Preserves, jams and jellies are easy to make at home with FRUIT
and also with non-fruit products:
STEMS such as rhubarb,
angelica that can be candied,
RHIZOMES like ginger
ROOT vegetables, like parsnip and carrot
This is an interesting marmalade with a hint of orange, but no rind.
Parsnips are sweet and fibrous and add a different dimension.
Try this with cooked carrots or parsnips.
INGREDIENTS | SERVES 32; Serving Size ¼ cup
- 4 cups peeled and grated parsnips
- ¾ cup fresh squeezed orange juice
- 2 tablespoons grated orange zest
- 2 tablespoons grated ginger root
- 3½ cups sugar
- Cook the parsnips in boiling water until tender, about 15 minutes.
- Drain the cooked parsnips and put them in a saucepan with the orange juice, orange zest, ginger root, and sugar.
- Stir and cook over medium heat until the sugar dissolves. Raise the heat and bring the mixture to a boil.
- Cook for 45 minutes, stirring often to prevent the mixture from sticking to the bottom of the pan and burning.
- Pour the finished marmalade into sterilized canning jars and screw on the lids. Let cool at room temperature.
Protein: 0.25 grams
FLOWERS, like elder (Sambucus) and marigold, (Calendula),
can all be used to flavour and to colour jellies.
These jellies can be used to accompany other dishes of meat, fish or vegetables and to make the appearance of dishes more attractive and more appetising.
Basil, used in jelly to accompany summer salads and egg dishes.
Rosemary, used in jelly to accompany salads, beetroot and tiny turnip dishes.
Borage: first grow Borage – so easy!
You can throw the seed on any sandy and compost rich earth in a sunny spot in April and by July you will have heaps of lovely blue borage flowers for jelly and to put in your Pimms
and LEAVES like Mint in jelly to accompany lamb,
and Dill to make a light herb jelly,
that is perfect for fish and seafood dishes
9 September 2014