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Pete’s Pint Pot.

Hoop’-la Department.


This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  19 March 2017.


Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



WARNING:-

Some pages may contain music!

Do not enter this site if you are allergic to nuts!

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PLUM JAM

Plums

Sugar (see “Method”)

Water

500g

480g*

10ml

Method:

The method for making this jam is fundamentally the same as for the DAMSON jam BUT, when adding the sugar*, it is equal to the weight of the prepared plums.

RECIPE NOTES:-

If under-ripe fruit is used more water may be added (25-50ml).

JAMS                  SYRUPS                  HOP RECIPES                  OTHER RECIPES



            All the jam recipes were designed be me using my free YoBrew recipe calculators, what’s more, I managed to make them with very little difficulty. For consistency I shall refer to 500g weights of fruit.


Definition:-

The jam’s elusive "setting point" occurs at about 105°C (220°F), test every 4 or 5 minutes. If you don't have a jam thermometer, take a sample of the jam with a clean wooden spoon, hold level above the pan for about 5 seconds to cool slightly then tip it, allowing the jam to return to the pan. When "set" the jam will "flake" off the spoon rather than drip off.

An alternative test is to drop a small amount of jam onto a clean plate, just removed from a ‘fridge. Leave to cool for half to one minute before "pushing" the jam with a finger. If the jam has a skin that wrinkles it has set, to prevent over-boiling, reduce the pan heat to a minimum during testing, if the jam stays runny & no skin is present, boil for a little longer before re-testing. Be careful not to over-boil as the jam will then never set & you could end up with a soggy jam, the taste is just the same but you cannot spread it as deep.

APPLE JAM

Apples (preferably mixed)

Sugar (see “Method”)

Water

Ground ginger (optional)

500g

420g*

10ml

½ -1 tsp


Method:

Wash the apples, peel, “core” & remove any bad bits. Weigh the apples & roughly chop them into a large pan with the water (1 tbs), if ginger is to be used, add it now. Heat slowly until the fruit becomes a pulp.

Add the sugar* (equal to weight of  the prepared apples) & stir until dissolved, boil rapidly until the setting point is reached. Turn off the heat, allow to cool for 15-30 minutes & carefully fill the sterilized jam jars almost to the top. Fit the lids while the jam is hot.


RHUBARB JAM

Rhubarb

Sugar

Water

Ground ginger (optional)

500g

500g

1 tbs

1-2 tsp


Method:

Clean the rhubarb, remove any bad bits. Chop the rhubarb into lumps of about 2-3 cm & place in a large STAINLESS STEEL pan (do NOT use aluminium as the acids present in the fruit will react with the pan & may ultimately lead to Alzheimer's disease). Add the water, if ginger is to be used, add it now, heat slowly until the rhubarb becomes a “mush”.

Add the sugar & stir until dissolved,  boil rapidly until the setting point is reached. Turn off the heat, allow to cool for 15-30 minutes & carefully fill the sterilized jam jars almost to the top. Fit the lids while the jam is hot.

RECIPE NOTES:-

This recipe yielded 700ml of jam.

As the recipe is fairly low in acidity, I used some orange juice rather than water, lemon juice is probably better but, I do not know what (small) difference it will make.

#Home

DAMSON JAM

Damsons

Sugar (see “Method”)

Water

500g

570g*

80ml

Method:

Wash the damsons, remove any bad bits, “halve” the damsons & remove any lose stones & weigh. Place in a large pan containing the water & simmer until the fruit becomes soft. The soft fruit makes it easier to remove any remaining stones.

Add the sugar* (equal to 1¼ x the weight of the prepared damsons) & stir until dissolved, boil rapidly until the setting point is reached.  Turn off the heat, allow to cool for 15-30 minutes & carefully fill the sterilized jam jars almost to the top. Fit the lids while the jam is hot.


JAMS                  SYRUPS                  HOP RECIPES                  OTHER RECIPES


SYRUPS


LEMON SYRUP


85 g sugar

1 large lemon (juiced) (Apparently, if you zap your lemon for 10-15 seconds in the microwave before juicing, you will obtain more juice.)

