THE VEGAN NEWS

JULY/AUGUST 1997


The Vegan News is written and edited by P M Lloyd. Please e-mail your contributions to the editor at: pauline@bury-rd.demon.co.uk or fill in the form provided. Note: The Vegan News will not be published throughout August. However, please continue to send in your advertisements over the summer period. They will be published in this issue and also in the September Issue.


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In This Month's Issue:

Recipe of the Month

Sugar-Free Jam Making

Jam making is an ideal way of using up excess summer fruit. And, jam doesn't need to be made with sugar either - sugar-free jam tastes just as good and it is far better for you!

The Gooseberry Jam recipe below, is taken from a leaflet called 'Sugar Free Jam Making, produced by The Wholefood Cookery School. It tastes particularly nice with wholemeal scones. Concentrated fruit juices (such as the apple concentrate used in the recipe below) can be purchased from most health food shops. Remember to store sugar-free jam in the fridge as this will prevent moulds from forming in the jam.

Gooseberry Jam

Ingredients

Method

  1. Wash and cook the gooseberries slowly, in their own juice, with the sweet cicely

  2. When the skins are soft liquidise or mash the gooseberries and add the concentrated apple juice.

  3. Boil until there is a set using the plate test method. *

  4. Place in jam jars and leave to cool.

* To test to see if your jam is at setting point use a small plate. Place a little jam on the plate and leave it to cool. Slide your finger into the jam. If the space left by your finger does not cover again, then the jam is at setting point. You can also use a sugar thermometer. - setting point is at 104 degrees C or 220 degrees F.

** To sterilise jam jars: Remove the labels from the jars. Then boil the cleaned jars in a stainless steel or glass pan. Dry the sterilised jars in a low oven before use.

Pauline's Mediterranean-Style Lentil Salad

Ingredients