Food For Thought Variety Preserves

Press, Volume CV, Issue 30960, 17 January 1966, Page 2

Food For Thought Variety Preserves

(By

ALAN TREMAIN

The first of these recipes, parsley honey, is something extraordinary. It is delicious on hot buttered toast. The other two—fruit chutney and strawberry and gooseberry jam—are good standard recipes. PARSLEY HONEY Ingredients: 2 large bunches of parsley 1 lemon Water lib of sugar to each pint of liquid.

Method: Wash the parsley thoroughly. Place it in a pan and cover with water. Add the lemon cut into quarters and bring to the boil. Boil steadily for 30 minutes and then strain the liquid and measure it. Allow 11b of sugar for each pint of liquid. Place the liquid and the sugar in a pan over gentle heat to dissolve the sugar. Bring to boil, and boil until the setting point is reached. Pot and cover. The mixture resembles thin honey in flavour and texture. This makes 31b to 41b. FRUIT CHUTNEY Ingredients: 31b of cooking apples 1 pint of water lib of raisins 2oz of salt li pints of vinegar lib of onions lib of currants 21b of granulated sugar 4oz (2 tablespoons) black treacle 2oz of mustard 1 level dessertspoon of curry powder 1 level teaspoon of ground ginger.

Method: Peel, core and thinly slice the apples. Peel and finely chop the onions. Place apples and onions in a preserving pan with water. Simmer over a gentle heat for 30 minutes until apples and onions are soft. Add the remaining ingredients and stir continuously until the sugar has dissolved. Bring to the boil, and boil steadily for about 20 minutes until the

mixture thickens. Pour chutney into dry, hot pots and cover with polythene. This makes about 61b.

STRAWBERRY AND GOOSEBERRY JAM Ingredients: 31b of strawberries Juice of a lemon lib of gooseberries 31b of granulated sugar Method: Hull and wash the strawberries. Top, tail and wash the gooseberries, and then pass them through a mincer. Place both fruits in a pan and cook until tender. Add the strained lemon juice and warmed sugar and stir until the sugar has dissolved. Bring to the boil, and boil quickly until the setting point is reached. Cool slightly and pot and cover in the usual way. The addition of gooseberries helps the jam to set. This makes about 51b.