Your Home – August 2019

August 2019 97

food & drink

dirECTionS

nShake the elderflower heads to get rid of any

insects and trim off any woody stalks. Pack into

a sterilised sealable 500ml jar.

nAdd the sugar to the jar, then pour in the

vinegar. Give the jar a good shake and leave on

a sunny windowsill for 2-3 weeks to infuse.

n Strain out the flowers and pour into a clean

bottle. Add a fresh sprig of elderflower to the

bottle, if you like. Seal with a vinegar-proof lid

or cork. The vinegar will keep for 12 months in

a cool, dark, dry place.

Recipe extract from Pam the Jam by Pam Corbin

(Bloomsbury, £20). Published 11th July 2019

Elderflower vinegar

YoU WiLL nEEd

4 50g elderflower heads, plus a sprig for the

bottle 4 50g granulated sugar, to taste

4 500ml white wine vinegar

PrEParation

timE 10 minutEs

Plus infusing timE

makEs 500 ml

dirECTionS

nSqueeze the juice from the oranges and limes, reserving the pips. Put the juice

into a preserving pan or large saucepan. Scrape the pulp from the orange and

lime peel, put the pulp onto a large square of muslin with the pips. Tie up the

corners tightly and put it into the saucepan. Add the water.

nUse a sharp knife to shred the orange and lime peel finely and add to the

saucepan. Cover and leave to soak overnight (this helps to extract more pectin,

which will help to give a firm set to the marmalade). Put some small plates in the

freezer to chill overnight.

nnex t day, put the saucepan on the heat and bring to the boil. red uce the heat,

then cover and simmer gently for 30 minutes to soften the peel, then remove the

lid and simmer gently for a further 30 minutes, so that the liquid reduces by about

one third. remove the muslin bag, squeezing it with a wooden spoon to push as

much of the liquid as possible back into the saucepan.

nAdd the chilli to the saucepan, then tip in the Tate & Lyle Preserving Sugar

and stir over a low heat until the sugar has dissolved. inc rease the heat and boil

steadily for 20 minutes, taking care to keep an eye on the marmalade to make

sure that it doesn’t boil too rapidly.

nMeanwhile, sterilise the jars by washing in hot soapy water, rinse well and dry

them for 30 minutes in the oven at 150ºC/300ºf/G as Mark 3.

nTest the marmalade for setting point. To check, remove the saucepan from the

heat, spoon a little marmalade onto a chilled plate and leave for 2 minutes – it

should wrinkle softly when your finger is pushed over the surface. if this point

has not been reached, return the saucepan to the heat and continue to boil for

another 2-3 minutes. Test as before until setting point is reached. You may need

to test several times, though be patient, as this testing is crucial to achieve the

correct consistency.

nAllow the marmalade to settle for 10 minutes, then pour into the hot sterilised

jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Recipe courtesy of Tate & Lyle, http://www.tasteandsmile.com

orange, lime and chilli marmalade

YoU WiLL nEEd

4 800g oranges, or blood orange if in season 4 3 limes 4 1l water 4 1 red

chilli, deseeded and finely chopped 4 1.5kg Tate & Lyle Preserving Sugar

PrEParation

timE 1 hour Plus

ovErnight soaking

Cooking timE

1 hour 30 minutEs

makEs 2.7kg

Photo

Mark

dia cono