by Pam Corbin
Keep one jar of the mix in the fridge – within easy reach for everyday cooking. The rest can be stored in a cool, dark and dry place. Use within 6 months.
To use souper mix, just stir about 10g (2 tsp) of it into 500ml hot water.
Souper mix
Directory
Preserving equipment and jam jar stockists
Kilner Jars (new jars and refurbishment of old rings)
www.kilnerjarsuk.co.uk
01372 372611
Rawlings & Son (Bristol) Ltd (jam jars)
www.rawlings-bristol.co.uk
01179 603989
Soap Kitchen (paraffin wax for sealing fruit)
www.soapkitchenonline.co.uk
01805 622221
Just Preserving
www.justpreserving.co.uk
01692 405984
Ascott, The ‘Good Life’ Store
www.ascott.biz
0845 130 6285
Lakeland Ltd
www.lakeland.co.uk
01539 488100
Wares of Knutsford
www.waresofknutsford.co.uk
0845 612 1273
Note that glycerine and glucose syrup are available from most chemists
Specialist ingredient suppliers
Oldroyd & Sons Ltd (forced rhubarb)
www.yorkshirerhubarb.co.uk
0113 2822245
Trehane Nursery (English blueberries)
www.trehanenursery.co.uk
01202 873490
Mr Trollope of Fingringhoe (quinces and medlars by mail order)
01206 735405
The Garlic Farm on the Isle of Wight
www.thegarlicfarm.co.uk
01983 865378
Peppers by Post
www.peppersbypost.biz
01308 897766
South Devon Chilli Farm
www.sdcf.co.uk
01548 550782
Steenbergs (organic and fair trade spices and spice infusers)
www.steenbergs.co.uk
01765 640088
The Anglesey Sea Salt Company Ltd (Halen Môn salt)
www.seasalt.co.uk
01248 430871
Cornish Sea Salt
www.cornishseasalt.co.uk
0845 337 5277
Maldon Salt (sea and rock salt)
www.maldonsalt.co.uk
01621 853315
Aspall (organic cider vinegar)
www.aspall.co.uk
01728 860510
The Somerset Distillery (cider vinegar, eau de vie and cider brandy)
www.ciderbrandy.co.uk
01460 240782
Woolsery Cheese (Capriano cheese)
www.woolserycheese.co.uk
01300 341991
R Oil (rapeseed oil)
www.r-oil.co.uk
01451 870387
Yorkshire Hemp (hemp oil)
www.yorkshirehemp.com
01924 375475
Good Oil (hemp oil)
www.goodwebsite.co.uk
Billingtons Sugar Ltd (unrefined, fair trade and organic sugar)
www.billingtons.co.uk
01733 422368
Silver Spoon (English beet sugar and jam sugar with pectin)
www.silverspoon.co.uk
01733 422696
Food festivals
The last few years have seen a move to the organisation of many regional and local food festivals as well as a whopping increase in vibrant farmers’ and country markets around Britain.
These events provide a wonderful opportunity to buy from local growers and help keep rural communities alive. This list comprises a number of annual events, as well as organisations that link into seasonal events and food diversity.
Apples
National Apple Day is 21 October.
Local events are held throughout the country on or around this date – see the charity Common Ground’s website for venues.
www.commonground.org.uk
Citrus fruits (for marmalade)
The world’s original marmalade event is held on the second weekend in February. Marmalade Festival, Dalemain House, Penrith, Cumbria
www.marmaladefestival.com
Damsons
Damson Day is held in Cumbria in the middle of April, celebrating damson blossom with various walks.
www.lythdamsons.co.uk
Pears
Pear Day is a September pear harvest of the historic collection of pears at Cannon Hall, near Barnsley.
www.barnsley.gov.uk
01226 790270
Plums
Pershore in Worcestershire hold a Plum Festival on August Bank Holiday.
www.pershoreplumfestival.org.uk
Rhubarb
A Spring Festival of Food, Drink and Rhubarb is held at the beginning of March.
www.wakefield.gov.uk
Asparagus
An opportunity for enthusiasts to taste and learn about this prize vegetable.
Asparagus Festival, Pershore,
Worcestershire
www.britishasparagusfestival.org
Chillies
Chichester holds a lively hot chilli festival in August.
www.westdean.org.uk
Garlic
The Isle of Wight Garlic Festival is an annual garlic harvest celebration held in the third week of August.
www.thegarlicfarm.co.uk
Associations and charities
British Beekeepers’ Association (promoting bees and beekeeping)
www.britishbee.org.uk
Brogdale Horticultural Trust
(home of the National Fruit Collection)
www.brogdale.org
Farm Retail Association (information on your local farm shop or pick-your-own farm)
www.farmshopping.com
National Association of Farmers’ Markets (information on your nearest market)
www.farmersmarket.net
National Society of Allotment and Leisure Gardeners
www.nsalg.org.uk
01536 266576
The National Trust
www.nationaltrust.org.uk
Royal Horticultural Association (find your nearest horticultural group or club)
www.rhs.org.uk
0845 260 5000
Rural Revival
www.ruralrevival.org.uk
Soil Association (information on organic and local food)
www.soilassociation.org
Country Markets
www.country-markets.co.uk
Conversion charts
Metric quantities are given in the recipes. Use the following conversions if you prefer to work in imperial measures.
