cumquat marmalade stephanie alexander cumquat marmalade stephanie alexander

a pickle party : part two mummas lemons and curd, Wash the jars and lids in fresh, hot soapy water, then rinse and stand them in your sink or draining board, Place the lids in a clean bowl (any old bowl, just not plastic), Pour boiled water (I do it straight from the kettle) into each jar, right up to the brim (let it overflow if you must) and over the lids so that theyre completely covered, Let the jars and lids stand for a few minutes (at least 10 Id say) then carefully tip out the water making sure you dont burn yourself* or touch the rims as you go, Allow them to air dry, upside down on your dish rack, Be sure to avoid touching the rim or inside of the jars as much as possible. Rolling boil for 20 minutes. Also I grate a few sweet pears or apples with some ginger and put into the micro oven for a few minutes. And I have made a third batch of cumquat marmalade. I love putting cumquat jam into cakes, swirling them through to create a tartness to an otherwise plain cake. Place in a large bowl with water, cover with cling film and stand in a cool place overnight. As long as you dont flood the pith and seeds with water, it will be fine. Shouldnt you stir occasionally-every 5 minutes to keep it from scorching? Regularly skim off the froth as it comes to the surface. Cumquat jam can be used as a breakfast item but is also great in cakes and biscuits. Yes enough to cover them by about 2cm. BEER AND CROISSANTS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES WORLDWIDE. Im going to have to try this recipe soon. Place pith and seeds into a saucepan and bring to a boil. Leave overnight. A cumquat (or kumquat) is a small citrus fruit with edible peel about the size of a grape. If youre really pedantic (like me) I suggest that you sterilise your utensils too if you havent used them in the cooking process, but need them for bottling. Just don't let the annoying cutting process stop you from doing it. Quarter cumquats, removing seeds* and set aside. And you have a search engine for ALL your recipes! The jam/marmalade looks so gorgeous with the green covers. Im going to give it a go and see what its like. I am however very lazy and do not pull all the pips out of these tiny fruits and secure in a muslin bag. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) The fruit juice was tart and delicious, but the smallness of the tree has proved once and for all that citrus don't thrive in the shade. Subscribe to receive my thought-provoking regular newsletter with news, recipes and opinion. I only had 500 grams of cumquats left after my first batch of brandying, but the recipe is written in such a way that its easy to adapt to whatever quantity of fruit you can get your hands on. My winter garden, cumquat marmalade and the food I've enjoyed with family and friends are all part of my July newsletter, which goes out to Cook's Companion Club members tomorrow. ALL RIGHTS RESERVED. I think that would be ok Melinda it just wouldnt be as rich. And you have a search engine for ALL your recipes! Remove segments from rind and set both aside. Boil and stir 1 minute. Careful of your fingers! Great recipe, Thank you Claire! Joyanne did you try it with less water and sugar? Cooking jam with old fruit doesn't work as well either. Very sad :( Luckly I have more cumquats in my backyard and will try again with a different cooking approach. This cumquat jam is made using only a few simple ingredients and can be used in so many ways. You will need all of this as this is what will make your jam set. I went straight to my food bible, Stephanie Alexanders. If your kitchen is sans oven, bottles can be heated and dried in the microwave (I have not used this method). Add enough cold water to cover and bring to a gentle boil. A fantastic season this year on the east coast of Australia. I just couldnt eat them fast enough so I made several pans of roasted tomato sauce and I have frozen it. This is a jam with a strong flavour and unlike many commercial jams, is not overly sweet. Ahh well then I guess this is a marmalade or can I call it a citrus jam? Instructions Straining time: 3-4 hours Cut the cumquats in half and place them in a saucepan. it took forever! Ready to eat immediately. I have come to love cumquats now so much, and take such delight in using their tanginess in baking as well. Ive not had much luck with my own variousattempts at a veggie patch, so when someone offers me produce from their own garden Im at once delighted, honouredand slightly envious. Hi Astrid. how to remove the labels without ruining your fingernails, Marinades and sauces (theyd be delicious in ham baste), Sliced in salads (fruit or leafy green) they can be eaten with the skin on. I have a little stainless steel funnel, a jar-holder (theyre like camp tongs with a rubber end on them) and another similar thing that holds the jar while you screw the lid on so you dont burn