nVHPDUjkEurHzXTE12DT8Jt9r41LG0j94hczQ2VnfJt_G531IjUQ9e1opLhyb_UeVAZeaELEeP8pBHDYExEso\/s1600\/DSCN0028.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1493\" data-original-width=\"1600\" height=\"372\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhSrUEuSe5L1aSZFrZsAbZVuVz6jZPwHn7b4j8hGQSxB79RWbPz1mTU1nVHPDUjkEurHzXTE12DT8Jt9r41LG0j94hczQ2VnfJt_G531IjUQ9e1opLhyb_UeVAZeaELEeP8pBHDYExEso\/s400\/DSCN0028.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYou make a simple sugar syrup by dissolving ordinary granulated sugar in hot water over moderate heat and then just throw in the rosebuds.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX4XYBRmkunDr2Gbhd9GgRXEZbEwSFWY9dXEmR7TtjLclq5pNJr-dfsBmGPtdlkwBQqnAX0im9IB_aQCaOlPe7epr80Kuf5A4ePLM0-nXgBrWyr1OVJ4t3Vbz9TV3mIqr_wzxBHs_CeGA\/s1600\/DSCN0029.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1304\" data-original-width=\"1600\" height=\"325\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX4XYBRmkunDr2Gbhd9GgRXEZbEwSFWY9dXEmR7TtjLclq5pNJr-dfsBmGPtdlkwBQqnAX0im9IB_aQCaOlPe7epr80Kuf5A4ePLM0-nXgBrWyr1OVJ4t3Vbz9TV3mIqr_wzxBHs_CeGA\/s400\/DSCN0029.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCook, stirring gently and constantly until the sugar syrup comes to the soft ball stage, at which a small amount of it will form a soft ball when dropped into cold water. That is a ball that is soft and malleable, not hard or brittle.\u0026nbsp; I use a candy thermometer myself, which gives me a precise result. The temperature you are looking for is in the recipe below.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1jMxR3uexkUCBSiLd8SdfstX8Q5Kpw2t6UEC7D_MvPBFnVy_i7ZYSyIcmHZGO9iIj8SXZB0uAW-3vAkuA7NAklkpE1bDpU1xM1mU8rZyCNH9WJksTLSxktqJ_rJrfQ7Xw_9HCUxk83q8\/s1600\/DSCN0030.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1485\" data-original-width=\"1600\" height=\"370\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1jMxR3uexkUCBSiLd8SdfstX8Q5Kpw2t6UEC7D_MvPBFnVy_i7ZYSyIcmHZGO9iIj8SXZB0uAW-3vAkuA7NAklkpE1bDpU1xM1mU8rZyCNH9WJksTLSxktqJ_rJrfQ7Xw_9HCUxk83q8\/s400\/DSCN0030.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce that happens, you just take them off the heat and keep stirring gently.\u0026nbsp; Eventually, and it really doesn't take too long, you will see the sugar starting to crystallise and clump. It gets rather opaque as well.\u0026nbsp; That's when you know the hard work is done.\u0026nbsp; Just pop them into a wire sieve and gently shake them over a piece of newspaper or summat you can just throw away.\u0026nbsp; This helps to get rid of any excess sugar. You might find some have clumped together and now is your chance\u0026nbsp; to gently break them apart.\u0026nbsp; Let them air dry after that and then store in a cool dark place in a glass jar with a lid!\u0026nbsp; Voila!! You have some beautiful Crystallised Rose Buds.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHHkPUJ8lOOTCssXbbXR3Pw0OX1cls2Rvr5WnaxwR9BTqX3uif-pjzL2bS-_uGpzd8eW2IrwkaCu25AqyznOxRzWCXYy_tRnMNFBwqRMxZsayAINmTxHKjyIwpIS-GPwSaR5tQ_iVop_I\/s1600\/DSCN0032.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1475\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHHkPUJ8lOOTCssXbbXR3Pw0OX1cls2Rvr5WnaxwR9BTqX3uif-pjzL2bS-_uGpzd8eW2IrwkaCu25AqyznOxRzWCXYy_tRnMNFBwqRMxZsayAINmTxHKjyIwpIS-GPwSaR5tQ_iVop_I\/s400\/DSCN0032.JPG\" width=\"367\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*C\u003C\/b\u003E\u003Cb\u003Erystallised Rosebuds*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMakes about 3 1\/2 cups\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crystallized-rosebuds\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nYou\n can vary this recipe according to the number of rosebuds you have.\u0026nbsp; \nJust make sure you pick the tiniest ones you can find, and that they are\n pesticide free.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n600g tiny rose buds (4 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n380g granulated sugar (2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n240ml hot water (1 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAV0szXpmC5OA6PJsgBMwKlpSjnqJxT7VdOX9X3kLldhbF1LVZPLC8yckNfWHWPxOqzAB6UzUjBSMN3vJ1Q1Lw-epwZorxnPlgjsjYN7iao4_yxDbRUYQT09HCl5n4DOLGnCq-WUwJcpo\/s1600\/DSCN0011.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1545\" data-original-width=\"1600\" height=\"386\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAV0szXpmC5OA6PJsgBMwKlpSjnqJxT7VdOX9X3kLldhbF1LVZPLC8yckNfWHWPxOqzAB6UzUjBSMN3vJ1Q1Lw-epwZorxnPlgjsjYN7iao4_yxDbRUYQT09HCl5n4DOLGnCq-WUwJcpo\/s400\/DSCN0011.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nPick your rosebuds. Wash them carefully, being as gentle as you can.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNAplWBEyZ4xHHDUI1o1ycxZr4SC6Hjhlxs2bWZcjBJ9i_cUBqtCUs7IWQkPnLqGMJC8cIJ3aYIkftsWsC-_5IUCAYl-Pa0eMRqABooWghnLnvE63NBV4kH4YQDqDesQCRacyNEFEkDw4\/s1600\/DSCN0013.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1436\" data-original-width=\"1600\" height=\"358\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNAplWBEyZ4xHHDUI1o1ycxZr4SC6Hjhlxs2bWZcjBJ9i_cUBqtCUs7IWQkPnLqGMJC8cIJ3aYIkftsWsC-_5IUCAYl-Pa0eMRqABooWghnLnvE63NBV4kH4YQDqDesQCRacyNEFEkDw4\/s400\/DSCN0013.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nDe-stem them (I cut them off just beneath the bulb) and then carefully shake them dry.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRyPaUHhI1Tn9KjXcGtXY1bWqVBEbIvQYksTQpcocZGRmyGbOEevi4KD_IfPrddY9YprazVULpBuav3rsO1MqBjyHHjbVRxm2MlhtA8hYa7TYBQzfFLe8cIwxB9eg01Fg_77jhefCk0wA\/s1600\/DSCN0014.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1308\" data-original-width=\"1600\" height=\"326\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRyPaUHhI1Tn9KjXcGtXY1bWqVBEbIvQYksTQpcocZGRmyGbOEevi4KD_IfPrddY9YprazVULpBuav3rsO1MqBjyHHjbVRxm2MlhtA8hYa7TYBQzfFLe8cIwxB9eg01Fg_77jhefCk0wA\/s400\/DSCN0014.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the sugar in a saucepan over medium heat along with the hot \nwater.\u0026nbsp; Heat until the sugar dissolves.\u0026nbsp; Add the rosebuds.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghaaW2x4GoCPjLOynSHl6tPUzCdvXL-OLrKJ1EPnrhJ4WjqpXi0lb4snn6aslZVIatNKzms6RMey3v6nGzKWxp36p0A_65rjJOQNo_8J6D_9QT3EIA-DC4mBGVx9hDh5LSNhtr6-Nbnzc\/s1600\/DSCN0017.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1484\" data-original-width=\"1600\" height=\"370\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghaaW2x4GoCPjLOynSHl6tPUzCdvXL-OLrKJ1EPnrhJ4WjqpXi0lb4snn6aslZVIatNKzms6RMey3v6nGzKWxp36p0A_65rjJOQNo_8J6D_9QT3EIA-DC4mBGVx9hDh5LSNhtr6-Nbnzc\/s400\/DSCN0017.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nCook over \nmedium heat, stirring gently constantly, until the sugar syrup reaches \nthe soft-ball stage. (118*C\/235*F) (The sugar syrup should form a soft \nball if a small amount is dropped into cold water.)\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9_T3hWcsoHiU6lho5E_4LXQuucCjxqGktZqEEnIm6DsQceQtLfPD1IQ81-nPBtMwrNju8zVmRB0h6iQ9l8N4Wo5Zp3Zx6GyXnqUCt7fsinTzV3LildBLWUiegenUNOX7YOKanZ5f7RNE\/s1600\/DSCN0018.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1579\" data-original-width=\"1600\" height=\"393\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9_T3hWcsoHiU6lho5E_4LXQuucCjxqGktZqEEnIm6DsQceQtLfPD1IQ81-nPBtMwrNju8zVmRB0h6iQ9l8N4Wo5Zp3Zx6GyXnqUCt7fsinTzV3LildBLWUiegenUNOX7YOKanZ5f7RNE\/s400\/DSCN0018.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp; Remove from the heat and continue to stir gently, stirring until the syrup resembles the texture of coarse meal.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYS1At3my2_bwR9WSZ4JRIWokdJYDYqQlh3ORsUk4rSmGQ6IKtK2ywo5XBeiZ8-flAZdLc_jvopZmt9fyzSD6h_K9-5E67CqXsyykKDlMaAS9fnkC0qDfIVvswEj4r0BmRlk027N4ThQE\/s1600\/DSCN0019.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1161\" data-original-width=\"1600\" height=\"290\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYS1At3my2_bwR9WSZ4JRIWokdJYDYqQlh3ORsUk4rSmGQ6IKtK2ywo5XBeiZ8-flAZdLc_jvopZmt9fyzSD6h_K9-5E67CqXsyykKDlMaAS9fnkC0qDfIVvswEj4r0BmRlk027N4ThQE\/s400\/DSCN0019.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nPut into a wire mesh colander and gently shake off any excess sugar.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmJzC9-f5Vw_h8I2-b3bk4_NvlBSOQd285iOruPzT2NAaB0glirIDc8ziGQVDG78w6M0oBloJyZZ7GvC9_wtUMI-Ikv6BpvBV_gvG4ckxfd7OEEoPhTxuxnANFktizIhbHIKgc9xw3c0o\/s1600\/DSCN0020.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1548\" data-original-width=\"1600\" height=\"386\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmJzC9-f5Vw_h8I2-b3bk4_NvlBSOQd285iOruPzT2NAaB0glirIDc8ziGQVDG78w6M0oBloJyZZ7GvC9_wtUMI-Ikv6BpvBV_gvG4ckxfd7OEEoPhTxuxnANFktizIhbHIKgc9xw3c0o\/s400\/DSCN0020.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nCool completely and then put the rosebuds into a jar and seal.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWSqExAAbutEHiX5yXpOMYDb53HziN5UotfwJ_5wWaTe9gQNh6LChvFfvX_G82rtzQ6oMKa4joumSLuwkolUG1kfEdfP-j-Q8-nELlqMUNU0U4F50DyrK5GPb5wgC8lWvJ41AZUM-f9h4\/s1600\/DSCN0022.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1478\" data-original-width=\"1600\" height=\"368\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWSqExAAbutEHiX5yXpOMYDb53HziN5UotfwJ_5wWaTe9gQNh6LChvFfvX_G82rtzQ6oMKa4joumSLuwkolUG1kfEdfP-j-Q8-nELlqMUNU0U4F50DyrK5GPb5wgC8lWvJ41AZUM-f9h4\/s400\/DSCN0022.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nStore in a cool, dry and dark place\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnTOZvqvsovELchSOBp3tzVqSlM2LaGmpAs0mBiGhlaydwsIgqxai1l79br7YK6vCmkIBUVcKk6SGiGDC4hT6CcFYziDDihfq5fopR-n4kSOUlj1nWttROPGZbGZpOPH8qujSkUb6Mdr4\/s1600\/DSCN0034.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnTOZvqvsovELchSOBp3tzVqSlM2LaGmpAs0mBiGhlaydwsIgqxai1l79br7YK6vCmkIBUVcKk6SGiGDC4hT6CcFYziDDihfq5fopR-n4kSOUlj1nWttROPGZbGZpOPH8qujSkUb6Mdr4\/s400\/DSCN0034.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou might think these would smell really rose-like, but they don't.\u0026nbsp; They just smell like a garden . . .\u0026nbsp; green and foresty.\u0026nbsp; I can't wait to use them as a decoration for cakes or cupcakes. Ohh, they would be lovely on sugar cubes, and then when your guests put one into their tea, the sugar would all melt off and they would be surprised with one perfect rosebud in their cup! Magic! Bon Appetit! \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjri2OirccBjG7kg5lvMYA9TNsYLoAxFU7t73Awcgr0aDc5PfAJ1tyR6BweG8SN55x85Bt3_13Z5O3WIBZJzt-tqbx3xqyiOAMU6HaQ8WJilUN-c_1U-psGhcy1gZmOulqimVSjNFG0Ds\/s1600\/Marie-Signature-Transparent.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjri2OirccBjG7kg5lvMYA9TNsYLoAxFU7t73Awcgr0aDc5PfAJ1tyR6BweG8SN55x85Bt3_13Z5O3WIBZJzt-tqbx3xqyiOAMU6HaQ8WJilUN-c_1U-psGhcy1gZmOulqimVSjNFG0Ds\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPS - Have you checked out the cost of buying crystallised flowers?\u0026nbsp; I did and they are astronomical!\u0026nbsp; The ones I made literally cost me pennies and there are no preservatives at all.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7831848003889494585\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/07\/crystallised-rose-buds.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7831848003889494585"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7831848003889494585"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/07\/crystallised-rose-buds.html","title":"Crystallised Rose Buds"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM-TBlU1XJCuNE-hYCSOcjZV5B4SY6RYPcRa8aJnqd2_FgayBe6WkffuvKbvWA9-2xsNQxVMDGxEwEwIHogFWeL7jyx-aqYQmRobB6d2TE-yDtsenHtIc2WrtXbkLSu5ExgVQxnIqNJ9Q\/s72-c\/Best+cover+rose+buds.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8005307280711045236"},"published":{"$t":"2018-06-19T04:00:00.001+01:00"},"updated":{"$t":"2022-03-19T12:43:38.648+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Lemon, Lime \u0026 Ginger Curd"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbR8EwkvpWbdJCyayT8o4G49An7-CYFKxpy5wD1W72gJgUsnqMTyV_xiRyCOANIuIyBS2r3rHZDuByO-GpBMyrMHLFwOsV6ARMm4HZvOkjNbP1M4w0WgsjB3U7hv2gWKTMDBVK6S37G4I\/s1600\/DSCN9415.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1505\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbR8EwkvpWbdJCyayT8o4G49An7-CYFKxpy5wD1W72gJgUsnqMTyV_xiRyCOANIuIyBS2r3rHZDuByO-GpBMyrMHLFwOsV6ARMm4HZvOkjNbP1M4w0WgsjB3U7hv2gWKTMDBVK6S37G4I\/w640-h602\/DSCN9415.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have to say that one of my absolute favourite things is Lemon Curd.\u0026nbsp; I could sit down and eat it with a spoon.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have always made \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2010\/02\/lemon-curd-and-darned-good-lemon.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Emy own.\u003C\/b\u003E\u003C\/a\u003E Its not all that hard to do and tastes unbelievably better than the store bought stuff.\u0026nbsp; Seriously.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3BgjxMREW0XBpRjAyRHlrlpd-kUf04xhVU12_6RlNsk-Itimpwj5VOL0YVMS6IfkWOhvOz8WocmtyxBJrldquZPR_cJw_4DsteOFnyQvyMTMidbBqjn6calqOKPLthQXaHO5EyVIpOXw\/s1600\/DSCN9416.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1383\" data-original-width=\"1600\" height=\"552\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3BgjxMREW0XBpRjAyRHlrlpd-kUf04xhVU12_6RlNsk-Itimpwj5VOL0YVMS6IfkWOhvOz8WocmtyxBJrldquZPR_cJw_4DsteOFnyQvyMTMidbBqjn6calqOKPLthQXaHO5EyVIpOXw\/w640-h552\/DSCN9416.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI found myself with some lemons and limes that needed using up today and I had in mind to do a Lemon \u0026amp; Lime curd, but was a bit unsure as to what proportions of each I should use.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAfter doing a search I found what looked like a great recipe on the Waitrose site.\u0026nbsp; I decided to charge things up a bit however and add some fresh ginger root to the mix, as\u0026nbsp; I also had a knob\u0026nbsp; of that which needed using up.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisLFjsMwjhVRzjOfpoRv4jOjDcBnQ40FdP4pSCutibd6CfzcbrCI0w2xKQEhMcw4ZjLuP62ClupORPfgllJK0qJn0RdYAawndu7ltN8V8rSuSm87FlsbVsspI5AyCo0Fwd35o8MYw2JBE\/s1600\/DSCN9417.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1275\" data-original-width=\"1600\" height=\"507\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisLFjsMwjhVRzjOfpoRv4jOjDcBnQ40FdP4pSCutibd6CfzcbrCI0w2xKQEhMcw4ZjLuP62ClupORPfgllJK0qJn0RdYAawndu7ltN8V8rSuSm87FlsbVsspI5AyCo0Fwd35o8MYw2JBE\/w640-h507\/DSCN9417.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe people at English Provender had once sent me some Lemon and Ginger Curd and it was very moreish, so I thought why not!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXwwfFU82op6KU8YZMh1u7It7rX9Ix-Q4TsU4lE-IvUXnGhkPlYDasP390OL0oDYWbAl4OYThBFwNaMB6sAKok6WR1HWJU5ajXYXYq5rqQJZkWieBNqWYs4dfUtn0E1wfloT23paQs5Gc\/s1600\/DSCN9418.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1445\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXwwfFU82op6KU8YZMh1u7It7rX9Ix-Q4TsU4lE-IvUXnGhkPlYDasP390OL0oDYWbAl4OYThBFwNaMB6sAKok6WR1HWJU5ajXYXYq5rqQJZkWieBNqWYs4dfUtn0E1wfloT23paQs5Gc\/w640-h578\/DSCN9418.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe end result was something so fabulous that I think you are really going to love it!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts tart and sweet and has just a bit of gingery heat to it,\u0026nbsp; but not obnoxiously so.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEWP__agVjAM9F0Y7ceOweaYOdjxz12U3X2otOFl-1fixfuFzsSMu00xe3Wpwhhq7vug-INJeB8Mv-h9XOjG1Oj8peij1hOueqemIxAiAJ-N9Et-ojcfxPH_FSrNMzB95bMoRbSq-a4Uk\/s1600\/DSCN9420.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1461\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEWP__agVjAM9F0Y7ceOweaYOdjxz12U3X2otOFl-1fixfuFzsSMu00xe3Wpwhhq7vug-INJeB8Mv-h9XOjG1Oj8peij1hOueqemIxAiAJ-N9Et-ojcfxPH_FSrNMzB95bMoRbSq-a4Uk\/w640-h584\/DSCN9420.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis would make a fabulous filling for a cake I think\u0026nbsp; . . .\u0026nbsp; maybe even a banana cake . . .\u0026nbsp; hmmm . . .\u0026nbsp; the wheels are turning.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also make a lovely lemon drizzle loaf which uses lemon curd, so I think I am going to try using some of it in that. (You will find that recipe in the same place as my regular lemon curd recipe. See link above.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjP6DMWEFziRMTpUiLaaKbTliVG4CS4tI2crlziu6PjyICdKE9uP9vCKWLw_bZa40LyXMrN6xQ4Ls0VFb_kSd-D8iLsbt0mRWDQ25r1l9PgrweANzLzl9H9S8VeMOgZ70LV-LdrhKYoSBI\/s1600\/DSCN9421.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1518\" data-original-width=\"1600\" height=\"605\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjP6DMWEFziRMTpUiLaaKbTliVG4CS4tI2crlziu6PjyICdKE9uP9vCKWLw_bZa40LyXMrN6xQ4Ls0VFb_kSd-D8iLsbt0mRWDQ25r1l9PgrweANzLzl9H9S8VeMOgZ70LV-LdrhKYoSBI\/w640-h605\/DSCN9421.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSee how lovely and thick it is?\u0026nbsp; And tis photo was taken while it was still a bit warm.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I couldn't wait to show you.\u0026nbsp; It thickens up beautifully in the refrigerator.\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkVwerRnS0RBvlKUusOXmcSJAlZ24ng-QQVsKV0O5NbZZFZo_Vjq8c3csHpuKfzUD5JySPpryai2FqIFO30KqY4ggVaME3D72-6EC8OjVRii479euguEKyZ2Zds8ZnFf782XIm7vX5oe4\/s1600\/DSCN9422.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1413\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkVwerRnS0RBvlKUusOXmcSJAlZ24ng-QQVsKV0O5NbZZFZo_Vjq8c3csHpuKfzUD5JySPpryai2FqIFO30KqY4ggVaME3D72-6EC8OjVRii479euguEKyZ2Zds8ZnFf782XIm7vX5oe4\/w640-h563\/DSCN9422.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMmmm . . .\u0026nbsp; so tasty.\u0026nbsp; I had a huge Bon Maman jam jar from some jam I had gotten a while back at Costco and that is what I have used to store it in.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I think we will make pretty short work of this.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikOcuzLMdb-aMTuiRJ39PGGAScKAuvSVscGarWs0OXxJ7nn7Ri2KWWGME08nWXd9OdDLQMRdeNbGBNvEZTHz3h_0ZK-5zk1iJUHcepD3VzAcLRfpm4gRJuk0C7LShTmGuzo7QQ2x8jicI\/s1600\/DSCN9423.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1369\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikOcuzLMdb-aMTuiRJ39PGGAScKAuvSVscGarWs0OXxJ7nn7Ri2KWWGME08nWXd9OdDLQMRdeNbGBNvEZTHz3h_0ZK-5zk1iJUHcepD3VzAcLRfpm4gRJuk0C7LShTmGuzo7QQ2x8jicI\/w546-h640\/DSCN9423.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"546\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI couldn't resist trying some on top of a soda cracker just to taste it . . .\u0026nbsp; you know how it goes.\u0026nbsp; Oh boy.\u0026nbsp; This is one gorgeous curd!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCKT0ptyeSXQBRD_HLLZT-PUa4DOnzr6ZFJpmzSTJXWgnLsNDwiEWpVlIT4cBrp-TZOuIVt7yiMqpUt3iUYkQIvj0CJJ1H5YN5IZy7g0pvczCIzkm10AeXsDRYjxZGiATpPAkCwFa-hcQ\/s1600\/DSCN9424.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1018\" data-original-width=\"1600\" height=\"405\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCKT0ptyeSXQBRD_HLLZT-PUa4DOnzr6ZFJpmzSTJXWgnLsNDwiEWpVlIT4cBrp-TZOuIVt7yiMqpUt3iUYkQIvj0CJJ1H5YN5IZy7g0pvczCIzkm10AeXsDRYjxZGiATpPAkCwFa-hcQ\/w640-h405\/DSCN9424.