The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

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Jams & curds

Jams & curds

Apricot jam

1 kg quartered apricots
1/4 cup lemon juice
1 kg sugar

Sterilize your jars in a 110°C oven for 15 minutes.
Wash and quarter apricots, remove stones and stems.
Combine the sugar with the apricots. Let sit for three to four hours.
Starting on a low heat, slowly increase heat and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
Once the mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and let sit for five minutes.
Fill jars, leaving 8mm (quarter inch) head space.
Wipe rims clean and cover with moistened cellophane and a rubber band.

To test when the jam is ready – While the jam is boiling, place a small plate in the freezer. Take the plate out of the freezer and drop a teaspoon of the jam onto it and let the jam cool down for about a minute. When it has thickened with a skin on top, and it wrinkles when pushed with a finger, it is ready to pour into the jars after letting it rest for five minutes.

Jams & curds

Blackcurrant jam

1 1/2 kg (3 lb) of Blackcurrants
2 litres (4 pints) of water
1 1/2 kg (3 lb) of Sugar

Boil the fruit and water for 1 1/2 hours.
Add the sugar and boil for a further 20 min or until the jam sets.
Bottle while warm

Jams & curds

Rhubarb and Banana jam

450g (1 lb) rhubarb
450g (1 lb) sugar
2 or 3 bananas

Cut up rhubarb and mix it with the sugar and leave overnight.
Bring to boil, boil till soft.
Mash bananas or cut finely, then add.
Bring back to boil, boil 3 to 5 minutes, and bottle.

Jams & curds

Lemon curd

Also known as lemon spread, and lemon butter.

rind of 2 lemons
juice of 2 lemons
3/4 c sugar (1/2 c can be used for a less sweeter version)
2 eggs
50 grams butter

In a metal bowl over pot of water on heat (or my preferred method is make in a pot over a low heat) mix juice, eggs, sugar, and rind. Stir till thick.
Sieve through to remove rind.
Return to heat, add butter, when this has melted remove from heat.
Pour into heated jars (sterilized), then seal.
Refrigerate.

Keeps for one month. Or it can be frozen for longer storage.

Passionfruit, Orange or Lime also makes good curd.

Jams & curds

Raspberry jam

7lbs raspberries
7lbs sugar

Heat berries without water over medium heat until they boil. Stir in sugar gradually. Boil for around 5 mins.
Pour into sterilised jars and seal while still hot.