PRESERVE MAKING top tips

JELLY MAKING Use blackcurrants and redcurrants to make blackberry jelly. After letting the liquid drain through muslin overnight you are left with a great deal of pulp. Put this into a sieve and using a metal spoon press the pulp through. This gives a thick mixture which is ideal on yogurt, ice cream or with cereal adding some or sweetener if needed.

CHUTNEY The smell of vinegar can linger for days after making a batch of chutney on the hob but if it is made in a microwave oven this doesn’t happen and smaller quantities can be made.

JAM MAKING When making jam from low pectin fruits such as strawberries adding rhubarb will help with setting without taking away the flavour as the rhubarb takes on the strawberry flavour.

MARMALADE To cut down cooking time when making //grapefruit/ marmalade the fruit may be cooked in a pressure cooker then mince the peel rather than spending time slicing with a knife. It gives a lovely thick texture to the marmalade. RECIPE FOR PASSION FRUIT CURD

Ingredients 12 Passion Fruits 4 eggs (3 whole eggs 1 egg yolk) 175g caster sugar 120g

Equipment Large pan, bowl, sieve, wooden and metal spoon, knife, glass jars.

Method Put all ingredients in pan and gently heat, stirring all the time until sugar is dissolved and butter melts. Keep stirring until mixture thickens coating the back of a wooden spoon. Do NOT boil. Strain and pot and keep refrigerated. Use within four weeks. RECIPE FOR LEMON CURD

Ingredients 4 , rind and juice 4 eggs 350g caster sugar 100g unsalted butter

Equipment Large heavy based saucepan, wooden and metal spoon, potato peeler, sharp knife, sieve, juicer, bowl, fork, glass jars.

Method Peel rind off lemons making sure you only take the , cut in half and juice them, put zest and juice in saucepan with caster sugar, beaten eggs and butter cut into small pieces. Heat over a medium to low heat stirring all the time. As it gradually thickens it will begin to coat the back of the wooden spoon. Remove from the heat, do not let it boil, strain through metal sieve and put into pots. Keep in the fridge and use within 4 weeks. RECIPE FOR ORANGE CURD

Ingredients 2 large oranges, rind and juice Juice of half a lemon 225g caster sugar 100g butter 3 large egg yolks

Equipment Large heavy based saucepan, wooden and metal spoon, potato peeler, sharp knife, sieve, juicer, bowl, fork, glass jars.

Method Peel rind off oranges making sure you only get the zest, cut in half and juice. Put into a saucepan along with sugar, butter in small pieces and beaten egg yolks. Stir over medium to low heat until the mixture coats the back of the wooden spoon. Remove from the heat, strain and put into jars. Keep in the fridge and use within 4 weeks.

OUR THANKS TO OUR WONDERFUL VOLUNTEER AND PRESERVE EXPERT RAE WILSON FOR THIS GUIDE. To find out more about Virtual Village Hall and other online sessions, please visit royalvoluntaryservice.org.uk/vvh. Or to find out more about Royal Voluntary Service go to royalvoluntaryservice.org.uk.

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