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI hope you will give it a go. Making curd is not that easy if you follow the directions perfectly.\u0026nbsp; And even if your eggs do end up curdling a bit, its not the end of the world, just strain out the curdles.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt will still be perfectly edible, but in all truth if you are careful and temper your eggs first, then that just won't happen!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWXttVSUIq44R3qiKD9LvsfJEz_bFcuOlwGkUetvwZgADx_FES5PTcB-nv2xH2ZWdBi5QzAOxvDS0D1XMuwrvQzp2kpx9VNoMOYtZuWZOfdtmzZqGG3n1gRrhtANkPZGJ6t_0bOr4JGLw\/s1600\/DSCN9426.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"967\" data-original-width=\"1600\" height=\"386\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWXttVSUIq44R3qiKD9LvsfJEz_bFcuOlwGkUetvwZgADx_FES5PTcB-nv2xH2ZWdBi5QzAOxvDS0D1XMuwrvQzp2kpx9VNoMOYtZuWZOfdtmzZqGG3n1gRrhtANkPZGJ6t_0bOr4JGLw\/w640-h386\/DSCN9426.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon, Lime \u0026amp; Ginger Curd*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMakes 600ml (2 1\/2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-lime-ginger-curd\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCreamy,\n tart and tangy.\u0026nbsp; This gorgeous spread is very simple to make and tastes\n fabulous spread onto warm scones or toast, between cake layers etc.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nthe finely grated zest and juice of 2 limes\u003C\/div\u003E\n\u003Cdiv\u003E\nthe finely grated zest and juice of 3 lemons\u003C\/div\u003E\n\u003Cdiv\u003E\n1 inch piece of fresh ginger root, peeled and finely grated\u003C\/div\u003E\n\u003Cdiv\u003E\n250g caster sugar (1 1\/3 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n125g butter, cut into small bits (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n4 large free range eggs, beaten\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrvEB6yFbrQ8EHa10EHecTktmRlR3LR9KbVfu10Y2Dzo2OJHvDdoVnNlV5KfEtOpLVKGJ9DHlmf6HdNK9PnvP95APND16XdTRTBZdl5f3e8-iydBsMZWSP6oUT_yozFKV-uuzb2XLFxUQ\/s1600\/DSCN9427.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1388\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrvEB6yFbrQ8EHa10EHecTktmRlR3LR9KbVfu10Y2Dzo2OJHvDdoVnNlV5KfEtOpLVKGJ9DHlmf6HdNK9PnvP95APND16XdTRTBZdl5f3e8-iydBsMZWSP6oUT_yozFKV-uuzb2XLFxUQ\/w640-h554\/DSCN9427.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPlace the grated ginger root, lemon and lime zests and juices into a \nheatproof bowl, large enough to fit over a pan of gently simmering \nwater. Stir in the sugar and add the butter. Place over the simmering \nwater and cook, stirring occasionally until the butter and sugar both \nmelt.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgg-fIVGJy_lFfV5Xx-m6S36O4Ql2xaH1fF7iVN_dNsyVZz5U6rd2RZ-IipTtUi5rxPMy37HvbQm2gFFUvi_gYuqX6VeCWXqdqgQZVgio4I7mEqf3Jrbfy35sRXFctqbjzTptXO0uptzkI\/s1600\/DSCN9413.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1354\" data-original-width=\"1600\" height=\"539\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgg-fIVGJy_lFfV5Xx-m6S36O4Ql2xaH1fF7iVN_dNsyVZz5U6rd2RZ-IipTtUi5rxPMy37HvbQm2gFFUvi_gYuqX6VeCWXqdqgQZVgio4I7mEqf3Jrbfy35sRXFctqbjzTptXO0uptzkI\/w640-h539\/DSCN9413.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n Whisk a bit of this hotter mixture into the beaten eggs to temper it, \nthen slowly whisk the eggs back into the bowl of juices, etc. Make sure \nyou don't forget to temper the eggs as you will end up with scrambled \negg.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EContinue to cook, stirring constantly, until the mixture thickens \nenough to coat the back of a wooden spoon. This will take 20 to 25 \nminutes over water at a low simmer.\u0026nbsp; Stirring is not optional, you must \nstir it continuously or the mixture will not thicken evenly.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvd1jjM8kOeIfZeyyaKm5E4GmokxyKtGya6qZYLH6wUtkVQbvDRPj2blofv4KI0Ul57_WJsx87sxZ_DDgJL4TQKI8HlFbcDYBPlHaoQe_zvqFWR6UYSsPp_yqAvs9hqNzA_1Wpq8S5SCQ\/s1600\/DSCN9414.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"939\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvd1jjM8kOeIfZeyyaKm5E4GmokxyKtGya6qZYLH6wUtkVQbvDRPj2blofv4KI0Ul57_WJsx87sxZ_DDgJL4TQKI8HlFbcDYBPlHaoQe_zvqFWR6UYSsPp_yqAvs9hqNzA_1Wpq8S5SCQ\/w640-h373\/DSCN9414.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nRemove the bowl from the pan and strain the curd into clean and \nsterilised jars.\u0026nbsp; (This is not totally necessary, but I like to strain \nany solids out so that the mixture is completely smooth.)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECover and allow\n to cool completely before storing in the refrigerator. This will keep \nfor about a week.\u0026nbsp; So I would give a jar away.\u0026nbsp; I am sure nobody will \nrefuse it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - It is possible to do this in \nthe microwave by placing all of the ingredients into a bowl and cooking \non high for five to six minutes, stirring at frequent intervals\u0026nbsp; until \nthe mixture thickens enough to coat the back of a wooden spoon.\u0026nbsp; Jar and\n seal as above.\u0026nbsp; I have not tried this method myself, so cannot vouch \nfor it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTQaO3muosaaIEgN1ff30xTnWWXscREPR-gY3F-vH60pFCjjA2mYdTB2qQVAg-FWGv40J5zHHFvHD_gOCb2_wQUnkDCgi8gAcnvVdtrd7A76MxlaZtT6X-pV25tmHCLOvB_V1hznVAbPA\/s1600\/DSCN9429.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon, Lime \u0026amp; Ginger Curd\" border=\"0\" data-original-height=\"1545\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTQaO3muosaaIEgN1ff30xTnWWXscREPR-gY3F-vH60pFCjjA2mYdTB2qQVAg-FWGv40J5zHHFvHD_gOCb2_wQUnkDCgi8gAcnvVdtrd7A76MxlaZtT6X-pV25tmHCLOvB_V1hznVAbPA\/w640-h618\/DSCN9429.JPG\" title=\"Lemon, Lime \u0026amp; Ginger Curd\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI adapted this recipe from one I found on the Waitrose site for \u003Ca href=\"https:\/\/www.waitrose.com\/content\/waitrose\/en\/home\/recipes\/recipe_directory\/t\/tangy_lemon_and_lime_curd.A4.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ETangy Lemon and Lime Curd\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; I thought that fresh ginger would be a fabulous addition to the flavours and I was right! I love it when that happens!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EAll of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner). Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;Thank you for visiting! Do come again!\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px) !important; background-position: 0px 0.7em !important; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\" target=\"_blank\"\u003E\u003Cspan style=\"border: 0px; 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text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyuxbkIOmfHbOrmyZBrm9oVFPn8z1VfO7-jrgQ2PpMPM7xPh6tEizmuNIfX3wop2VE04yjGYQX4_WPGZe15-biJMwWwD2gEBXKBZi3BY6idhpewM-jPpTfVIjlyH8WjLcYbx32Ce8QDk63\/s1600\/Cover+butterflycakes.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1470\" data-original-width=\"1600\" height=\"588\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyuxbkIOmfHbOrmyZBrm9oVFPn8z1VfO7-jrgQ2PpMPM7xPh6tEizmuNIfX3wop2VE04yjGYQX4_WPGZe15-biJMwWwD2gEBXKBZi3BY6idhpewM-jPpTfVIjlyH8WjLcYbx32Ce8QDk63\/s640\/Cover+butterflycakes.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nHappy Canada Day to all my Canadian family and friends, and Happy Independance Day (on the 4th) to all my American family and friends!\u0026nbsp; This is a really special celebratory year in Canada, marking 150 years of Canada being an independant country.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieBo3U_27AxRGfM8FcWiochTfqUeVJolEIf0NMi5bBprdcQzzng0c7oZn9kOWuPFVklocweJCmwZ9OM6gZ8bLT4WX3nmHcf6pS_puiBmvHqQbLHZ8KT4uYwUNZbhjMQxOqfbY-PoglSkQQ\/s1600\/DSCN2721.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1515\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieBo3U_27AxRGfM8FcWiochTfqUeVJolEIf0NMi5bBprdcQzzng0c7oZn9kOWuPFVklocweJCmwZ9OM6gZ8bLT4WX3nmHcf6pS_puiBmvHqQbLHZ8KT4uYwUNZbhjMQxOqfbY-PoglSkQQ\/s640\/DSCN2721.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI can still remember the centenary celebrations of Canada's independance in 1967. I was in Grade six at school and there were all sorts of exciting things going on across the country throughout that year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWZHcZDBEq7eJ-s7ylhzUsgtaLp9aeXC67lmKnykrNbzPdzDrA4kBGg6e2U3bvxAhpJYz0siiH3k2hPRQ7Sv6kXR8HQMPzSftL9A0yCUQWdPzjspFmgRUmGCwap67ptPHGaoFoZMbzQFJa\/s1600\/DSCN2722.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1581\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWZHcZDBEq7eJ-s7ylhzUsgtaLp9aeXC67lmKnykrNbzPdzDrA4kBGg6e2U3bvxAhpJYz0siiH3k2hPRQ7Sv6kXR8HQMPzSftL9A0yCUQWdPzjspFmgRUmGCwap67ptPHGaoFoZMbzQFJa\/s640\/DSCN2722.JPG\" width=\"632\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOne activity which stands really out in my mind was the Centennial Train which made its way across the country, bringing\u0026nbsp; a taste of Canadian History to every town it visited. \u0026nbsp; We went en masse as a school to view it in Kentville where it was visiting and I can remember, in particular, learning about the role Canada had played in two World Wars, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguV-tslw12XTEebfF_EDrLHW5Fjtr0eqfZ7ucTYqlmTS7JWms6VV2DNlZnZsCngq5CJRNd42wdcrEx7E9q8yNyomC9ZZXbCS-BhRxsp3cx7uxwGfjlceLxpMTGNagnQE-VLzx57veM1PU0\/s1600\/DSCN2723.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1463\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguV-tslw12XTEebfF_EDrLHW5Fjtr0eqfZ7ucTYqlmTS7JWms6VV2DNlZnZsCngq5CJRNd42wdcrEx7E9q8yNyomC9ZZXbCS-BhRxsp3cx7uxwGfjlceLxpMTGNagnQE-VLzx57veM1PU0\/s640\/DSCN2723.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThere was a Centennial Voyageur Canoe Pageant which saw 10 crews of canoe teams beginning a 104 day journey to replicate the fur trading route of the original Canadian Voyageurs, launching on the North Saskatchewan River at Rocky Mountain House, Alta. Competitors, representing eight provinces and two territories, traced a route through rushing rivers, along windswept lakes and across\n gruelling portagesas\u0026nbsp; a way of paying homage to the fur-trading \nvoyageurs and explorers who opened up the country.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitnzqfbh38HOicB7zFuDSOxWPpjQSsHlarQZcM2zAJZuRyv6KFpQibRwDy7NEwCiH-78afjMzti7Arj_AfrW8tp9gTg35EGWJy7tLT9iqiIrLbO0CJBRPal9Qgwwtkp6feeZ8_s1xQRxWn\/s1600\/DSCN2725.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1381\" data-original-width=\"1600\" height=\"552\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitnzqfbh38HOicB7zFuDSOxWPpjQSsHlarQZcM2zAJZuRyv6KFpQibRwDy7NEwCiH-78afjMzti7Arj_AfrW8tp9gTg35EGWJy7tLT9iqiIrLbO0CJBRPal9Qgwwtkp6feeZ8_s1xQRxWn\/s640\/DSCN2725.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nA great Centennial flame was lit by our Prime Minister at the time, Lester B Pearson, at the Parliament Buildings on Parliament Hill in Ottawa.\u0026nbsp; All school children were given a special Centennial coin to commemorate the year, and a fabulous Word Fair opened in Montreal, called Expo 67!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQKVBzqeXlrSEnjeE7pD__rjJ6j7KftgKiiF_X0N2XPGDeCRPru8bIMGr4BCWN-xVii4SanquPko1UaBJ9QJQAisRyDqqkbDoRt_uF7nsbGWePtoBeI-EPsvBGU-cJMqQXsPLrBd9lp0Cp\/s1600\/DSCN2726.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1475\" data-original-width=\"1600\" height=\"588\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQKVBzqeXlrSEnjeE7pD__rjJ6j7KftgKiiF_X0N2XPGDeCRPru8bIMGr4BCWN-xVii4SanquPko1UaBJ9QJQAisRyDqqkbDoRt_uF7nsbGWePtoBeI-EPsvBGU-cJMqQXsPLrBd9lp0Cp\/s640\/DSCN2726.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nA a family we were quite keen to attend the Expo 67. We started off by visiting my father's family in Northern Quebec (where he was from), but while we were there some bombs exploded in the washrooms of the Expo, and my mother decided that we were not going to be going to the Expo after all, but instead would take a short trip down through the US to visit family there instead.\u0026nbsp;\u0026nbsp; Good times!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrSwgeQs6LiBybQ0krz67EGr3E5qK8xwV6IBlgJ924ia7kUk5XgaPqYBzo5whPZAWbrfMkwGpbdYe7yESJUneB1oHVBbvJIZ8g4XcNsvzYKG43-FCSpAApq7TeIRw92wpRQvv9VP-RYkTU\/s1600\/DSCN2727.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1487\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrSwgeQs6LiBybQ0krz67EGr3E5qK8xwV6IBlgJ924ia7kUk5XgaPqYBzo5whPZAWbrfMkwGpbdYe7yESJUneB1oHVBbvJIZ8g4XcNsvzYKG43-FCSpAApq7TeIRw92wpRQvv9VP-RYkTU\/s640\/DSCN2727.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIn any case, I wanted to do something special to mark this very special Canadian Anniversary, and of course the 4th of July as well, which follows close on Canada's heels!\u0026nbsp; Its a fact that most Canadian towns that border on the American border celebrate both holidays together most years with four days of activities and celebrations, and the fourth of July has also become somewhat of a celebration here in the UK (although not a holiday) as there are quite a few Americans living here now.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiH7HbdHcj-zGf3gNCpyu30lbuqiRWGPZE3jMLFACgkBY5RJrhT8kEN-NNvFBAOXHwPYdkpSi0OpSSKepf3T_QSlRJSI-IXG-JgqdJiJudpwKReVd6fplyrK0L-bm7pr44PAO6SwN0m_0TV\/s1600\/DSCN2728.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiH7HbdHcj-zGf3gNCpyu30lbuqiRWGPZE3jMLFACgkBY5RJrhT8kEN-NNvFBAOXHwPYdkpSi0OpSSKepf3T_QSlRJSI-IXG-JgqdJiJudpwKReVd6fplyrK0L-bm7pr44PAO6SwN0m_0TV\/s640\/DSCN2728.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nEveryone loves Butterfly Cakes.\u0026nbsp; A Butterfly Cake is a type of cupcake that has a cone shaped piece of cake cut out of the top, and is filled with jam and buttercream, and then the cone shape is cut in half\u0026nbsp; and placed back on top of the buttercream, resembling butterfly wings!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxXSNN7zHjZtSNVERmJ6Q90m_TQkqDDIg0fGni-2qKztjzhh0jdhTnqH5GUjkvSaaVDY0KiEY4rik3j2DSIW6YFpqSwOcc8Kg9cs77XIcwBorDo0_pmydS9xCsQftVB6IVSZhE0nV88zgT\/s1600\/DSCN2729.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1451\" data-original-width=\"1600\" height=\"580\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxXSNN7zHjZtSNVERmJ6Q90m_TQkqDDIg0fGni-2qKztjzhh0jdhTnqH5GUjkvSaaVDY0KiEY4rik3j2DSIW6YFpqSwOcc8Kg9cs77XIcwBorDo0_pmydS9xCsQftVB6IVSZhE0nV88zgT\/s640\/DSCN2729.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nFor the holidays I added a patriotic touch of colour with fresh\u0026nbsp; bright blueberries and red raspberries!\u0026nbsp; You could of course use freshly whipped cream instead of the buttercream icing if you wished.\u0026nbsp; The buttercream is nice however, and works well against the contrasting tart sweetness of the fresh berries.\u0026nbsp; Altogether these are lovely and will be quite welcome at your traditional holiday cookout!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9gVfpygGphbKaBVniAGxi1LiHnz_dnHhvJMqh2_NvPLT1Qw1ix2qoV_GCWYCl3PS_33GiVH_Aka14MVHkHNQ3tO5cqIdabt9eqXN8Pdbnvi0mReGmsFJK2yx-GZAxQ4Hk_3TEeV8h_aPr\/s1600\/DSCN2730.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1538\" data-original-width=\"1600\" height=\"614\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9gVfpygGphbKaBVniAGxi1LiHnz_dnHhvJMqh2_NvPLT1Qw1ix2qoV_GCWYCl3PS_33GiVH_Aka14MVHkHNQ3tO5cqIdabt9eqXN8Pdbnvi0mReGmsFJK2yx-GZAxQ4Hk_3TEeV8h_aPr\/s640\/DSCN2730.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u0026nbsp;I asked my daughter if she was going to be going to the fireworks where she lives and she told me that they don't do fireworks anymore in her town, they have to travel further afield to see fireworks and as they don't have a car they won't be seeing any fireworks.\u0026nbsp; I can only assume that there will be celebrations of some sort on the telly.\u0026nbsp; In any case, Happy Canada and Independance Days!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizOWRgYgGcL00yUfgp0U0LSHgiuqQtyUnG_GPpYwZslQwXNyAxqAWwl-wfLZ4LaTSZtzM_xLTGNxPE_pHFjPUx9oxiZ5BMCXYwDYItvzMFQcJH_W20gT415eXPdti8747rfa4K2zTgSm7d\/s1600\/DSCN2735.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizOWRgYgGcL00yUfgp0U0LSHgiuqQtyUnG_GPpYwZslQwXNyAxqAWwl-wfLZ4LaTSZtzM_xLTGNxPE_pHFjPUx9oxiZ5BMCXYwDYItvzMFQcJH_W20gT415eXPdti8747rfa4K2zTgSm7d\/s640\/DSCN2735.JPG\" width=\"598\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Patriotic Butterfly Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 12\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/patriotic-butterfly-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThese are\n simple to make and so very cute when they are done.\u0026nbsp; Not only that, but\n they are quite delicious.\u0026nbsp; Food for the eyes and the soul, and the \nperfect way to say . . . I love you!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the cakes:\u003C\/b\u003E\u003Cbr \/\u003E\n125g softened butter (1\/2 cup)\u003Cbr \/\u003E\n115g caster sugar (1\/2 cup plus 1 TBS)\u003Cbr \/\u003E\n2 large free eggs\u003Cbr \/\u003E\n115g self raising flour (3\/4 cup plus 2 TBS)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n1\/2 tsp vanilla or a grating of vanilla pod from a vanilla pod grinder\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the Icing:\u003C\/b\u003E\u003Cbr \/\u003E\n170g softened butter (1\/2 cup plus 4 TBS)\u003Cbr \/\u003E\n240g icing sugar, sifted (2 2\/3 cups)\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo Decorate:\u003C\/b\u003E\u003Cbr \/\u003E\nstrawberry preserves\u003Cbr \/\u003E\nfresh blueberries \u0026amp; raspberries\u003Cbr \/\u003E\nicing sugar for dusting\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh15Jy4ogqhccQ5uEKLcnXPvmij2MCsmgvBv3Zr6Z7Im0rtxtXB-L8edR6yL72upmF1btvDU6vPSg2yD5dmbB7STumtDgHQqCwPzP1Q7uQzpgUXhbnlF1REn84pRmo3p_tblZLY3_cN-Bvd\/s1600\/DSCN2738.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh15Jy4ogqhccQ5uEKLcnXPvmij2MCsmgvBv3Zr6Z7Im0rtxtXB-L8edR6yL72upmF1btvDU6vPSg2yD5dmbB7STumtDgHQqCwPzP1Q7uQzpgUXhbnlF1REn84pRmo3p_tblZLY3_cN-Bvd\/s640\/DSCN2738.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 200*C\/400*F.\u0026nbsp; Line a medium sized muffin tin with paper cupcake liners and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTip\n all the cake ingredients into a large bowl and beat well with an \nelectric hand whisk for two to three minutes, until well blended and \nsmooth.\u0026nbsp; Spoon into the paper lines cups, filling each one half way.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake\n in the heated oven for 15 to 20 minutes, or until well risen and golden\n brown and a toothpick inserted into one comes out clean.\u0026nbsp; Remove from \nthe oven and the tins, placing on a wire rack to cool completely before \nproceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXY0Dgf5Pa5gISDrjp44N5qIgpMoUppblE4EytYHyZ7REWnPzRgSdra2cjBoHWcO5kP9m7ftxmArDbKuoF1F_frjOiCCVwR5xhimHWPOXeW59kAr9qH6BdA_Hjoay-CnwrZkAgSTYXRV1O\/s1600\/DSCN2741.