Slow-cooker pre­serves: win­ter condi­ments made easy

This jam is a great Fa­ther’s Day gift idea.

Australian Women’s Weekly NZ - - CONTENTS - PHO­TOG­RA­PHY l JAMES MOF­FATT STYLING l KATE BROWN

Won­der­ful win­ter condi­ments are easy to pre­pare when made in a slow cooker. There’s no need to hover over the pan with this gen­tle heat cook­ing method.

Ba­con jam MAKES 5 CUPS PREP AND COOK TIME 7 HOURS

1kg rind­less ba­con slices, sliced thinly, ex­cess fat trimmed 3 (450g) onions, sliced thinly 4 cloves gar­lic, sliced thinly ⅔ cup (160ml) cider vine­gar ⅔ cup (150g) firmly packed brown sugar ⅔ cup (160ml) pure maple syrup 1 ta­ble­spoon whole­grain mus­tard 4 sprigs fresh thyme 1 tea­spoon in­stant cof­fee gran­ules ⅓ cup (80ml) warm water

1 Heat a large fry­ing pan over medi­umhigh heat. Cook ba­con, in batches, un­til browned lightly. Drain on pa­per towel. 2 Trans­fer ba­con to a 4.5-litre (18-cup) slow cooker. Add onion, gar­lic, vine­gar, sugar, syrup, mus­tard, thyme, cof­fee and the water. Cook, cov­ered, on High, for 6 hours. Dis­card thyme; skim ex­cess fat. Sea­son with pep­per. 3 Process ba­con mix­ture un­til finely chopped, but not puréed. Spoon hot jam into hot ster­ilised jars (see over­leaf); seal im­me­di­ately. La­bel and date jars when cold.

Serve on toast with roasted toma­toes, fried egg and baby spinach leaves. Suit­able to freeze. Not suit­able to mi­crowave.

Or­ange mar­malade MAKES 4 CUPS PREP AND COOK TIME 3 HOURS 30 MIN­UTES

1kg or­anges 1 litre (4 cups) water 1kg (4½ cups) white sugar, ap­prox­i­mately

1 Peel the or­anges, re­mov­ing rind and white pith sep­a­rately. Slice rind thinly; re­serve half the pith. Quar­ter or­anges; slice flesh thinly. Re­serve any seeds. Tie the re­served pith and seeds in muslin. 2 Com­bine rind, flesh, muslin bag and the water in a 4.5-litre (18-cup) slow cooker. Cook, cov­ered, on High, for 2 hours. Dis­card the muslin bag. 3 Mea­sure fruit mix­ture; al­low 1 cup sugar for each cup of fruit mix­ture. Re­turn the or­ange mix­ture and sugar to slow cooker. In­crease heat to Re­duce on High (see Test Kitchen tip); boil, un­cov­ered, for 40 min­utes or un­til mar­malade jells when tested (see box, over­leaf). 4 Pour hot mar­malade into hot ster­ilised jars (see box, over­leaf); seal im­me­di­ately.

Not suit­able to freeze or mi­crowave.

Ba­con jam

Or­ange mar­malade

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