Get set

The Guardian - Feast - - Feast -

Prep Cook If your jam hasn’t set prop­erly, cook it back into another fresh batch of jam – but don’t re­boil un­set jam as it ends up tast­ing like caramelised sugar Makes 20 min 30 min 5 x 220g jars

1.6kg toma­toes 2 cin­na­mon sticks 650g caster sugar 200ml ap­ple cider vine­gar

To pre­pare the toma­toes, bring a large saucepan of wa­ter to a boil and have a large bowl of iced wa­ter ready. Use a small knife to carve a lit­tle cross into the base of each tomato.

Drop them into the boil­ing wa­ter for one minute, then re­move us­ing a slot­ted spoon or tongs and im­me­di­ately put in the iced wa­ter. You may need to do this in a few batches, de­pend­ing on the size of the saucepan. Leave the toma­toes to cool com­pletely in the iced wa­ter for five min­utes, then drain. Start­ing from the bot­tom of the tomato, you will now be able to peel the skins off the flesh.

Halve and then quar­ter each skinned tomato and put in a heavy-based saucepan with the cin­na­mon and cook for about 10 min­utes, un­til the toma­toes start to break down.

Slowly add the sugar and vine­gar, and bring to a boil. Cook for 20 min­utes, un­til the jam reaches set­ting point – 105C/220F on a sugar ther­mome­ter. Pour into warm, ster­ilised jars and seal im­me­di­ately. Store in a cool, dark place. Prep Cook Makes 20 min 1 hr 10 min 10 x 220g jars

2 large fen­nel bulbs with stalks (green fronds re­served), sliced ver­ti­cally into long, flat pieces

2kg yel­low peaches, halved and stoned 150g de­mer­ara sugar 900g caster sugar Juice of 1 lemon

Heat the oven to 130C/265F/gas ½. Put the fen­nel slices in an oven­proof dish in a sin­gle layer and rest the peach halves on them, cut-side up. Sprin­kle with the de­mer­ara sugar and roast for about an hour, un­til the peaches are cooked and start­ing to colour. Re­move from the oven and leave to cool slightly.

Trans­fer the peaches, in­clud­ing the skins and juices (dis­card­ing the fen­nel pieces), to a heavy-based saucepan and set over a low heat. Tear up any of the green fen­nel fronds and scat­ter them over the peaches.

Add the caster sugar and lemon juice, and cook for 10 min­utes, un­til the jam reaches set­ting point – 105C/220F on a sugar ther­mome­ter. Pour into warm, ster­ilised jars and seal im­me­di­ately. Store in a cool, dark place.

All recipes from Five Sea­sons of Jam by Lil­lie O’Brien (Kyle Books)

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