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.

red - onion- elderberry - mead - chutney

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.