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1442\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXY0Dgf5Pa5gISDrjp44N5qIgpMoUppblE4EytYHyZ7REWnPzRgSdra2cjBoHWcO5kP9m7ftxmArDbKuoF1F_frjOiCCVwR5xhimHWPOXeW59kAr9qH6BdA_Hjoay-CnwrZkAgSTYXRV1O\/s640\/DSCN2741.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMake the icing by beating the butter and icing sugar \ntogether until smooth and well blended.\u0026nbsp; You may think it is never going\n to come together when you start, but be persistant, it will . . . just \nlike magic. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut\n a small slice from the top of each cake with a sharp knife, cutting \ndown into it a bit, \nlike a small cone.\u0026nbsp; Cut this slice in half so that you have two wing \nshaped half moon pieces. Spoon a bit of strawberry jam into the hollow \nthat has been left ineach cake. Top the jam in each with a healthy \ndollop of buttercream. Place \nthe half slices of cake into the icing at the curved edge fanning them \nout a bit to look like wings. Place a few berries down the centre of \neach. Dust the completed cakes with some icing sugar to finish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSit back and wait for the applause.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd59SFWHI3mPRydTSqfZgwFbwl_zUhm4WkrfTocjKXYEQh1pY6cc55oR7nAov1E6VoO9jUVFMQ8HkUvCIrex0GLYtu3lno3qW5K5y7R-NJWNhHWuJeM9KCDXxKsmC34DMNHlwzRd765m94\/s1600\/DSCN2747.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1405\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd59SFWHI3mPRydTSqfZgwFbwl_zUhm4WkrfTocjKXYEQh1pY6cc55oR7nAov1E6VoO9jUVFMQ8HkUvCIrex0GLYtu3lno3qW5K5y7R-NJWNhHWuJeM9KCDXxKsmC34DMNHlwzRd765m94\/s640\/DSCN2747.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI broke one open so that you could see the lovely texture of these cakes.\u0026nbsp; It was originally a Mary Berry recipe and used all margarine.\u0026nbsp; She says in her recipe that it makes 18, but I have only ever gotten 12 at a stretch.\u0026nbsp; I adapted it to use butter and of course added the jam and the berries.\u0026nbsp; I also added vanilla because I think a bit of vanilla makes most tasty cakes even tastier.\u0026nbsp; Bon Appetit and Happy Holidays!\u0026nbsp; Let the summer begin!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2001637098656428659\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/patriotic-butterfly-cakes.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2001637098656428659"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2001637098656428659"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/patriotic-butterfly-cakes.html","title":"Patriotic Butterfly Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyuxbkIOmfHbOrmyZBrm9oVFPn8z1VfO7-jrgQ2PpMPM7xPh6tEizmuNIfX3wop2VE04yjGYQX4_WPGZe15-biJMwWwD2gEBXKBZi3BY6idhpewM-jPpTfVIjlyH8WjLcYbx32Ce8QDk63\/s72-c\/Cover+butterflycakes.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1704631542242716308"},"published":{"$t":"2016-09-29T04:00:00.000+01:00"},"updated":{"$t":"2016-09-29T04:00:40.293+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Pear, Vanilla \u0026 Cardamom Jam"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9233_zpsgopqxszz.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9233_zpsgopqxszz.jpg\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen the children were growing up I used to make up bottles and bottles of jams, jellies, pickles and conserves every year.\u0026nbsp; It was just a matter of course and something which I really loved to do and it all got used.\u0026nbsp; The end of August and months of\u0026nbsp; September\/October my house was filled with the smells of a great harvest being put up for the winter months.\u0026nbsp; It was a glorious smell.\u0026nbsp; A Home Sweet Home kind of a smell.\u0026nbsp; Not to brag or anything but one year I did up 52 quarts of Dill Pickles and yes . . . .\u0026nbsp; every single pickle got eaten! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9234_zpsangmhycr.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9234_zpsangmhycr.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are only two of us in the house now and one of us is a diabetic and so I don't do much in the way of preserving or pickling any more.\u0026nbsp; Only the occasional thing that I want to try or that I feel we will use or which will make good gifts for giving. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9235_zpskyfsu6br.jpg\" border=\"0\" height=\"367\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9235_zpskyfsu6br.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have had a bumper crop of pears this year!\u0026nbsp; A really bumper year and they are not a fruit which stores well, and so they mostly have to be done up.\u0026nbsp; Pear sauce, frozen for pies and crumbles and today I decided to make a small batch of pear jam.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9237_zpsxmknnviu.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9237_zpsxmknnviu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut not just any kind of pear jam\u0026nbsp; . . .\u0026nbsp; Pear, Vanilla and Cardamom Jam!\u0026nbsp; Sweet and vanilla scented with a hint of\u0026nbsp; cardamom spice, which is a warm and comfy spice and which goes very well with pears.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9238_zpsna7gwi5z.jpg\" border=\"0\" height=\"397\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9238_zpsna7gwi5z.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at that beautiful amber jam and all of those lovely flecks of vanilla and cardamom.\u0026nbsp; I used conference pears which is what we have. They can be a bit harder than other pears, but they cooked down rather well.\u0026nbsp; I used a food chopper to chop them up.\u0026nbsp;\u0026nbsp; I have one of those ones you punch up and down.\u0026nbsp; I did it right in the pot.\u0026nbsp; it worked fine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9239_zpswwqotgmb.jpg\" border=\"0\" height=\"374\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9239_zpswwqotgmb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPear Jam isn't something which you see done very often.\u0026nbsp; I don't think I have ever seen it in the shops.\u0026nbsp; This will be a real treat in the winter months to come and I have to say . . .\u0026nbsp; I did have a little taste and it is very, VERY delicious indeed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9240_zps7hawxhgm.jpg\" border=\"0\" height=\"373\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9240_zps7hawxhgm.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you only make one kind of jam this autumn, let it be this.\u0026nbsp; You will not be sorry.\u0026nbsp; I guarantee!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9236_zpsvj2zok17.jpg\" border=\"0\" height=\"371\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9236_zpsvj2zok17.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pear, Vanilla and Cardamom Jam*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 3 1\/2 pints\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pear-vanilla-and-cardamom-jam\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nA delicious jam with lovely flavours.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 cups of\u0026nbsp; coarsely chopped pears, peeled \u003C\/div\u003E\nthe juice of one lemon\u003C\/div\u003E\n2 vanilla beans\u003C\/div\u003E\n1\/2 tsp ground cardamom\u003C\/div\u003E\n4 cups\u0026nbsp; granulated sugar (380g)\u003C\/div\u003E\n1 packet of pectin\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine\n the pears, sugar and lemon juice in a large pot with a heavy bottom.\u0026nbsp; \nSplit the vanilla pods, scraping any seeds into the pears, and add the \nsplit pods to the pears along with the sugar.\u0026nbsp; Cook over medium heat \nuntil the pears are very soft and can be mashed with the back of a \nspoon.\u0026nbsp; Stir in the cardamom.\u0026nbsp; At this point you can remove the pods if \nyou wish.\u0026nbsp; Add the pectin and bring the mixture to a full rolling \nboil.\u0026nbsp;\u0026nbsp; That is a boil that cannot be stirred down.\u0026nbsp; Boil for a full \nfive minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHave your jars ready.\u0026nbsp; They should have \nbeen sterilized with boiling water or in the very hot cycle of the dish \nwasher.\u0026nbsp; Sterilize the lids in a pan of boiling water.\u0026nbsp; Keep warm.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFill\n your jars with the jam and then wipe the rims clean of any residual jam\n with a clean cloth.\u0026nbsp; Apply the hot lids and then screw on the rims.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nProcess\n the filled jars in a boiling water bath for 10 minutes.\u0026nbsp; Remove and \nplace on\u0026nbsp; towel lined baking tray.\u0026nbsp; Let cool, undisturbed, for about two\n hours.\u0026nbsp; The lids should seal during this time. Th lids will pop down.\u0026nbsp; \nYou should hear them doing this.\u0026nbsp; Check to ensure the jars have sealed \nby pushing down on the centre of the lids. If there is no give the jars \nhave sealed.\u0026nbsp; Store in a dry cool dark place.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9242_zps4f070wxq.jpg\" border=\"0\" height=\"195\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9242_zps4f070wxq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy Fall Y'all!\u0026nbsp; Bon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1704631542242716308\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/pear-vanilla-cardamom-jam.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1704631542242716308"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1704631542242716308"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/pear-vanilla-cardamom-jam.html","title":"Pear, Vanilla \u0026 Cardamom Jam"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2650892724904653697"},"published":{"$t":"2015-09-02T04:00:00.000+01:00"},"updated":{"$t":"2015-09-02T04:00:07.221+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple dishes"}],"title":{"type":"text","$t":"Chicken with Goats Cheese \u0026 Chutney"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2880_zpsbphuvfgk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2880_zpsbphuvfgk.jpg\" height=\"400\" width=\"382\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess we eat a lot of chicken in this house and if you have been reading my blog for any appreciable of time that won't be news to you.\u0026nbsp; Sorry about that.\u0026nbsp; It's affordable protein, adaptable to lots of flavours and techniques and we like it.\u0026nbsp; It was a lot more expensive when I was a child.\u0026nbsp; I don't think we had it very often then.\u0026nbsp; It was a real treat and usually came in the form of a roast chicken . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN2881_zpso7m9x8jg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2881_zpso7m9x8jg.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOccasionally my mother would buy chicken breasts.\u0026nbsp; She would coat them in cracker crumbs and fry them in butter. \u0026nbsp; Those were a real treat.\u0026nbsp; She called it Maryland Fried Chicken.\u0026nbsp; Whatever the name we loved them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2882_zpsz9c9mj7a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2882_zpsz9c9mj7a.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicken breasts are very lean and so have a tendency to dry out if you cook them overly long.\u0026nbsp;\u0026nbsp; A good way to get around that is to stuff them with something tasty.\u0026nbsp; It's not that hard to do.\u0026nbsp; Just use a sharp knife and cut a pocket into the thick side of the breast.\u0026nbsp; You will want to leave it attached on three sides . . .\u0026nbsp; you only want a pocket.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2883_zpsxvwkahk4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2883_zpsxvwkahk4.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce you've done that you are ready to stuff them with just about anything. \u0026nbsp; Today I used a Mediterranean tomato chutney and some goats cheese, and it was absolutely delicious!\u0026nbsp; But you could really use any combination . . .\u0026nbsp; balsamic red onion chutney with cheddar would be a fab combination . . .\u0026nbsp; cream cheese and cranberry chutney . . . tomato sweet chili chutney and jack cheese . . .\u0026nbsp; really it's quite adaptable and there is not much that wouldn't work.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2885_zpstbhuewzh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2885_zpstbhuewzh.jpg\" height=\"374\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sprinkled them with panko and dotted them with butter, but you could also wrap them in bacon or pancetta if you wanted to. \u0026nbsp; Once baked they were delicious and went down a real treat. \u0026nbsp; I have given quantities for four servings, but you can very easily adapt that to less, or even more. Simple.\u0026nbsp; Easy.\u0026nbsp; Delicious!\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2886_zpsj6ykwwlb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2886_zpsj6ykwwlb.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken with Goat's Cheese and Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-with-goat-s-cheese-and-chutney\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDelicious moist chicken breasts with a flavourfilled goat's cheese and chutney stuffing and buttery crumb coating.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 single boneless, skinless chicken breasts\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper\u003C\/div\u003E\n125g log of soft goats cheese (4 1\/2 ounces)\u003C\/div\u003E\n4 heaped dessert spoons of your favourite chutney (I used mediterranean)\u003C\/div\u003E\n4 heaped dessert spoons of panko bread crumbs\u003C\/div\u003E\nbutter to dot\u003C\/div\u003E\n\u003Cdiv\u003E\nchopped parsley (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2887_zpstz0npecc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2887_zpstz0npecc.jpg\" height=\"383\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have ready a baking dish large enough to hold all chicken pieces. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2889_zpsfqmjstou.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2889_zpsfqmjstou.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCut\n a pocket into the outside edge of each chicken breast, without cutting \nthrough all the way to the back edge and leaving attached at both ends. \u0026nbsp;\n Season lightly inside and out with salt and pepper.\u0026nbsp; Cut the goats \ncheese into 12 coins and slip three into each pocket.\u0026nbsp; Top with a \ndessertspoon of chutney.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2891_zpsdopocd58.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2891_zpsdopocd58.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace into the baking dish.\u0026nbsp; Srinkle a dessert\n spoon of panko over the top of each.\u0026nbsp; Dot with butter.\u003C\/div\u003E\nBake\n for 30 to 35 minutes until the juices run clear.\u0026nbsp;\u0026nbsp; Sprinkle with \nchopped parsley if using and then serve.\u0026nbsp; Rice and a vegetable go nicely\n with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2892_zpsdbahcu7i.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2892_zpsdbahcu7i.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is really really good stuff!\u0026nbsp; You are only limited by your imagination! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2650892724904653697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/chicken-with-goats-cheese-chutney.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2650892724904653697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2650892724904653697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/chicken-with-goats-cheese-chutney.html","title":"Chicken with Goats Cheese \u0026 Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-432707306053703497"},"published":{"$t":"2015-05-08T04:00:00.000+01:00"},"updated":{"$t":"2015-05-08T04:00:06.779+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rhubarb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Rhubarb Butter"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo rhubarb_zps4zldezw8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/rhubarb_zps4zldezw8.jpg\" height=\"265\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNo doubt about it rhubarb is one of my favourite fruits.\u0026nbsp; I look forward to rhubarb season every year and all of the treats I can cook up with it!\u0026nbsp; Pies!\u0026nbsp; Cakes!\u0026nbsp; Crumbles! Butter!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRhubarb Butter?\u0026nbsp; Say what???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1652_zpszr8ykib8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1652_zpszr8ykib8.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYes, Rhubarb Butter.\u0026nbsp; I was trolling through Pinterest the other day looking for something that I could do that would be different with my rhubarb when I fell across this recipe for\u003Ca href=\"http:\/\/www.meghantelpner.com\/blog\/quick-and-sweet-like-rhubarb-butter\/\" target=\"_blank\"\u003E\u003Cb\u003E Rhubarb Butter\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; It looked pretty healthy as well, using only honey as a sweetener.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1653_zpsvbt6k6fb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1653_zpsvbt6k6fb.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was an opportunity as well for me to get out my heavy duty blender and use it.\u0026nbsp; (you know the Optimim 9400)\u0026nbsp; Anyways, I thought I would make this as we do love rhubarb and we do like to be a bit healthy here once in a while.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1655_zpsqxh8afje.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1655_zpsqxh8afje.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was really simple to make.\u0026nbsp; Just blitz the rhubarb with some apple and then cook it on top of the stove with some honey, vanilla and cinnamon.\u0026nbsp; Easy peasy lemon squeasy.\u0026nbsp;\u0026nbsp; I did cook it for longer than the recipe recommended and I think I could have cooked it even longer.\u0026nbsp; The end result was a\u0026nbsp; type of rhubarb sauce, not quite as thick as what I would call a butter, but it is very, \u003Ci\u003Every\u003C\/i\u003E tasty, and I enjoyed it on my toast this morning.\u0026nbsp; I think it would be great in squares as well.\u0026nbsp; Watch this space!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1651_zpsmr8jlnn5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1651_zpsmr8jlnn5.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Rhubarb Butter*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one nice jar\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-butter\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\nThere is nothing more delightful spread upon a scone or a piece of toast!