[NEDERLANDSTALIGE VERSIE]
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KUMQUATS-"BLOOD" ORANGE JAM
Wash and dry the fruits.
Shred the thin peel of the oranges and cook the pieces in a little water for about 7 minutes till the peels are properly tender.
Cut the flesh of the oranges into little pieces and remove the pips and the membranes.
Cut the kumquats (don't remove the peel) into little pieces and remove the pips.
Rub up the lumps of sugar against the peel of the lemon (the citric oil draw into the sugar).
Now put together in a pan with a thick bottom: the cooked peels, the flesh, the juice of half a lemon, the jelly sugar, the lumps of sugar and the ginger juice.
Bring to boil and stir it up.
Cook for 4 minutes (bubble).
Skim the mass and ladle it into jars.
HARLEQUIN JAM
(Cooking time: abouw 45 minutes)
Place the gooseberries in a large pan and pour over the water.
Heat gently and bring to the boil.
Add the remaining fruits and simmer for about 20 minutes or intil all the fruits are soft.
Add the sugar and heat gently, stirring until the sugar has dissolved.
Bring to the boil, then boil rapidly until setting point is reached.
Remove the scum.
Cool slightly, stir, then pour into prepard jars.
Cover and label.
Makes about 3 kg.
DOGBERRY JAM
Winning Recipe of the Jam Recipes Competition!
Wash the dogberries and apples.
Cut the apples (peel and core included) in little pieces (about 2 cm, 0,8 inch.).
Bring to the boil the dogberries, applepieces, a little lemonjuice and a little water until pulp.
Squash the mass with a strainer
Bring to the boil and add the sugar.
Stir it up and cook until jellystage.
Pour the hot jam into clean jars (make use of hot soda-water) and cover immediately.
COURGETTE JAM / ZUCCHINI JAM
Peel off the courgette (zucchini) and remove the soft part with the seed.
Grate the courgette and the peel of the lemons.
Squeeze the lemons and the orange.
Bring together the courgette mass, the lemon pieces and the juice.
Bring to boil and stir it up.
Cook for 10 minutes (slowly).
Add the jellysugar and cook fast for 4 minuten (bubble).
CHRISTMAS MARMALADE (ORANGE/COINTREAU)
Wash the oranges with warm water.
Remove the peel and the white. Cut the peel in very small strips. You can use a citrusstripper.
Bring to the boil 125 gramme of the peel in 0,25 litre of water and cook for 15 minutes. Cool down.
Cut in pieces half of the fruit and squash the other half (use a kitchenmachine).
Bring together the fruit, the pulp and the pieces of peel and water till 1250 gramme.
Bring to the boil in a big pan and add the sugar and the citric acid and cook for 10 minutes.
Add the liquid jellystuff, stir it up and bring to the boil and cook for just a second.
Take off the burner and add the Cointreau. Stir it up
FOREST JAM WITH DRIED CURRANTS (HALF SWEET)
Wash and dry the fruitsand the dried currants carefully.
Squeeze the lemons.
Bring together all the ingredients.
Bring to the boil, stirring until the sugar has dissolved and cook for a few minutes. (see the instructions on the packaging)
For a special aroma add the leafs of the rosehips.
Sprinkle a few drops of rum onto the hot jam. It will lengthen the keeping qualities of this half sweet jam.
FOUR FRUITS JAM
Wash and dry the fruits carefully.
Squeeze the grapefruit.
Bring together in a big pan the fruits, the grapefruitjuice and the jellysugar.
Bring to the boil, stirring until the sugar has dissolved and cook for 4 minutes. (bubble)
BANANA-RED CURRANT-STRAWBERRY JAM
Mash the peeled bananas.
Add the red currants and the strawberries and mix the mass .
Add the jellysugar.
Bring to the boil, stirring until the sugar has dissolved and cook for 4 minutes. (bubble)
CARROT-ORANGEJAM
Wash and grate the carrots and the peel of the oranges.
Squeeze the oranges.
Bring together the juice, the sugar, the pieces of orangepeeling.
Boil and cook the mass for 4 minutes.
After cooking add the lemonbrandy.
DANDELIONJELLY
Pick enough dandelionleafs (not from beside the motorway).
Remove carefully all green sepals and stalks.
Rinse the yellow leafs and boil and cook them in 1 litre water for 15 minutes.
Than sieve the mass and squeeze slightly with a nylon strainer.
Add the lemon juice (half a lemon) and a little lemonpeelings to the dandelionjuice.
Add 1 kilogramme jellysugar.
Boil and cook the mass 4 minutes.
BANANA PASSION-FRUIT JAM
Halve the passion-fruits and ladle out the pulp and seed and put it in a pan.
Mash the bananas and add the lemongin and jellysugar.
Bring all together.
Bring to the boil and cook for one minute (bubble).
Keep stirring.
Keep the jars cool and dark.
Keeping qualities: 4 months
PUMPKIN CHUTNEY
Cut the pumpkin in blocks.
