Strawberry Jam Recipe - Better late than never!

25/09/2012

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You may be surprised to be seeing a recipe for strawberry jam at the end of September. I was equally surprised to be making it! Just as I thought it was a sad farewell to our strawberry jam as we tucked in to our last jar, providence smiled on me, and I was offered a crate of strawberries at my local market for a tenner! The lovely gentlemen there do tend to call me the jam lady, so they know to look out for me if they have a good deal.

Best Strawberry Jam Recipe - Excellent texture

Ingredients:
1 kg Strawberries
500g Granulated Sugar and 450g Jam Sugar
150mls lemon juice (2 or 3 good juicy lemons; have 4 or 5 to hand in case they are thick
skinned)

First, place a saucer or small plate in the fridge. You will need this later to test for the setting point. Secondly, put your clean jam jars and lids in to a large pot and cover with cold water. Bring them to the boil, and allow to boil for 5 - 10 mins to sterilise them.
Transfer the sterilised jars to the oven on a low heat, to dry them and keep them warm for pottting. Next you want to sort and dehull your strawberries. I find the best thing to use is the end of a  traditional potato peeler rather than simply cutting the tops off. It reduces waste and removes the inner stalk. Put 200g of your strawberries into a large soup pot along with 200g of the granulated sugar. (N.B. if you are making a large batch do
not use more than 3kg of fruit at a time as the pot will not be large enough to
bring the fruit to a rolling boil and setting will not be achieved!)
With a potato masher, mash the strawberries to pulp. Move them to the stove and
warm gently, stirring regularly. Once warm add the rest of the strawberries
Very gently, bring the strawberries to a simmering point, stirring regularly, to prevent the mixture from sticking to the bottom and allow to simmer for 5 minutes, softening the fruit. Add the remaining granulated sugar and fruit sugar, stirring gently for 2 - 3 mins until the sugar has dissolved. Add the lemon juice. Increase the heat to a full rolling boil and boil rapidly for 8 - 9 mins.

How do I know when my jam is ready? How do I test for setting?

There are three ways to see when your jam is ready. I use two, as I found relying on a thermometer often produced runny non set jam. When the jam reaches 104.5oc put a little of the jam onto the saucer that you placed in the fridge at the beginning of your jam making session. After a minute or so, push it with your finger. If it starts to crinkle then the jam has set.

How to pot jam

Once your jam is ready, remove the jars and lids from the oven and ladle the jam into the jars and seal immediately. Be careful, the jam is extremely hot! Use a cloth or your apron to aid you in tightening the lids on to the jars.If you are using screw top lids there is no need to use plastic discs or cellophane. Once cooled, store the jam in a cool place.
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The best bread recipe ever...?

05/06/2012

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Am I exaggerating? Maybe not. I  started making my own bed about 13 years ago shortly after I got married. I was keen to cook and bake for my husband, but my endeavours were short lived as I dropped my rising loaf into the boiler and it was a while before I tried again, years in fact. My next attempt was after we moved house, and I joined the local libray and found a wonderful book on bread making. I began my quest again, and made bread regularly, but still found my loaves not quite as good as I would have liked them to be. Then I came across the magnificent book BREAD MATTERS: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew Whitley. It is quite a hefty book, especially if you come across the original hardback, but it is so worth reading. I am not much of a reader, but I do enjoy reading cookbooks and gardening books. I like to read books that I can learn from, books that benefit my family. Anyway, the following recipe is the only recipe I use (at the moment) as it works like a dream and has a reduced yeast content. Andrew Whitley's book is a guide through the different methods of bread making starting with the 4 hour process (which I used to use), to the overnight process (which this is) to sourdoughs. I have had one attempt at producing a sourdough and have temporarily given up on it. I am sure that I will return to it at a later date. But for now, the overnight process is the one for me. As Andrew tells us in his book, this process was originally used by bakers, before quick fermentation processes were used and bread became like it is today. If I find myself forgetting to make some bread or feel too lazy, I am always disappointed by the bread I purchase from the instore bakeries as it just isn't as good as my own.  This recipe process is known as the sponge and dough method. Using a smaller amount of yeast added to flour and water, the mix is left overnight to ferment, utilising the natural yeasts within the flour.  Furthermore, the recipe contains no sugar to activate the yeast as it is not necessary. One teaspoon of yeast is enough to make three large loaves, which rise beautifully.
Sponge and Dough Starter

300g Flour
1 tsp dried yeast
260mls water

In a large bowl, large enough to make your bread dough, measure out 300g of bread flour. This can be a mix of white, wholemeal, malted or spelt. The picture opposite shows loaves that are half spelt and half white. Spelt is a wonderful flour alternative. I started using spelt when my husband was attempting a wheat free diet. Spelt can be tolerated by many people who are irritated by wheat flour. It has a wonderful nutty flavour. My children do not notice any difference when I make my loaves with half spelt.
I usually begin my starter with 100g spelt or malted and 200g white. Add a teaspoon of dried yeast and 260g luke warm water. I prefer to use water warmed from the kettle to get my water to temperature rather than from the hot tap. Mix the 3 ingredients together and place plastic bag over the top of the bowl and leave on the side until morning. Do not leave your starter in a warm place. It needs to be left at ambient temperature.The starter should be left for 12 - 18 hours. If you do not have time to make your loaves the next day, you can put it in a fridge and use it the day after.