Zest from half the lemon


Method:

Pour the lemon juice & an equal amount of water & the sugar into a saucepan.

Dissolve the sugar on low heat, then bring to the boil, simmer for four to five minutes

Remove from heat & stir in the lemon zest.

When cool, place in the ‘fridge overnight, & strain into bottles.


RASPBERRY SYRUP


100g  raspberries

85ml  water

70g  sugar


Method:

Combine all the ingredients together in a pot & boil for 10 minutes.

Set aside to cool then filter through a sieve to get rid of the solids.


ROSE HIP SYRUP

(To make about 1 litre)


750g fresh rose hips

550g sugar

Water


Method:

Vitamin C deteriorates very quickly in rose hips once you start mucking about with them, hence the relatively simplicity of the process.

Remove stems, flower remnants or any damaged fruit & mince the rose hips up coarsely by hand or food processor.

Put the hips in a large pan, add about 800ml water & simmer for about 20 mins, allow to infuse for 20-30 mins.

Strain through a fine sieve into a graduated jug & return the pulp to the pan, adding water to make the total liquid up to 800ml & heat for another 5 mins. Cool for 10 15 mins

Strain through the sieve into the graduated jug & collect 800ml.

At this point you may wish to strain again through 1 or 2 pieces of muslin placed in the sieve into the pan (this helps to remove the tiny “hairs”).

Place the pan on a gentle & stir in the sugar & once it as dissolved, turn off the heat.

When still warn (not hot) pour into sterilised bottles & seal.


WOODRUFF SYRUP

Ideal for Berliner Weisse “mit schuss” (“with syrup”) - Berliner Weiße grün.


30g Woodruff Leaves

200g sugar

500ml Water

1 Lemon


Method:

Mix the water & sugar in a pan, heat gently until the sugar dissolves. Turn off the heat & let the mixture (syrup) cool.

Remove the leaves off the woodruff & cut the up along with the lemon.

Add the chopped leaves & lemon to a 1 litre bottle & pour in the sugar syrup. Cap the bottle & shake (not you - the bottle) & place in the ‘fridge for four or five days, shaking at least once a day (stop it!)

Strain through the sieve into a clean bottle & store in the ‘fridge until needed. At this stage some natural green food colouring can be added.


JAMS                  SYRUPS                  HOP RECIPES                  OTHER RECIPES


HOP RECIPES


HOP TEAS


HOP OMELETTE


Serves 4

Hops have an affinity for hen’s eggs.

200g Hop shoots

4 tbsp rape seed oil

6 large eggs

25g grated Parmesan cheese

Pinch chervil (French parsley - a delicate annual herb related to parsley)

Salt & pepper


Wash the Hop shoots & drain. Pour the oil into a non-stick saucepan & heat. Fry the Hop shoots gently until they "wilt". Beat the eggs with a fork, add the Parmesan cheese, chervil, salt & pepper. Pour into the frying pan, turn up the heat slightly until the bottom of the omelette is golden brown. Put a plate on top of the pan & invert. Slide the omelette back into the pan, moist side down & fry this side.

Serve hot or, better still, cold, in wedges, with green salad.

Hop shoots also make toothsome fritters. Dip into a batter, deep fry until golden. Drain on kitchen towel, & serve sprinkled with sea salt.


Adapted from “Foraging: A practical guide to finding and preparing free wild food”.


RISOTTO DI BRUSCANDOLI - HOP SHOOTS RISOTTO


A very old recipe from the Venetian countryside.


Serves 4

Ingredients:

300g (approx.) hop shoots (bruscandoli) with the woody ends removed (use pea shoots if none available)

300g Rice (e.g. Vialone, Nano, carnaroli or Arborio)

½ (red) onion

1 litre hot (chicken) broth

Knob of unsalted butter

125ml (1 glass) dry white wine

Rape seed oil.

75 g freshly grated Parmesan cheese

Salt


First of all rinse & chop in small pieces the hop shoots. Heat the oil in a pan & fry the onion until softened, but not browned. Remove from heat.

Bring a large pan of boiling, slightly salted water to the boil, add the hop shoots & blanch for about 5 minutes (if using pea shoots blanch for 30 seconds).

