Coping with Coronavirus 14. Want not, Waste not! Jamelade.
I was feeling so ashamed of myself. There I was lecturing everyone about food waste while looking guiltily at my rotting fruit.
We just didn’t fancy eating any, and I was about to tip the lot in the bin, when I stopped myself and thought, There must be SOMETHING I can do with it! But what?
Slicing into wrinkled oranges with dark, hard peel, I found that they were just as juicy inside as when they were fresh.
So I cut them all into quarters and put them in my juicer, peel and all, along with half a dozen satusmas, the non-bad parts of a pair, four peeled soft bananas that had black skins, and a few grapes.
NB If you don’t have a juicer, a food processor will do.
Scraping the lot into a saucepan, I added about a lb of sugar and brought the mixture to the boil, stirring occasionally with a wooden spoon. Then I simmered it for 1 ½ hours and finally I boiled it rapidly until it reached 105C.
I have a jam thermometer, but if you don’t, do the setting test by dripping some into a saucer of cold water until it remains in a solid ball.
From my rotting fruit, I got four jars of delicious preserve. It wasn’t jam and it wasn’t marmalade, so I called it Jamelade.
Although it was a tiny bit runny when I potted it, it set perfectly when it was cold.
The next day, I made Jamelade Tarts, which were delicious.
Another NB. Even if your Jamelade doesn’t set solid, you can still make sweet dishes with it as it will set when it’s cooked.
My next dish will be Bread & Butter Pudding with Jamelade in it.