Final Bread Mix Ingredients

900g Flour
45g Olive Oil/ Butter/Margarine
1 heaped teaspoon salt
540mls Water

When you are ready to make your loaves, add 900g of bread flour to your starter (white/wholemeal/spelt/malted whatever takes your fancy) 45g of olive oil/butter/or margarine, 1 heaped teaspoon of salt and 540ml of luke warm water. Mix together to make a dough, (you may need to add extra flour) turn out and knead for 10 - 15 mins vigorously. Your dough should be fairly wet. Do not dust your work surface with flour, just sprinkle enough on to your hands to enable you to knead it without it sticking too much to you hands. When your dough is well kneaded you should feel some resistance. Put the dough back in the bowl, cover with a plastic bag and leave in a warm place to rise for 1 1/2 - 2hours. I use a 3litre bowl, and the dough is ready when it reaches the top. While waiting grease 3 loaf tins and decide how you would like your crust. If you would like a softer crust, put some flour into a bowl to coat your 'loaves/dough' with or for a seeded finish sprinkle some seeds onto a plate. When the dough is ready, knock it back (pushing it away from the sides with your knuckles) and tip it onto the work surface. Using a bread knife, cut the dough in to three equal pieces. Take one piece and stretch/roll it in to a long sausage twice as long as your tin. Then fold the sausage in on itself. Imagine it in thirds. Fold one third on to the middle third and the last third on top of that. Flatten it with you knuckles creating a rectangle, then roll it up away from you (the opposite direction to the folding), and cover it in flour and put it in the tin with the seam at the bottom, or roll it over the seeds and place it in the tin with the seam at the bottom. Repeat this for the other two pieces of dough. Place all three tins in a large plastic bag (perhaps a swing bin liner) and blow in to it until it is nicely inflated. The warmth and moisture from your breath will help it to rise. Leave for approx. 1 hour until the dough reaches the top of the tin and is nicely domed. The loaves will be fine left on the side in the kitchen to rise. The warmer the day the quicker the rise, colder longer. If you have to go out or need to slow down this process you can put them in the fridge and take them out when you're ready to resume the process. Don't let the loaves rise too much as they won't have any energy left for the final rise in the oven. When the loaves are ready for the oven heat the oven to 230oc (Gas Mark 8), the hottest setting. I now have an electric fan oven and the highest seting is 200oc and this works fine. Bake the loaves on the hottest setting for 10 mins then turn down the temperature by 20oc (2 Gas Marks) and bake for a further 20 - 25 mins. Turn out on to a cooling rack.

In our family we usually use 1 loaf a day in the week, with packed lunches and toast for breakfast. I usually freeze one of the loaves for another day and make bread twice a week.

The best breadcakes and bread roll recipe ever?

The sponge and dough recipe can also be used to make breadcakes or bread rolls depending on which part of the country you live in. These really are fantastic, and once made you won't want to buy them again. The above quantities makes 24 breadcakes. Again, I usually freeze half of them. Here is a step by step guide to making your homemade bread rolls.
To make the best breadcake or bread rolls ever, first separate the dough into 24 balls roughly the same size. Cup your hand over the top and of the dough ball and rotate it on the work surface until you acheive a nice round ball. If you want your roll to be  topped with seeds, you should now roll the top over the seeds whilst the dough is still wet. Repeat for all 24 balls. If you want a flatter 'breadcake' for filled sandwiches or burgers, then leave the dough balls to rest for 5 mins then flatten with the palm of your hand. If you are coating with flour you should now dip each of the balls into the flour.


Place the bread cakes or rolls on to some baking trays lined with greaseproof paper, leaving approx. 1cm between each breadcake.

Place the trays in a large plastic bag (swing bin liner?) and inflate. The warmth and moisture from your breath will help them rise. Leave for approx. 11/2 - 2 hours. The breadcakes or rolls will be ready when they are touching.


Heat the oven as above. Bake for 5 mins, then reduce the temperature (as above) and bake for a further 7 - 10 mins.
Voila, the best bread cakes you have ever tasted!
Making homemade hotdog rolls
Its easy once you know how. Instead of rolling into balls, roll into thin sausages and place them about 1cm apart on a greaseproof lined tray. Bake for the same length of time as the bread rolls.
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FAQs up and running

06/05/2012

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After  a dry, warm day, digging in the garden I have compiled a FAQ page for our new Marshmallow Mix. I hope that I have thought of every question that may need to be answered. For those of you who are embarking on a marshmallow making session, it may be worth reading through the questions to give you a head start on things to avoid.
I remember the first time I made a batch of marshmallows. It was so thrilling to turn out a large slab of quivering marshmallow (although I had added way too much water) Vegetarian and vegan marshmallows were the holy grail and I was so excited that I bagged up several bags of them and handed them out to all the vegetarians that I knew, knowing that they would be really appreciated. They tasted really good and the children loved them!
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Marshmallow Mix is GO!

04/05/2012

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Wow what a week, busy, rainy, cold, but hot on the inside as we are smiling beams of sunshine at the launch of our new product Ananda's Marshmallow Mix. This has been in the pipeline a long time, we ummd and arrd whether to sell it in singles or a double pack. We almost launched last year and got cold feet as we endeavoured to do more market research, But now its here, in super budget busting double pack and we're excited and we hope you'll take the plunge and have a go at making your own scrumptious veggie and vegan marshmallows at home. This weekend I am working on a FAQ page to help with any questions you may have to make your marshmallow experience work. I have been making these for almost 5 years now and I know that together we can do it
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