Rose-Hip Sauce

Rose-hip berries look like cherry tomatoes but taste very similar to strawberries when cooked with a little sugar. They also contain a lot of grainy seeds which are edible but not very pleasant so I tend to sieve out the seeds and add a couple to the sauce at the end for contrast. Rose-hip sauce is lovely on ice cream or stirred into porridge, I even use it as a base for salad dressing. If stored in a cool, dark place unopened this sauce will last up to 3 months.

1kg rose-hip berries
500g sugar
1 lemon, juiced

METHOD:
Put rose-hips in a large heavy based saucepan add sugar, lemon juice and 200ml water. Place over a high heat and bring to the boil, cook for around 15 minutes until the flesh and seeds start to break up into a pulp. Remove from heat and pass rose-hips through fine sieve and pour into warm sterilised jars then screw on the lid tight and leave for a day before using.

Peche de Vigne Conserve

Recently I've been receiving blood peaches or peche de vigne from France, which has a red marbled flesh and more robust furry skin compared to regular peaches. The flesh is slightly floury and grainy in it raw state, almost like a pear. But when stewed properly they are vibrant and full of flavour, blood peaches make a great conserve which has less sugar but can be used as a spread or stirred into porridge or natural yoghurt. The best part is if prepared properly this conserve can be stored for up to a year in a cool, dark environment.

1kg blood peaches or peche de vigne
650g sugar
1 lemon, juiced

METHOD:
Slice peaches in half and remove the stone, then cut each half into quarters. Place cut peaches in a large bowl and sprinkle over sugar, cover bowl with cling film and leave to sit for 24 hours.
After 24 hours put peaches in a large sauce pan with lemon juice and place over high heat. Bring to a rolling boil for 10 minutes, do not stir as this will break up the flesh. Turn the heat down to medium and cook for another 15 minutes.
While the conserve is still hot, carefully ladle into sterilised jars, making sure you get even amount of peach and liquid per jar. Screw on the lid while still hot and leave the conserve for at least 2 days before opening.

Damson Jam

The next three recipes on my blog are a bit of a autumnal plum special. Two of my favourite fruits are in season and they both happen to be plums damson and greengage. The harvest is very short on these kinds of plum so you'd better be quick and source them if want to make these recipes.

In another note, my lovely friend Etienne who has been taking all my pictures for this blog has had to stop due to his busy schedule on a fashion magazine and producing music. He's been getting up at the time rock stars go to bed to come take pictures at Kaffeine, for that I'm eternally grateful and happy. His skills, friendship and dedication has been amazing.

Sadiq, who originally put my blog together, encouraged me to write down all my recipes is back and he's taken a fresh batch of super lovely pictures for everyone's viewing pleasure. So expect to see some extra little features and a makeover shortly. In the mean time let's go bats over plums.

1.2kg damson plums, washed
1kg sugar
1 lemon

Method:
Put plums in a large heavy-based saucepan and place over a low-medium heat, stir every now and then so the plums don't burn to the bottom of the pan. Once the plums have started to break down and are lightly simmering, add the juice of the lemon and sugar. Turn up the heat to high, stir gently and leave to cook for about 25 minutes. Place a small saucer in the fridge to chill, you will need this to test setting point once jam is cooked. Stir the jam once in while to prevent burning, but try to resist the urge to continuously stir the jam as this will affect the setting. To test if the jam is ready, spoon a small amount onto the chilled saucer and leave in the fridge for 1 minute, then run your finger through the jam. If the jam wrinkles and doesn't merge back together then it's ready. Pour the jam through a fine sieve and using a wooden spoon push through the flesh and discard the stones. Then ladle the jam into sterilised jars and screw on the lids while still warm. Leave to set for a couple of days before using.

Peach and Apricot Prosecco Conserve

Bit like a jam, with less sugar, whole fruit piece's and a tad syrupy. Great served on porridge, bircher or yoghurt, even on toast if you're adventurist. This conserve if sealed properly will keep in a cool dark place for up to a year.   

800g peaches
400g apricots
1kg sugar
1 lemon
250ml prosecco or cheap sparkling wine

Method:
Slice the peaches and apricots in half and remove the stone, then slice fruit once more into quarters.
Place the peach and apricots in a large bowl and sprinkle over sugar, cover the bowl with cling film and leave to stand over night or 12 hours.
Place fruit in a large heavy base pot with the juice of the lemon and prosecco. Put pot over a medium heat and bring to a simmer. Try to avoid the temptation of stirring the conserve. Once fruit has reached a gentle simmer turn the heat up to high and bring fruit to a boil and cook for 15-20minutes.
Pour conserve into sterilized jars while still hot and firmly seal with lid. Leave to cool and set for 2 days before using.

Raspberry Jam

Spring is in the air (sort of) and British raspberries are here (sort of). Actually they've been coming from Spain but still very lovely and makes great jam. Its a lazy long weekend full of fickle weather so why not burn some time by making a batch of jam, this jam to be precise.

1kg raspberries
1 kg granulated sugar
1 small lemon
1 lime

METHOD:
Juice lemon and lime into large pot and add raspberries, place over medium high heat and stir till raspberries turn mushy. When raspberries start to simmer and bubble add sugar, turn heat up to high and bring to a boil, cook over high heat for about 20 minutes. Place a teaspoon of jam on cold plate and leave for 1 minute then run your finger through the middle, if jam doesn't merge back together and clumps slightly then its ready. Pour jam into hot sterilized jars and seal tightly, leave to set for a day before using.

Carrot and Lemon Jam:

I first tried this jam while working in the Sahara desert during Ramadan, this is one of the condiments the locals put on their pan-cake and breads. When I first tried this unusual vibrant orange spread I thought it was a peach or apricot preserve but to my surprise the jam was made from carrots. I've made many batches of this spread and have discovered the flavour improves with time. 

1kg Carrots

2 Un-waxed Lemons

1.2kg white sugar

Method:

Wash and peel the carrots and place in a large pot with cold water, place the pot on a high heat and bring to the boil. Cook the carrots till just tender, drain and run carrots under cold water till you can hold the carrots in your hand.

Finally grate the carrots and place a heavy based pot with sugar, place lemons in a food processor and pulse till the lemon is a mushy paste and add to the pot. Put the pot on a medium high heat and bring to a simmer stirring occasionally. If the jam starts to burn on the base turn the heat down. To test if the jam is ready place a small teaspoon on a cold saucer and leave for a few minutes then run your finger through the jam if the jam doesn’t run back together then the jam is ready.

Pour the jam into sterilized glass jars (I usually use 4 250ml glass jars) leave the jam to cool slightly before screwing on the lids. Do not clean the sides of jars till the jam has cooled completely as the glass jars will shatter. The flavor of this jam will improve with age I recommend leaving it for at least 6 weeks before serving.