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Best Sellers
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Best Sellers

Best Sellers

Fig Peter's Honey

Fig Peter's Honey

£14.50

syn Italian Honey. A very tasty fruit, sweet crimson flesh, golden skin. One of the favourites at our last tasting session. Greenhouse or conservatory. Plants now 2ft approx in 4 ltr pots.
find out more

Blackcurrant Ebony

£6.25

A new superbly flavoured selection ,setting new standards for flavour as a dessert variety.

find out more

Crab Apple Butterball

Crab Apple Butterball

Small compact tree. Heavily laden with butter yellow fruit each Autumn.
find out more

How to Store your Garden Produce. Piers Warren

How to Store your Garden Produce. Piers Warren

£7.95

A helpfull guide on how to store and preserve your hard won harvest.
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Rhubarb Timperley Early

Rhubarb Timperley Early

£4.95

The first for forcing, excellent early crops of thin sweet stalks
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Horseradish

Horseradish

£2.75

An uninspiring plant until you eat it, makes a very hot sauce or flavouring, perfect addition to pumpkin soup. Slowly invasive unless harvested, it always seems to come back.

Sold as a pack of 'roots' usually 3 per pack.
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Pickles and Chutneys

Fruity Creations Recipies > Pickles and Chutneys
Pickled Apricots

Surprisingly good with smoked meats.

2 lb 4oz Apricots,
1Tbs whole allspice,
1 Tbs whole cloves,
1 blade mace,
1" cinnamon stick,
1Tbs Nutmeg,
12 Fl oz wine vinegar or cider vinegar ( cider gives a more 'spicy flavour',)
1 lb 2 oz white sugar.
Jars with wide necks.

Drop the apricots into boiling water for 1 minute, then take them out and drop into cold water, this will split the skin making it easy to peel.
Once peeled ,drop the apricots into a pan and add the spices --which you have tied into a muslin bag,
then add all the remaining ingredients and bring to the boil for 5 minutes or until the apricots look transparent.
Remove the apricots and place them in the jars.
Reboil the syrup until it is very thick, remove the muslin bag containing the spices and pour over the fruit until covered. Tap the jars gently to remove any air bubbles.
Seal and label the jars.


Chilli Plum Sauce

You will need;
2 kg of ripe Plums.
1.5 kg of onions.
4 fresh red chillis
1.5 cups sultanas.
50 g fresh ginger - grated.
1.25 ltr of white wine vinegar.
3 cups of brown sugar.
1 tbsp salt.
3 tsp dry mustard.
1 tsp ground allspice.
1 tsp ground nutmeg.
1/2 tsp ground tumeric.

Wash halve and stone the plums, chop the onions and the chillis.
Combine the plums, onions ,chillis,sultana,3 cups of the vinegar in a large pan and bring to the boil then simmer for 40 minutes. Blend the mixture in a food processor or with a whizz mixer and return to the pan.
Add the remaining vinegar,sugar ,salt, mustard, allspice, nutmeg, tumeric, bring to the boil again and reduce to simmer for for 1 hr or until the sauce thickens.
Pour into sterilised jars , label . refrigerate after opening.

Spiced Figs

You will need 2 lbs of Fresh Figs from your garden .

In a preserving pan ,put 20 oz of Demerara sugar and add 1/2 pt of vinegar, bring this to the boil slowly and add 1 Tbs ground cloves,1 Tbs Cinnamon, 1 tsp ground mace, 1 tsp allspice.
Add the Figs, simmer gently for 1 1/4 hours then bottle in clean sterilised jars and label.

Lemon Pickle

Quite a fiery dish once matured ,adjust the chilli accordingly, store in sealed jars in a cool place. Keeping qualities vary, maturing in 2-3 months the pickle will keep for a few weeks once opened.

6 Lemons
1 large piece of ginger, finely chopped
15 green chillies, chopped
¼ tsp haldi / Tumeric powder
¼ tsp methi seeds
¼ tsp mustard
a small pinch hing / aesafoetida powder
2 tsp salt
2 tsp cooking oil

Method :
Cut lemon into small pieces placing them in a large bowl, add the salt,and haldi, cover and keep it aside for 4 to 5 days. Add the red chilli powder to this lemon mixture and stir . Roast methi seeds grind in a pestle and keep it aside.
Add 2 cups of boiling water to the soaked lemon.
Fry mustard, hing, green chillies, and ginger in oil and add this to the lemon.
Add the roasted methi powder when the above is cool i.e. room temperature.

Click Through to our Selection of Lemon Trees Here

Horseradish Butter

Grannys. Steady with the horseradish.

