As the seasons are changing, winter duvet is now on the bed, Ive been feeling unwell and have been craving comfort food. I’ve recently been spending quality time in my kitchen and thought Id share my recipes with you!
Grapes, grapes and more grapes. I have quite an amazing grape vine that gave me approximately 30 kilos of grapes this year. More grapes than I knew what to do with, I was hoping the birds would eat them, when this failed, I realised that I needed to do something with this. The grapes are exceptionally seeded too, which made eating them impossible, as I was constantly having to spit the seeds out, which is not a pleasant look. Initially I made grape juice but it’s amazing how quickly you can go off pure grape juice. I even mixed it with honey rum, (that was an amazing combination) but again, only so much grape juice you can drink. I was then reminded of a true American classic, grape jelly! Goes amazing with peanut butter or as the sweet to a savoury sandwich.
5KGs of Red Grapes
Zest and juice of 1 lemon
1KG of jam sugar per 900grams of grape juice (please note this may differ based on the sugar you are using, I used a very specific jelly sugar)
- You need to clean the grapes. I dumped mine in the sink filled with water, got rid of the bad grapes (and bugs) and put the cleaned grapes in a large heavy bottomed pan with the juice and zest of a lemon. I didn’t bother to mash them or deseed them or really put any effort into beyond taking out the bad grapes (and bugs). I do not add any additional water, as the grapes release juice/liquid with the heat. If you want to add water, you can, I would add either 1/4C or a 1/2C.
A few years ago I did a post on Pear Butter, this year I fancied Apple Butter (and threw in 2 pears for fun). There is just something amazing about the way your house will smell over the slow 6 hour cook of Apple Butter, truly its cinnamon and spice and all things nice! Its very homely comforting smell, if a smell could give you a hug, this is the smell! It’s a warm all consuming, everything is right with the world and relax smell, kind of Christmasy too!
Apple butter is a concentrated form of apple sauce created by a long slow cook of apples with vinegar and sugar to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar (and vinegar) gives apple butter a much longer shelf life as a preserve than apple sauce, basically its good for a very long time!
- 2 KGs/4 LBs of good cooking apples (I used a variety of Jonagold, Elstar and 2 pears)
- 1 cup/250ml apple cider vinegar
- 2 cups/500ml water
- Caster Sugar ½C/115g per cup of apple sauce (mine was just over 4cups, see cooking instructions) I also used 1 cup of brown sugar, you can use normal white sugar or a mix of both brown and white sugar but do not use only brown sugar.
- Pinch of salt
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- Rhind and juice of 1 lemon
- 1 teaspoon vanilla paste/extract ( I used 1 tsp of each)
1 Wash and cut the apples into quarters, without peeling or coring them. (Much of the pectin is in the cores and flavor in the peels). Remove any damaged/bruised parts of the apples.
2 Place the cut up apples into large heavy bottomed pot, add the vinegar, water, lemon juice and lemon rhind, cover, bring to a boil, reduce heat to simmer, cook until the fruit is soft, approx. 20-30 minutes. I did give mine a stir a few times.
3 Purée the apples through a food mill/ chinois/sieve over a large bowl to catch the pump. Ladle apple mixture (cooked apples and liquid) into a chinois sieve (or food mill) and using a pestle/wooden spoon force pulp from the chinois into a large bowl below. I used a spatula to occasionally scrape the pulp from the bottom of the sieve into the bowl.
4 Measure out how much apple puree you have. This is vital to the much sugar you will need to add in. For every cup of apple puree you have, you need to add in ½C/115g of sugar. (Mine was 9 cps of puree, so I added in 3.5 cups of white sugar and 1 cup of brown sugar)
5 After you have measured your puree, return it to the heavy bottomed pan, adding in the sugar, salt, spices and vanilla. You can taste and adjust seasonings if required. Stir in all the spices and sugar, you will see the colour change instantly from the spices (and brown sugar if using).
6 Cook the apple mixture, stirring only occasionally, uncovered on low heat, stirring occasionally to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust does not form on the bottom of the pan.
Cook until thick and smooth (2-6 hours), you will notice the colour darken over time and it become thicker. You will also see the foam form, remove it throughout the cooking process. I go for the low and slow method here, I cook on the smallest ring for the longest possible time. If you are in a rush you can do this is in 2 hours at medium/low heat, if you have the day, go low and slow, its so worth it! A small bit spooned onto a chilled (from the freezer) plate will be thick, not runny.
7 When you have approximately 30 minutes left of cook time, start to sterilise your jars, putting them in the oven at 180C/350F for 30 minutes.
8 When you have approximately 5 minutes of cook time left, put the lids in a bowl and cover with boiling water for 5 minutes to sterilise the lids.
9 Once your cook time is up, using a ladle and jam funnel pour the apple butter into the hot, sterilised jars and seal with the lids. As the jars cool, you should hear the lids “popping” as they seal the jars. (If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures, which can be found on Google)
My 2Kgs/4lbs of apples/pears made 3 jars of apple butter.
As you can see, Ive been busy making and sharing (much to a few friends delight) jam/jellys and preserves. Im ready for winter with my jams now! Ive also made an updated version of the Comforting Spice Jam and will be updating the recipe in the days to come.
Remember to share for with your friends, family or neighbours 🙂