\u003C\/div\u003E\n4 large stalks of rhubarb\u003C\/div\u003E\n1 large apple, cored and cut into chunks\u003C\/div\u003E\n125g of liquid honey (1\/2 cup)\u003C\/div\u003E\n2 tsp vanilla\u003C\/div\u003E\nground cinnamon to taste\u003C\/div\u003E\nPlace\n the rhubarb and apple into a powerful blender or food processor.\u0026nbsp; Blitz\n until smooth.\u0026nbsp; Pour the puree into a saucepan.\u0026nbsp; Add the honey and \ncinnamon.\u0026nbsp; Bring to the boil, stirring occasionally.\u0026nbsp;\u0026nbsp; Reduce to a \nsimmer, and then simmer for\u0026nbsp; 15 to 20 minutes, stirring occasionally, \nuntil nice and thick, or the consistency you want it to be.\u0026nbsp;\u0026nbsp; Stir in \nthe vanilla.\u0026nbsp;\u0026nbsp;\u0026nbsp; Pour into a jar.\u0026nbsp;\u0026nbsp; Allow to cool to room temperature and\n then store in the refrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I cooked mine for about half an hour at least, if not longer and it was fairly thick as you can see.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know what you are thinking though . . .\u0026nbsp; that bread looks awfully delicious!\u0026nbsp; You are right, it IS awfully delicious! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1545_zpsey1tefns.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1545_zpsey1tefns.jpg\" height=\"215\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat's because it is my favourite bread \u003Ca href=\"http:\/\/vogelsbread.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EVogel's\u003C\/b\u003E\u003C\/a\u003E! \u0026nbsp; The lovely people at Vogel's noted that I had mentioned their bread as being my favourite kind of bread \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/02\/big-breakfast-sarnie.html\" target=\"_blank\"\u003E\u003Cb\u003Ein this\u003C\/b\u003E\u003C\/a\u003E post way back when and were kind enough to send me out four delicious loaves!\u0026nbsp; I was just thrilled to get them, as it \u003Ci\u003EIS\u003C\/i\u003E truly my favourite kind of bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhy do I like it?\u0026nbsp;\u0026nbsp; Because it is filled with ALL kinds of \u003Ci\u003Egood\u003C\/i\u003E things.\u0026nbsp; Whole grains.\u0026nbsp; (Kibbled wheat, crushed not ground so more nutrients are maintained.\u0026nbsp; Chopped Rye, not milled.\u0026nbsp; Kibbled Barley for a delicious chewiness.\u0026nbsp; Kibbled Soya for protein and a nutty flavour.\u0026nbsp; Jumbo Oats, heart healthy, slow release energy and packed with taste.)\u0026nbsp; Tasty seeds. (Sunflower Kernels, high in protein, fibre and good fats. \u0026nbsp; Golden Linseed,\u0026nbsp; British, nutrious and totally delicious!)\u0026nbsp; And \u003Cb\u003Enone \u003C\/b\u003Eof the things I don't like in my bread, such as sugar, emulsifiers and preservatives!\u0026nbsp; It is a sturdy loaf . . .\u0026nbsp; with body and substance and it makes fantastic toast and sandwiches.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt also comes in four delicious varieties\u0026nbsp; Soya and Linseed.\u0026nbsp; Sunflower and Barley.\u0026nbsp; Original Mixed Grains and Wholemeal and Oat.\u0026nbsp;\u0026nbsp; I love them all.\u0026nbsp; Where can you get it?\u0026nbsp;\u0026nbsp; Well you can\u003Ca href=\"http:\/\/vogelsbread.co.uk\/shop\/\" target=\"_blank\"\u003E\u003Cb\u003E buy it online \u003C\/b\u003E\u003C\/a\u003Eand have it delivered right to your door.\u0026nbsp;\u0026nbsp;\u0026nbsp; Or you can find it in a number of shops such as Ocado, Sainsbury's, Waitrose, Tesco, Morrisons, Co-op and Budgens starting at £1.50 a loaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did not\u0026nbsp; know you could buy it online until just today.\u0026nbsp;\u0026nbsp; Yumm . . . many thanks to the people at Vogel's for sending me my favourite bread.\u0026nbsp; It has been very much enjoyed!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/432707306053703497\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/rhubarb-butter.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/432707306053703497"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/432707306053703497"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/rhubarb-butter.html","title":"Rhubarb Butter"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5757805470889536666"},"published":{"$t":"2014-01-30T04:00:00.000+00:00"},"updated":{"$t":"2014-01-29T16:48:49.396+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"}],"title":{"type":"text","$t":"Jalapeno Pepper Jam Baked Brie and Valentines Day . . . "},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo heart_cheddar_3_-_small2jpg-f16e3d5500c2149362468a78654e83eaf9cf5856product_images_1_zps7c516ed6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/heart_cheddar_3_-_small2jpg-f16e3d5500c2149362468a78654e83eaf9cf5856product_images_1_zps7c516ed6.jpg\" height=\"400\" width=\"296\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent a gift pack from \u003Ca href=\"http:\/\/www.godminster.com\/\"\u003E\u003Cb\u003EGodminster Cheese\u003C\/b\u003E\u003C\/a\u003E, just in time for Valentines day . . . their sweet \u003Ca href=\"http:\/\/www.godminster.com\/product\/heart-to-heart\"\u003E\u003Cb\u003E\"Heart to Heart\" set\u003C\/b\u003E\u003C\/a\u003E, \u0026nbsp; is a tasty combination of a \ndelicious 200g Vintage Organic Cheddar and 150g Heart-Shaped Organic \nBrie, both heart shaped and presented in their very own unique gift box.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2915_zpsea5eae63.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2915_zpsea5eae63.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Godminster Vintage Cheddar is completely organic, containing no preservatives and encased in a ruby coloured wax.\u0026nbsp; There is no need to remove the wax as it makes the perfect case to keep it in.\u0026nbsp; You can simply slice the top off and scoop out the cheese and then replace the \"lid\" when you are done.\u0026nbsp; Best served at room temperature, this lovely chedddar is rich and creamy.\u0026nbsp; Quite delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGodminster Traditional Organic Brie, is an organic soft cheese, created using fresh milk from the Godminster Farm.\u0026nbsp; With it's fresh flavour and creamy texture, this was also quite delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2914_zps42a4341b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2914_zps42a4341b.jpg\" height=\"400\" width=\"382\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInclued as well was a round of their lovely Organic Brie which I decided to do something interesting with.\u0026nbsp;\u0026nbsp; I wanted to make something which would be wonderful as an appetizer for your Valentines Day Celebrations.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrie cheese is just wonderful baked . . . it melts beautifully and it's delicious flavour and texture are a wonderful canvas upon with to layer other flavours.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2917_zpsa222c7c4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2917_zpsa222c7c4.jpg\" height=\"353\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cut it in half whilst it was still really, really cold from the fridge and then place the bottom round, cut side up on a square of Puff pastry. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2918_zps4ea97614.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2918_zps4ea97614.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI spread the creamy top of the bottom layer with some Jalapeno Pepper Jam that I had picked up at Morrisons at Christmas time but hadn't had occasion to use yet.\u0026nbsp; It was so pretty and jewel-like . . . and flecked with lots of red jalapeno pepper flakes.\u0026nbsp; I then placed the other half on top and covered encased the round completely with the puff pastry, sealing it shut.\u0026nbsp; (You want to do this really well or you could have a blow out!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2919_zpsc0eeecaf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2919_zpsc0eeecaf.jpg\" height=\"368\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decorated the top with heart cutouts placed in a round to resemble a pretty blossom, with a few little stamen balls in the centre, and then brushed the whole thing with some beaten egg yolk and ater.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2920_zpsdaf95135.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2920_zpsdaf95135.jpg\" height=\"376\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFifteen minutes later we were rewarded with gloriously rich and creamy gooey brie mixed with that hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2924_zpsff14b753.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2924_zpsff14b753.jpg\" height=\"400\" width=\"369\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOr\u0026nbsp; onto buttery\u0026nbsp; pepper crackers, and served with some crisp slices of a sweet red eating apple, it went down a real treat.\u0026nbsp;\u0026nbsp; We both enjoyed this immensely.\u0026nbsp; Not only was it attractive, but it was quite simply . . . delicious.\u0026nbsp; How often do you get an appetizer that is so delicious without having put much effort into it.\u0026nbsp; I would serve this to anyone . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2916_zps7accccb7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2916_zps7accccb7.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E* Jalapeno Pepper Jam Baked Brie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pepper-jam-baked-brie\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is the easiest and tastiest appetizer.\u0026nbsp; Everyone loves it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 8-oz wheel of Brie Cheese\u003C\/div\u003E\n1\/2 package of all butter, ready roll puff pastry\u003C\/div\u003E\n4 TBS Jalapeno Pepper Jam\u003C\/div\u003E\n1 egg yolk, beaten with 1 tsp water\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo serve (optional)\u003C\/div\u003E\n\u003Cdiv\u003E\nSliced French Baguette\u003C\/div\u003E\n\u003Cdiv\u003E\ncrisp crackers\u003C\/div\u003E\n\u003Cdiv\u003E\nrocket leaves\u003Cbr \/\u003E\nsliced apples\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a baking sheet with baking paper.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYou\n will want your cheese to be really cold.\u0026nbsp; Using a sharp knife, cut the \ncheese in half horizontally through the middle.\u0026nbsp; Place the sheet of puff\n pastry onto the lined baking sheet.\u0026nbsp; Place the bottom half of the brie \nin the middle.\u0026nbsp; Spread the Pepper Jam over top almost to the edges.\u0026nbsp; Top\n with the other half of the Brie, cut side down.\u0026nbsp;\u0026nbsp; Cut the corners off \nthe pastry, so you have a rough circle shape.\u0026nbsp;\u0026nbsp; Brush the edges of the \ncircle with some beaten egg.\u0026nbsp;\u0026nbsp; Bring the pastry up to cover the round of\n Brie, folding and pinching to seal.\u0026nbsp; Using the scraps cut out \ndecorative shapes to decorate.\u0026nbsp; Brush the outside of the pastry with \nsome egg and then place the cutouts on top of where you have sealed the \nBrie shut in a decorative manner.\u0026nbsp; Brush them with egg too.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBang\n the Brie into the preheated oven.\u0026nbsp; Bake for 15 minutes or so until the \npastry is crisp and golden brown.\u0026nbsp; Place on a serving board and arrange \nwith crackers, sliced baguette, some rocket and sliced apple.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2920_zpsdaf95135.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2920_zpsdaf95135.jpg\" height=\"376\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can purchase the \u003Ca href=\"http:\/\/www.godminster.com\/product\/heart-to-heart\"\u003E\u003Cb\u003EGodminster Heart to Heart set\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003Eof cheeses on the Godminster site for £17.45\u003Cbr \/\u003E\nDo visit their page for information of \u003Ca href=\"http:\/\/www.godminster.com\/stockists\"\u003E\u003Cb\u003Estockists\u003C\/b\u003E\u003C\/a\u003E near you\u003Cb\u003E, \u003C\/b\u003Eand other information about their products.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlthough I was given this cheese to try out, all opinions are expressly my own.\u0026nbsp; It was to be perfectly honest . . . quite simply lovely.\u0026nbsp; Many thanks to Godminster for sending it to us.\u0026nbsp; I would buy this cheese quite happily for any special occasion."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5757805470889536666\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/jalapeno-pepper-jam-baked-brie-and.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5757805470889536666"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5757805470889536666"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/jalapeno-pepper-jam-baked-brie-and.html","title":"Jalapeno Pepper Jam Baked Brie and Valentines Day . . . "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8356349739286333803"},"published":{"$t":"2013-12-14T04:00:00.002+00:00"},"updated":{"$t":"2020-12-15T15:26:32.793+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gifts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Christmas Chutney"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Christmas Chutney\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2329_zps34b9cbff.jpg\" title=\"Christmas Chutney\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing I like to make each year for the Holidays is my Christmas Chutney.\u0026nbsp;\u0026nbsp; It's sooooo good and makes a wonderful change from the regular Cranberry Sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Christmas Chutney\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2331_zps9a4b3804.jpg\" title=\"Christmas Chutney\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt has a tiny bit of a bite, which you can adjust by the amount of chili's you add.\u0026nbsp; I usually err on the side of caution because we don't really like things that are tooooo hot, but by all means you can adjust it to your own tastes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Christmas Chutney\" border=\"0\" height=\"611\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2369_zps52f9a596.jpg\" title=\"Christmas Chutney\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always make enough for us to have here at home (it goes so well with all sorts of meats and cheeses) and I make some to give as gifts to our friends.\u0026nbsp; I think they would be quite disappointed if I didn't have some for them each year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Christmas Chutney\" border=\"0\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2370_zps421ac4f0.jpg\" title=\"Christmas Chutney\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing really out of the ordinary in it.\u0026nbsp; It's basically just fresh cranberries, chopped onion, sultanas, citrus peel, vinegar, two sugars, and a mix of tasty spices.\u0026nbsp; It goes together lickety split, and tastes better with each day that passes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Christmas Chutney\" border=\"0\" height=\"570\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2371_zps5c181e9a.jpg\" title=\"Christmas Chutney\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's great with your Christmas Dinner, and then after Christmas with the leftovers, but where it really shines is on a cheese board.\u0026nbsp; This is some of that C\u003Ca href=\"http:\/\/www.castellocheese.co.uk\/hosting-tips\/cheese-parties\/tickler-cheddar\/\"\u003E\u003Cb\u003Eastello Tickler Cheddar\u003C\/b\u003E\u003C\/a\u003E I got last week.\u0026nbsp; Oh boy did it ever go good with that!\u0026nbsp; Delicious!\u0026nbsp; Those crackers are fabulous as well.\u0026nbsp; I got them at Aldi, from it's line of \u003Ca href=\"https:\/\/www.aldi.co.uk\/en\/product-range\/exclusive-to-aldi\/specially-selected\/specially-selected-product-range\/specially-selected-product-range\/ps\/p\/specially-selected-gourmet-crackers\/\"\u003E\u003Cb\u003EGourmet Crackers.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; They're really nice!\u0026nbsp; I'm going to go back and get some more.\u0026nbsp; (They come in three flavours . . . salted, black pepper and rosemary and are a real steal at only 99p a pack!)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give this chutney a go this year.\u0026nbsp; I guarantee you won't be disappointed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Christmas Chutney\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2332_zpsa9d70235.jpg\" title=\"Christmas Chutney\" width=\"606\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Christmas Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 4 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/christmas-chutney?pli=1\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis lovely \nchutney makes a wonderful gift and is such a lovely change from the \nusual cranberry sauce.\u0026nbsp; It goes beautifully with turkey, ham or \nchicken.\u0026nbsp; We just love it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 cups fresh cranberries (300g)\u003Cbr \/\u003E\n1 cup sultanas (150g)\u003Cbr \/\u003E\n1\/2 cup chopped candied peel\u003Cbr \/\u003E\n1\/2 cup chopped peeled onion (1 medium onion, peeled and chopped)\u003Cbr \/\u003E\n3 cloves of garlic, peeled and crushed\u003Cbr \/\u003E\n1 cup white vinegar (225ml)\u003Cbr \/\u003E\n1 cup water (225ml)\u003Cbr \/\u003E\n1 cup white sugar (190g)\u003Cbr \/\u003E\n1 cup dark brown sugar, packed (200g)\u003Cbr \/\u003E\n1\/4 cup lemon juice (60ml)\u003Cbr \/\u003E\n2 tsp salt\u003Cbr \/\u003E\n2 whole cloves\u003Cbr \/\u003E\n2 tsp celery seed\u003Cbr \/\u003E\n1 tsp ground ginger\u003Cbr \/\u003E\n1\/2 tsp dried chilies\u003Cbr \/\u003E\n\u003Cbr \/\u003EPlace\n the vinegar, water, both sugars, lemon juice and salt into a heavy \nnon-reactive saucepan.\u0026nbsp; Bring to the boil, stirring to help dissolve the\n sugar.\u0026nbsp; Once the sugar has dissolved add the cranberries, sultanas, \ncandied peel, onions, garlic, cloves, celery seed, ginger and chilies.\u0026nbsp; \nSimmer gently, stirring often, uncovered for 45 minutes.\u0026nbsp; Pour into hot \nsterilized jars and seal.\u0026nbsp; Process in a hot water bath for 15 minutes.\u0026nbsp; \nThis will keep for up to a year.\u0026nbsp; You can, of course, just put it into \njars for giving away and immediate use, but if you do want to keep it \nlonger, you really must process it in the water bath.\u0026nbsp; Enjoy! \u003C\/p\u003E\u003Cp\u003E \n\n This content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u0026nbsp; \u003C\/a\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8356349739286333803\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/christmas-chutney.