Drain the shoots, when cool, chop finely & set aside.

Add the rice to the pan with the onion & cook for 5 minutes until the rice is coated in oil & begins to turn translucent

Pour the wine into the pan & cook until all the wine has been absorbed, stirring continuously. Add a ladleful of the hot stock & keep stirring until that has been absorbed. Keep adding the broth in the same way, stirring as often as you can, until the rice is cooked al dente. After about 18-20 minutes, when the risotto is almost ready, add the shoots.

Stir the butter into the risotto for a glossy finish & add a dash more stock if it looks dry.

Season with salt & pepper to taste & mix well. Add the grated parmesan & serve in bowls at once.


JAMS                  SYRUPS                  HOP RECIPES                  OTHER RECIPES


SYRUPS

LEMON SYRUP


85 g sugar

1 large lemon (juiced) (Apparently, if you zap your lemon for 10-15 seconds in the microwave before juicing, you will obtain more juice.)

Zest from half the lemon


Method:

Pour the lemon juice & an equal amount of water & the sugar into a saucepan.

Dissolve the sugar on low heat, then bring to the boil, simmer for four to five minutes

Remove from heat & stir in the lemon zest.

When cool, place in the ‘fridge overnight, & strain into bottles.


RASPBERRY SYRUP


100g  raspberries

85ml  water

70g  sugar


Method:

Combine all the ingredients together in a pot & boil for 10 minutes.

Set aside to cool then filter through a sieve to get rid of the solids.



ROSE HIP SYRUP

(To make about 1 litre)


750g fresh rose hips

550g sugar

Water


Method:

Vitamin C deteriorates very quickly in rose hips once you start mucking about with them, hence the relatively simplicity of the process.

Remove stems, flower remnants or any damaged fruit & mince the rose hips up coarsely by hand or food processor.

Put the hips in a large pan, add about 800ml water & simmer for about 20 mins, allow to infuse for 20-30 mins.

Strain through a fine sieve into a graduated jug & return the pulp to the pan, adding water to make the total liquid up to 800ml & heat for another 5 mins. Cool for 10 15 mins

Strain through the sieve into the graduated jug & collect 800ml.

At this point you may wish to strain again through 1 or 2 pieces of muslin placed in the sieve into the pan (this helps to remove the tiny “hairs”).

Place the pan on a gentle & stir in the sugar & once it as dissolved, turn off the heat.

When still warn (not hot) pour into sterilised bottles & seal.


WOODRUFF SYRUP

Ideal for Berliner Weisse “mit schuss” (“with syrup”) - Berliner Weiße grün.


30g Woodruff Leaves

200g sugar

500ml Water

1 Lemon


Method:

Mix the water & sugar in a pan, heat gently until the sugar dissolves. Turn off the heat & let the mixture (syrup) cool.

Remove the leaves off the woodruff & cut the up along with the lemon.

Add the chopped leaves & lemon to a 1 litre bottle & pour in the sugar syrup. Cap the bottle & shake (not you - the bottle) & place in the ‘fridge for four or five days, shaking at least once a day (stop it!)

Strain through the sieve into a clean bottle & store in the ‘fridge until needed. At this stage some natural green food colouring can be added.


JAMS                  SYRUPS                  HOP RECIPES                  OTHER RECIPES


OTHER RECIPES


SPAM & BAKED BEAN CASSEROLE

Serves 4 or 5.


340g Spam

227g pineapple rings (or a larger can if you prefer)

410g baked beans


Method:

Cut the Spam in thin slices & cover the bottom of a casserole dish. Add a layer of pineapple rings & then baked beans.

Repeat the procedure until you use all the ingredients. Place in an oven set to about 180°C (if using a fan oven set the temperature at 20°C less) for about 45 minutes or until hot & bubbly.

Jam & Other 
Miscellaneous Recipes
#OTHER

Other Recipes

Annual 2015

Hop shoots are best picked between 150-200mm long. Avoid any shoots that are frost damaged as the will be woody.

Pete’s YoBrew Beer +

Wine & Jam Calculators