One of our stockists Yorkshire Fine Cheese can now be found online. If you’re around Shelley, nr Huddersfield visit Danny and buy some of his delicious handmade brie along with a jar of our Fruity Beetroot Chutney.
Barncliffe Brie from Yorkshire Fine Cheese, Shelley, Huddersfield
It is just over 2 weeks until I teach my first preserve making course at the Artisan Food School at Welbeck. The summer months are a great time for us jam making enthuasiasts as all the wonderful soft summer fruits come into season. My original plan for the course was to include making a gooseberry and elderflower jam but the fantastic weather has meant that the gooseberries have come and gone quicker than usual this year and so instead I will be making apricot and amaretto jam.
The smell of slowly cooking apricots depicts summer for me and is one of my favourite flavours. Served with warmed croissants and coffee whilst reading the Sunday papers outside in the sunshine is the perfect way to start a lazy day.
Adding amaretto gives the jam added depth of almond flavour and also using the apricot kernels tied in muslin, during the cooking process will enhance your jam.
Homemade apricot jam is a storecupboard must have to add to trifles, light sponge cakes and tarts. It is also worth keeping a jar aside for the winter months when you make your Christmas cake as warmed apricot jam is brushed onto your cake before adding marzipan and icing.
If you would like to join me on Saturday 17 July for a day making jam, chutney and lemon curd visit the Artisan Food School website.
Making marmalade is one of the greatest pleasures of being in the kitchen. The smell of citrus fruit wafting through the house is irresistible. Seeing the shreds of peel suspended in amber coloured jelly is always a delight before spooning over a large piece of crusty white bread.
Is a marmalade a marmalade without peel
One of the reasons I use organic citrus fruit in my recipes is the peel is softer, it hasn’t been coated with wax to extend its shelf life and therefore cooks quicker and melts in the mouth.
So what are your thoughts, are you a fan of slivers of peel in your marmalade or do you prefer the shredless varieties? Let me know.