your fingers. Have just spent the last two weeks cutting up cumquats to make my annual batch of marmalade I always use the exact same Stephanies recipe its a gem! Fill and close the bottles while hot, with hot marmalade/jam/preserve. Add the juice of one lemon to the fruit. I need to boil for at least 40 minutes to get the right thickness unless I put in only 4 cups per kg. Recipe from Stephanie Alexander's Cook's Companion. Each container provides a perfect sauce for a grilled eggplant or a bowl or two of pasta, enlivened with more of that basil and some extra virgin olive oil. Generally, we use jars that are around 385g (0.8 lb). I always get carried away making it and am happy to share! Better to do two batches. Place a tea towel on the bottom of a large pot and put the bottles on top. Brandied cumquats are a bit of a treasure if you're keen to do some old lady style preserving but don't have much time or experience. Gorgeous! Warm them up first. Cumquat Marmalade - Stephanie Alexander recipe. Don't rush this part. It doesnt change the taste of the jam coz it already has some lemon in it anyway. Oh no Nicolei Im sorry it didnt turn out well for you. Instructions said no stirring? But they do require at least 2 . HI Caroline, I always leave mine. Your email address will not be published. The more fruit, the more sugar, the more liquid is produced, the longer the cooking time, the greater the impact on the pectin and so it goes on. Hi quick question, how much water should I add to the Cumquats while soaking overnight? Not when lumps of fruit are included. My situation was the same Joyanne. Put all of this (not the seeds) into a saucepan. Now all I have to do is wait 2 months till I can taste those little brandied orbs! Yum yum. Shopping . A traditional cumquat jam, with a recipe handed down over generations that is packed full of flavour. I just open the packet and stir it in when its finished cooking, when its melted bottle it. Looks like Im off to pick fruit again! Divide between sterilised jars and seal them up. It sure looks good. Wheres the full recipe - why can I only see the ingredients? And i had such a big belly-laugh when i read about the auto-correct error. Yum! Tarragon. will try reducing heat to just boiling and see how that goes Wash the cumquats and cut them into quarters. The wider your pot, the faster it will cook (I used a 5 1/2 quart Le Creuset, and my cooking time was right around 20 minutes). Put fruit and seeds into a bowl and just cover with water (around 1.5-1.7L) and leave to soak overnight. The heat stops any bacteria from getting in and creates a seal in the jar. This is our way of taking you with us on our adventures. Having them fresh makes them easier to cut. The onset of winter has slowed growth in Stephanie Alexander's garden, but the lemon tree is laden, the garlic has started growing and the kale is plentiful. She travels the world with her husband helping those who love and aspire to travel through their honest, down to earth stories and information. Required fields are marked *. Put the chopped kumquats and water in a heavy pot on the kitchen counter. The water isnt measured in ml or cups as it isnt a key ingredient in the whole recipe. It is low FODMAP, gluten and lactose free. Hi Karin. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Weve helped you locate this recipe but for the full instructions you need to go to its original source. The colour was fantastic. Youre much more patient that me removing all the seeds! And, there is less mess. Claire, such a funny story. Put a saucer in the freezer. I am very disappointed in the way the recipe has worked out for me as I have spent a lot of time doing this and my results are poor. We made this in Japan, they sold huge bags of cumquats at the local market for a few measly $ and the jam was delish! Sugar is added on a basis of one cup of sugar to one cup of fruit. I like mine to have chunky bits of kumquats in them. Marmalade is similar to jam but made only from bitter Seville oranges from Spain or Portugal. Good luck with the next batch! This will help loosen the fruit segments from the rind. I made a successful batch of cumquat marmalade from my small tree. I ended up putting it all through a sieve and using it as a drizzle on numerous desserts The lids can be sterilised this way as well, provided there is no plastic inside them. Transfer mixture to a large saucepan and stir in lemon juice. 