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8356349739286333803"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8356349739286333803"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/christmas-chutney.html","title":"Christmas Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-424775777461622991"},"published":{"$t":"2013-12-06T04:00:00.000+00:00"},"updated":{"$t":"2013-12-06T04:00:01.208+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leerdammer Toastie Challenge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"toasties"}],"title":{"type":"text","$t":"An Incredibly Tasty Toastie!"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2250_zps11070527.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2250_zps11070527.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always been a fan of Leerdammer cheese. \u0026nbsp; Sweet and nutty it's long been a choice of\u0026nbsp; mine for in salads and sandwiches . . . and yes, I confess, I have even been known to just snack on it neat . . . without anything else.\u0026nbsp; It just has a nice mellow flavour which I enjoy.\u0026nbsp; That's why when I was recently asked would I like to participate in the Leerdammer Toastie Challenge, I jumped at the chance! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo Toastie_zps28afbc26.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Toastie_zps28afbc26.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was sent several packs of the new Leerdammer Toastie cheese and challenged to come up with a new toastie sandwich.\u0026nbsp;\u0026nbsp; This new Toastie cheese is creamier than the original and comes in a new square shape, the perfect size for fitting into a toastie.\u0026nbsp; The original sweet and nutty flavours remain!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2197_zps50992abb.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2197_zps50992abb.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst I played with it a bit, creating a panini pressed sandwich, which had several slices of the leerdammer toastie slices, along with some sliced Italian ham, some grainy mustard and a pickled red onion relish, and whilst it was good . . . I felt it was lacking in some way.\u0026nbsp; It wasn't quite pushing all of my taste buttons and so I went back to the drawing board. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2253_zps7724141f.jpg\" border=\"0\" height=\"345\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2253_zps7724141f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to stick with the panini bun because I like their texture . . . crisp and yet chewy.\u0026nbsp;\u0026nbsp; I love a toasted panini, don't you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2255_zps216740b6.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2255_zps216740b6.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething smokey goes really well with the sweet and nutty flavour of Leerdammer cheese, but the ham wasn't quite doing it so I scrapped that as well and decided to go with something a bit smokier and a tad sweet . . . rich dry cured smoked streaky bacon. \u0026nbsp; Cooked until crisp . . . 4 rashers because I am greedy that way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo red-onion-marmalade-900x900_zps716de96e.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/red-onion-marmalade-900x900_zps716de96e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI liked the idea of the pickled onions, but they were too sharp I thought and so I decided to replace them with a really good red onion marmalade.\u0026nbsp; I had a jar of this particular brand in my larder just waiting to be opened and this is what I chose, but you could use another brand if you wanted to, or even make your own from scratch. \u0026nbsp; There is \u003Ca href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/roxysonionmarmalade_73259\"\u003E\u003Cb\u003Ea lovely recipe\u003C\/b\u003E\u003C\/a\u003E on the BBC Good Food page. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2257_zps270e965e.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2257_zps270e965e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe red onion marmalade added just the right touch.\u0026nbsp; It is sweet, but not cloyingly so . . . there is just a small hint of sour and a smack of spiciness that goes so well with the bacon and that creamy sweet nutty cheese . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2258_zpsf685c869.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2258_zpsf685c869.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo . . . with each bite you get the crisp chewy panini bread . . . buttery (or if you really feel hedonistic, you can pan grill it in the bacon fat from cooking the bacon.\u0026nbsp; mmmm . . . I was and I did.), the sharp sweetness from that lovely red onion marmalade, the crisp smoky saltiness of that lovely bacon\u0026nbsp; . . .\u0026nbsp; all intermingled with that oozingly rich sweet and nutty Leerdammer!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2259_zps3915b8c6.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2259_zps3915b8c6.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn short, this was a toastie that rang all my bells and tooted all my whistles!\u0026nbsp; This was a winner\/winner toastie dinner!\u0026nbsp; I just adored it, and I think you will too!\u0026nbsp; To me, this is the perfect Toastie!\u0026nbsp; Oh so incredibly scrumdiddlyumptiously good.\u0026nbsp; The perfectly tasty toastie!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2256_zps1f4529d1.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2256_zps1f4529d1.jpg\" width=\"377\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Bacon, Onion Marmalade \u0026amp; Leerdammer Toastie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bacon-onion-marmalade-leerdammer-toastie\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI have given the quantities for one sandwich, but these can very easily be multiplied.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 panini ciabatta bun sliced in half horizontally\u003C\/div\u003E\n4 rashers of dry cure smoked streaky bacon\u003C\/div\u003E\n1 heaped dessertspoon of good quality onion marmalade\u003C\/div\u003E\n2 slices of Leerdammer Toastie Cheese\u003C\/div\u003E\n\u003Cdiv\u003E\nsoftened butter\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n cook the bacon.\u0026nbsp; Place it into a cold nonstick skillet and cook \naccording to your preference.\u0026nbsp; I like mine just a tad crispy, but still a\n bit flimsy.\u0026nbsp; Others may want their totally crisped.\u0026nbsp;\u0026nbsp; Once cooked, \ndrain well on paper towels.\u0026nbsp; Spread the bottom slice of the panini bun \nwith the onion marmalade.\u0026nbsp; Top with one slice of Leerdammer, cut into \nhalves diagonally and placed slightly overlapping over the onion \nmarmalade.\u0026nbsp; Top with the cooked bacon and then top the bacon with \nanother slice of the Leerdammer, again cut into halve diagonally and \nplaced slightly overlapping.\u0026nbsp; Place the top half of the panini bun over \nall. \u0026nbsp; Lightly butter both sides of the panini.\u0026nbsp; Heat a clean skillet \n(or a panini press) to medium high.\u0026nbsp; Add the panini, top side down \nfirst.\u0026nbsp;\u0026nbsp; Grill for\u0026nbsp; several minutes until just toasted.\u0026nbsp; Flip the panini\n over so that the top is upright and continue to toast in the pan until \nthe bottom is golden brown and the cheese has melted and is all gooey.\u0026nbsp;\u0026nbsp;\n Remove from the pan and cut into half diagonally to enjoy.\u0026nbsp;\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2260_zpsb193c0e9.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2260_zpsb193c0e9.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't be surprised if you are addicted at first bite!\u0026nbsp; Many thanks to the Leerdammer people for sending me this wonderful toastie cheese and inspiring me to stretch my creative toastie wings! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLeerdammer Toastie is the latest addition to the Leerdammer range, which also included the original and light slices, as well as the original block.\u0026nbsp; Leerdammer Toastie is now available nationwide in Tesco, Morrisons, Sainsbury's, Waitrose and Asda, prices at a RRP of £1.75 for a pack of six slices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/424775777461622991\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/an-incredibly-tasty-toastie.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/424775777461622991"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/424775777461622991"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/an-incredibly-tasty-toastie.html","title":"An Incredibly Tasty Toastie!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2284098525046649403"},"published":{"$t":"2013-11-23T04:00:00.000+00:00"},"updated":{"$t":"2013-11-23T04:00:02.918+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dried fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Holiday Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"}],"title":{"type":"text","$t":"White Chocolate Glazed Jewel Tarts"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2011_zpsf6cb2d26.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2011_zpsf6cb2d26.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love the holidays.\u0026nbsp; I miss having Thanksgiving over here in the UK.\u0026nbsp; It seems to me like the perfect start to the holiday season . . . but alas . . . we don't even really seem to celebrate St George's Day which is kind of odd really, seeing as he is the Patron Saint of England.\u0026nbsp; Oh well as they say up North . . . \"There's naught so queer as folk!\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2013_zps0458fc72.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2013_zps0458fc72.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the things I love most about the holidays are having friends and family around and the special food that we get to eat.\u0026nbsp;\u0026nbsp; We do go all out don't we?\u0026nbsp;\u0026nbsp; I love it.\u0026nbsp;\u0026nbsp; I am not opposed to taking a few short cuts if I can however.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2010_zpscdcaa906.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2010_zpscdcaa906.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like dessert to be something light and not too filling.\u0026nbsp; After a heavy meal, a heavy dessert seems to be just too much.\u0026nbsp; That's why I created these delicious little tarts which although not large in size, are just enough to end a celebratory meal in the perfect way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2018_zpsd6a8a33c.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2018_zpsd6a8a33c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLittle airy indulgences that aren't going to lay heavily on your stomach.\u0026nbsp;\u0026nbsp; Sweet enough to let you know you have had a bit of a treat without going over the top.\u0026nbsp;\u0026nbsp; Composed of butter and flaky puff pastry.\u0026nbsp; ( I always buy the ready roll all butter, which works wonderfully and is ready at the drop of a hat.)\u0026nbsp; You make a kind of bejeweled jam to top these airy little bites.\u0026nbsp; Made from chopped dried apricots, dried cranberries, cointreau liqueur and cinnamon, it goes perfectly with that crisp and buttery base.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2022_zps9c866645.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2022_zps9c866645.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with flaked almonds and baked until crisp and then drizzled with melted white chocolate, these are the perfect ending to a special meal.\u0026nbsp; You can top with clotted cream or whipped cream if you like.\u0026nbsp; Oh so good.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2023_zpsf4c40a2d.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2023_zpsf4c40a2d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe filling does make a bit more than you can use in the tarts, but it's also handy for other things, so be sure to check it out below.\u0026nbsp; In the meantime . . . here you are.\u0026nbsp; Indulge yourself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2012_zpsa699206e.jpg\" border=\"0\" height=\"345\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2012_zpsa699206e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*White Chocolate Glazed Jewel Tarts*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 10 to 12 (4-inch) tarts\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-glazed-jewel-tarts\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nDelightfully\n crisp little tarts with fruity flavours along with an underlying hint \nof spice and orange.\u0026nbsp;\u0026nbsp; Topped with roasted almonds they bake up \nbeautifully.\u0026nbsp; A final topping of white or dark chocolate drizzle makes \nthese special. Perfect for bunch, holiday teas or a celebratory dessert \ntable.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n250g of dried apricots, cut into small pieces\u003C\/div\u003E\n(1 cup firmly packed)\u003C\/div\u003E\n(I like to use Hungry Jack's Organic.\u0026nbsp; They have an almost toffee flavour)\u003C\/div\u003E\n75g of dried cranberries (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS Cointreau liqueur\u003C\/div\u003E\n335ml of\u0026nbsp; boiling water (1 1\/2 cups)\u003C\/div\u003E\n60ml of white wine (1\/4 cup)\u003C\/div\u003E\n85g of white sugar (1\/2 cup)\u003C\/div\u003E\n100g of soft light brown muscovado sugar (1\/2 cup)\u003C\/div\u003E\n1 cinnamon stick\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 sheets of all butter ready rolled pastry\u003C\/div\u003E\n\u003Cdiv\u003E\nmilk for brushing\u003C\/div\u003E\n170g of flaked toasted almonds (1 cup)\u003C\/div\u003E\n3 TBS demerara sugar (Turbinado)\u003C\/div\u003E\nground cinnamon to dust\u003C\/div\u003E\n4 ounces of white belgian chocolate to finish\u003C\/div\u003E\n(Alternately you can use dark chocolate, or a mix of both)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the apricot pieces and cranberries into a medium sized bowl.\u0026nbsp; Pour the \nboiling water over top, along with the white wine and cointreau.\u0026nbsp; Cover \nand set aside to soak for at leat 30 minutes or up to an hour.\u0026nbsp; Transfer\n to a saucepan and add the cinnamon stick, and both sugars.\u0026nbsp; Bring to \nthe boil, then reduce to a simmer and cook, stirring occasionally until \nthe mixture is thick and has a jam like consistency.\u0026nbsp; Set aside to \ncool.\u0026nbsp; Remove the cinnamon stick once cold.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Line a baking tray with parchment paper.\u003C\/div\u003E\nUnroll\n the pastry and using a 4 inch round cutter, cut out five or six rounds \nfrom the pastry. \u0026nbsp; Place on the baking sheet. \u0026nbsp; Take a smaller (3 inch) \ncutter and make a light indentation in the centre of the circle.\u0026nbsp; You \nwill have a half inch rim around the outside of each.\u0026nbsp; Brush this with \nsome milk and then sprinkle with the turbinado sugar.\u0026nbsp; Dust with \ncinnamon.\u0026nbsp; Place a heaping TBS of the apricot mixture into the centre of\n each pastry, spreading it lightly out to the sugar coated rim.\u0026nbsp; Don't \nbe tempted to over fill as the mixture will spread upon baking.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \nSprinkle the toasted almonds over top of each, dividing equally.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake\n for 15 to 20 minutes until the filling is bubbly and the pastry is \ngolden and crisp.\u0026nbsp;\u0026nbsp; Remove from the oven and scoop off onto a wire rack \nimmediately.\u0026nbsp; Allow to cool completely.\u003C\/div\u003E\nMelt the chocolate \nin the microwave for 20 to 30 second intervals until quite soft and melted.\u0026nbsp; Using\n a fork, drizzle the chocolate decoratively across the tarts.\u0026nbsp;\u0026nbsp; Serve \nwhen cool, with or without some clotted or softly whipped cream.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2024_zps77403daa.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2024_zps77403daa.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI re-rolled the trimmings and made a tasty little plate of bite sized turnovers.\u0026nbsp; I just couldn't let any of it go to waste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2027_zps9f0bf2aa.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2027_zps9f0bf2aa.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou could also use the excess to create flaky larger sized turnovers. Oh so scrummy with a mid morning or afternoon cuppa."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2284098525046649403\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/white-chocolate-glazed-jewel-tarts.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2284098525046649403"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2284098525046649403"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/white-chocolate-glazed-jewel-tarts.html","title":"White Chocolate Glazed Jewel Tarts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-817596821498518973"},"published":{"$t":"2013-10-26T04:00:00.000+01:00"},"updated":{"$t":"2013-10-26T04:00:04.664+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Marmalade Pudding with a Grand Marnier Custard"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1529_zps9c828df3.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1529_zps9c828df3.jpg\" width=\"400\" \/\u003E \u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nThere is something just so wonderfully warm\u0026nbsp; and comforting about a steamed pudding (dessert).\u0026nbsp; They are so homey, just like a warm hug from a much beloved Gran.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well.\u0026nbsp; They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1530_zps55020ace.jpg\" border=\"0\" height=\"397\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1530_zps55020ace.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSomehow I ended up with an outrageous amount of marmalade in my larder.\u0026nbsp; The Toddster LOVES marmalade on his toast.\u0026nbsp; I like it too, but not as much as he does.\u0026nbsp; If I see it on offer I will pick up a jar.\u0026nbsp; I have yet to make my own, but perhaps this winter I will give it a go.\u0026nbsp; We'll see.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1527_zps4d5aeb88.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1527_zps4d5aeb88.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSooooo\u0026nbsp; . . . anyways, I have ended up with something like 4 jars of it and so I thought I would use some of it up today to make the Toddster one of his favourite puddings . . . Marmalade Pudding.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1525_zpsec941da6.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1525_zpsec941da6.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt's very old school dinnerish really, but he has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1524_zps1310dd67.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1524_zps1310dd67.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServed warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us.