Steve Mitchell, new head chef at the Three Crowns Restaurant and Inn at Scouthead, serves up a delicious jam recipe.
Find out more about the Three Crowns and their menus by visiting their website or by calling them on 0161 624 1766.
AS WE enter September I can see there is a change in the weather. This means it’s time to start thinking about using more autumnal ingredients and flavours.
We are also entering into this year’s game season and by the start of October it will be fully under way.
This time of year is all about preserving. The soft fruit and berry seasons are coming to an end. Now is the time to make jams and preserves with all the lovely fruits that have been available throughout the summer months.
I have noticed lots of blackberries around at the moment and lots of apple trees bursting with fruit. I am currently utilising these ingredients in our crumble at the Three Crowns. Truly comfort food served with freshly made English custard. Delicious!
I recommend making jam with these ingredients as it’s simple and well worth the effort. Here is a blackberry and apple jam recipe:
Ingredients:
500g blackberries
500g cooking apples (peeled, cored and chopped
Juice of 1 lemon
1kg of jam sugar (contains pectin to aid setting of the jam)
Place the blackberries and apples into a pan with 100ml of water with the lemon juice and simmer for about 15mins.
Add the sugar to the fruit mixture, bring to the boil. Boil rapidly for 7 minutes. Meanwhile place your clean jars into the oven on lowest heat setting to sterilise the jars.
When the jam is ready, pour into the warm jars and screw on the lids immediately. As the jam cools it will cause a vacuum which will help to keep the jam fresher for longer.
I hope you all will have time to try this beautiful English hedgerow jam which can be enjoyed all through the autumn and winter months.
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