2kg cumquats; caster sugar; Steps. How long will it be fresh? Thank you. This way you can then cut the centre pith out without digging around in the fruit. When I have an abundance of cumquats, I also turn them into relishes, pickles and chutneys, along with syrups which is perfect for making ice cream. Chutney. They do have to struggle for sunshine so will not be prize specimens. Over a bowl covered with a mesh strainer, squeeze the kumquats and rub back and forth between your fingers. I made the marmalade and had 5 kilos of cumquats. The jam is a beautiful amber hue, but I didnt want to cook it longer just in case it burnt. Will definitely be adding this to my recipe file. How to Make Kumquat Marmalade (Step by Step): 1. Theres a lot of info on sterilising on the net but my preferred method is as follows: Once sterilised, its just a matter of filling your jar (or jars in my case) with the cumquats (and vanilla bean) pouring in the sugar and finishing with the brandy. Your mention of Japan has reminded me of my Ahpor (Chinese granny) when I was little. Jay loves making lime marmalade, so I think itd be similar to lemon. Would it work with regular sugar instead of coconut sugar? You can never be too safe! I first made this a few years ago and my grandmother rang me after sampling her jar to tell me it was the best cumquat jam shed ever had. I found I had to boil it for a lot longer though to get it to the consistency I wanted. You have to keep a very close eye on it as every stove and pot is a bit different. Mine is browner. Remove from heat; skim off foam. Dietary information. Add the sugar and stir until the sugar dissolves then bring to a boil and continue to cook on high, uncovered and without stirring for 20 minutes or until the jam has reached setting point. Bahhaaa! Green tomatoes are a favourite at my house and I already have a plan for those, but cumquats! 4. I was given 2kg of cumquats from my neighbours tree and gave them a jar of this jam as a thank you. I agree, most of ours goes to friends and family. The seeds contain pectin which helps the jam to set. If it does this, it doesnt require any further cooking. I was so excited with this recipe. I remember cutting cumquats for hours Way-to-go Banny!!! Thanks so much for taking the time to tell me about your jam-making experience Kath. A well bottled, well sterilised jar of marmalade will last for 18 to 24 months in a cool dark pantry, if not eaten first! Thank you, Easy recipe and turned out just wonderful. It seems to be that a marmalade uses the peel of a citrus fruit and jam uses the whole fruit like berries. Place in a food processor; process until coarsely chopped. You really need to go by weight not volume as it can vary so much depending on the size of the fruit/juiciness etc. You will need to match this with the sugar very soon. Stephanie suggests that you give the cumquats a stir every few weeks (with a sterilised skewer) to help dissolve the sugar and rotate the cumquats through the brandy. Cut cumquats into quarters and cut the pith out and remove the seeds. Just made this jam. Less is more when it comes to making jam. Next, put them in a pot, with the bag of pips, and cook on medium heat on the stovetop until the fruit is tender. 500g of processed fruit usually generates about 2.5 standard jam bottles. The pride and delight that accompanies these activities is what will change behaviour for the longer term. Hi. Be sure to follow me on my social media, so you never miss a post! I do a bit of a scrape before I jar it and get rid of all the ones that are easy to get up but it doesnt seem to be a big deal. Once the lid has been popped, there is a life to your jam, but its still a long one. For this recipe you simply quarter, soak, boil, sweeten, boil, bottle (I summarise). Required fields are marked *. It would be interesting wouldnt it? The capsicums have finally been cut back, but they held and ripened fruit well into July. Oranges, mandarins or chinotti could be substituted if cumquats are not aplenty in DC. Kavita Because this fruit is small, its easiest to first cut the fruit in half, then in quarters. Citrus Brown Sugar-Cured Pork Belly with Kumquat Compote, Dandelion Greens and Fava Beans Pork Foodservice. This recipe does not currently have any reviews. Cha c phn loi 15-06-2022 15-06-2022 Combine chopped peel, pulp, sugar and water in a large saucepan over a medium heat. Stephanie's Cumquat Marmalade: 2 kg cumquats, washed sugar I only had 500 grams of cumquats left after my first batch of brandying, but the recipe is written in such a way that it's easy to adapt to whatever quantity of fruit you can get your hands on. How much is kg, in cup (1kg of cumquat is how much in cup or quart or? I always try to work with smaller quantities just in case. Pour into hot, sterilised jars and seal. In response to your query re marmalade or jam Ive always known it to be called marmalade. loading. You could add a little golden syrup or rapadura or coconut sugar as well. What could be recovered has been restrung on a new wire, and while it's a shadow of its former self I'm delighted to say there are a few buds appearing. The best kumquat jam I have ever made!!! Im clearly not sure because I called this a jam and every recipe I can find calls it a marmalade. Recipe Details . With my scissors in one hand and the fruit in another, I pick the pieces up one by one, cut the pith and any seeds out of each quarter, put them into the middle bowl