\u0026nbsp; I cut the recipe in half and made a smaller portion as I don't have a 3 pint pudding basin and it turned out beautifully.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1526_zps29e26a77.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1526_zps29e26a77.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt's nice to know that you can cut things down and they will still work fine.\u0026nbsp; But if you are game, do make the larger one as\u0026nbsp; this freezes beautifully, cut into individual portions and wrapped for the freezer.\u0026nbsp; That way you can always have a tasty pudding at the ready.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1519_zpsc784f8cc.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1519_zpsc784f8cc.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Marmalade Pudding with a Grand Marnier Custard*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-marmalade-pudding-with-a-grand-marnier-custard?pli=1\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n deliciously light and moist steamed pudding filled with the tart \nflavour of Marmalade and served up with a sweet Grand Marnier Custard.\u0026nbsp; \nThis pudding freezes well, either whole or in individual portions.\u0026nbsp; Do \nnot freeze the custard. This should be made fresh each time.\u003Cbr \/\u003E\n\u003C\/div\u003E\n150g soft brown bread crumbs (2 1\/2 cups)\u003C\/div\u003E\n25g self raising whole wheat flour (1\/4 cup)\u003C\/div\u003E\n120g soft light brown sugar (2\/3 cup)\u003C\/div\u003E\n120g butter (8 1\/2 TBS)\u003C\/div\u003E\n8 TBS marmalade\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large free range eggs\u003C\/div\u003E\n1 rounded TBS of bicarbonate of soda\u003C\/div\u003E\n1 TBS cold water\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the Custard:\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml of full fat milk (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml double cream (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsix egg yolks (you can freeze the whites to use for meringues at a \u003C\/div\u003E\n\u003Cdiv\u003E\nlater date)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g caster sugar (generous half cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS Grand Marnier \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nButter\n a three pint pudding basin.\u0026nbsp; Place the bread crumbs, flour and soft \nlight brown sugar into a large mixing bowl.\u0026nbsp; Melt the butter over gentle\n heat along with the marmalade.\u0026nbsp; Pour the butter mixture over the dry \nmixture and blend thoroughly.\u0026nbsp; Whisk the eggs until they are frothy and \nthen whisk them into the crumb mixture.\u0026nbsp; Stir together the bicarbonate \nof soda and the cold water.\u0026nbsp; Whisk this into the pudding mix.\u0026nbsp; It will \nincrease in volume, but don't be alarmed.\u0026nbsp; Pour this mixture into the \nprepared basin.\u0026nbsp;\u0026nbsp; Cover it with\u0026nbsp; two pieces of grease proof paper which \nyou have pleated in the middle and buttered.\u0026nbsp; Tie securely around the \nrim of the basin.\u003C\/div\u003E\n\u003Cbr \/\u003E\nPlace the basin in the top of a double \nboiler over quickly simmering water.\u0026nbsp; Cover the pot and allow to steam \nfor about 2 hours.\u0026nbsp; Check periodically to see if the water needs topping\n up so that the pot doesn't go dry.\u0026nbsp; When it is done a toothpick \ninserted into the centre should come out clean.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake\n the custard during the last half hour of the pudding steaming.\u0026nbsp; Whisk \nthe egg yolks together with the sugar in a saucepan with a heavy bottom,\n until pale, slightly thick and creamy.\u0026nbsp; Warm the milk and the cream \ntogether in another saucepan, just until bubbles appear around the \nedges.\u0026nbsp;\u0026nbsp; Slowly whisk this mixture into the beaten eggs and sugar.\u0026nbsp; \nBring to the boil very slowly over medium low heat, whisking \nconstantly.\u0026nbsp; It is done when it just begins to coat the back of a wooden\n spoon.\u0026nbsp; Do not over cook or it will curdle.\u0026nbsp; Remove from the heat \nimmediately and whisk in the Grand Marnier.\u0026nbsp; Keep warm.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nRun\n a knife around the edge of the pudding basin and invert over a plate to\n remove.\u0026nbsp;\u0026nbsp; Cut the warm\u0026nbsp; pudding into wedges to serve along with the \nwarm custard.\u0026nbsp; Delicious!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAlternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/817596821498518973\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/marmalade-pudding-with-grand-marnier.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/817596821498518973"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/817596821498518973"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/marmalade-pudding-with-grand-marnier.html","title":"Marmalade Pudding with a Grand Marnier Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2250934810494256012"},"published":{"$t":"2013-09-23T04:00:00.000+01:00"},"updated":{"$t":"2013-09-23T04:00:00.548+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Easy Pumpkin Butter"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo index_zps43af5cd8.jpg\" border=\"0\" height=\"320\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/index_zps43af5cd8.jpg\" width=\"188\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I missed when I first arrived here in the UK was tinned pumpkin.\u0026nbsp; It was very difficult to find and if you did find it, it cost you an arm and a leg.\u0026nbsp; I used to be able to get it at Waitrose down south and Sainsbury's.\u0026nbsp;\u0026nbsp; Recently I scored big time when our local Aldi had it in as a special deal.\u0026nbsp; I bought about 20 cans!\u0026nbsp; Todd thought they would think I was crazy buying so many, but I didn't care.\u0026nbsp; If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one!\u0026nbsp; Kind of like making hay while the sun shines!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0588_zps0701eea2.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0588_zps0701eea2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course you can always make your own.\u0026nbsp; I have done so in the past.\u0026nbsp; It's a bit labor intensive and it's not that easy to get a mixture that is as dry as the stuff in the tin, but it can be done.\u0026nbsp; I usually let mine drain in a sieve overnight, which works pretty well.\u0026nbsp; You can find a great tutorial on how to make your own \u003Ca href=\"http:\/\/queenbeecoupons.com\/homemade-pumpkin-puree-make-your-own-ditch-the-canned-pumpkin\/\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It's not really that hard.\u0026nbsp; The hard bit over here is finding the pumpkin!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0587_zps7e2aa56e.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0587_zps7e2aa56e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo anyways, I decided to use some of my precious hoard of tinned pumpkin\u0026nbsp; to make the Toddster some delicious Pumpkin Butter as an early Autumn treat the other day.\u0026nbsp; He loved it when I made him apple butter one year, so I thought he would really enjoy some pumpkin butter.\u0026nbsp; I also thought that in some part it would help to justify my having bought 20 tins! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0589_zpsd0513658.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0589_zpsd0513658.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPumpkin Butter is like a thick pumpkin jam . . . nicely spiced with cinnamon, ginger, cloves, cardamom . . . very nice it is.\u0026nbsp;\u0026nbsp; Very nice.\u0026nbsp; And not that hard to make either if you have a tin of pumpkin to hand.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0590_zpsf56bd71f.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0590_zpsf56bd71f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's as simple as stirring some pumpkin, honey, brown sugar, and the spices together in a pot along with some lemon juice and then cooking it down until it's nice and thick and jammy . . . it doesn't take too long either, only about half an hour. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0593_zps20e7ca83.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0593_zps20e7ca83.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe enjoyed some while it was still warm, spread on our toasted crumpets the other day.\u0026nbsp; Oh boy, was it ever good.\u0026nbsp; I am going to use it to fill a Victorian Sponge or a spice cake one day as well.\u0026nbsp; That sounds like it would be really lovely.\u0026nbsp;\u0026nbsp; What do you think???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0596_zpsa7e5abf3.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0596_zpsa7e5abf3.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope you will give it a go.\u0026nbsp; I think you would really like it.\u0026nbsp; I think if I was to spread it onto a few digestive biscuits, it would almost be like having a pumpkin pie . . . I'm going to try that tonight as a snack while we are watching Downton Abby.\u0026nbsp; I wonder if the Dowager would approve?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo dowager-countess-of-grantham_zps07145d49.jpeg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/dowager-countess-of-grantham_zps07145d49.jpeg\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell . . . .\u0026nbsp; maybe not. \u0026nbsp; I don't think I'll ask. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0586_zps59fbcc89.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0586_zps59fbcc89.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Easy Pumpkin Butter*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2 cups\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/easy-pumpkin-butter\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is so easy to make and tastes so good spread onto biscuits, or \ncrackers, toast, between cake layers, etc.\u0026nbsp; Just be sure to use the \ntinned pumpkin, not pumpkin pie filling.\u003C\/div\u003E\n1 (15 ounce) tin of pureed pumpkin\u003C\/div\u003E\n135g of soft light brown sugar (2\/3 cup)\u003C\/div\u003E\n60ml liquid honey (1\/4 cup)\u003C\/div\u003E\n1 TBS fresh lemon juice\u003C\/div\u003E\n1\/4 tsp ground cinnamon\u003Cbr \/\u003E\npinch ground nutmeg\u003Cbr \/\u003E\npinch ground cloves\u003Cbr \/\u003E\npinch ground cardamom\u003C\/div\u003E\npinch salt\u003Cspan style=\"font-family: arial,sans-serif;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: arial,sans-serif;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ECombine the\u003Cb\u003E \u003C\/b\u003Epumpkin,\n sugar, honey, lemon juice and spices in a medium, heavy based saucepan.\n (I use my le creuset pan)  Bring this mixture to a boil over \nmedium-high heat, and then reduce the heat to low.  \nCook, stirring frequently, for 20 to 25 minutes or until nicely \nthickened.  \nServe with baking powder biscuits, scones, breads, muffins etc.\u0026nbsp; It's \nalso lovely spread between two plain sponge cake layers.  Store in \nairtight \ncontainer in the refrigerator for up to 2 months.\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2250934810494256012\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/easy-pumpkin-butter.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2250934810494256012"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2250934810494256012"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/easy-pumpkin-butter.html","title":"Easy Pumpkin Butter"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5104566934530878041"},"published":{"$t":"2013-08-07T04:00:00.000+01:00"},"updated":{"$t":"2013-08-07T04:00:02.377+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Roasted Beetroot and Goat's Cheese Salad with an Orange Marmalade Vinaigrette"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7959_zpsb8df1e0f.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7959_zpsb8df1e0f.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just adore beetroots.\u0026nbsp;\u0026nbsp; I picked up a couple of nice bunches when we were in town the other day at the Green Grocers . . . a bunch of regular ruby coloured ones\u0026nbsp; and a beautiful bunch of golden globes.\u0026nbsp; Call them heirloom if you must . . . but . . . they're beetroot and they're tasty, and they're pretty to look at.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7960_zps98c8d67b.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7960_zps98c8d67b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen we had lunch in Cafe Rouge and I had the most delicious Goat's Cheese Salad ever . . . I just adore goat's cheese, which is pretty amazing for a gal who grew up eating Velveeta and was afraid to eat anything stronger.\u0026nbsp; I've come a long way baby!\u0026nbsp; Their salad was quite simply baby greens with some slivered roasted red pepper on top, and some balls of soft goats cheese . . . and a tangy French Vinaigrette.\u0026nbsp; It was lovely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7961_zpsa71181bc.jpg\" border=\"0\" height=\"345\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7961_zpsa71181bc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI kept thinking about it once I got home and knew that I had to do something similar here in my English Kitchen . . . but I wanted to incorporate some beetroot into it if I could . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7962_zps7ad9f2d2.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7962_zps7ad9f2d2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething magical happens when you marry beetroot and goat's cheese together.\u0026nbsp;\u0026nbsp; These two things are the perfect partners . . . the beetroot, all sweet and earthy . . . the goats cheese, so rich and tangy . . . the two together are a pretty unbeatable combination.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7964_zps8d5252bd.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7964_zps8d5252bd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to marry them in a salad, but not just any salad.\u0026nbsp; A salad composed of baby salad greens, fresh and crisp from the garden . . . the beetroot roasted in it's peel until tender, and then sliced once cooled atop the salad . . . the goat's cheese rolled into balls and then into toasted walnuts . . . three perfect little globes crowning the greens and beetroot . . . but wait . . . it's gets better . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7965_zps3af381c3.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7965_zps3af381c3.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI added an Orange Marmalade vinaigrette . . . delicious.\u0026nbsp;\u0026nbsp; A nice wallop of Dijon mustard . . . white wine vinegar and olive oil and then a huge dollop of fine shred orange marmalade . . . ohhh baby . . .you know what I like!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7960_zps98c8d67b.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7960_zps98c8d67b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was the perfect dressing for this salad.\u0026nbsp;\u0026nbsp; The Orange Marmalade adds a touch of sweet and a hint of bitter, then the heat of the mustard and tang of the vinegar, along with the richness of the olive oil.\u0026nbsp; I think I've created a monster because I shall be craving this for days to come!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7958_zps8437937e.jpg\" border=\"0\" height=\"343\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7958_zps8437937e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Roasted Beetroot and Goat's Cheese Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003Ewith an Orange Marmalade Vinaigrette\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-beetroot-and-goat-s-cheese-salad\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEarthy and rich and tangy delicious.\u0026nbsp; This is a winner all round.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n150g log of soft Goat's Cheese (about 3\/4 cup)\u003Cbr \/\u003E\n4 medium sized beetroot, washed, trimmed and unpeeled\u003Cbr \/\u003E\n6 cups of baby salad greens (try to get a nice mix including baby\u003Cbr \/\u003E\nbeetroot greens)\u003Cbr \/\u003E\na large handful of walnuts, toasted and then chopped\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Vinaigrette:\u003Cbr \/\u003E\n4 tsp Dijon mustard\u003Cbr \/\u003E\n3 TBS good quality olive oil\u003Cbr \/\u003E\n3 TBS white wine vinegar\u003Cbr \/\u003E\n2 TBS good quality orange marmalade\u003Cbr \/\u003E\n(fine shred if possible)\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\n\u003Cdiv\u003E\n1 TBS freeze dried parsley leaves\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou\n will need to roast your beetroot early in the day or the night before.\u0026nbsp;\n Take a large sheet of aluminum foil.\u0026nbsp; Place the beetroot into the \ncentre of the foil.\u0026nbsp; I used a mixture of golden and red beetroots.\u0026nbsp; Pull\n the side up over the beetroot and seal them in the foil.\u0026nbsp; Place them \ninto a preheated 190*C\/375*F\/ gas mark 5. oven and roast them for 45 \nminutes to an hour until they can be pierced easily with a sharp knife.\u0026nbsp;\n Remove from the oven and the foil.\u0026nbsp; Allow to cool to room temperature.\u0026nbsp;\n Store in the fridge until you need to use them.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMake the dressing by combining all of the dressing ingredients in a jar with a lid and giving them a good shake together.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nDivide\n your goats cheese into 12 equal sized pieces.\u0026nbsp; Roll each into a ball \nand then roll them in the chopped toasted walnuts.\u0026nbsp; Chill until you are \nready to serve the salad.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDivide your salad \ngreens amongst 4 chilled salad plates.\u0026nbsp; Peel and slice the beetroot.\u0026nbsp;\u0026nbsp; \nArrange an equal amount on top of each plate of greens.\u0026nbsp; Place 3 walnut \ncoated balls of goats cheese on top of each.\u0026nbsp;\u0026nbsp; Give your dressing a good\n shake again and the drizzle an even amount over each salad. Serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5104566934530878041\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/roasted-beetroot-and-goats-cheese-salad.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5104566934530878041"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5104566934530878041"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/roasted-beetroot-and-goats-cheese-salad.html","title":"Roasted Beetroot and Goat's Cheese Salad with an Orange Marmalade Vinaigrette"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2017756768025004164"},"published":{"$t":"2013-07-17T04:00:00.000+01:00"},"updated":{"$t":"2013-07-17T04:00:03.153+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Summer Fruit Cordial"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7300_zps103aa989.