Category Archives: Preserves and Jams

image_pdfimage_print

Manawa Honey Balsamic Reduction

M-Hon-Bal-webVisit Manawa Honey’s website click here

or Facebook click here 

Manawa Honey Balsamic Reduction

Instead of buying a sweet balsamic reduction sauce, lets make this yummy, homemade glaze that will add a sweet yet tangy flavour to meals. Wonderful on chicken, pork, lamb or fish.

Brush it over meat or root vegetables in the last few minutes of grilling meats and vegetables so it doesn’t burn.

Refrigerate unused glaze in airtight container for up to 1 month.

Ingredients

1 1/4 cup balsamic vinegar
1/2 cup Manawa Honey
1 teaspoon cornflour
1 tablespoon cold water

Directions

In saucepan, bring vinegar and Manawa honey to boil over medium-high heat. Reduce heat to medium low and simmer, giving it a stir every few minutes until reduced to 3/4 cup (175 mL), about 15 minutes.

Mix cornflour with water and stir into glaze and boil until thickened, about 1 minute. Let cool and store in a sealed container in the fridge for up to one (1) month.

Easy Damson Plum Jam

Plum-Jam-Jars-webDamson plums are small and the flesh is quite sharp and sour, but in my view makes the absolute best plum jam in the world. I match the jam with nice cheeses on a platter with some slightly spicy cured meats. I am in heaven. 

Makes about 8 250ml jars. 

Ingredients 

1 1⁄2kg (3.3lb) whole, washed damson plums

3 cups water

5 cups sugar 

Method 

Combine the plums and the water and over a medium hot heat bring to a boil. 

Reduce the heat to medium-low and cook for 15 minutes, stirring constantly. 

Allow to cool enough to handle – or completely, if you like and fish out the pits. It’s a bit messy but well worth it. 

I put them in a colander over a large pot and pass the liquid and as much of the flesh that you can through and then start picking out the stones. Return the pulp to the rest of the jam to the pot once the pits are out. Bring them back to the boil and add the sugar to the plums, stirring to dissolve. 

Reduce the heat to a light, rolling simmer and cook to jam stage, about 20 minutes. 

Meanwhile, put the clean jars into a pre-heated oven at 140 C (300F). 

Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve. 

Jam Stage Test 

Sheet or spoon test — Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon. 

Once the jam has reached setting point remove from the heat and stir and skim 5 minutes. 

Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions. (Generally, boiled for 5 minutes.) 

Let cool, label and store when the jars have sealed.

image_pdfimage_print