'bottled' apple sauce

We very rarely use apple sauce in house so any apple sauce that I was going to make must have a good shelf life. I recently saw an episode of river cottage that was looking at bottling and this appealed to me.

Ingrediants:
2kg apples peeled, cored and roughly chopped
2-3tbsp granlated sugar
cinnamon to taste

Place the apples in a large saucepan.
Add half a cup of water.
Simmer over a medium heat for approximately 15 minutes until the apples are soft.
Use a masher to reduce the apples to the desired consistancy.
If you want a fine apple sauce use a hand blender to puree the sauce
Taste.
Depending on the apples you may want to add sugar to sweeten.
Add cinnamon to taste.

Bottling:
Whilst the sauce is hot pour into sterilised kilner jars.
Leave 1/4 inch space above the sauce.
Seal the jars.
Place a folded tea towel on the bottom of a large and deep saucepan.
Fill with boiling water.
Slowly lower the jars into the saucepan.
The water should be at least an inch above the top of the jars.
Simmer for 2o minutes.
Carefull remove the finished product

wholegrain mustard

Makes enough to fill three 7oz jars

Ingrediants
75g yellow mustard seeds
75g black mustard seeds
150ml white wine vinegar
2tbsp clear honey
1/2 grated nutmeg
1 tsp salt

Combine the mustard seeds in a mixing bowl.
Pour the vinegar over the mustard seeds.
Cover the bowl and leave overnight to allow the mustard seeds to soak up some of the vinegar and soften slightly.
Add the other ingrediants and combine with a hand mixer.
Pour into sterilised jars and keep refrigerated once opened.

This mustard will take 2 weeks to mature. We made this today and the mustard smells divine. I have tried a little of the mustard, as it stands, but the flavour is too harsh. You must leave this mustard to stand for the flavour to combine and mellow.

cherry jam (no pectin)

I used wild cherries that we found growing in a country park. However, you can use shop brought cherries if required.

Ingrediants:
1.5kg cherries
1kg granulated sugar
2tbsp lemon juice
If using fresh lemons use the rind and juice of one whole lemon
1tsp almond essense

Destone the cherries and roughly chop 2/3.
Place the cherries and lemon juice in a thick bottomed saucepan over a gentle heat for 5 minutes, until the fruit becomes soft.
Add the sugar and bring to the boil.
Simmer for 15-20minutes until the jam passes the wrinke test.
Finally, add the almond essense.
Pour into warm sterilsed jars whilst stil hot.

This was our first attempt at making cherry jam and the whole family really enjoy this one.

Rose Hip Syrup

This is the first day of half term holidays and I am resorting to the computer for my fix of peace and quiet for the day!
The first post of the South Wales Forager will be a recipe for rose hip syrup that I finished yesterday evening.

Ingrediants:
1kg wild rose hips
1kg granulated sugar
Jelly bag (or clean cloth and large seive)

Carefully chop the hips and place in a large thick bottomed pan.
Do not use a food prcoessor as this damages the seeds inside and can cause a bitter flavour. Leave the seeds in the pan as tey will be removed later.
Add 2litres of water to the pan and bring to the boil.
Remove from the heat and leave to stand for 30minutes, stirring ocassionally.
Strain the mixture through a jelly bag.
If you dont have a jelly bag place a clean cloth over a colander. Add a couple of layers of muslin and place over a large bowl.
Return the pulp to the large pan.
Add 1 litre of water and bring to the boil.
Remove from the heat and leave to stand for 30minutes, stirring ocassionally.
Strain again.
Combine the two sets of liquid and bring to the boil.
Add the sugar and bring to a boil.
Reduce heat and simmer until the liquid has reduced to half ts original volume.
Pour into warmed sterilised bottles.

My eldest kids, aged 6 and 3, absolutely love this over their porridge for breakfast.
Whilst my husband and I enjoy a twist of the old favourite hot toddy where you replace the lemon juice with rose hip syrup. And as rose hips are such a fantastic source of vitaminC its very good for you too.