Saturday, 15 August 2009
Yellow Bullace Jam.
Just look at the colour, isn't it magnificent? That's something of a relief as the fruit looked suspiciously dark once it had defrosted. It's got a very sharp, tangy flavour which I really like in a jam and also makes it useful from a culinary point of view. Warmed and mixed with a bit of white wine vinegar, garlic and chilli it would make a lovely, Chinese style, pouring sauce for tuna or pork.
Anyhoo, the recipe:
2 kilos yellow bullace
2.5 kilos sugar
Put the bullace (with stones) into a large pan and add some water to stop them sticking. As my fruit were frozen they gave out their juice readily and didn't need much water, if you're using fresh, keep a close eye at this stage, adding more if needed to keep the fruit at a runny consistency.
When the fruit has collapsed, take the pan off the heat and skim off the stones. I used a slotted spoon, put the stones into a sieve and rubbed them around the sieve to release any juice or flesh still clinging to them.
Add the sugar and stir til dissolved, then boil steadily til setting point is reached. Spoon into hot jars and seal. Makes about 10 jars.