Weight
Metric Imperial
25g 1oz
50g 2oz
100g–125g 4oz
170g 6oz
200g 7oz
225g 8oz
275g 10oz
340g 12oz
400g 14oz
450g 1lb
500g 1lb 2oz
900g 2lb
1kg 2lb 4oz
Liquid/volume
Metric Imperial
150ml 5fl oz (¼ pint)
300ml 10fl oz (½ pint)
600ml 20fl oz (1 pint)
1 litre 35fl oz (1¾ pints)
1 tsp (1 teaspoon) = 5ml
1 tbsp (1 tablespoon) = 15ml
What is a gill? This old-fashioned term often crops up in old recipe books and one gill is equivalent to 150ml or ¼ pint.
Oven temperatures
°C °F Gas Mark
Very cool 130 250 ½
Very cool 140 275 1
Cool 150 300 2
Warm 160–170 325 3
Moderate 180 350 4
Fairly hot 190–200 375–400 5–6
Hot 210–220 425 7
Very hot 230–240 450–475 8–9
Index
acid 49
air, excluding from jars and bottles 26, 32
alcohol 26, 38, 132
whole fruits in 130
filling and sealing jars 32
shelf life 34
apples 13, 15
apple, herb and flower jellies 70
apple, pear and ginger mincemeat 82, 83
blackberry and apple gin 154
blackberry and apple leather 72, 73
bottled 162, 167
Bramley lemon curd 74, 75
cider apple butter 90
compost heap jelly 91
family ’beena 135
National Apple Day 213
pectin and acid levels 48
plum and russet mincemeat 82, 83
quince and apple sauce 185
regional varieties 19, 22
rosehip and apple jelly 78
seasonal chutney 108, 109
see also crab apples
apricots
bottled 160, 162, 167
winter fruit compote 180, 181
in fruit syrups and liqueurs 132
pectin and acid levels 48
seasonal chutney 109
artichoke hearts preserved in oil 198
asparagus
Pershore Asparagus Festival 215
preserved in oil 198
bachelor’s jam 156
bacteria 27, 29
basil 192
beech leaf noyau 138, 139
beer, hearty ale chutney 122
bees and beekeeping 215
beetroot 14
roasted sweet beet relish 106
bilberries, bottled 169
blackberries 13, 14, 15
blackberry and apple gin 154
blackberry and apple jelly 78
blackberry and apple leather 72, 73
bottled 167
fruit butter 90
in fruit syrups and liqueurs 132
hedgerow jelly 77
pectin and acid levels 48
vinegar 150
blackcurrants 14
blackcurrant leaf tea 64
bottled 170, 171
Mum’s blackcurrant jam 64
pectin and acid levels 48
regional varieties 19, 20, 22
vinegar 150
blueberries 14, 19
bottled 167, 169
pectin and acid levels 48
blues and bay 169
borage honey 81
bottled fruits 158–85
advantages of bottling 160
heating times 167
jars and bottles 160–2
filling and sealing 32
opening 166
oven method 166, 167
packing tips 164
preparing syrup 162
storing 166
suitable fruits 160, 162–4
testing the seal 166
water bath method 164, 165, 167
bottles 29, 31, 31
processing in a hot water bath 133
recycling 29
sterilising 31
brine 96
Brogdale Horticultural Trust, National Fruit
Collection 176, 215
brown sugars 35–7
bullaces 77
candied fruits 45
candied orange sticks 88, 89
Capriano cheese 191, 213
cellophane jar covers 30
cherries 14
bottled 160, 162, 167
cherry ratafia 155
in fruit syrups and liqueurs 132
pectin and acid levels 48
sweet pickled cherries 118
chestnuts 15
Melissa’s chestnut jam 87
chillies
Chichester Chilli Festival 215
chilli oil 201
chilli pepper jelly 101
harissa paste 196
chocolate
candied orange sticks 88, 89
chutneys 94
fruit in 97
gooseberry 100
hearty ale 122
ideal shelf life 34
making perfect 99
salt in 96
sealing jars 30
seasonal 108–9
spices in 97
vegetables in 97
vinegar in 96–7
see also relishes
cider apple butter 90
cider vinegar 37
citrus fruit
compost heap jelly 91
pectin and acid levels 48
see also marmalades
clear pickles 94
clip (Le Parfait) jars 160, 161, 166
clover honey 81
cobnuts 22
honeyed hazels 81
cocktail, rosehip syrup 152
coffee filters 41
compost heap jelly 91
conserves 44
conversion charts 216
cordials and liqueurs 130
bachelor’s jam 156
beech leaf noyau 138, 139
currant shrub 144
elixir of sage 143
family ’beena 135
ingredients 132
rosehip syrup 152
