Bramley Apple Jam

This is made without any added pectin and the lemon juice is to give the fruit a lighter colour and to stop any initial browning. This is a wonderful Winter preserve for general use or in pies and tarts and as an accompaniment to roast pork and goose. The added cinnamon is optional, it adds a warm spicy taste that is ideal for seasonal Winter  eating. the apples aren't peeled but if you don't want it in your finished jam, peel the apples and put it in the muslin bag with the cores. The peel and cores contain a high level of pectin so are required to help set the jam.

Makes 5kg/10lb

3kg/6lb Bramley apples

3kg/6lb sugar

4 tablespoons lemon juice

1 litre/ 2 pints water

1 level teaspoon cinnamon

Method

1.Have a bowl of fresh cold water from the amount in the recipe containing the lemon juice ready to hold the apples.

2.Do not peel the apples, halve and core them and reserve the cores. Slice and dice them very thinly and put in the water and lemon juice. Put the cores in a muslin bag.

3.Put the prepared apples,the water they were in and the muslin bag containing the cores in the pan.

4.Simmer until the apples begin to pulp.  Add the sugar and cinnamon if you wish and dissolve, stirring gently.

5.Boil rapidly and test for setting point after 5 minutes.

6.Allow jam to cool a little then ladle into jars.

This should keep for up to a year un-opened.

Lemon Curd

The Ultimate Lemon Curd
I have always loved lemons and lemon curd was always and still is my favourite filling for cakes. When making it I usually use white or golden caster sugar, but my last batch for Christmas was made with light soft brown sugar. I shall always use this from now on, it is delicious, creamier and the lemon flavour is enhanced by the slightly caramel taste of the sugar. It is also much easier than you think. So long as you always keep the light low it takes about 10 minutes to make.
I usually make small amounts 2 x 350g jars approximately but it can be doubled very easily if you wish to make it for presents.

Ingredients
2 medium sized eggs and 1 extra yolk
2 large lemons, zested and juiced
115g butter, at room temperature
180g light soft brown sugar
1level teaspoon cornflour

Method
Put the eggs and yolk in a medium sized pan and whisk together.
Add all the other ingredients and place the pan over a very low heat, whisk gently with a balloon whisk.
When all the butter melts continue to stir with a wooden spoon or silicone spatula until it thickens.
Continue to stir for about 5 minutes and for another 30 seconds use the balloon whisk to gently mix the curd
Pour into sterile jars and screw on the lid straight away.

It will keep for 3-4weeks in a fridge or very cool dark place. Make sure you label the jars with the date and how to store if you are giving it away as a gift.
This can be made with other citrus fruit, oranges and limes are ideal. Use 1 1/2 medium oranges or 3 limes.

Try a dessertspoonful with porridge or rice pudding. It is also delicious on pancakes or with ice-cream. I make an ice cream with lemon curd and crushed meringues in the summer, it is my favourite ice-cream flavour. Watch out for the recipe I will post it here in the next few days!

Upside Down Jam