and then the remaining piece of fruit into the food processor bowl. Your email address will not be published. On first taste, they will have you screwing up your face for sure. cumquat-marmalade-recipe-stephanie-alexander 6/29 Downloaded from thesource2.metro.net on February 5, 2023 by guest table.' Stephanie Alexander If you love to bring family and friends together around your table, enjoy setting the table, cooking up a storm and anticipating the pleasure of good food and conversation, this new recipe book from . I cut my load to remove the seeds and sprinkle the whole lot with sugar to drain off excess juice. Remove the pips and bottle in sterilised bottles*. Place in a food processor; process until coarsely chopped. Colin did you take the pips out before you cooked it? I just noticed our tree is loaded again now. The challenge is to do it in a way that is not seen as self-indulgent, engages the reader, maybe leads to personal reflection, even some questions, and gives a convincing picture of a certain period in our history.One of the strongest motives for writing the book was because I wanted to tell the story of Australias food development, the importance of our migrants, and the rapid rise of restaurant culture from the late sixties to today. There is so little time sometimes between feed sleep and loosing it isnt there? But they do require at least 2 months to mature, so patience is key. Dressings. Just two ingredients. We'd love for you to share it and show us how you went. Will it be good for preserving the jam ? The jam, once made, will last quite a while in the fridge, meaning you can take advantage of the fruit when it is in season and enjoy it all year round. Hence, I cant wait to try your recipe. Sorry Im not sure what youre asking sorry? Cut the cumquats in half. Add sugar, stir over heat without boiling until sugar dissolves. Allow the mix to cool for about 10-15 minutes then gently stir the mixture before pouring into sterilised jars. Learn how your comment data is processed. In the past Ive rejected any recipe that involved taking the pips out of the tiny little fruit. Use a teaspoon to push the thick liquid through the strainer. This is a fantastic book that is alphabetised into ingredients. For the first time in three years I didnt burn my cumquat marmalade. Because of the hot climate I live in, I choose to keep it in the fridge. Cook the fruit and pips (still in the muslin) in the soaking water over medium heat until tender, then add 1 cup of sugar for each cup of mixture you counted before. On a mission to uncover the recipe, I discovered that the cumquat jam in my fridge was in fact chinotto marmalade. Stir in sugar; return to a full rolling boil. There is more about country life and country cooking in Rosas Farm by Rosa Mitchell. Test jam by dropping a blob onto a cold saucer. Thanks Charlie x. I was drinking tea like a normal person until I read dead old woman and nearly fainted. Bring to a Boil Bring the kumquat-water mixture to a rolling boil, before reducing the heat and allowing the ingredients to simmer for about 45 minutes until the rinds are very tender. Hopefully it will bring good fortune. Good luck with the brandy that will make a rather delicious treat when its ready. Weve helped you locate this recipe but for the full instructions you need to go to its original source. This recipe does not currently have any notes. Ive had cumquats for a while and never new what to do with then. - unless called for in significant quantity. Sorry Im not sure the answer to this and cant seem to find it on Google. Will wait and see now if it will be used as a jam, or dessert topping. I dont understand how you get such a golden result. This is a seedless cumquat jam for good reason. Ive made a zillion different kinds of marmalade but I dont think Ive ever made lemon. This is only my second attempt at jam making, my first resulted in Rosella toffee. Thanks for a great recipe! Depending on how much time we have, we use one of the following methods. Bring to boil over high heat, then continue to cook, uncovered, without stirring for about 20 minutes or until marmalade jells when tested. Stir in pectin. The lemon tree is laden again, so surprising after its serious cutback. We dont recommend changing the amount of sugar required. Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Maybe this is like when all the women in an office get their period at the same time, View allconsumingblogs profile on Facebook, View KimPalmerBerrys profile on LinkedIn, Put in a ceramic bowl and barely cover with water, Measure out the fruit and liquid, counting how many cups it makes*, into a large heavy based saucepan, Bring to the boil and cook until the fruit is soft, Add the same number cups of sugar as there were fruit, Boil rapidly until it reaches setting stage (almost always bang on 25 minutes), Let it cool slightly until a film begins to form this is when I fish all the pips out. Reduce the heat to a simmer for 30 minutes or until the cumquats are soft. When ready, remove from heat and allow to settle for 10 minutes. Im so glad it popped up today Im going to save it and print it off thanks again for the great recipe. Much easier than taking out all the pips at the start! Marmalade came from the Portuguese orange Marmelos. Dr David Denham, of Griffith, gave me a jar of his marmalade made from buckets of fruit grown by friends in Forrest. