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Author: sue
Jam, Jelly or Chutney – telling the difference
If you don’t know what to choose from our delicious range of home made jams, jellies, relish and chutneys , here is a quick guide to telling the difference.
CHUTNEY
Chutney may be cooked or uncooked, and is a mixture of chunky produce combined with spices, vinegar, and sugar.
Consistency varies from smooth to chunky. The smooth varieties are quite spreadable.
Chutney tastes great combined with cheese or cold meats. It would also work on toast if you fancy something savory.
Marmalade
A British Marmalade is made from citrus fruits, like lemon or orange. The fruit is cut into large pieces and cooked down until the acidic juices, pectin and sugar combine to form a syrup. It offers a good bite, as it contains rinds. We have a rich variety of marmalade, and something for everyone. Best spread on your toast for breakfast. But if you are like Paddington Bear, you can also add it to a sandwich.
CURD
A curd is unique because it contains butter and effs in addition to the fruit and sugar. Opaque and creamy, it is often made with citrus. Enjoy it on a flan base for a lemon curd tart, or with scones or toast at teatime.
JAM
Jam is made by crushing fruit and cooking it with sugar until it thickens to a uniform consistency and texture throughout. The ones Jana makes are made with fruits from her own garden, but you can also make jams from rhubarb. It does not have to be just fruits.
Jams can vary in texture, and in how much fruit is still recognizable. Use in the same way as Marmalade, or top of a rice pudding dessert with some jams. Jam is also great on dessert pancakes. You can also make jam tarts by filling little pastry cases and baking quickly in the oven. These are very traditional in the UK.
Jelly
When is a Jam a jelly? when it is super smooth in texture.
Jelly has the most pectin and least pulp content of all the spreads. It is made by extracting the juices and boiling them down with sugar until the mixture thickens to a gelatin-like consistency. The finished product is smooth and transparent and great in dessert, but no good in a jam tart, as it will just flow away.
Vicarage Cake with apples
Now a vicarage cake is just the sort of thing you should find on a Church recipe site. This is another of Jane’s top recipes for you to try:
Continue reading Vicarage Cake with applesJane’s banana bread
Not sure we should be giving all our secrets away, but our awesome cake baker Jane wanted to share a couple of recipes with you. Banana bread is a firm favourite in her family, and here is her top recipe
Continue reading Jane’s banana breadLynn’s Anzac Biscuits recipe
Here is the recipe Lynn uses for her Anzac biscuits that you can buy on our site ( you can also buy the syrup, baking soda and the brown sugar from us) :
Continue reading Lynn’s Anzac Biscuits recipeBrown sugars
Brown sugar adds a rich, sweet, and nutty flavour to baked goods and desserts (and even some savoury dishes, too). Molasses is the key ingredient that distinguishes brown sugar from granulated sugar, and it’s this ingredient that makes brown sugar shine in banana bread, gingerbread biscuits and so much more. But aside from colour, is there really a difference between light and dark brown sugars?
Continue reading Brown sugarsMaggie’s Date and Ginger Flapjacks
Flapjacks are typically British biscuit type cakes that are based on oats, butter and golden syrup. Golden Syrup is one of our best sellers, so here is a super recipe to try it out on:
Continue reading Maggie’s Date and Ginger FlapjacksAll about Jelly
I remember when my kids were young and I would throw them a birthday party here in Switzerland, all the Swiss children would look with suspicion at the bright red Jelly. When I was a kid this was a staple at every birthday party, but clearly it is not a thing in Switzerland.
So let’s make it a thing.
Continue reading All about JellyBaking powder, soda or cream of Tartar
We sell all these 3 products on our site, but hands up if you really know what the difference is, and when to use what.
Ok, admittedly there is a bit of a hint on the tubs, but here we try and explain a bit more behind the science of the powders.
Continue reading Baking powder, soda or cream of TartarMarmite
Scientists have labelled Marmite a “superfood” because of its nutritional value. Marmite contains a few simple ingredients: yeast extract, salt, vegetable extract, spices, and B vitamins.
Continue reading Marmite
