Bullace jam is apparently the “best jam ever”, and two weeks post production it is still the preserve of choice. Ingredients. This unique small batch Easy French Apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom. So if you are quick, you might still be able to gather some wild plums for your own supply of champion jam. The tree itself has interesting twisted branches. 3, Using a slotted  spoon lift out as many of the stones as possible and drop into large-hole colander to squash off as much of fruit and skin as possible to return to the fruit pulp – discard the stones ( a few stones remaining in the pulp do not matter and adds to the home made feel of the jam). Continued 2 days later…. Sep25. Already… the jars are done, I’ve put the jam back in the microwave to bring it to the boil again, the test shows a decent set…bullace are high in pectin and so I was on to a winner there. When this mixture had heated to bubbling point I added a “knob” or ‘walnut-sized piece’ of butter … and said (aloud), ‘Who put the butter in the jam?’ … in fact I added, laughing to myself … ‘Who on earth, while making jam, thought – I know – I’ll put some butter in this!’. To test this put a small amount on a cold saucer and cool in the … August 11, 2010. the full monty on the life and interests of this author. September 2014. Take care and tip them out well and stand to evaporate the last bit of water while you re-heat the jam mix, 10, If a set is demonstrated by your test – return jam mix to microwave and heat until bubble appear then remove from microwave and ladle into hot jars. Why would they even think to try it? Once they were softened I rubbed them through a sieve to remove the skins and stones. This I added to the bullace and reheated – proceeding to then add the 3 lbs of granulated sugar and stirred well to dissolve it before returning to the microwave. And the question still remains – if you know – do tell – Who (first) put the butter in the jam? ‘Beautiful spring weather,’ wrote George Orwell in 1940. 5, Add sugar and stir in well, add butter and make sure it melts. Unfortunately I couldn’t even enter this year’s village Autumn Show – though I had promised I would enter some jam this year – as people had only gone and eaten ALL the jam I made last year! When this mixture had heated to bubbling point I added a “knob” or ‘walnut-sized piece’ of butter … and said (aloud), ‘Who put the butter in the jam?’ … in fact I added, laughing to myself … ‘Who on earth, while making jam, thought – I know – I’ll put some butter in this!’. Description: Langley Bullace is a late, heavy cropping variety. Microwave Damson or Bullace Jam. Saved from annfoweraker.com. Wash the apples, cut out bad bits and chop roughly. Today I was told it forms the perfect accompaniment to applewood cheese and toast, beating quince jelly hands down. Put the plums into a maslin pan or a large jam making pan. On another jam note altogether – people will go and eat it! Yellow Bullace and Cointreau Jam. I always have a lovely sense of satisfaction when I use my organic fruit and vegetables, as I know one hundred percent that no chemicals have been used to grow them and I think this also… I cooked the bullace in the microwave with the three tablespoons of water, allowed to cool a little then drained them and squished them around and around in a large-hole colander until all I had left in the colander were bare stones and tough skins. Useful … yes … but who would have known this would be the result? Rather than endless pots of jam, I decided to make a damson cheese, which we love to eat with actual cheese. x. reply. the full monty on the life and interests of this author. See more ideas about wild food, gin recipes, le parfait. SIX things I have Learnt from forty-hour Fasting. So, problem… not enough sugar, in fact not enough even for the first batch (I was only musing remember) and it is Saturday afternoon. The apples I peeled, cored and cut into slices (on the apple/peeler/corer contraption which I love (see here) then just cut the prepared apple into 4 and spread them out in a covered pyrex dish and cooked until mushy. Strain the juices separately. See recipes for Homemade Apple Jam (made from homegrown apples) too. All the above are usually ready to pick around late September to early October. Was out walking on hills near home and came across great swathes of bilberries ready to be picked. Put the lot in a pan with 1lt Cider vinegar. Strain through a jelly bag over night or for at least 12 hours. No need to register, buy now! SIX things I have Learnt from forty-hour Fasting. Meanwhile, bring a pan of water to the boil and place some muslin or … I … There is no need to peel or core the apples. SO, as the windfalls have started to come off – I added half a pound of cooked apple per 2 ¼lb lot of bullace. A fruit cheese is denser than a jam, softer than a fruit leather. BTW – just to keep you good folks up to speed … my new book* A Respectable Life will be released on 28th October! Add sugar ^& stir to dissolve. Place sloes and apples in a large deep heavy bottomed saucepan, or preserving pan. 7, Stir well and put back into MW to simmer for 8 mins, 8, Stir well, and put back into MW to simmer for 8 mins and check for set (place a teaspoon of jam mix on a cold plate – pop back in fridge – will show a set if the jam skin forms wrinkles and feels thick when finger is pushed though it when cool), 9, Into well washed jars pour about 1 cm (half an inch) of boiling water, place in microwave on full power for 3 – 4 mins until the water boils in the jars. Simmer for 60 minutes. Cook the apples and sloes separately, adding just enough water to cover the fruit. Bullace Jam. 6, Lid off, bring up to the boil again in MW – about 8 – 10 mins. 136 homemade recipes for apple jam from the biggest global cooking community! I cooked the bullace in the microwave with the three tablespoons of water, allowed to cool a little then drained them and squished them around and around in a large-hole colander until all I had left in the colander were bare stones and tough skins. Yum! Firstly, the Plum Bullace Fruit picked and washed Sloe Fruit 500g bullace (frozen 48 hours or longer, then defrosted) 1 pint of medium cider; 500g cane sugar; Rowan Jelly Recipe Instructions. As a fruit, Jelly can be made and with Apple can make for a good Jam. The best of the bullaces. Unfortunately I couldn’t even enter this year’s village Autumn Show – though I had promised I would enter some jam this year – as people had only gone and eaten ALL the jam I made last year! The next morning the fruit are brought to the boil in their juice and cooked for about 25 minutes until setting point is reached. Fifteen jars of gorgeous looking jam now stand on the shelf in the cold room, alongside this year’s apricot. Who put the butter in the jam? Once the apples are soft (after cooking 3 or 4 hours), mash and strain them to remove the peels and seeds. SO, as the windfalls have started to come off – I added half a pound of cooked apple per 2 ¼lb lot of bullace. Hello, nice to be in cotact again. to make them suitable for the microwave as I go, I usually do a smaller sample first, however, M immediately went out and picked a box full – about 7lbs (yes I still work in imperial when cooking) which was enough for 15 jars! 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