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Kerri is a Digital Travel Publisher Member and current board member and treasurer of the Australian Society of Travel Writers. Put pith and seeds into a bowl and cover with just enough water, cover with plastic wrap and leave overnight. Any ideas? I took the advice from a previous comment, and reduced the water to 4 cups per kilo. It literally took just over an hour total time (not including the over-night soak). That said, I have no idea what the difference is. Strain the liquid into the prepared fruit. Jul 17, 2013 4:53am By Stephanie Alexander Im Claire. This site uses Akismet to reduce spam. I just cant believe how much sugar people add to kumquat jams!!!!!!!!!! It has become very dark. And I wouldnt want to change Claires beautiful recipe. Post was not sent - check your email addresses! Yum! Main ingredients. Bring to a full rolling boil over high heat, stirring constantly. When youre spreading it you only get a couple and theyre easy to scrape off. After 20 minutes put a drop onto the saucer that you placed into the freezer to see if it will set. Hi marmalade/jam debaters. Hi my apologies if you have already been asked this, can I use caster sugar instead of brown? Once youve done a few like this, youll get faster and faster. You must have aged your poor mother. Do not put it in the fridge. Well done Amma! The first few pomegranates are ripening on my tree. It also pairs beautifully with cheese, providing a sharpness that sets it off. You can also test for setting stage using a sugar thermometer (setting stage occurs at approx 104/105 degrees celcius), its probably way easierbut I dont have one. Whichever it is, its truly a delicious jamalade or marmajam ;). In amongst the touring and talking will be a delicious little Easter break with friends. This month, Stephanie Alexander cuts back the capsicum bushes and cooks the cumquats down to jam. This cumquat jam is made using only a few simple ingredients and can be used in so many ways. Hello I have one small question after you put your jam (which is so tasty) into your jars do you put them into the fridge? Together they are also motorhome experts and have road-tripped their way across much of Europe, Australia and New Zealand. Lovely non the less Probably a silly question but I have never made jam before. Yes I wasnt keen on taking out the pips! Allowing the mix to cool slightly before bottling will help prevent the fruit sinking to the bottom of your jars! 2. Give it at least 10-12 hours to do its magic. Will be making this again and am sharing the recipe with friends who had given up making the jam due to the tedious job of cutting the peel finely. That one is a bit tricky to answer. I have now used your recipe 4 times. And I dont weight anything, just use my senses and cool judgment. Wheres the full recipe - why can I only see the ingredients? Not only does it taste amazing but its one of the easies recipe for cumquat jam that Ive come across. Note: Dont ever put cold bottles into hot or boiling water as they are likely to crack. This recipe does not currently have any reviews. I prefer the jams. I hope the second batch is just right. If we cover the jar while the jam is hot will moisture not for on the lids ? The planting of the cooler weather crops may have to wait until I return from my own book tour which will take me to most states and a variety of venues over the next four weeks. Lovely post! Old English marmalades are very bitter. Stir in pectin. I went straight to my food bible, Stephanie Alexander's The Cook's Companion, and decided on two classics: brandied cumquats, and cumquat marmalade. Cook for 10 minutes. So when you do it with the lemons it will truly be marmalde. I make relishes and chutneys, combined with things like currants and other dried fruit. Before I the sugar I find I can skim off most of the pips out, if some are left behind its quite easy to get them out when you spread it. It sure is Katrine! Boil rapidly until it reaches setting stage - about 70 minutes. In a Dutch oven, combine kumquats and water. 