Apricot Red Currant Jam

 What to do with a couple of leftover pounds of beautiful fresh apricots?  I have been growing red currants in my backyard garden for a few years now.  Is this jam worthy of my spending an hour carefully picking the four cups of tiny red currants I needed.  I can tell you now that it was well worth the effort.  This is an unusual jam- apricot pieces floating in a red currant “jelly”, beautiful to look at.  

To make approx 7 x 250 ml jars

Ingredients:

2.2 lbs    fresh apricots, washed pitted and chopped to make 5 cups 

4 cups    stemmed red currants, rinsed *

Zest and juice of one lemon (I added about a tbsp of lemon juice as well) Remove the zest in one large strip.

7 cups     sugar

Directions:

Prepare the jars for cannning and keep hot until ready to use. Combine the chopped apricots and the red currants (see below if you want a seedless mixture) with the lemon zest and juice in a large deep canning pot.  Bring to a boil.

Maintaining the boil, gradually stir in the sugar, continue stirring occasionally to prevent scorching.  Boil vigorously about 15 minutes or until the mixture reaches the gel stage (220 degrees on the instant read thermometer).  Remove from the heat and skim any foam.

Ladle the hot jam into hot jars to 5cm of the top of the jar.  Remove air bubbles and adjust head space if needed.  Wipe the jar rim and screw on the lids..

Process 10 minutes in the steam canner (or boiling water bath).  Carefully remove the lid after 10 minutes, turn off the heat.  Let the jars sit in the pot for about 10 minutes before removing and cooling.

*red currants have seeds which some people find objectionable in jams.  To make a seedless jam, bring the prepared red currants to a boil, cook and mash until tender, about 5 minutes. Pour the mixture through a fine cloth-lined sieve.  Use the back of a spoon and squeeze the cloth to force as much of the mixture as possible through the sieve.  

WANNA PLSY?  I made the same recipe but substituted black currants for the red.

Prepared Horseradish (basic horseradish relish)

This “relish” can be used in the Beet and Horseradish Chutney recipe.  Or, you can leave in the fridge and serve with meats, charcuterie boards etc.  It will begin to lose its potency after about two months.

Please be aware that freshly grated horseradish will bring tears to your eyes and fire to your nose and throat.  Protect yourself by wearing glasses and avoiding the wafting scents coming at you from the grated pieces.

To make approx. 2 x 250 ml jars

Ingredients

2 cups    freshly grated horseradish

1 cup      vinegar

1/2 tsp    canning salt

1/4 tsp    Powdered ascorbic acid (I used the equivalent in vitamin c capsules)

Directions:

Wash the horseradish roots thoroughly and peel off the outer skin.  The peeled roots can be grated in a food processor processor or minced finely in a Vitamix blender (I used my Vitamix).  Cut the roots into smaller pieces before processing or blending.  I used an Vitamix - add the pieces to the blender along with the vinegar and other ingredients.  I added additional vinegar to reach the creamy consistency I was looking for.

Ladle into canning jars, add lids and store in the refrigerator.

Beet and Horseradish Chutney

Finally, a beet chutney to fall in love with! I had fresh from my garden beets and fresh made prepared horseradish (from the neighbour’s garden) and a request for beet chutney.  This recipe is based on one from BBC Food, with major “tweets”.

Makes approx. 8 x 250 ml jars

Ingredients

1.5 lbs    raw beets, trimmed, but not peeled

 Zest from 2 unwaxed lemons

100 ml    lemon juice

150 ml    apple cider vinegar

1            red onion, finely diced

2 large    cooking apples, finely diced

200 gr    Granulated sugar

2             Star anise (place in a cheesecloth “package”) 

1/2 cup    raisins (or to taste)

175 ml.    prepared horseradish (Basic horseradish relish recipe)

Directions: '

Wash & trim the beets, but do not peel.  Place the beets in a large pot filled with cold water to cover.  Bring to a boil, then simmer for approximately 45 minutes, until just tender when pierced with a fork.  Remove from heat and leave to cool enough to be able to handle them- remove the skins by lightly rubbing them.  Cut the beets into 1/2 inch cubes and set aside.

Place the lemon zest and lemon juice, vinegar, red onion, apple, raisins, star anise package in a large saucepan.  Place over medium heat and bring to a simmer.  Simmer for ten minutes, stirring occasionally, until the apples soften to a purée consistency.  Add the diced beets and return to a simmer for a few minutes until the beets are warmed.  Add prepared horseradish.  

Sprinkle in the sugar, stir until dissolved.  Taste and adjust the quantity of horseradish if needed.  Cook approximately 30 minutes or until the mixture is thick, glossy and jam like.  Remove from heat.

Spoon the chutney into prepared jars.  Leave 1/4-inch headspace and gently tap the jars on the work surface to knock out any air pockets.  Seal immediately with the two-piece lids.

Process in a steamer canner for 15 minutes.  Carefully remove the cover of the canner and let the jars sit in the canner for approximately five minutes.