NoIt’s not the usual canning manual. The jam bible (The Hippocampus) is more creative and fun. Have you ever thought about putting Hokkaido pumpkin with orange and vanilla in the jar? Or the purple potato? Or lychee? Naturally, from pears to oranges and berries, there is also room for traditional jams and marmalades.
Onion chutney
INGREDIENTS FOR 4 JARS:
6 onions (1 kg)
20 g butter a pinch of salt
1 tablespoon acacia honey
50 g sugar
50 ml balsamic vinegar
Procedure
Peel the onions and cut them into thin slices. In a saucepan, melt the butter over a low heat, then add the onions and a pinch of salt. Let them brown for 3 minutes and add honey to caramelize. Add the sugar and balsamic vinegar.
Onion chutney. Recipe by Sandrine Maquet, photos by Ilona Chovancova, taken from “The jam bible” (The Hippocampus).
At the first sign of boiling, start mixing regularly and continue cooking over low heat (it must never boil) for about 20 minutes, until you obtain a chutney. Transfer immediately into sterilized jars, fill them to the brim and dry the edges.
Close, turn the jars upside down and let them cool for a few minutes. As soon as they are cool enough to handle, straighten them again and soak them for 5-10 minutes in cold water. Then let them dry on a towel.
“The jam bible” by Sandrine Maquet (The Hippocampus).
Carrot and pistachio
INGREDIENTS FOR 4 JARS:
2 kg Créances carrots (or new carrots)
2 kg sugar
the juice of 2 lemons
30 g whole pistachios
Carrot and pistachio jam. Recipe by Sandrine Maquet, photos by Ilona Chovancova, taken from “The jam bible” (The Hippocampus).
Procedure
Wash and peel the carrots. Cut them into 1cm thick rounds and cook them in boiling water. Drain them, pass them in the mixer and let the puree cool obtained. Add the sugar and lemon juice to the carrot puree. Cook for 20 minutes and wait for the puree to thicken: it must be translucent.
Add the whole pistachios and mix well. To check the cooking, test the saucer. If the drop solidifies immediately, the jam is ready. If it tends to run, continue cooking for 5-10 minutes maximum. When potting, the temperature should always be between 85 and 90 °C.
PS If you like, at the end of cooking add the grated zest of an orange. To get more flavour, you can add orange juice to the mixture.