Sep
23

Jamming

by Sofia   -   in Cooking

Joko teidän syysomppujen sato on kerätty talteen ja hillottu? Jos ei niin tässä helppo, mutta herkullinen omenahillon resepti. Meillä omppuhilloa laitetaan puuroon tai luonnojugurtiin ja se sopii hyvin myös lettujen tai pannarin kanssa. Sain myös saarinaapureilta ison pussillisen pikkuisia luumuja ja niistäkin osa pääsi hilloksi.  Tässä siis vähän hilloreseptejä, mutta tällä kertaa lukijan toiveesta englanniksi. Jos satut kaipaamaan käännöstä, niin jätä kommentti minulle.

I have been making apple sauce and plum jam from the seasonal ingredients. We enjoy ours with oatmeal porridge, natural yoghurt or on pancakes. I´m sure there are plenty of great recipes but here are a few basic ones from my kitchen…

Apple Sauce

2 kg apples ( ask your vender which ones he/she recommends but I like a little tartness and plenty of flavor)

 1/2 kg- 1 kg   jamsugar ( or regular sugar to your liking)

water for boiling ( about 2 dl)

cinnamon stick or powder

vanilla beans or vanilla sugar to taste

( lemon juice -optional)

1. Core the apples and peel if you like ( I never do as I like the pink hue it gives the jam and at least the fall apples in Finland have pretty thin skins). Cut in to thick junks and add them to your saucepan with the water and cinnamon stick. Let them simmer until mushy.

2. Take out the cinnamon stick, add the sugar and vanilla and cook for a while. If you are using ground cinnamon, add it at this point.

3. Let the sauce cook for about 10 minutes, purée it through with a hand blender and pour it to sterilized jars.

My recipe and the cooking times are not very precise as I usually just go with the flow a little. I think trying and tasting helps a lot.

Plum Jam

1 kg ripe plums

Juice of one lemon

2,5 dl water

600 g granulated sugar ( I used half of the amount of brown sugar per my mother in laws suggestion)

1. Halve the plum and remove stones ( either cut in to thick slices or use a hand blender to purée it in the end) . Place in a pan with lemon juice and water and cook over gentle heat for 10-15 minutes. Until the fruit is soft.

2. Add the sugar stirring well until dissolved. And boil in higher fast rolling boil for 3-5 minutes. If you have a sugar thermometer see it comes up to 104, 5 ºc. If you don´t have a sugar thermometer, try the wrinkle test.

3. Fill your sterilized jam jars with good plum jam and enjoy!

I think that a whole lemons juice made my jam a bit too sour so next time I would add only 1/2 a lemon, but I´m sure it depends a little on your plums too. I also got to thinking that a little rosemary would be a nice addition to this jam. I think putting in a twig through the boiling and the discarding it would give just the right amount of taste. A few tablespoons Amaretto (or any almond liquor) would also be a nice addition and some add rum to plum jam. This Jam recipe is from the October issue of British Homes & Gardens magazine.

Onko sinulla suosikkimausteita joita laitat hilloihin? Samaisessa lehdessä jossa oli luumuhillon ohje, oli myös masikka-vadelmahillon ohje johon oli lisätty laventelia. Se kuulosti hyvältä. Taidan kokeilla ensi vuonna.

Lattemamma xx

p.s. I used a glass marker from Granit to decorate the jars. The same I used here.

p.p.s. Raparperihillo ja kurpitsasose sekä sesonkiin erinomaisesti sopiva kurpitsapiirakka.