An is­land treat

Landscape (UK) - - In The Kitchen -

Black but­ter is a tra­di­tional, dark, trea­cly jam recipe from Jer­sey. This one comes from The Jam Maker’s Gar­den, by Holly Far­rell. It can be spooned over vanilla ice cream, spread on bread or served with cold meat. To make ap­prox­i­mately 1.34kg: pour 1.2 litres of sweet or medium cider into a large pan and bring to the boil. Con­tinue boil­ing un­til the vol­ume is re­duced to 600ml. Mean­while peel, core and finely slice 1.5kg dessert ap­ples, toss­ing the slices in the juice of two lemons to help pre­vent them from brown­ing. Add the ap­ple slices, zest and juice of the lemons to the re­duced cider and cook gen­tly, stir­ring reg­u­larly, un­til the pan’s con­tents are soft, pulpy and re­duced. Mea­sure the pulp, and weigh out 50g of sugar per 100ml of pulp. Re­turn the pulp and sugar to a clean pan. Add 100g black trea­cle, 15g very finely diced liquorice, 1 tsp mixed spice and 1 tsp ground cin­na­mon. Sim­mer gen­tly over a low heat, stir­ring fre­quently, but watch out as it can spit. Re­move from the heat once the mix­ture is thick and there is no free liq­uid. Pot at once into warm, ster­ilised jars. Stored in a cool, dry, dark place, it will keep for a year. The Jam Maker’s Gar­den £17.99, pub­lished by Frances Lin­coln

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