Angela Day
Fruit and vegetables have been bottled for centuries to preserve produce from one season until it becomes available again the following year.
These days we often don't consider the seasons when making jam or bottling produce. It's often a matter of convenience or using up a glut of products to prevent wastage.
There is something rewarding about bringing out a bottle of homemade preserves, be it jam, chutney or bottled fruit. These also make ideal hostess gifts, which will be far more appreciated than a store-bought item.
There are a few simple rules to follow, which will ensure the success of your efforts.
Always use sterilised jars. These can be sterilised by running them through a hot cycle in a dishwasher, placing them in the oven at 150degC for 30 minutes or half filling them with water and microwaving on full power for 10 minutes.
If you are bottling fruit, just placing the fruit in a sterilised jar is not enough to preserve it on a shelf for any length of time. The bottles need to be processed in a water bath for 30-50 minutes. Once opened, they need to be stored in the fridge.
The natural preservative of sugar in jam is usually high enough for bottles to stand on a shelf for at least six months. The same goes for chutney. Once opened, it is best to store them in the fridge.
Nowadays you can buy preserving kits with all the instructions and equipment.
NOTE: Ball home preserving kits are available from Super Spar and Makro for about R260.
PRESERVED LEMONS
8-10 medium lemons
375ml rock salt
10ml coriander seeds
10ml caraway seeds
5 fresh bay leaves
about 250ml fresh lemon juice
Halve the lemons lengthways, then carefully cut each lemon half in half again without cutting all the way through.
Open the lemon halves out slightly. Squeeze the lemons gently over a jug to catch the juice.
Place the lemons in a bowl with the salt, coriander and caraway seeds and mix well until combined.
Pack the lemons and salt tightly in a sterilised jar, slide the bay leaves down the sides of the jar and fill with enough lemon juice to cover the lemons. Squeeze more lemon juice if needed.
Seal the jar and store in a cool, dark place for 3-4 weeks before using. The longer you leave them, the better they taste.
Refrigerate once opened.
When using preserved lemons, only the pith is used, and the soft flesh is discarded. As they are very salty, you can rinse briefly before using.
PLUM AND PORT JAM
Makes about 750ml
1.5kg red plums, pips removed and roughly chopped
250ml orange juice
1 cinnamon stick
2 star anise
About 1kg sugar
125ml port
45ml lemon juice
Put the plums and orange juice in a pot and cook over a medium heat until the plums are soft and pulpy.
Tie the cinnamon and star anise in a small muslin bag.
Remove the plums from the heat and measure the pulp.
Measure out 250ml of sugar for every 250ml of pulp.
Place the muslin bag, sugar, pulp, port and lemon juice in the pot and stir over a low heat until the sugar dissolves.
Bring to the boil, and stir frequently until the setting point is reached.
Remove the muslin bag, spoon the jam into hot sterilised jars and seal while hot.
RHUBARB AND GINGER JAM
Makes 5x250ml bottles
1.5kg rhubarb, chopped
250ml cranberry juice
45ml lemon juice
15-20ml grated fresh ginger
about 1kg sugar
125ml chopped glace ginger
Combine the rhubarb, cranberry and lemon juices and ginger in a pot and cook, covered, over medium heat until the mixture is pulpy.
Remove from the heat and measure the pulp. Allow 180ml of sugar for every 250ml pulp.
Place the pulp, sugar and glace ginger in the pot and heat over a low heat until the sugar is dissolved.
Bring to the boil and simmer, stirring frequently, until the mixture thickens.
It should form a gel when dropped onto a cold plate. Spoon into sterilised bottles and seal while hot.
SWEETCORN RELISH
Makes 5-6 cups
1.5kg corn cobs (about 8), trimmed, kernels removed
1 large red pepper, diced
2 red onions, finely chopped
2 long red chillies, deseeded and finely chopped
2 stalks of celery, sliced
125ml sugar
15ml yellow mustard seeds
10ml mustard powder
5ml turmeric
20ml coarse salt
250ml white wine vinegar
20ml cornflour mixed with 20ml cold water
In a large pot, stir together the corn kernels, red peppers, onions, chillies, celery, sugar, mustard seeds, mustard powder, turmeric, salt and vinegar over high heat until sugar dissolves.
Bring to the boil, reduce the heat and simmer uncovered for 25-30 minutes, stirring occasionally.
Mix the cornflour and cold water until smooth, add to the vegetables and cook until the mixture boils and thickens.
Pour into hot, sterilised bottles and seal immediately.
Place the bottles into a hot water bath and boil for 15 minutes. Turn off the heat and stand for 5 minutes before removing.
TOMATO AND TAMARIND CHUTNEY
Makes 2 litres
500ml brown sugar
250ml sultanas
140ml tamarind concentrate
30ml coarse salt
15ml cumin seeds
430ml cider vinegar
600g ripe tomatoes, coarsely chopped
4 onions, peeled and chopped
2 stalks of celery, finely chopped
3 long red chillies, seeds removed and chopped
4 cloves of garlic,crushed
Stir all ingredients in a large saucepan over medium heat until sugar dissolves, then bring to the boil.
Reduce heat and simmer, uncovered, for 45-50 minutes or until the chutney is thick.
Stir occasionally.
Spoon the hot chutney into hot sterilised jars and seal immediately.
Boil in a hot water bath for 15 minutes, turn off the heat and stand in the pot for 5 minutes before removing.
Store chutney in a cool, dark place for at least 3 weeks before opening.
Refrigerate once opened.
BOTTLED GUAVAS
625ml water
375ml sugar
12-15 guavas, peeled and halved
Combine the water and sugar in a pot and bring to the boil over a medium high heat. Boil the syrup for 5 minutes.
Add the guavas and simmer for 5 minutes.If the guavas are very ripe, simmer for only 2-3 minutes.
The guavas must still be firm and hold their shape.
Remove the guavas with a slotted spoon and pack them into hot sterilised bottles.
Fill the bottles with hot syrup, leaving a 1cm headspace, remove air bubbles and seal.
Place the bottles into a large pot and fill it with enough hot water to submerge the bottles.
Bring to the boil and simmer for 15 minutes for smaller bottles or 20 minutes for larger ones.
Remove the pot from the heat and leave for 10 minutes.
Carefully remove the bottles from the water and allow them to cool.
ANGELA DAY
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
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