CUCURBITS… I BEG YOUR PARDON?… CUCURBITS
Thursday July 01st 2010, 11:03 pm
Each month when the Tigress’s can jam canning challenge ingredient has been announced, I’ve been relieved that it wasn’t up to me to choose. Being the only Brit taking part, it seemed such a massive responsibility to come up with a seasonal ingredient that would somehow accommodate all canjammers, travel half way around the world and fit into everyones canning calendar. Then the other day Tigress emailed me to say it was my shot and for a moment I was filled with dread. I say a moment, and it really was just a moment, as if by divine suggestion, the word ‘cucurbits’ fell from the sky and landed right on my head. The Tigress’ Can Jam ingredient for July is cucurbits, but it’s cucurbits with a proviso (see below).
In case you aren’t familiar with the term cucurbits, it refers to Cucurbitaceae, a plant family commonly known as melons and gourds, including crops like cucumbers, squashes (including pumpkins), loofahs, melons and watermelons…. So what’s the proviso? First let’s dispense with the loofahs! (too chewy), secondly, pumpkins and winter squashes, they’re out. It is most likely too early for them anyways but also they are troublesome ingredients to deal with for hot water processing and I aint taking responsibility for that.
So that leaves cucumbers, a traditional pickling favourite and one I want to learn lots about from you experts over in the US. (By the way, as far as I’m concerned, bread and butter pickle should actually contain what it says on the jar. Likewise ‘coffee cake’ Anyhow, I digress…) Summer squashes such as courgettes and marrows… ha… gotcha! Of course this is yet another strange difference in the language we share. To all you canjammers in the US, small zucchini and zucchini. I have Sarah at Toronto Tasting Notes to thank for help translating here. And finally, to bring a luscious sweetness to the proceedings, melons of all types.
I’m hoping this group of ingredients is specific enough to make sense as well as being wide enough to cater for everyone. I am finding that Tigress’ Can Jam is giving me the opportunity to try new ingredients I’ve never worked with before, as well as making me approach familiar ingredients in new ways or ways I hadn’t got round to trying. I think these cucurbits offer scope for all manner of pickles, chutneys, relishes and jams and I can’t wait to see what everyone comes up with, as six months in, the canning done so far has been a total revelation. As previously mentioned, I want to learn how to can my cucumbers like I’m in that Little House on the Praire. Marrows, zucchini to most of you, I’ve always considered a waste of everybodies time, but I’m now ready to reconsider. There are endless recipes for marrow chutneys and jams and as this vegetable is effortless to grow, I really think it is time to learn to love this clod-hopping monster of a gourd.
Courgettes, or small zucchini, are one of those glut kitchen ingredients that there are never enough uses for to reduce the surplus mountain, so it will be fabulous if some of you could come up with some essential recipes that the rest of us can’t live without.
And then there are the melons…. they fill me with such romantic notions; from the pickled watermelon rinds I’ve read of and dreamed about tasting, the spicy syruppy concoctions that might be sweet and sour at the same time, and finally, French inspired preserves, combining melon with lemon, or ginger, or raspberries, or peaches, that transport you to a village in Provence. Are you getting the gist?
I hope you feel inspired to go off and make cucurbits your own. I can’t wait to see what you come up with. If you need to refer to Tigress’ canning guide you will find it here. All recipes must be posted between friday july 16 and friday july 23rd, with friday july 23rd at midnight being the cut off point. Tigress has allowed two extra days at the beginning this month so if you are so inclined and you can get your post up on the earlier days, please do! as it will help her to get a head start on the round-up. (Bravo Tigress for all your work).
THE START OF A BERRY ENGLISH SUMMER
Sunday June 20th 2010, 12:02 am
Month six Tigress’s can jam canning challenge and for June the choice of ingredients is positively bountiful with anything ending in ‘..erries’. As if that wasn’t enough, after other can jammers queried what that meant, the category was widened even further to include anything ending in ‘..urrants’ as well. I am just hoping that we haven’t covered the whole soft fruit spectrum in one fell swoop. With summer officially about to begin, at last the preserving year is shifting up a gear and a dearth is just starting to resemble a glut. After last months project, my rhubarb ketchup, that was a success but in a brown kind of way, I’ve been yearning for something colourful and British, something that sings a song of summer, con brio, whilst at the same time celebrating the beginning of the soft fruit season. So gooseberries it is.
I have cooked with gooseberries before but not to any great extent. Gooseberries are another fruit that seem to grow easily and yet are underused and under appreciated, an old fashioned country berry with an unfashionable reputation. This is another one of those puzzling fruits that is everywhere but at the same time hard to find. You either have to grow your own or know someone else who does. I’ve recently planted a few bushes on my newly acquired allotment, and though there wont be any crops to harvest this year, hopefully they will bear fruit-a-plenty in the years ahead. Varieties come with down to earth names, like Leveller, Invicta and Pax, very much old-school allotment sounding. More recently food writers have started to feature gooseberries, so perhaps they are on the cusp of a renaissance.
For the canjam I have chosen to make a gooseberry and elderflower jelly. There is something so pure and delicious looking about jellies and in this instance the end colour, though a glorious pinkish amber is nothing like the fresh green that the fruit starts out as. I have read that if you cook gooseberries in a copper pan they retain their green colour, but as I have no direct experience of this, I am loath to pass on the information parrot fashion. In my stainless steel jam pan, green gooseberries tend to turn an unappealing khaki colour as they cook but once the extracted juice and sugar begin to work together, an altogether more magical hue develops. Elderflowers make a classic partnership with gooseberries and should be ready for picking at the same time, though the flowers are much more fleeting. Here, in the Forest of Dean, the flowers have been in bloom for about two weeks but the berries are only just starting to ripen. I’ve used fresh elderflowers but you could use elderflower cordial instead if the only flowers to hand are past their best.
GOOSEBERRY AND ELDERFLOWER JELLY
Makes approx 1.3kg (3lbs)
2Kg (4lbs 8oz) gooseberries, rinsed and drained
approx 20 freshly picked elderflower heads
1 lemon
sugar
There’s no need to top and tail the fruit. Place fruit in a pan with 1 litre (1 3/4 pints) of water. Add the elderflowers and heat the pan, bringing to a simmer, then cook gently until the berries are soft and start to burst. Pour into a jelly bag (that has been sterilised by boiling for 5 minutes beforehand) suspended over a bowl, add the juice of the lemon and leave to drip overnight to collect all the juice. Discard the pulp remaining in the bag and measure the juice. Pour into a preserving pan and add 450g (1lb) of sugar to every 600ml (1 pint) of juice.
Prepare the water bath, jars and seals ready for canning. For more info about how to hot water process, refer to the guide here. Stir the syrup over a low heat until the sugar is completely dissolved then turn up the heat and boil rapidly to reach setting point. To test for a set, drip some syrup onto a cold plate and see if it quickly forms a skin that will wrinkle when you push your finger across the surface. Alternatively, use a jam thermometer and when it shows 105C (220F) you know setting point has been reached. (I usually employ both methods at the same time to be on the safe side!) Pour into the jars leaving required headroom for your type of jars, seal and hot water process for 10 minutes. Remove the jars from the water bath and leave them till completely cold before testing the seals are vacuum fixed. Label and store.
You can omit hot water processing if you wish as a jelly of this type should store well without, but processing makes it extra safe and will mean the jelly should keep for a year or longer.