Horseradish stick
3oz butter
1 tsp chilli vinegar
1 tsp lemon juice
pinch of cayenne pepper

After washing well, scrape (peel) a stick of horseradish and grate it into a basin, add all the other ingredients.
Pound the whole and press through a fine sieve onto a plate and allow to set.
To serve with grilled steak.

Click Through to buy Horseradish Here

Elderberry Chutney

Granny has a big star alongside this one and notes about 'good with duck' !

To every pound of Elderberries add ; -
one shallot,
6 cloves,
1/4 oz ground ginger,
2 oz Demerara sugar,
3 oz raisins,
1 teaspoon salt, 1
blade of mace ( ground mace or nutmeg will do ) ,
1 dust cayenne pepper ( what’s a dust ?) ,
1/2 pint vinegar.

Rub the berries through a wire sieve , chop the shallots finely and add all of the ingredients to the preserving pan, let them boil for 10 minutes.
Take the pan off the fire, cover with a lid and leave to cool, then bottle the chutney into sterilised jars and label.

nb. wear gloves or they will turn your hands purple.

Green Tomato Pickle

Grannys. We always had a mountain of green tomatoes to deal with, this is a good use for some of them.

5 lbs Green tomatoes
1/2 lb chopped onions
1lb brown sugar
1 teaspoonfull of cayenne pepper
half a teaspoon of white pepper
some grated ginger
3 or 4 chillies
pinch of ground cinnamon
one quart of malt vinegar

Slice the tomatoes and sprinkle them with salt between the layers, leave overnight to stand and drain in the morning.
Place the tomatoes in a preserving pan with all the other ingredients. Simmer gently for 2 hrs, stirring until tender.
Pot into wide mouthed jars and label.


Lime Pickle

Very moorish with Naan or popadoms.

1 kg limes/ lemons
100 g cooking salt
500 g sugar
1 teaspoon cardamom seeds
2 teaspoons cumin seeds
Half a teaspoon cloves
Chili powder as per taste required
75 g of grated ginger root
Fenugreek (methi seeds)
Mustard seeds

The lime pickle recipe is as follows;
Keep the limes in a bowl filled with cold water. Soak the limes for a night. Drain the water in the morning. This will make the limes clean as well as softer and tangier. After removing them from water, cut the top and the bottom parts. Then either slice or cut quarters of the limes for final preparation of the pickle. Generally thick skinned and juicy lemons are used for making pickle. The thick skin softens as the time passes and after about a month the skins become soft and the pickle is ready to eat. To avoid bitterness of the pickle, the seeds must be removed. Sprinkle some salt on these cut pieces. This will ensure longer life of the pickle.

The next step in the recipe is to grind and mix the spices. Drain all the extra liquid from the limes but retain the juice that has been produced because of the sprinkling of salt. The liquid should then be placed in a large cooking pot for proper mixing of all the ingredients. Add adequate quantity of sugar and the ground spices. Bring the mixture to a boil. Keep stirring the mixture so that the sugar is dissolved. Boil this mixture for another minute.

Remove the pot from heat. Add the chili powder to the mixture and stir well to evenly distribute the chili powder. Leave the mixture to cool. Finally add the limes and the grated ginger. Mix these very well.

The last step in the recipe is to put the final preparation into sterilized glass jars so that there is no contamination and the pickle lasts longer. Care has to be taken that there are no air gaps. Seal the jars properly. Leave the jars in warm places such as window sills or balconies and terraces where there is ample sunlight. The jars must be placed for about 4 to 5 days. The pickle is then ready to be stored. The lime pickle is then ready after 4 to 5 weeks.

Lime Chutney -nimboo chatni

You will need;
12 Limes -halved.
1 medium onion - peeled and quartered.
4 Hot green chilli peppers.
4 red chilli peppers.
1 inch of ginger root.
4 oz of seedless raisins.
7 cardamon pods.
1 tbsp Black peppercorns.
1 tbsp Coriander seeds.
1 tbsp Mustard seeds.
12 fl oz cider vinegar.
3 tbsp coarse salt.
1 lb light brown sugar.

Juice the limes and put to one side. Discard 6 of the lime halves and out the remainder in a food processor with, green chillis, ginger ,raisins,-chop finely.
Into a metal skillet put the cardomon seeds ,peppercorns,mustard,coriander and red chilli - toast these for a few 3 minutes ,do not let them burn, leave to cool then grind finely.
Combine ALL of the ingredients in a large non metal bowl and leave to steep for 2 days ,stirring daily.
Place the mixture into a pot and bring to the boil slowly, simmer for 30 minutes.

Pot into clean sterilised jars , seal and label. The chutney should be ready in 4 weeks.

Fruity Creations Recipies |  Pickles and Chutneys

 

  
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