Monday, 27 September 2010

Jammy Quinn

You might wonder what the caption means, well when my Mum, who is a great woman, comes into the kitchen at Waterford Castle with her buckets of home made jam the chefs refer to her fondly as jammy quinn. Of course i am not ment to know about this but then a Head Chef knows everthing that goes on in a small kitchen.
This recipe has to be made, it is fantastic and its the one that my mum has being using for years.

4 lbs of raspberries (fresh or frozen)
4 lbs of granulated sugar
juice of one orange
Place the fruit in a pan, heat gently at first until the juice flows, then simmer until the fruit is tender, about five minutes. Add the sugar and orange juice and stir over a low heat until it has completely dissolved, bring to the boil by increasing the heat and continue boiling for another five minutes, stirring frequently.
Test for setting by putting a spoon of jam on a cold plate, after a few minutes tilt the plate and you should see wrinkles forming. Remove from the heat and leave for 10 -15 minutes, pour into sterilised jars, cover immediately and store in a cool dry dark place.
Q. tip, these jars of jam make fantastic presents, just cover the top with a square of gingham

No comments:

Post a Comment