Sprinkle the salt over the mass and stain it for one hour.
Bring to the boil: the vinagar, the sugar, the garlic, the curry and the ginger.
Add the pumpkin and cook for about 15 minutes, uncoverd.
Keep stirring.
APPLE-MINT JELLY
Extract the mint for one hour in 65 cc hot water (Do not cook!).
Sieve the mass and let the mint juice cool down.
Add the apple juice to 0,75 litre.
Bring to the boil and add the jelly sugar and the citric acid and cook for 1 minute.
Keep stirring.
CHRISTMAS MARMALADE (ORANGE/COINTREAU)
Wash the oranges with warm water.
Remove the peel and the white. Cut the peel in very small strips. You can use a citrusstripper.
Bring to the boil 125 gramme of the peel in 0,25 litre of water and cook for 15 minutes. Cool down.
Cut in pieces half of the fruit and squash the other half (use a kitchenmachine).
Bring together the fruit, the pulp and the pieces of peel and water till 1250 gramme.
Bring to the boil in a big pan and add the sugar and the citric acid and cook for 10 minutes.
Add the liquid jellystuff, stir it up and bring to the boil and cook for just a second.
Take off the burner and add the Cointreau. Stir it up
CHESTNUTS JAM
Wash the chestnuts and cut a cross into the chestnuts.
Put them in a pan with just enough water.
Bring to the boil and cook for 30 minutes.
Pour off, but keep 1 litre of the fluid.
Remove the skin.
Make purée by using 2/3 of the chestnuts (use the kitchenmachine) and shred the rest of the chestnuts.
Add the fluid and the sugar.
Bring to the boil and add the mass of chestnuts and the stick of vanilla and cook for 20 minutes.
Keep stirring.
FIG DATE JAM
Wash the figs and remove the hard pieces.
Pour hot boiled water over it and leave it for 10 hours.
Strain it and cut the figs and the dates (without seed) in little pieces.
Bring together the mass and the lemonjuice, the peels, the sugar and 0,25 litre of water.
Bring to boil and cook for 5 à 6 minutes and stir it up.
KUMQUATS-"BLOOD" ORANGE JAM
Wash and dry the fruits.
Shred the thin peel of the oranges and cook the pieces in a little water for about 7 minutes till the peels are properly tender.
Cut the flesh of the oranges into little pieces and remove the pips and the membranes.
Cut the kumquats (don't remove the peel) into little pieces and remove the pips.
Rub up the lumps of sugar against the peel of the lemon (the citric oil draw into the sugar).
Now put together in a pan with a thick bottom: the cooked peels, the flesh, the juice of half a lemon, the jelly sugar, the lumps of sugar and the ginger juice.
Bring to boil and stir it up.
Cook for 4 minutes (bubble).
Skim the mass and ladle it into jars.
BANANA ORANGE JAM
Squeeze the oranges and the lemon
Peel the bananas and mash them with a fork in a soupplate.
Keep back a little banana.
Bring to boil the juice, the vanilla sugar and the bananas, stir it up and cook for 4 minutes (bubble).
Skim the mass and add the little banana in pieces.
COURGETTE JAM / ZUCCHINI JAM
Peel off the courgette (zucchini) and remove the soft part with the seed.
Grate the courgette and the peel of the lemons.
Squeeze the lemons and the orange.
Bring together the courgette mass, the lemon pieces and the juice.
Bring to boil and stir it up.
Cook for 10 minutes (slowly).
Add the jellysugar and cook fast for 4 minuten (bubble).
BLACKTHORN JAM
Pick the fruits of the blackthorn after night frost or put the fruits in the deep freeze for a while (Because of the harsh taste).
Put the fruits in hot water. Leave it for one night.
Strain off the fruits.
Grate the apples and add the pieces to the fruits of the blackthorn.
Bring to boil and cook for a few seconds (bubble).
Add the sugar and cook for only an other few seconds.
If so wished evaporate the mass.
Blackthorn is very healthy!
MARMALADE OF GREEN TOMATOES
Graze the tomatoes, cut them in pieces and make purée.
Add the sugar and the citric acid and stir it up. Bring to boil and cook for 10 seconds (bubble).
Add the liquit jellystuff and cook for only a few seconds.
ELDERBERRYJELLY
Wash the elderberries and add the bouquet garni.
Bring to boil and cook in a little water.
Draw it for 15 minutes and than remove the bouquet garni.
Than sieve the elderberries and squeeze with a strainer.
Squeeze the lemon.
Bring together the lemon juice, the apple juice and the elderberry juice and add water till 1,5 litre.
Add the sugar
Boil and cook (bubble) the mass for 4 minutes.
After cooking add the red port and stir it up.
CARROT-ORANGEJAM
Wash and grate the carrots and the peel of the oranges.
Squeeze the oranges.
Bring together the juice, the sugar, the pieces of orangepeeling.
Boil and cook the mass for 4 minutes.
After cooking add the lemonbrandy.
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