Coulis.

A coulis is a form of thick sauce made from puréed and strained vegetables or fruits.
Fruit coulis are most often used on desserts.
This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.

Raspberry Or Strawberry Coulis.
Ingredients
750 g ripe strawberries (hulled and quartered) or raspberries
60 g caster sugar
Freshly squeezed juice of
1 lemon
Method
Rinse the fruit in a colander.
Briefly shake off any excess water – a little leftover water will encourage the fruit to release its juices.
Put the fruit and sugar in a pan and heat very gently to prevent it from scorching.
Simmer softly for 10 minutes, or until the fruit has lost its shape.
Strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible.
Add the lemon juice (also through the sieve).
Stir well before serving.
The coulis will keep for up to one week in an airtight container in the fridge.

For the strawberry coulis
200g strawberries, hulls removed, cut in half
200g raspberries
75g icing sugar, sifted (or caster sugar)

Heat the strawberries and raspberries in a large pan for 4-5 minutes, or until they start to break down.
Add the icing (or caster) sugar and continue to cook the fruit for a further 2-3 minutes, or until the sugar has dissolved.
Transfer the coulis mixture to a food processor and blend until smooth, adding a splash of water to the mixture if necessary to loosen.
Strain the coulis through a sieve and set aside to cool.
Chill in the fridge until needed.

Red berry coulis
200g raspberries
100g redcurrant (removed from stems)
100g golden caster sugar

Place raspberries and redcurrants into a saucepan with sugar.
Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy.
Taste and add a little more sugar if the berries are particularly sharp.
Strain through a sieve, then chill until ready to serve.

Blackberry coulis
250g blackberries
50g golden caster sugar
½ tsp vanilla extract

Put the blackberries and sugar into a small pan with 100ml water.
Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.
Serve warm or chilled.
Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Raspberry Coulis
1⁄2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberies and the sugar syrup in a blender and puree.
Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Recipe from Good Food magazine.
'via Blog this'

Blackberry, apple, rose geranium jam. By Gloria Nicol.

Makes approx. 1.2Kg (2 1/2 lbs) of jam

500g (1 lb) tart apples, bramleys or wild apples will do fine, peeled cored and roughly chopped
300ml (10 fl oz) water or apple juice
500g (1 lb) blackberries
juice of 1 lemon
750g (1 3/4 lbs)sugar
4 – 6 rose rose attar geranium leaves (optional)

Cook the apples with the water or apple juice until the fruit begins to break up and becomes soft.
Add the blackberries and lemon juice and simmer for a further 10-15 minutes.
If you prefer a seedless jam, allow the fruit to cool then run it through a food mill or push through a sieve and continue with pureed fruit.
Add the geranium leaves tied together in a bundle and the sugar to the fruit and stir over a gentle heat until the sugar has dissolved, bring to a simmer then remove from the heat and leave for the flavours to macerate for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Using a preserving pan, bring everything to a rolling boil and maintain the heat until it reaches setting point and a blob of syrup readily forms a skin as it cools on a cold plate.
It only took me 5 minutes to reach a set with my jam. Fish out the geranium leaves and discard them.
Pour the jam into hot sterilised jars and seal. If you are canning your jam, process for 5 minutes then remove from the canner.

From: Gloria Nicol writes the blog laundryetc and is the author of 100 Jams, Jellies, Preserves and Pickles - 100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books

Lavender Ginger Pickled Blueberries.

Putting Up with Erin- A canning blog focused on pickling, preserving and "putting up" food in jars.
Ingredients
6 cups fresh blueberries
3-5 Tbsp dried lavender
1 cup honey
3 inches fresh ginger (peeled and sliced thin)
3/4 cup water
1-1/2 cup apple cider vinegar
Instructions
Wash the blueberries (removing an stems or bad berries).
Tie loose lavender in a tea bag or ball (multiple bags work fine).
Combine the vinegar, water, and honey in a medium saucepan and bring them to a boil.
Add the lavender tea bags and sliced ginger.
Once the brine is boiling vigorously, add the blueberries.
Stir and cook for 5-7 minutes, or until the brine has returned to a rolling boil and has started to turn a vivid purple.
Remove tea bags.
Ladle the blueberries into the prepared jars leaving a 1/2 inch headspace.
Cover the berries with brine, leaving 1/2 inch headspace.
Remove any trapped air bubbles from the jars.
Wipe the jar rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
Remove jars from canner and place them on a folded towel to cool.
Let sit for at least 24 hours before consumption.