food
Autumnal Treats WHILE THE WEATHER HAS CAUSED HAVOC FOR SOME FRUITS THIS YEAR, I’M SURE YOU WILL STILL ENJOY THESE DELICIOUS AND SIMPLE RECIPES USING LOCAL SEASONAL PRODUCE
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you By Beli n
da Prin ce
www.chateaumareuil.com
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Grape Jelly Here at Château Mareuil, we are almost guaranteed a huge crop of grapes every autumn and this is a very good way of preserving them! Ingredients 1kg red grapes, preferably with seeds (stripped from the stalks) 450g jam sugar (in France you can buy a special one for jelly) 1 lemon, juiced Method 1. Tip the grapes into a large saucepan or ideally a preserving pan, set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run.
2. Take a potato masher or fork and mash up the grapes. Leave to cook for about another 10 mins, mashing every now and again until the grapes are falling apart. 3. Place a clean tea towel or kitchen cloth into a sieve set over a bowl and pour the grape mixture into this. Let the mixture drip through for at least 1 hour or preferably overnight. Discard the residue. 4. Measure out the juice, (you should have about 600ml), and pour it into a large saucepan or preserving pan; add the sugar and lemon juice. Set the pan over a high heat and bring to the boil, skimming any scum off as it boils*. Let the mixture bubble until the
temperature reaches 105C on a sugar thermometer. If you don’t have a sugar thermometer (I definitely recommend getting one), put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. 5. Pour the hot jam into a sterilised jar. This will keep unopened for up to 3 months or longer, maybe up to a year. * You can also get rid of scum from jams or jellies by adding small amounts of butter into the liquid once the preserve has reached setting point until it has all disappeared.
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