Friday, 8 January 2010
Proudest jam making moment yet.
You would not believe how disproportionately and ridiculously excited I am by the recipe I found yesterday! I have managed to combine my two major interests in life: cider and jam. Yes - I made Aspall's Suffolk Cyder Jelly, isn't it pretty? I can now retire fulfilled.
2 pints dry cider (or cyder, depending on how whimsical you're feeling)
3lb 4oz sugar
1 bottle Certo.
Put the cider and sugar into a jam pan and stir over a lowish heat til the sugar has dissolved. Add the Certo, bring to a rolling boil and boil for 1 minute. Pot up in the usual way. Makes nearly 7 jars.
It's soooo easy and quick to make, a really good starting point for jammy novices. I find working with Certo a tad disconcerting. It looks deceptively liquid in the jar, but when you dig around with a spoon (at least 24hrs later) it's actually a gorgeously voluptuous, yielding set. Compare to sloe jelly which has tons of natural pectin but a really glossy, bouncy set.
It tastes quite dry and grown up (unsurprisingly!) In the name of research I ate it with stilton and oat cakes which was delicious beyond description, the ultimate Ploughman's Lunch (providing the ploughman in question didn't have too much to do that afternoon) I'm also imagining pork neck steaks, browned in a pan with onions and apple, splash of stock and apple juice and a generous dollop of Cyder Jelly, cover and simmer til the meat is cooked through. Remove the meat and stir a dollop of creme fraiche into the sauce. Mmmmmm. When/if the snow clears I'll be visiting Goodies Farm Shop to put it to the test.
Now of course, I want to try Mulled Cyder Jelly, Peronelle's Blush Jelly, Red wine Jelly - in the words of Katie Price "It's a whole new world".