Surplus produce

During the busy summer and autumn I spend a lot of time saving fruit and veg for the leaner winter months. The summer of 2016 has been particularly bountiful resulting in a freezer full of  fruit and veg. This included 4lbs of blackberries! Fortunately I found a great recipe for jam which meant I could use up some apples as well.

Bramble and Apple Jam

4lbs blackberries
1.5lbs apples (prepared)
4lbs granulated sugar
2 tbs lime juice (lemon will do)
0.5 pt water.

Add all ingredients to a jampan and bring to the boil, stirring frequently and ensuring that all gran. sugar dissolves.

When jam is boiling reduce heat and simmer for approx 45 minutes. Apply the wrinkle test to the jam. Put a teaspoon of jam on a cold plate and move it with your finger. If the jam wrinkles it is ready for bottling. If not, continue the simmer and then retest. When the  jam is ready for bottling scoop it into hot jars and apply the lid whilst still warm.

If you do not want your jam too sweet reduce the sugar to 3.5lbs. This ensures that the predominant taste is of brambles. This jam will keep for up to a year ( in our house it will be gone in 6 months.) Enjoy.

Tagine

This is a nice warming winter dish with a taste of North Africa. Felt like we were on holiday when we were eating it!

 

Ingredients

 

1 butternut squash, peeled and cubed

1 large onion, diced

2 tbsp. veg oil

1 tsp ginger

1 tsp cinnamon

450 ml veg stock

12 dried apricots, chopped

2 red peppers chopped

200g tinned chickpeas

1 tsp honey

3 tbsp. chopped coriander

2 tbsp. chopped mint

 

Fry the onion in the oil until softened.(5 minutes)  Add the squash and spices and fry for 5 minutes. Add the stock and honey, season well, cover and simmer for 8 minutes.

 

Add the peppers and cook  until tender. Stir in the coriander and mint.

 

 

We served it with couscous:

 

Pour 450 ml of boiling water over 250g of couscous. Add 1 tsp of harissa paste and 1/2 tsp salt plus 200g tinned chickpeas. mix, cover and leave for 5 munutes. Sprinkle with toasted flaked almonds and serve.

 

 





You can vary the recipe to suite your taste. Prunes or sultanas can be used instead of  apricots. If you prefer your Tagine a bit hotter then add half a deseeded jalapeno pepper with the onion at stage one.

 

Enjoy!