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7300_zps103aa989.jpg\" width=\"399\" \/\u003E\u0026nbsp;\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nOur soft fruit is going great guns in the garden at the moment.\u0026nbsp;\u0026nbsp; With all of the hot weather we are having it all seems to be ripening at once.\u0026nbsp;\u0026nbsp; We have never gotten so many strawberries as the bumper crop we are enjoying this year!\u0026nbsp; I am not complaining!\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\" photo SAM_7418_zps29bab95a.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7418_zps29bab95a.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith so much coming at once however, it can be somewhat of a challenge to use it.\u0026nbsp; At present I am drying strawberries, raspberries and black currants in our food dehydrator, and I have frozen bags of them as well.\u0026nbsp;\u0026nbsp; At the weekend I decided to make a summer fruit cordial with some of them . . . something delicious for us to remember summer with in the colder months ahead.\u0026nbsp; The nice ones that you can buy in the shops are so very expensive . . . I thought it would be nice to have some of our very own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo AnneandDiana_zps0adf4847.jpg\" border=\"0\" height=\"249\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/AnneandDiana_zps0adf4847.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA Cordial is a thick syrupy fruit drink, very concentrated. \u0026nbsp; It can be drunk on it's own in small quantities, or mixed with sparkling water and poured over ice for a refreshing drink.\u0026nbsp; You can also make an alcoholic cordial.\u0026nbsp; If you are familiar with the Anne of Green Gables story, you will remember that on a lovely October day Anne invited her friend Diana over for tea in the afternoon.\u0026nbsp; Marilla had told her they could have the raspberry cordial that was leftover from the church social.\u0026nbsp; Anne took the wrong bottle and the pair proceeded to get very drunk! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7417_zpsa04c3632.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7417_zpsa04c3632.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMine is not of the alcoholic variety!\u0026nbsp; (Although you could probably use it to make a cocktail with if you were so inclined!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7419_zpscf833217.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7419_zpscf833217.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMine is of the non alcoholic variety, and delicious . . . and not so hard to make as one should suppose!\u0026nbsp; Truly!! \u0026nbsp; It tastes delicious diluted with sparkling water and poured over ice on these hot summer days. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7420_zpsf5334aeb.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7420_zpsf5334aeb.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously refreshing I would say!\u0026nbsp; It went down a real treat today! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7423_zpsd93ba993.jpg\" border=\"0\" height=\"375\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7423_zpsd93ba993.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's also delicious served straight up in a small cordial or liqueur glass.\u0026nbsp; I can see us enjoying it this way when the winter winds begin to blow . . . oh, but it would make a lovely dessert sauce as well.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7421_zpscf5578ed.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7421_zpscf5578ed.jpg\" width=\"360\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt also makes the perfect hostess gift, decanted into a pretty glass container, for all of those summer parties and barbeques you are going to be invited to this summer!\u0026nbsp; I hope you will give it a try!\u0026nbsp; You will just \u003Ci\u003ELOVE \u003C\/i\u003Eit! \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7415_zpsd3f29fc3.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7415_zpsd3f29fc3.jpg\" width=\"400\" \/\u003E \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Summer Berry Cordial*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1 scant litre\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/summer-berry-cordial\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n is a delicious drink that will be lovely in the months to come.\u0026nbsp; A \nlittle taste of summer.\u0026nbsp;\u0026nbsp; You can drink it full strength, or dilute it \nwith some sparkling water and serve over ice, for a refreshing summer \ndrink.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n400g of black currants (about a pound)\u003C\/div\u003E\n300g of strawberries (3\/4 pound)\u003C\/div\u003E\n150g gooseberries (generous quarter pound)\u003C\/div\u003E\n150g raspberries (generous quarter pound)\u003C\/div\u003E\nthe juice of 1 large lemon\u003C\/div\u003E\n350g of granulated sugar (generous 1 3\/4 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPick\n over all of your fruit and gently wash it.\u0026nbsp; Place it into a saucepan \nalong with 1\/2 litre of cold water (about 2 1\/4 cups) and the lemon \njuice.\u0026nbsp; Bring slowly to the boil over medium low heat..\u0026nbsp; Simmer on low \nheat for about 20 minutes, or until the fruit is very pulpy.\u0026nbsp; Remove \nfrom the heat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace a large fine meshed strainer over a deep \nbowl.\u0026nbsp; Carefully pour the fruit and all of the liquid into the \nstrainer.\u0026nbsp; Cover with a clean cloth and leave to drain overnight.\u0026nbsp; The \nnext morning remove the strainer and discard any pulp inside.\u0026nbsp;\u0026nbsp; Pour the\n juices into a clean pot.\u0026nbsp; Add the sugar. Heat over low heat, stirring \nconstantly until all of the sugar is dissolved.\u0026nbsp; Pour immediately into \nwarm sterile bottles.\u0026nbsp; Leave a 1\/3 inch gap at the top.\u0026nbsp; Seal and store \nin a cool dark place or the refrigerator for up to 6 months."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2017756768025004164\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/summer-fruit-cordial.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2017756768025004164"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2017756768025004164"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/summer-fruit-cordial.html","title":"Summer Fruit Cordial"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3566499935800807379"},"published":{"$t":"2013-01-10T04:00:00.000+00:00"},"updated":{"$t":"2013-01-10T04:00:06.672+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Bread \u0026 Jam"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/breadandjam_zpsa4da6ed6.jpg\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSome days are bread and jam days.\u0026nbsp; Surely we all have them . . . you know the types of days I mean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"I wish I was a poet like the men that write in books\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EThe poems that we have to learn on valleys, hills an' brooks;\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EI'd write of things that children like an' know an' understand,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' when the kids recited them the folks would call them grand.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EIf I'd been born a Whittier, instead of what I am,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EI'd write a poem now about a piece of bread an' jam.\"\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3977_zpsdb2eaa45.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are the days when you just can't be asked to put together much of a supper . . . or a supper which demands much of your time . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\"I'd tell how hungry children get all afternoon in school,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' sittin' at attention just because it is the rule,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' lookin' every now an' then up to the clock to see\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EIf that big hand an' little hand would ever get to three.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EI'd tell how children hurry home an' give the door a slam\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' ask their mothers can they have a piece of bread an' jam.\u003C\/i\u003E\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3979_zps52b55118.jpg\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDays when you want something simple, yet tasty . . . days when you yearn for the warmth of hearth and home comforts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"Some poets write of things to eat an' sing of dinners fine,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' praise the dishes they enjoy, an' some folks sing of wine. \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EBut, they've forgotten, I suppose, the days when they were small\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' hurried home from school to get the finest food of all;\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EThey don't remember any more how good it was to cram\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EInside their hungry little selves a piece of bread an' jam.\"\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3980_zps7e26a3d5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAn ice fog is rolling in and tonight we supped on mugs of warm milk . . . lightly sweetened with honey and slabs of Nigel's lazy loaf, served up with dabs of Dark Cherry and Vanilla jam, next to the roaring fire.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EI wish I was a Whittier, a Stevenson or Burns,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EI wouldn't write of hills an' brooks, or mossy banks or ferns,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EI wouldn't write of rolling seas or mountains towering high,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EBut I would sing of chocolate cake an' good old apple pie,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EAn' best of all the food there is, beyond the slightest doubt,\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003EIs bread an' jam we always get as soon as school is out.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E~Edgar A Guest \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3988_zps366260b8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was good . . . very good.\u0026nbsp; We were happy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3982_zps4d0ce1c7.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Nigel's Lazy Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one casserole sized loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nigel-s-lazy-loaf\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA simple recipe adapted from Nigel Slater, which proves that anyone can make a tasty loaf.\u0026nbsp; (Even me!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n225g wholemeal flour (1 3\/4 cup)\u003Cbr \/\u003E\n225g plain flour (2 1\/4 cups)\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n1 tsp golden caster sugar\u003Cbr \/\u003E\n1 tsp bicarbonate of soda\u003Cbr \/\u003E\n350ml of buttermilk (scant 1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 8.\u0026nbsp; Put a rather large covered casserole into the oven along with it's lid.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n together the flours, sea salt, sugar and soda in a large bowl.\u0026nbsp;\u0026nbsp; Add \nthe buttermilk all at once and work it in.\u0026nbsp;\u0026nbsp; Quickly shape into a \nshallow round loaf, about 1 1\/2 inches in depth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove the \ncasserole from the oven and lightly dust the inside with some flour.\u0026nbsp; \nCarefully drop in the loaf.\u0026nbsp;\u0026nbsp; Cover with the lid and return the bread to\n the oven.\u0026nbsp;\u0026nbsp; Bake for about 25 minutes, upon which time the loaf should \nbe well risen and golden brown.\u0026nbsp; Remove from the oven and allow to stand\n for about 5 minutes before removing from the casserole.\u0026nbsp; Allow to cool \nslightly before cutting into slices to eat.\u0026nbsp;\u0026nbsp; This bread is best served \nwarm and fresh.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt goes fabulously with soups, stews . . . and butter and jam!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3983_zps41f375ad.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Black Cherry and Vanilla Jam*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u0026nbsp;makes about 2 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/black-cherry-and-vanilla-jam\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdapted from a recipe from\u0026nbsp; \u003Ca href=\"http:\/\/www.amazon.com\/Gourmet-Preserves-Chez-Madelaine-Marmalades\/dp\/1572840781\/ref=sr_1_1?ie=UTF8\u0026amp;s=books\u0026amp;qid=1246469810\u0026amp;sr=8-1\" rel=\"nofollow\" target=\"_blank\"\u003EGourmet Preserves\u003C\/a\u003E by Madelaine Bullwinkel.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pounds (about 2 cups) sweet black Turkish cherries, washed, pitted and halved\u003Cbr \/\u003E\n1\/2 pound (about 2\/3 cup chopped) peeled and cored cooking apples (Granny Smith or Bramley)\u003Cbr \/\u003E\n1\/2\u0026nbsp; vanilla bean\u003Cbr \/\u003E\n1 TBS lemon juice\u003Cbr \/\u003E\n8 TBS granulated sugar (85g)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPulse\n the cherries and apples to a medium fine texture in a food processor.\u0026nbsp; \n(Or as chunky as you would like your jam to be.)\u0026nbsp; Toss the fruit into a \nlarge stock pot and stir in the lemon juice.\u0026nbsp; Halve the vanilla beans \nlengthwise and scrape the seeds into the pot along with the fruit, add \nthe empty pods as well.\u0026nbsp; Cover and bring to the boil over medium heat.\u0026nbsp;\u0026nbsp;\n Reduce to a simmer and cook, uncovered, for about 20 minutes to help \nreduce the juices.\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBegin adding the sugar in 2 TBS amounts, \nallowing the jam to come to a simmer in between each addition.\u0026nbsp; Simmer \nactively, stirring frequently, for another 20 minutes, or until \nthe jam noticeably thickens and the temperature reads 100*C\/ 212*F.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour into a clean jam jar.\u0026nbsp; Keep refrigerated."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3566499935800807379\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/bread-jam.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3566499935800807379"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3566499935800807379"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/bread-jam.html","title":"Bread \u0026 Jam"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-379907854391737101"},"published":{"$t":"2012-05-16T04:00:00.000+01:00"},"updated":{"$t":"2012-05-16T04:00:05.428+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Steamed Cherry Bakewell Pudding"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16743.jpg\" width=\"369\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had the missionaries over for supper again tonight.\u0026nbsp; I do so love to have them over.\u0026nbsp; There's nothing I like better than cooking for and fussing for big strapping lads!\u0026nbsp; I feed them pretty regularly, at least once a month in any case!\u0026nbsp; (That's all we are allowed to do.)\u0026nbsp; I do so like to spoil them just a tiny bit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16740.jpg\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to cook them a little bit of something which reminds them of home, and so tonight I did them a big \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/09\/ultimate-in-macaroni-and-cheese.html\" target=\"_blank\"\u003E\u003Cb\u003Emacaroni and cheese\u003C\/b\u003E\u003C\/a\u003E,\u0026nbsp; (which I topped with some sliced tomatoes and crisp strips of bacon), those \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/05\/fruity-sausage-baps.html\" target=\"_blank\"\u003E\u003Cb\u003Esausage patties\u003C\/b\u003E\u003C\/a\u003E that I did the other day (they were soooo good, I just had to make them again!), a variety of vegetables, and some nice rolls.\u0026nbsp; I also served a cranberry chutney that I like to make.\u0026nbsp; It all went down a real treat.\u0026nbsp; Seconds all around!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16739.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wanted to make them a special pudding though . . . or, rather I wanted to make the Toddster a special pudding . . . you all know how much he likes pasta of any shape or form . . . and I wanted to make up for the mac and cheese!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"397\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16747.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEnter Steamed Cherry Bakewell Pudding, served up with a custard sauce.\u0026nbsp; A dessert right after Todd's old school, school dinner, stodgy heart!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16748.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPicture this . . . a lovely moist and buttery steamed pudding . . . filled with the lovely flavour of almonds . . . coming from both the ground almonds and the almond essence used in making the batter . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16750.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with some lovely sweet\/tart morello cherry preserves . . . sitting there all scrummily on top of the pudding . . .\u0026nbsp; and then gilded with an unctuously delicious custard sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16751.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDare I say it?\u0026nbsp; TO DIE FOR!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16756.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYep, the mac \u0026amp; cheese was forgiven in a single bite.\u0026nbsp; RESULT!\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg height=\"392\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16753.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Steamed Cherry Bakewell Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/steamed-cherry-bakewell-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA \ndelicious steamed pudding stogged full of scrummy almond flavour and \nslathered with morello cherry preserves.\u0026nbsp; Served with a custard sauce, \nthis is old school, stodge, deliciousness!