Preserves

{Image: Simply Delicious}

So. Last week was kind of quiet. So I decided to channel my inner-granny and do something I've been meaning to do for a few months - whip up batches of preserves in preparation for the gift-giving season.

I don't know why I have this weird obsession with canning and making preserves. I even got my mom to email me her recipe for chutney while I was living in London. No, I did not spend my weekends in one of the greatest cities in the world making chutney, but it was a sort of security blanket from home that if I chose to, I could have done so. 

This year I have decided to try my hand at making jam. Strawberry ginger jam to be specific. Mostly as gifts for teachers, sisters-in-law, hostess gifts. As well as red onion marmalade.

The jam was super easy, and when strawberries come into season in October I will be making another batch or 40. If you've never made red onion marmalade, it's also a breeze. It take maximum 1-2 hours of your time and is great as a side for a cheese platter. If you want to make a really easy starter or finger nibble for pre-dinner drinks, onion marmalade, olive and feta tarts are your friend. Just place all the ingredients on some rolled-out puff pastry and in the oven until brown and crispy, and there you have it.

The recipes.

For the strawberry jam, I used this wonderful recipe from the lovely Alida Ryder's blog Simply Delicious. All I did differently was add in approximately two tea teaspoons of fresh grated ginger, which gives it a lovely taste and cuts through the sweetness. Oh, and please follow the instructions for sterilising your jars really closely, it's important to get this right.

YuppieChef has the most amazing recipe for red onion marmalade. You may just want to double, or triple the qualities.
Also, increase the cooking time a little bit to thicken, or add a bit of cornstarch to make it really jammy.