Ginger Pear Lemon Marmalade and Three Plum Chutney


Ginger Pear Lemon Marmalade

I just had a bumper crop of fruit off my trees this fall.  Result? I’ve done  some spicy experiments with homemade jams and chutney, Of course, no fat or animal products used!  Here are my two favorites.  They are quick, easy and amazingly tasty. Try the marmalade on Dave’s Good Seed Bread toast or use instead of the orange marmalade in your “Aussie Bites”.  Use the chutney as a sweet & savory sauce for a vegan pizza. Try not to eat these luscious jams by the spoonful, though, or you’ll have to start a new batch before you know it!

Ginger Pear Lemon Marmalade

7-8 ripe Bartlett pears, peeled, cored, chopped into 1/2 inch pieces
1 C sugar
2 whole lemons, seeded
1 C coarsely chopped crystallized ginger

Put the chopped pears, sugar and 1/2 C of the chopped ginger into a saucepan. Quarter the lemons and remove all the seeds. Chop the lemons into 1/4 inch pieces, including all rind, pulp and juice.  Add all to the pear mixture and bring to a boil on the stove.  Reduce heat and simmer on low 1 hour, stirring occasionally until the sugar has caramelized and the mixture is a golden honey color.  Remove from heat and add the remaining 1/2 C chopped ginger and cool to room temperature.  If you want something very special, stir in  a bit of Cointreau or Brandy.  Keep in the refrigerator for up to one month (it isn’t going to last that long, though).

Three Plum Chutney

1 ½ C Quartered fresh or frozen plums
3/4 C coarse chopped prunes
1/2 C raisins
3/4 C chopped red onion
1/2 tsp Ras el Hanout spice
2 tsp whole seed mustard (any oil-free brand)
2 tsp Kozlik’s Amazing Maple mustard
2 TBSP plum preserves
½ C brown sugar

Combine all ingredients in a saucepan and bring to boil.  Reduce heat and simmer and low, stirring occasionally, until thick and caramelized (about 2 hours).  Cool completely and pour into a clean container. Refrigerate for up to 4 weeks.

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