Top your crumpets and croissants with these springtime jams and spreads.
BLOOD ORANGE & VANILLA MARMALADE
MAKES 5 CUPS
PREP 30 MINS
COOK 1 HOUR 20 MINS
4 blood oranges
2 lemons
7 cups water
4 cups caster sugar
1 vanilla bean, split, seeds scraped
toast, butter, to serve
1 Cut oranges and lemons in half from top to base. Thinly slice halves and remove seeds. 2 Transfer fruit to a large, heavy-based saucepan with water and bring to a boil. Cover with lid. Cook 30-40 mins until the zest softens. 3 Add sugar and vanilla to the pan. Stir over low heat until sugar dissolves. Bring to a boil. Cook for 35-40 mins, without stirring, until setting point is reached (see note). 4 Discard vanilla beans. Pour marmalade into warm, sterilised jars and seal. Spread on buttered toast to serve.
NOTE To check the setting point, drop 1 tsp of jam onto a chilled plate. Cool to room temperature. If the surface wrinkles when pushed with a fingertip, it’s ready to bottle. If not, cook longer.
MANGO, APPLE & PASSIONFRUIT CHUTNEY
MAKES 2 CUPS PREP 10 MINS COOK 20 MINS
500g can mango slices, drained
2 Granny Smith apples, peeled, cored, chopped
2 cups brown sugar
2 passionfruit, pulp
1/2 cup apple cider vinegar
2 tsp ginger, grated
1 tsp chilli flakes
1/2 tsp salt
sliced ham, crumbly cheddar cheese, crusty bread, to serve
1 In a large, heavy-based saucepan, combine all ingredients. 2 Stir over low heat until sugar dissolves. Bring to a boil on high. Reduce heat to medium. Simmer for 12-15 mins, stirring occasionally, until the apple is very tender and mixture thickens. 3 Ladle chutney into warm, sterilised jars and seal. For a ploughman’s-style lunch, serve chutney on a platter with ham, cheese and bread.
TIP
Use fresh mangoes when in season. You will need 2 medium sized ones.
MIXED MAPLE BERRY JAM
MAKES 2 CUPS PREP 10 MINS COOK 35 MINS
500g strawberries, hulled, quartered
1 cup frozen blueberries
1 cup frozen raspberries
1 cup pure maple syrup
1/4 cup lemon juice
1/4 cup orange juice
1 tbsp lemon thyme leaves
croissants, butter, to serve
1 In a large, heavy-based saucepan (see tip), combine all ingredients. Bring to a boil on high heat. 2 Reduce heat to medium and simmer 30-35 mins, stirring often, until setting point is reached. 3 Skim any foam from the surface and allow bubbles to subside. Carefully spoon jam into hot, sterilised jars and seal. 4 Once opened, store in the fridge for up to one month. Serve with croissants and butter.
TIP Choose a wide, Iow-sided stainless steel saucepan, so the jam cooks quickly.
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