Winter Spice Jelly – A deliciously delicate infused jam for winter

Halloween has come and on and so have the cats outfits. The cats are pleased that torture will not come their way in the form of clothing for another year.

hallocats

Winter is here, the clocks have gone back, there is less day light and it seems like my body is preparing for hibernation mode, as in lets eat as much as possible and then sleep (if only I could be a bear and sleep for months!). Im constantly hungry at the moment and cant seem to sate the hunger feeling. Im also in a jamming mood, so I was thinking of jams to make that would hopefully satisfy the hunger and of course make the house smell deliciously ‘wintery’ at the same time. This recipe has ticked all my boxes and is crazy delicious on toast or bagels.

I kind of love this recipe which Im modified from the BBC. I originally tried it a few years ago with pears and it came incredibly cloudy and with a different flavour. This time it came out great, I didn’t add in the spices to jam once it was made as per the original recipe, as I think it was going to flavour the jam further and I really didn’t want that. I love the complete delicate flavour this recipe has, its subtle, leaving you wanting more!

I also doubled the recipe, as Im incapable of doing anything at the suggested measurements.

WSJ

Ingredients:

  • 1kg cooking apples (I also used 2 large pears)
  • 2 cinnamon sticks (I didnt have any and used 1tsp of ground cinnamon)
  • 2 star anise
  • 8 cloves
  • 1/2 tsp of ground nutmeg
  • 2 long pieces lemon peel
  • 3 bay leaves
  • 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 jamming sugar)
  • 100ml apple cider vinegar

Method:

1. Wash and cut up the apples into chunks, without peeling or coring them (much of the pectin is in the cores and flavour in the peels). Dump the apple into a large  heavy bottomed pan with the spices, lemon peel and bay leaves. Cover the apples and spices with 600ml water. Once it comes to the boil, turn down the heat and simmer with a lid on for 1 1⁄2 hrs. (left picture is with everything in my large pot and the right picture is when it started to boil and I turned it down to a simmer)

2. Ladle the apple mixture into a sieve lined with muslin (or a jelly bag) suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not push the liquid though the sieve or your jelly will become cloudy. (Left picture: ladling the mixture into my sieve lined with muslin. Right Picture: muslin line sieve over a large bowl, leaving it to drip).

3. At this stage I start to sterilise my jars, I put them in the oven at 180C for 30 mins, which is roughly about the amount of time to takes for the jelly/jam to cook.

4. Measure the juice – you should have about 600ml (left picture: I doubled the recipe and had more). Pour the liquid into a large pan along with the jam sugar(far right picture, I use a very specific jamming sugar) and vinegar (middle picture).

4. Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil and follow the instructions of your sugar. Mine asks me to boil for X mins, whilst others may require you to use a candy thermometer to get it to a certain temperature (left picture: adding in the jamming sugar and vinegar).

5. You will notice a foam on the top of your jam (also known as scum), remove it. The foam has a different texture and colour from your jam/jelly, it is simply fine air bubbles. If you don’t remove it from your jam before processing, you will have the foam on the top of your jelly/jam, taking away from the perfect finish (top right picture).

6. It’s normally at this point that I put the lids in a bowl and cover with boiling water for 5 minutes.

7. Once you have reached your desired temperature or completed the instructions, remove from heat, skim off any remaining foam and pour into the sterilised hot jars. I ladle the mixture into jars using a jam funnel, it makes life much easier! My instructions for my jamming sugar is also to tip the jars upside down and allow to cool completely.

I wont lie, I was pleasantly surprised with the subtle understated taste this jam has. I’m use to big flavours that have a punch but this doesn’t and its refreshingly light for a winter inspired jam. 

