LCBO Food & Drink Autumn 2021

2 Combine remaining 3 cups (750 mL) sugar, apples, ginger and lemon juice in a large pot. Stir well, cover and let stand for 30 minutes, until juices are released from apples. 3 Meanwhile, bring a canning pot of water to a boil, and prepare jars and two-piece canning lids. 4 Stir 1/2 cup (125 mL) water into apple mixture. Gradually sprinkle in pectin mixture, stirring to combine. Bring to a gentle boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 5 minutes or just until apples are tender and starting to turn translucent. 5 Increase heat to high and bring to a full roll- ing boil that cannot be stirred down, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately remove from heat and place pot on a heatproof surface. 6 Skim off any foam with a large shallow spoon. Stir in walnuts and sherry. Let stand, stirring often, for 5 minutes (this helps prevent pieces from floating in the jars). 7 Ladle hot conserve into hot jars, leaving 1/2 inch (1 cm) headspace. Remove any air bub- bles and add more conserve to adjust head- space, as necessary. Wipe rims and threads of jars. Place lid discs on jars, then screw on metal rings, just until fingertip tight. 8 Immerse jars in canning pot, making sure water is 1 to 2 inches (2.5 to 5 cm) above the top of lids. Cover pot and return to a boil over high heat. Process for 10 minutes. Turn off heat and let jars stand in water for 5 minutes. Lift jars out of water and place on a towel-lined heatproof surface. Let cool and stand for at least 24 hours. 9 Check to ensure lids are sealed. Refrigerate any jars that are not sealed. Remove rings, wipe jars and store for up to 1 year. Once opened, refrigerate and use within 1 month. TIP To toast chopped walnuts, spread on a baking sheet or pie plate and bake in 350°F (177°C) oven for about 5 minutes or until gold- en and fragrant. Immediately transfer to a bowl and let cool. WHAT TO SERVE This cream sherry has nutty, sweet spice and dried fruit tones that highlight the flavours and textures in the conserve. Use it in the recipe to enhance the match. Harveys Bristol Cream Sherry LCBO 215483, $16.80 Makes about five 1-cup (250-mL) jars

4 Heat a large pot over medium heat until warmed. Add cumin seeds and toast, shaking pot constantly, for about 30 seconds or until fragrant. 5 Add 1 cup (250 mL) water, then lime zest, lime juice, carrots and salt to pot. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently for 5 to 10 minutes, stir- ring often, until carrots are just tender-crisp. 6 Gradually sprinkle in pectin mixture, stirring to combine. Bring to a boil over medium-high heat, stirring often. Increase heat to high and gradually pour in remaining sugar, stirring con- stantly. Return to a full rolling boil that cannot be stirred down, stirring frequently. Boil hard, stirring constantly, for 1 minute. Immediately remove from heat and place pot on a heat- proof surface. 7 Skim off any foam with a large shallow spoon. Let stand, stirring often, for 5 minutes (this helps prevent pieces from floating in the jars). 8 Ladle hot jam into hot jars, leaving 1/2 inch (1 cm) headspace. Remove any air bubbles and add more jam to adjust headspace, as necessary. Wipe rims and threads of jars. Place lid discs on jars, then screw on metal rings, just until fingertip tight. 9 Immerse jars in canning pot, making sure water is 1 to 2 inches (2.5 to 5 cm) above the top of lids. Cover pot and return to a boil over high heat. Process for 10 minutes. Turn off heat and let jars stand in water for 5 minutes. Lift jars out of water and place on a towel-lined heatproof surface. Let cool and stand for at least 24 hours. 10 Check to ensure lids are sealed. Refrig- erate any jars that are not sealed. Remove rings, wipe jars and store for up to 1 year. Once opened, refrigerate and use within 1 month. TIP Choose dark green limes with firm, thick skins for this recipe. A Y-shaped vegetable peeler with a sharp blade is the best tool to remove the strips of zest without cutting into the bitter white pith. WHAT TO SERVE Select Late Harvest Vidal’s rich, sweet palate and concentrated flavours of citrus zest, dried fruit and spice will provide a perfect harmony for this jam. Henry of Pelham Special Select Makes six 1-cup (250-mL) jars

CUMIN LIME CARROT JAM Carrots are abundant in autumn and very economical. They’re a perfect ingredient for trying your hand at jam making, even if it’s your first time, and for making preserves for gift giving. Use a food processor with the coarse shredding blade to make quick work of preparing the carrots. Or use the coarse side of a box grater and call it your workout for the day. The cumin may be a bit of a surprise in jam, but once you taste this sweet spread with a savoury twist, you’ll agree it’s a welcome one, especially in combination with the carrots and lime! You can reduce the amount to 1/2 tsp (2 mL) for a mild cumin flavour or leave it out completely for a solely sweet jam. This jam uses powdered pectin to allow for a short cooking time and a fresh flavour. It is a soft set, which makes it a versatile condiment for serving with cheeses, on a charcuterie board, as a sweet and savoury spread on toast, or as an accent to Middle Eastern meals or curries. 4 large limes (approx.), see TIP 6 cups (1.5 L) granulated sugar, divided 1 package (57 g) regular pectin crystals 1 tsp (5 mL) cumin seeds 1 cup (250 mL) water 4 cups (1 L) shredded carrots, about 8 carrots or 11/2 lbs (680 g) 1/2 tsp (2 mL) pickling salt or other salt with no additives 1 Bring a canning pot of water to a boil, and prepare jars and two-piece canning lids. 2 Scrub limes with a vegetable brush under running water. Using a vegetable peeler, peel off lime zest, avoiding bitter white pith as much as possible (a thin layer is fine). Stack strips in batches and cut crosswise into thin shreds. Measure 1/4 cup (60 mL) packed zest. Squeeze limes and measure 1/2 cup (125 mL) juice. Reserve any remaining zest and juice for another use. 3 Combine 1/4 cup (60 mL) of the sugar and the pectin in a small bowl. Set aside.

Late Harvest Vidal VQA LCBO 395228, 375 mL, $19.95

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FOOD & DRINK AUTUMN 2021