Apricot Jam
Julian Kutos shows you how to enrich the most important meal of the day with a homemade jam.
Radicchio Jam with Candied Ginger
Sue Ivan transforms the Italian classic Composta dolce di Radicchio with candied ginger into this exquisite radicchio jam.
Ingredients for approx. 2 jars
| Ingredients | ||
|---|---|---|
| 500 | g | radicchio |
| 75 | ml | orange juice (freshly squeezed or from concentrate) |
| 145 | g | caster sugar |
| 1/2 | lemon | |
| pinch(es) | cinnamon (to taste) | |
| 15 | g | candied ginger |
- Wash the radicchio, shake dry and cut into small pieces.
- Place in a saucepan and the add the orange juice and sugar.
- Heat gently and cook on a low heat with the lid on for about 30 minutes until all the leaves are soft.
- Purée with a hand blender. Season with lemon juice and a little cinnamon (to taste). Cut the candied ginger into fine strips and add to the pan.
- Continue to reduce the mixture with the lid off until the desired consistency is reached. It should be a soft, jam like mixture.
- Pour into jars, filling to 2cm below the top so that the jam has room to expand when frozen. Seal the jars, leave to cool and either use immediately or freeze.
Shelf life: 12 months