shelf life and keepability 133
sloe gin 154–5, 155
coulis 188
courgettes 14
crab apples 14, 15
apple, herb and flower jellies 70
hedgerow jelly 77
pectin and acid levels 48
pickled 119
rosehip and apple jelly 78
spicy crab apple jelly 78
cranachan 67
crystallised fruits 45
cucumbers 14
sweet cucumber pickle 113
Cumberland sauce 62
damsons
bottled 162, 167
dambeena 135
Damson Day 213
damson gin 154
in fruit syrups and liqueurs 132
pectin and acid levels 48
regional varieties 20, 22
sweet pickled damsons 118
dates 109
demerara sugar 35–7
dog rose (Rosa canina) 14
dry-salting 96
Eastern counties, fruit-growing regions 19, 22
eau de vie 38
elderberries 14, 15, 23
hedgerow jelly 77
pectin and acid levels 48
pontack (elderberry) sauce 202, 203
elderflowers 12, 13
elderflower cordial 130, 140, 141
enzymes 26, 27
equipment 39–41, 210
family ’beena 135
farmers’ markets 215
figs
bottled 160, 167
figpote 178, 179
figgy mostardo 123
pectin and acid levels 48
seasonal chutney 109
filling jars 29, 32
flavoured oils 188, 200, 201
flavoured vinegars 130, 132, 133, 149
Florence fennel 14
pickled 104, 105
flowers, in cordials, liqueurs and vinegars 132
food festivals 213–15
food mills 41
fridge jams 44, 67
fruit
bottling fruit purées and pulps 167
British fruit-growing regions 19–22
in chutney and pickles 97
in cordials, liqueurs and vinegars 132
in jams and jellies 46
see also bottled fruits
fruit butters 32, 34, 45
blackberry butter 90
cider apple butter 90
fruit cheeses 32, 34, 45
quince cheese 84, 85
sealing jars 30
fruit curds 32, 34, 45
fruit leathers 45, 72, 73
fruit liqueurs 130
fruit spreads 44
fruit syrups see syrups
fungi 27
funnels 41
garden pesto 191–2
garlic
growing 103
hardneck and softneck 103
pickled garlic 102, 103
wi
ld 13
gill 216
gin 38
ginger
apple, pear and ginger mincemeat 82, 83
in early rhubarb jam 56
Seville and ginger marmalade 54
glacé fruits 45
glacé icing 78
goat’s cheese, Capriano 191, 213
gooseberries 14, 21
chutney 100
curd 75
green gooseberry jam with elderflower 59
juice 49
regional varieties 19–20, 22
gooseberries 13
bottled 162
green gooseberry jam with elderflower 59
making pectin stock 47
pectin and acid levels 48
sweet pickled gooseberries 118
granulated sugar 35
grapefruit marmalades 54
grapes, in fruit syrups and liqueurs 132
green beans 14
green gooseberry jam with elderflower 59
greengages 14, 48
bottled 167
harissa paste 196
haws 15
haw brandy 155
hedgerow jelly 77
saucy haw ketchup 205
hazelnuts, honeyed hazels 80, 81
hearty ale chutney 122
heather honey 81
hedgerow jelly 77–8
hemp oil 39, 191, 213
herbs
apple, herb and flower jellies 70
in cordials, liqueurs and vinegars 132
herb oil 201
mixed herb vinegar 149
honey 37
‘clear’ and ‘set’ 81
early rhubarb with honey 168
honeyed hazels 80, 81
lemon marmalade with honey 54
horseradish
horseradish vinegar 149
pickled 106
Hugh’s prize-winning raspberry fridge jam 67
hygiene 26
icing, glacé 78
jam sugar 35
jams 44
acid in 49
early rhubarb jam 56
filling and sealing jars 32, 50
fridge jams 44
fruit for 46
green gooseberry jam with elderflower 59
Hugh’s prize-winning raspberry fridge jam 67
ideal shelf life 34
making perfect 50
Melissa’s chestnut jam 87
Mum’s blackcurrant jam 64–
pectin 46–7
plum jam 69
setting point 49
strawberry 61
sugar in 49
japonicas 48
jars
clip (Le Parfait) jars 160, 161, 164
filling 29, 32
labelling 34
lids 30, 31
recycling 29, 31
rubber rings on 160, 162, 164
screw-band (Kilner) jars 160, 161, 164
sealing 30–1, 32
sizes 30
sterilising 29, 160
stockists 210
jellies 44, 51, 51
apple, herb and flower jellies 70
blackberry and apple jelly 78
chilli pepper jelly 101
compost heap jelly 91
filling and sealing jars 32
fruit for 46
hedgerow jelly 77–8
ideal shelf life 34