I received an interesting email from D.H. (he didn't give his full name) in the Antipodes, as follows:
....One of your articles fascinated me: "Alcohol at Colditz". Have tried to find out more; got to the original newspaper article, but can't find the recipe. Would love to give it a bash, just for the hell of it.
I sent some suggestions back, including a wine recipe based on turnip jam, which was standard fare at Colditz, and a few days later, received the following message in reply, which I reproduce more or less in full:
As the saying goes, ‘first catch your rabbit’.
Could have used a no-name red jam from the local supermarket, but thought that if I was going to do this I’d have to do it properly.
So, I need a recipe for turnip jam.
Don’t have much in the way of old cookbooks, so went surfing on the net to find a Turnip Jam.
Not even a trace of one anywhere. Try it yourself, somebody may have putup details from an old cook book by now, it's a strange world.
Started looking for jam recipes for similar root vegetables.
Found a few for carrot and sweet potato, so thought it would be worth making the jam. See separate doc for a selection from the recipes I looked at. Might try the sweet potato jam one day, sounds interesting.
This is what I ended up with as a recipe.
1. Turnips, find them.
2. Turnips, prepare and cook.
3. Add sugar and simmer.
4. Add lemon.
5. Add more lemon.
Taste test two, still runny, looks like chicken stock, tastes like an oversweet lemon marmalade (no I don’t like them) with an unpleasant aftertaste. Not recommended.
Taste test three, looks like a cloudy marmalade with very little fruit peel. Tastes like an oversweet lemon marmalade, still with that strange aftertaste. Can see why red colour and a few turned pips were added originally.
Tried some on a piece of buttered bread, just because I could. Guess you could get used to it, but will not be on my future projects list.
Placed in a sterilized glass jar for storage. Process has made approx ½ gallon of ‘jam’.
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