Seasonal Jam recipes (UK) - November?
Hi,
I'm looking to make a batch of jam for christmas pressies this year.
What fruits are in season in Nov (for England) that i can buy cheaply to make some jam? Nothing orange in colour as i have already made a carrot and garlic chutney...
Anyone any recipes then that would be grand!
Update:Jaela H - the link you sent me was virused - DO NOT OPEN
Unfortunately Rhubard is not in season, and blackberries cost a fortune when buying in bulk
Anyone any other cheap, in season ideas?
Comments
Rhubarb and ginger is very good.
Blackberry and apple is too.
This isn't a jam but I found this recipe just yesterday and am including it along with my jams for Christmas presents. Hopefully you have a conversion chart for measurements , sorry I don't.
Pina Colada Jar Cakes
1 (20 ounce) can unsweetened crushed pineapple
1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups packed light brown sugar
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sweetened flaked coconut
Preheat oven to 325 degrees F.
Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.
Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Purée drained pineapple in a food processor. Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups. Set purée aside. Discard remaining juice or reserve for another use.
With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple purée and rum and set aside. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.
About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.