3. Back home I opened a 2005 Stonewell Shiraz in memory of Peter. Before starting the cooking process, the quantity of fruit needs to be measured, to determine the amount of sugar to be included. Really like the fact that all of the fruit is utilised. Measure out the fruit into cups and note how many cups you have. Next year I will be more careful about pollinating more flowers to get more than one melon. This exquisite Spring Ragot as a first course is a labour of love as not only does it feature double-peeled broad beans, peeled baby turnips and artichokes . The jam in turn became dark brown, but the flavour is really nice. I made a 2kg batch and de pipped them .followed the recipe and mine did not set. 1kg -1 cup Sorry, your blog cannot share posts by email. It may just be personal preference, but next time Id like to use less water (and sugar as a result) to get a jam with a thick consistency and a higher fruit to liquid ratio. We spoke about the legacy of Peter Lehmann, the Barossa winemaker who was a legend in his lifetime, which has sadly just ended. If she didnt like something you could tell and I didnt get a hint of it. In the end my 500 grams made 3 large jars of marmalade. Limoncello mousse with berries and coconut wafers, Charred chicken cutlets with kampot pepper, One-pan tagliatelle with chickpeas, greens and lemon, Join us for a grand night out at Sydney's The Charles Grand Brasserie, Buy the Good Food Guide 2023 magazines now, Give the gift of Good Food with a restaurant gift card. The Cumquat Marmalade recipe is from "The Cooks Companion", by Stephanie Alexander. I love the flavour of cumquats. This cumquat jam is made using only a few simple ingredients and can be used in so many ways. Makes around 3L. Your email address will not be published. I had a quick peep at her preview copy and was enchanted. Cut kumquats in quarters. Through the panes of glass the Meyer lemon trees were heavy with fruit, and a glorious potted hydrangea still had its leaves of gold and pink. There was some glitch with the search. When the jam is ready take it off the heat for 10 minutes and carefully scoop out any pips you can see. Tie the top. There are other recipes on the internet for easy cumquat jam and ones that leave the seeds in. Tie the pips in muslin cloth (or a new tea towel). The first few pomegranates are ripening on my tree. So glad I could help Lynne. For the first time in the 25 years I've lived in this house, my lemon tree went through a few months without any fruit. It will flourish again, and this time I'll train it away from spouts and verandah posts. Wash the bottles and their lids thoroughly in hot soapy water, then rinse in very hot water. Outside my pantry window deep-blue hyacinths fill a window box. I had never made jam or marmalade until coming to Shanghai, but as they say, necessity is the mother of invention. Thank you x, Oh Jo youre amazing making jam with a 2 week old baby! In the vegetable garden, leafy greens, brassicas, turnips and frilly salad leaves have survived winter. White sugar may be substituted for raw sugar. I have made two batches of cumquat marmalade and there is enough fruit for another batch. I use it all the time. Cooking time shouldn't exceed 30 minutes. Lucky for me, with chinotti nigh impossible to find in China, cumquats are offered in abundance. Other recipes that use cheesecloth to hold the pith and seeds while boiling them in with the fruit and sugar, just ends up making a huge sticky mess. You dont need to refrigerate it until you open the jar. This is the most important part of the process but the most time-consuming. Im just waiting for the fruit on my tree to ripen so I can make some myself. It took hours to uncoil it so all the old iron could be replaced and repainted. There are a few methods out there but for me, I wash my jars in hot soapy water then put them on an oven tray and bake at 100C fan-forced until they are dry. Haha nope just deaf! It's so good! All parts of the fruit are used in this jam. Place the remaining fruit into a food processor and puree. 2. However, after a quick search Ive found the following info Cumquats were once classified as Citrus but they now are accepted as belonging to their own genus Fortunella. Soaked fruit (pips are hiding), measured into a well loved Le Creuset. and put into sterilised jars. Technically your could, but the secret of this cumquat jam recipe is that it uses the pith and seeds for pectin. 2. You can use any jars you like. And your jam jars have been dressed so beautifully with green and twine :) LOVE! Cooking jam for too long also takes the flavour out of it. Once defrosted, one batch would probably last (and this is a guess) 1-2 weeks in the fridge. Recipes My Mother Gave Me: Stephanie Alexander Presents Through My Kitchen Door, the First Published Cookbook of Her Mother, Mary Buchett. Youre very welcome! It was made to a recipe (which follows) from Stephanie Alexander's The Cook's Companion (1996, 2004) which came from Alexander's mother, Mary Burchett, to whom to book is dedicated. Reminder to self. Its just better. Im glad Guppy is still alive and kicking. My gardener has hoisted the large pot onto my outside table so I can catch a glimpse of it every few minutes as I pass to and fro. Add it to your morning breakfast items, swirl it through a cake or use it as the filling for jam drops.