By Philip Shaw www.fork-2-plate.co.uk 07968 215469 Jams & Chutney Making By Philip Shaw www.fork-2-plate.co.uk 07968 215469 11/11/2018 Fork-2-plate.co.uk.

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Presentation transcript:

By Philip Shaw www.fork-2-plate.co.uk 07968 215469 Jams & Chutney Making By Philip Shaw www.fork-2-plate.co.uk 07968 215469 11/11/2018 Fork-2-plate.co.uk

Introduction Jams & chutneys. I am Philip Shaw & I work at fork-2-plate, teaching sustainability for food. I have a background in catering and make a lot of jams chutneys and jellies for my own consumption. 11/11/2018 Fork-2-plate.co.uk

Topics of Discussion Why make your own jams or chutney. Pectin, how important it is and how to make it. Fruits high in pectin. Equipment and how to use it. 11/11/2018 Fork-2-plate.co.uk

Why Make Your Own ? Its healthier. Its cost effective. You can make it how YOU like it. Use ingredients YOU want to use up. It’s a way of saving your harvest for later in the year. And it can be fun. 11/11/2018 Fork-2-plate.co.uk

Fruits High in Pectin. Apples, crab apples, cranberries currants, gooseberries loganberries, plums (not Italian) quinces, raspberries and blackberries. Citrus skins (oranges, tangerines, grapefruit, lemons, limes, etc. - The pectin is high in the skin and the pips but low in the fruit). If not overripe, has enough natural pectin and acid for gel formation with only added sugar. 11/11/2018 Fork-2-plate.co.uk

Fruits Low in Pectin Apricots, blueberries cherries, sweet figs guavas, nectarines peaches, pears plums (Italian), pomegranates and strawberries. Always needs added acid, pectin or both 11/11/2018 Fork-2-plate.co.uk

The In-between Fruits The pectin content in all fruit is also generally higher when fruit is just barely ripe and diminishes as it matures from fully ripe to overripe. The process of ripening involves the breakdown of pectin's, which softens the fruit as it ripens. Ripe apples or ripe blackberries would not have enough pectin in them naturally, to set a jam or jelly, extra pectin would be needed. 11/11/2018 Fork-2-plate.co.uk

How to Make Pectin Apples and crab apples (especially unripe ones) are good sources of pectin and are often used in making commercial pectin. Some commercial pectin is made from citrus peels. I tend to use apple core and apple peelings with orange and lemon pips that I have saved in my freezer until I have enough. 11/11/2018 Fork-2-plate.co.uk

Pectin Recipe Ingredients: 3 pounds chopped, washed tart, green apples (like granny smith) with peels and cores. Crab apples are the best. Small, green, immature apples of most varieties work, too. 4 cups water. Skin, pips and juice from 1 lemon. 11/11/2018 Fork-2-plate.co.uk

Pectin Recipe Directions: Wash, but don't peel, about seven large tart green apples (3lb). Cut them into pieces and put them in a pot. Add four cups of water and lemon juice, skin and pips. Boil the mixture until it reduces almost in half (about 30 to 45 minutes), then. Strain it through cheesecloth or a jelly bag. Boil the juice for another 20 minutes, Pour it into sanitized jars, and seal them to store in the refrigerator, freezer or process in a water bath. 11/11/2018 Fork-2-plate.co.uk

Some basic equipment A large pan. A jelly bag. Scales. Wooden spoon. Jam funnel or ladle. Measuring jug. 11/11/2018 Fork-2-plate.co.uk

Chutney Recipe: 4lb marrow or pumpkin skinned and chopped. 2lb tart apple peeled and chopped. 1lb diced onion. 2 pints distilled vinegar. 1lb brown sugar. 1lbdried fruit (optional). 2 teaspoon curry powder. 6-8 jam jars. 11/11/2018 Fork-2-plate.co.uk