MEAD Recipes – Preserves and Conserves

Elderberry, Pineapple and Ginger chutney

Ingredients:

  • 200ml of ELDERBERRY MEAD
  • 600g of diced fresh pineapple
  • 400g of Bramley apples
  • Large tablespoon of grated ginger
  • 140g of dried figs or prunes
  • 2 Table spoons of black mustard seeds
  • 2 Red onions
  • 500ml Cider vinegar
  • 400g Soft brown sugar

Step 1

Combine the ELDERBERRY MEAD, cider vinegar, mustard seeds, ginger and brown sugar in a medium size pan. Bring to the boil and then turn to a low simmer.

Step 2

Skin the pineapple and apples. Then dice into 1cm x 1cm cubes. Finely chop the red onions and roughly chop the figs.

Step 3

Combine all and once again bring to the boil and return to a simmer. Reduce all liquid and set aside to cool.

Step 4

Once cooled, pop into a sealable jar. This will keep for up to six months.

Classic MEAD tomato chutney

Ingredients:

  • 450g Red onions
  • 2 Red chillies
  • 1/2 Bulb of garlic
  • 1 Teaspoon of grated ginger
  • 200ml Red wine vinegar
  • 1.2kg Tomatoes
  • 1 Heaped tablespoon of paprika
  • 200ml MEAD

Step 1

Roughly chop all ingredients.

Step 2

Place all ingredients into a heavy sauce pan, gently simmer for a hour stirring regularly. After a hour bring to the boil.

Step 3

Reduce all liquid then pop into re-sealable, sterile Kilner or jam jars to cool and set in the fridge.

Step 4

These will keep for up to six months.

Spicy plum and CHERRY MEAD chutney

Ingredients:

  • 500g Soft plums
  • 2 Onions red or white
  • 50g Dried raisins
  • 1 Red chilli
  • 300ml Cider vinegar
  • 300ml CHERRY MEAD
  • 300g Dark brown sugar
  • 1 Stick of cinnamon
  • 1 Teaspoon of allspice

Step 1

Halve and stone your plums, finely chop your onions and dice the red chill.

Step 2

Place all ingredients into a heavy sauce pan, gently simmer for an hour stirring regularly. After an hour bring to the boil.

Step 3

Reduce all liquid then pop into re-sealable, sterilised Kilner or jam jars to cool and set in the fridge.

Step 4

These will keep for up to six months.

Blackberry MEAD Jam

Ingredients:

  • 150ml BLACKBERRY MEAD
  • 1.5kg Blackberries
  • 1.2kg Jam sugar ( added pectin )
  • Juice of 1 lemon
  • 25g butter

Step 1

Overnight combine the blackberries, BLACKBERRY MEAD and jam sugar to reduce the risk of burning your berries before the sugar has dissolved.

Step 2

Sieve the berries discarding any large pools of sugar that has not dissolved. Keep a little of the liquor back so you can add this to the jam if it gets dry.

Step 3

Over a low heat simmer the blackberries until all the sugar is completely dissolved, then bring to the boil and return to simmer for 5 mins.

To test your Jam, place a spoonful onto a chilled plate. If it wrinkles when you push it with your finger it is ready. If it is soft to the touch return to a simmer for 2-3 minutes repeating until you have the desired texture. If it goes too firm, add a splash of the reserved liquor.

Step 4

To finish the jam, remove any skin or debris that has formed on top from the fruits. Stir in the 25g of butter. This helps give the jam a shine. Leave the jam for 15 mins before potting into sterilised jars. The jam will keep in a cool, dark place for at least 6 months.

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