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the pudding:\u003Cbr \/\u003E\n110g of butter, softened (1\/2 cup)\u003Cbr \/\u003E\n110g of soft light brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n2 medium free range eggs, beaten\u003Cbr \/\u003E\na few drops of almond essence\u003Cbr \/\u003E\n75g of self raising flour, sifted (2\/3 cup)\u003Cbr \/\u003E\n75g of ground almonds (14 TBS)\u003Cbr \/\u003E\n2 TBS semi skimmed milk\u003Cbr \/\u003E\n3 heaped TBS of morello cherry preserves (jam)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n150ml (5 fluid ounces) of milk\u003Cbr \/\u003E\n250ml of heavy\/double cream (8.5 fluid ounces)\u003Cbr \/\u003E\n50g of caster sugar (1\/4 cup fine sugar)\u003Cbr \/\u003E\n6 large free range egg yolks\u003Cbr \/\u003E\n1 vanilla pod, split and seeds removed\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo\n make the pudding.\u0026nbsp; Butter a 1 1\/2 pint pudding basin.\u0026nbsp; Set aside.\u0026nbsp; Take\n a large piece of greaseproof paper or foil, make a pleat in the centre \nand then spray it lightly with nonstick cooking spray, or spray oil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n together the softened vutter and brown sugar until pale and fluffy.\u0026nbsp; \nBeat in the eggs, a bit at a time, until well incorporated.\u0026nbsp; Stir in the\n almond essence and then fold in the flour and the almonds.\u0026nbsp; Stir in the\n milk to give a dropping consistency.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon the jam into the \nbottom of the buttered basin.\u0026nbsp; Pour the batter over top.\u0026nbsp; Cover the \npudding basin with\u0026nbsp; the prepared paper or foil and secure in place with \nsome string or a rubber band.\u0026nbsp; Place into the top of a steamer or large \nsaucepan which is half filled with boiling water.\u0026nbsp; Cover and steam the \npudding for 1 1\/2 hours, checking periodically to make sure that\u0026nbsp; your \npot of water does not go dry, and topping up as necessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAbout \n20 to 25 minutes before the pudding has finished cooking make the \nsauce.\u0026nbsp; Place the milk, cream and one tsp of the sugar into a heavy \nbottomed saucepan.\u0026nbsp; Bring to a gentle simmer and then turn the heat down\n to the lowest setting.\u0026nbsp; Place the sugar and egg yolks into a bowl and \nwhisk together with a hand whisk until creamy. light and pale in \ncolour.\u0026nbsp;\u0026nbsp;\u0026nbsp; Continue to whisk and slowly pour the warm cream mixture\u0026nbsp; \ninto it at a slow drizzle.\u0026nbsp; Strain the mixture through a fine sieve back\n into the saucepan.\u0026nbsp; Add the vanilla pod and the seeds.\u0026nbsp; Cook, whisking \nconstantly, over low heat until the mixture thickens somewhat.\u0026nbsp; Don't be\n tempted to rush this process, or you will end up with scrambled eggs.\u0026nbsp; \nThe mixture should coat the back of a metal spoon when it is done.\u0026nbsp; Pass\n through a fine sieve again and keep warm until needed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to those of you who purchased my little cookbooklet,\u003Cb style=\"color: #660000;\"\u003E \"A Very Royal Teaparty.\"\u0026nbsp;\u003C\/b\u003E I've gotten some really good feedback from you\u0026nbsp; on it and it really made my day today!\u0026nbsp; I do so love it when people appreciate and like what I've done! \u0026nbsp; (If you haven't seen it, you can take a gander up in the top of the right hand column of this page.)\u0026nbsp; Thank you all so very much!\u0026nbsp; You're a peach, as they'd say down in South!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/379907854391737101\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/steamed-cherry-bakewell-pudding.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/379907854391737101"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/379907854391737101"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/steamed-cherry-bakewell-pudding.html","title":"Steamed Cherry Bakewell Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1871482136883990762"},"published":{"$t":"2012-05-10T04:00:00.000+01:00"},"updated":{"$t":"2012-05-10T04:00:01.342+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"}],"title":{"type":"text","$t":"Lemon Stuffed French Toast"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16649.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had some French Bread that needed using up today and I fancied some French Toast for breakfast.  But I didn't want the same old same old.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16650.jpg\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought I might like to stuff it . . . but again, I didn't want the same old, same old.\u0026nbsp; Then I spied a tasty jar of lemon curd in my cupboard.\u0026nbsp; (I usually make my own, but I always have a jar of ready made to hand as well, coz . . . I'm a lemon curd nut!!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16651.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've seen French Toast stuffed with fruit and cheese and ham and all sorts, but I've never seen one stuffed with lemon curd . . . I thought why not!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16653.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so I did . . . stuff it with lemon curd that is.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16656.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served it up with some fresh Strawberries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"359\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16658.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was good . . . very, very goooood!\u0026nbsp; 'Nuff said. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16654.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Stuffed French Toast*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-stuffed-french-toast\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA \nwonderful way to use up stale bread, with a tangy lemon curd filling.\u0026nbsp; \nServe with some golden syrup and fresh berries for a delightful \nbreakfast treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne (16 ounce) loaf of french bread, unsliced\u003Cbr \/\u003E\n295ml of milk (1 1\/4 cup)\u003Cbr \/\u003E\n3 large free range eggs\u003Cbr \/\u003E\n1 TBS sugar\u003Cbr \/\u003E\n1 tsp vanilla\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\na jar of lemon curd\u003Cbr \/\u003E\nunsalted butter and vegetable oil for cooking\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo finish:\u003Cbr \/\u003E\nIcing sugar to dust\u003Cbr \/\u003E\nan assortment of fresh berries\u003Cbr \/\u003E\ngolden syrup (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16664.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 150*C\/300*F\/ gas mark 2.\u0026nbsp; Butter a baking sheet.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut\n the bread into\u0026nbsp; 8 equal slized, each about 1 inch thick.\u0026nbsp; Cut a pocket \ninto each\u0026nbsp; piece of bread, using a serrated knife, carefully slicing \ninto, but not all the way through.\u0026nbsp; Spoon about 1 dessertspoon full of \nlemon curd into the pocket created in each piece of bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk \ntogether the milk, eggs, sugar, vanilla and salt.\u0026nbsp; Dunk the stuffed \nslices of bread into the egg mixture, allowing them to soak it up for \nseveral minutes, turning to coat it evenly on both sides.\u0026nbsp; You want it \nsaturated, but not falling apart.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWarm 1 TBS of butter and 1 TBS \nof oil together in a large heavy skillet over medium heat.\u0026nbsp; Cook the \nslices of stuffed bread in the heated fat until golden brown and lightly\n crisp on one side, flip over carefully and brown and crisp the other \nside.\u0026nbsp; Place them onto the prepared baking sheet and keep warm in the \noven while you cook the remainder, using more butter and oil as \nnecessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen all the toast is ready, place it onto heated \nplates and dust lightly with icing sugar.\u0026nbsp; Serve immediately with some \nfresh berries and\u0026nbsp; golden syrup (if desired.)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1871482136883990762\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/lemon-stuffed-french-toast.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1871482136883990762"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1871482136883990762"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/lemon-stuffed-french-toast.html","title":"Lemon Stuffed French Toast"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1715393667504229104"},"published":{"$t":"2011-10-16T04:00:00.005+01:00"},"updated":{"$t":"2011-10-16T07:13:19.616+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Raspberry Jam Pudding"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13652.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have long held a love affair with jam . . . it is something which I have loved for all of my life, and I am not fussy about which jam it is either, totally loving all sorts of jam . . . although if I had to pick a favourite it would be Raspberry . . . wait . . . Strawberry . . . NO . . . Black Currant . . . umm . . . Cherry . . . BLUEBERRY!\u003Cbr \/\u003E\u003Cbr \/\u003EOh heck, I couldn't pick a favourite if I tried!  I love them all.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13653.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI especially love desserts which incorporate jam.  Jam is something which I always have a lot of on hand . . . so it just makes sense that I would love to bake desserts which use it.  Coz . . . I LOVE JAM!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13666.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAhem . . . sorry about that!  Todd loves jam too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13664.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen I was a girl my mother used to make the most heavenly Dessert Squares every Christmas, called Feather Squares.  A delicious sponge cake, topped with raspberry jam, meringue and coconut.  She never baked them any other time of year and my goodness but we did love them so.  I think they were our absolutely favourite Christmas Treat . . . along with her date slices, war cake, fruit cake . . . ahem . . . well, ok, we loved them all!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13658.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis delicious pudding is very reminiscent of my mother's feather squares.  The jam is on the bottom though in this dessert, and the sponge is baked over top and is stogged full of coconut.  There is no meringue.  It is simple and easy, and ohhhhhhhhhhhhh sooooooooooooo scrumdiddlyumpously good!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13659.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe loved it.  We ate far more of it than we should have . . . we enjoyed every single mouthful.  We will eat more tomorrow.  ☺ ♥♥♥  (yay!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 331px; height: 430px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/Rachel-Allens-Easy-Meals-001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAdapted from a recipe in Rachel Allen's newest book, Easy Meals.  (I love Rachel Allen's recipes!  Those Irish sure can cook!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13655.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv dir=\"ltr\"\u003E\u003Ci\u003E\u003Cb\u003E*Raspberry Coconut Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 to 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/raspberry-coconut-pudding?pli=1\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious pudding with raspberry jam on the bottom covered with a moist coco-nutty cake!  Scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003E4 TBS raspberry jam\u003Cbr \/\u003E9 ounces plain flour (2 1\/2 cups)\u003Cbr \/\u003E3 tsp baking powder\u003Cbr \/\u003E12 ounces caster sugar (1 3\/4 cups)\u003Cbr \/\u003E3 1\/2 ounces dessicated coconut (1 1\/3 cups)\u003Cbr \/\u003E3 large free range eggs, beaten\u003Cbr \/\u003E12 fluid ounces milk (1 1\/2 cups)\u003Cbr \/\u003E1 tsp vanilla\u003Cbr \/\u003E5 ounces butter, melted (2\/3 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Have ready one 3 1\/2 pint pie  dish, or 4 individual pie dishes.  Spoon the jam into bottom of the pie  dish and spread it out evenly.  (Or spoon 1 TBS into the bottom of each  of the four dishes and spread it out evenly)\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the flour,  baking powder, sugar and coconut together in a bowl.  Beat together the  eggs, milk, vanilla and melted butter.  Pour the liquid mixture into the  dry mixture and beat them together just until well mixed.  Pour this  batter over top of the jam, either pouring the whole amount over the jam  in the large pie dish, or dividing it equally amongst the smaller ones.\u003Cbr \/\u003E\u003Cbr \/\u003EIf  making smaller ones, place them onto a baking tray and pop it into the  oven.  Alternately pop the large pie dish into the oven.  Bake for 40 to  50 minutes, until the top is golden brown and the centre springs back  when lightly touched.  Remove from the oven and allow to cool to warm  before serving.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/THEBEST.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/10\/somedays-i-oversleep.html\"\u003ERoasted Tomato Sauce.\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1715393667504229104\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/raspberry-jam-pudding.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1715393667504229104"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1715393667504229104"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/raspberry-jam-pudding.html","title":"Raspberry Jam Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-946303487499801258"},"published":{"$t":"2011-08-24T04:00:00.005+01:00"},"updated":{"$t":"2011-08-24T07:12:56.181+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"}],"title":{"type":"text","$t":"Sticky Glazed Pork Chops"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12750.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThe Toddster does love himself a pork chop once in a while.  I like them too, but whereas I would have a very difficult time giving up steak . . . the Toddster would have a really difficult time giving up his pork chops!!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12754.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI always like to buy a good free range chop.  (I like happy meat.)  I know you do pay a bit more, but I think it works out to a much better tasting piece of meat and I also think that if enough people demanded it, the shops would get the message and free range would become the order of the day, rather than the exception.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12755.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI refuse to support an industry which is inhumane, end of story!  Every sense of my being tells me that we have a responsability to raise our animals, even the ones which will eventually end up on our plates . . . in a humane and caring manner.  I think that is the way that God would have it.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12756.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EPork is  a lovely rich tasting meat that lends itself well to fruity flavours.  My mother used to cook her pork chops until they were as hard as plates . . . I don't think that's really necessary these days.  I cook them until they are just done through, but still moist and tender.  There is nothing more unpalatable than a pork chop you could use as a boomerang!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12760.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThe sauce on these is really simple and yet incredibly delicious.  It makes good use of preserves . . . apricot, pineapple and ginger . . . and a few add ins like dark soy and rice wine vinegar . . . the end result being something that is so delectable that it will have you licking your fingers and sucking on the bones.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12761.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EPlain boiled rice and some steamed broccoli are the only side dishes needed.  Nom Nom!!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12763.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Sticky Glazed Pork Chops*\u003C\/b\u003E\u003C\/i\u003E\r\u003Cbr \/\u003EServes 4\r\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-glazed-pork-chops\"\u003EPrintable Recipe\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EYou will love the delicious flavours in these delectably moist sweet and sour glazed pork chops!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E3\/4 tsp fine sea salt\r\u003Cbr \/\u003E1\/2 tsp garlic powder\r\u003Cbr \/\u003E1\/2 tsp onion powder\r\u003Cbr \/\u003E1\/4 tsp ground coriander\r\u003Cbr \/\u003E1\/2 tsp freshly ground black pepper\r\u003Cbr \/\u003Epinch ground cloves and ground cinnamon\r\u003Cbr \/\u003E4 free range meaty bone in pork chops, each about 3\/4 inch thick\r\u003Cbr \/\u003E(I like the ones with the rib bone attached)\r\u003Cbr \/\u003E2 tsp olive oil\r\u003Cbr \/\u003E1 clove of garlic, peeled and minced\r\u003Cbr \/\u003E2 heaped dessert spoons of apricot preserves\r\u003Cbr \/\u003E2 heaped dessert spoons of pineapple preserves (jam)\r\u003Cbr \/\u003E2 heaped dessert spoons of ginger preserves\r\u003Cbr \/\u003E125ml of chicken broth (1\/2 cup)\r\u003Cbr \/\u003E1 TBS dark soy sauce\r\u003Cbr \/\u003E1 TBS rice wine vinegar\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EMix  together the salt, garlic and onion powders, coriander, black pepper,  cloves and cinnamon.  Rub this mixture into both sides of the pork  chops.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EHeat a large heavy skillet over medium heat.  Add the oil  and swirl it around to coat the bottom of the pan.  Add the Pork chops  and brown them well on each side and on the edges.  Reduce the heat to  low.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EWhisk together the garlic, preserves, chicken broth, soy  sauce and vinegar until well mixed.  Pour this over the chops in the  pan, turning to coat. Bring to a quick simmer.  Cook for an additional 3  to 4 minutes per side, until the pork is cooked through and glazed and  the sauce has thickened somewhat.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EServe hot with some of the fruity sauce spooned over top. Rice and broccoli go very well with this!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/peanutbuttercookies.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThere's delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.com\/2011\/08\/wednesday-prattle.html\"\u003EOld Favourites Peanut Butter Cookies\u003C\/a\u003E baking in the Cottage today!\r\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/946303487499801258\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/sticky-glazed-pork-chops.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/946303487499801258"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/946303487499801258"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/sticky-glazed-pork-chops.html","title":"Sticky Glazed Pork Chops"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});