A while ago a dear friend sent me a recipe for pear clafoutis and I thought I’d share it with you!
We have made this a fair few times and substituted different fruits in at different times of year or supplemented dwindling pear supplies with blackberries or apples etc etc!!
The Fourth in our series of recipes! And a great slow cooker ketchup that tastes better the Heinz stuff in our opinion and does not have half the ingredients!
You will need:
1.6 litres of pureed tomatoes
120ml of water
125g sugar
180ml of white vinegar
1tsp onion granules
1/2tsp of garlic granules
2 tsps of salt
1 tsp of English mustard
1/4 tsp of pepper
Method:
Blitz the tomatoes in the blender
add all the ingredients into the slow cooker
Cook on high for 10-12 hours, until it has reduced by half
Blend again with a hand blender
Push the mixture through a fine sieve and bottle.
You can water bath can this to make it last longer!
if you like a bit of a kick, you can also add chillies to make it a chilli ketchup!
We would love to see your efforts!! Please hop on over to Facebook or Instagram to show us!!
As the apples are harvested it can sometimes be very daunting as to how many there are around here! It increases each year as we have around 50 trees (albeit a mix of plums, pears and apples) that we planted in November 2014!
We stew some apple for pies and crumbles, we juice loads for apple juice (which we water bath can for longevity) and cider…. and then there is jellies and sauces!!
You will need:
apples
jam sugar
Method:
If you would like to make apple puree sauce as well as jelly then core, peel and chop your apples, otherwise rough chop your apples
Put them in a large pan with water and boil until it has all turned to mush
Pass the mixture through a jelly bag, i.e. load it up and leave it to drip, do NOT squeeze the jelly bag or the liquid will not be clear.
Wash out the pan and return the dripped through apple mixture to pan. Using approximately one pound of sugar per pint of liquid add your sugar.
Bring the mixture gradually to the boil stirring until the sugar has dissolved and then stirring occasionally until the mixture reaches jam temperature.
Pour your apple liquid into hot sterilised jars and seal.
If you would like to make chilli jelly dice your chillies and add them to your hot sterilised jars just before you pour in the liquid.
If you would like to make puree sauce, push the contents of the jelly bag through a sieve, add a little sugar to your taste, reheat and jar in hot sterilised jars.
Come and show us your efforts with apples over on Facebook or Instagram!