Late Autumn sees the first lemons, and jam is a perfect way to begin using them.
Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.
One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.
Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.
Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.
You might like to browse all of our Jams and all of our recipes for Lemons. Or be inspired by our collection of easy Mid-Autumn recipes.
Continue reading “Quick Lemon Marmalade”
Make delicious jam in 35 minutes.
At another time in my life I used to make Strawberry Jam in the middle of the night. I was going through a period of sleeping difficulties, and, hating lying in bed trying to sleep, I would get up at 1 or 2 or 3am and make jam. It can be made and bottled in just over half an hour, using the microwave. Then I would pop back into bed and sleep like a baby.
This is a “fresh” jam – that is, make it in small batches, store it in the fridge, and make another batch when it is gone. Truly, it is wonderful.
You might like to browse our jam recipes. Our favourite is Cumquat Marmalade. Or browse our Strawberry recipes here and here. Be inspired by our Spring recipes here and here. Continue reading “Quick Strawberry Jam”
Deeply flavoured with hints of spices.
It is quince season, and friends with Quince trees bring buckets of quinces. There are spiced quinces, quince pickle and now, quince jam.
See all of our Quince recipes here and here, and Jam recipes here and here. Find inspiration in our Autumn dishes here and here. Continue reading “Quince Jam, or Quince Jelly”
A spicy sauce for all kinds of uses.
Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.
The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.
A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata. Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.
The possibilities are endless. Continue reading “Tomato and Chilli Jam”
Red jelly from green crab apples.
I have access to a lovely tree of green crabapples and in late Autumn, with its final lot of green fruits clinging doggedly to the tree, many more lie below nestled in the autumn leaves. It took me back to more rustic times, to days of jam making in my Grandmother’s kitchen, to stirring jam in large preserving pans with huge wooden sticks.
You might be interested in our Jam recipes here and here, and Apple recipes here and here. Be inspired by our Autumn recipes here and here.
Continue reading “Crabapple and Pomegranate Jelly with Rosebuds”
What to do with Cumquats? Make marmalade, of course.
Aaah, Cumquats. Those little orange balls of sour citrusness. Cute, but inedible. That is, except if you make Brandied Cumquats, Cumquats in Gin, Cumquats Pickle, Cumquat Olive Oil or Cumquat Marmalade, or use Cumquats in salads.
Sometimes these little orange balls are spelled Kumquats.
Continue reading “Divine Cumquat Marmalade with Vanilla Bean | Kumquat Marmalade”