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Carlops Rural Product Show

BLACKCURRANT JAM RECIPE

For the Industrial Section
4lb (1.8kilos) blackcurrants, washed and strung
3 pints (1.7 litres) water
6lb (2.7 kilos) sugar
knob butter

1.    Place the fruit in a preserving pan with the water.  Simmer gently for about 45 minutes until the fruit is soft and the contents of the pan are well reduced, stirring from time to time to prevent sticking.

2.    Remove the pan from the heat, add the sugar to the fruit pulp, stir until dissolved, then add the knob of butter.  Bring to the boil and boil rapidly for about 10 minutes, stirring frequently.

3.    Test for set and, when setting point is reached, take the pan off the heat and remove any scum with slotted spoon.

4.    Pot and cover

Makes about 10lb (4.5 kilos) of jam.

 

Bajan Banana Bread

 http://www.carlops.net/wp-content/uploads/bajan-banana-bread-3.pdf

Recipe for Carlops Rural Products Show August 2012

11⁄2  cups whole-wheat flour (7 oz, 220 g)

1 teaspoon baking soda

1 teaspoon baking powder

1⁄2 teaspoon salt

1/3 cup oil (3 fl oz, 100 ml)

2/3 cup brown sugar (6 oz, 185 gm)

2 eggs

6 medium bananas (very ripe is best)

2 tablespoons molasses (or black treacle)

1 cup raisins and chopped nuts (5 oz, 140 gm)

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon clove

1 teaspoon vanilla essence

1.  Preheat oven to 180 C (350 F, Gas Mark 3)

2.  Grease 2 medium loaf tins.

3.  Place all ingredients except nuts and fruit in a food processor and

process for 20 seconds (do not over process).

4. Add raisins and chopped nuts, process for a further 5 seconds.

5.  Place in the two loaf tins. Sprinkle with extra cinnamon and sugar

6.  Bake for 50 minutes, until a skewer or knife comes out clean.

NB only one loaf needed for the show

 

 

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