I was so pleased with this jam and the other preserves I made, that I posted it to a friend and colleague. He was delighted with the homemade goods and pleased that despite not being in the office for over 7 months, he was still got my treats. 

jars

Remember to share for with your friends, family or neighbours 🙂

Winter Warming Beef Stew

Winter is almost here and so is the need to fill my freezer with comfort foods. No matter how hard I try, I’m incapable of cooking really for under four, so I’ve embraced this (and my love of Tupperware) and cook for ten with the intention of making freezer meals for myself. A few delicious ideas to which make great meals are pasta sauce, chilli, or beef stew (to name a few). Simply take them out of the freezer the night before and dinner is basically made.

Ive really been craving beef stew to with sourdough bread (I make it roughly every two weeks) or American biscuits. With the drop in temperature, putting on the winter duvet and autumn colours finally here, I took the plunge and decided to make a stew.

Technically what I make falls under the food umbrella of a French bouef bourguignon rather than a beef stew.  What’s the difference between a bourguignon and a stew? In short, wine! Traditional (American) stews use beef broth or tomato sauce as their base, whereas the French use a good wine. Fun fact: Real wine was not available to most American cooks until well into the 20th century. I like to be mix and match and go with what tastes great and mix beef broth, tomato paste and wine in this recipe.

You do need a dutch oven/cast iron pan with lid and patience for this recipe, as it’s a low and slow recipe, which I allow to cook for at least 4-6 hours in the oven. As this stew cooks for so long, your kitchen/house will smell amazing but it takes any beef (cheap or otherwise) and turns into a tender, yummy, fall apart which touched piece of meat. 

stew

In line with the photos, I doubled the beef, carrots, mushrooms, shallots and parsnips for my stew.

Beef Stew

Ingredients:

  • 2lbs/1kg beef stew meat, trimmed to remove fat/grizzle and cut into bite size pieces
  • 1/2 C/125g bacon
  • 1/2 cup flour
  • 3 tablespoons vegetable oil
  • 2 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 4 carrots chopped
  • 2 cups/200g chopped mushrooms
  • 1 medium onion chopped/3 shallots
  • 2 parsnips
  • 4 cloves garlic minced/ 2 tablespoons garlic puree
  • 4 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 2 bay leaves

Method:

  1. In a medium bowl toss beef with the flour and set aside.
  2. Heat a heavy bottom pan on medium high heat. Add half of the vegetable oil and add half the meat. Brown for 3-4 minutes turning the meat halfway through. Remove meat, putting it in you dutch oven and repeat with the rest of the meat.
  3. Add the rest of the oil and add bacon, onions, and garlic, cook for 3-4 minutes or until onions are softened. Once cooked, add into your dutch oven with the browned beef.
  4. Add the red wine to the pot with oil and give it a good stir, scraping off the bottom of the pan, this deglazes the pan and and all the brown bits will give your stew flavour! Let the wine cook down (it’s important to let the wine cook off for a good 4-5 minutes before adding the other liquid, this also cooks off the alcohol). Add in the beef stock, worcestershire sauce, tomato paste, Italian seasoning and salt and pepper. Stir until combined and then pour into your Dutch oven over the beef and onion, garlic, bacon mixture.
  5. Preheat the oven to 320F/160C.
  6. Give everything a good stir in your dutch oven, now add in your vegetables and bay leaves. Give this a stir, be careful, as your pot should be quite full!
  7. Place the pot in the oven at 320F/160C for 4-6 hours.
  8. Every hour or so, give your stew a quick stir. You will see the mixture darken in colour and thicken as it cooks over the hours. Normally around hour 4 (left picture) you can decide how much more time it needs. After 5 hours of cooking, I decided mine was done (middle picture).
  9. Serve with a piece of sourdough bread or biscuits for dipping! (oh and remove the bay leaves before serving, do not eat those)

I popped a portion over to my neighbour, as she and I are quite good to share things with each other and honestly it was super delicious and I wanted to boast a bit about how nice it was! 

Remember to share for with your friends, family or neighbours (or just freeze portions and enjoy this delicious meal all by yourself!)  🙂