Stone fruit season is one of my favourites. We love to eat them fresh, but always get extra to make jams when the prices are at their best. I picked some up at the markets for $2.00 a kilo the other day and used this recipe from the book Basic Basics Jams, Preserves and Chutneys, by Marguerite Patten. This book is full is simple recipes that are great for the beginning jam maker, and then, following the recipes, Marguerite gives you some interesting variations you can try as you get more experienced. Continue reading
The Green Living Australia Blog
The prices of apricots at the fresh fruit and veggie markets are now at their best. I have seen good quality fruit at $1.99 a kilo and even better priced for larger quantities. This simple and delicious recipe was taken from the book The Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten.
- 450 grams apricots
- 2-4 tablespoons water
- 450 grams sugar
- 1 tablespoon lemon juice
From my previous posts, you would now know that I have had an amazing crop of carrots this year, so I still have to come up with creative things to do with them, which of course is all part of the fun.
I am still harvesting carrots out of my garden, have filled up a draw in my freezer and now I have moved onto bottling and filling up the pantry. Here's how.
Many people have been making home preserves such as jams, jellies and pickles; and some of us have been preserving fruits and tomatoes in our kitchens on a regular basis for years. All of these foods have one thing in common; they are high acid foods. By high acid, I mean that that have a pH level above 4.6 on the pH scale.
Our foods have a pH level, which is the measure of how acid or alkaline that food is. The pH level scale runs from 1 to 14 with 1 serving as “very acidic”, 7 being “neutral” and 14 being “very alkaline”.
For example, most fruits are considered high acid foods; which means that they have a pH level of over 4.6.on the scale, covering from 4.6 to 1 on the pH scale with 1 being the highest. Tomatoes also fall into this group, but there are now such a variety of tomatoes on the market, including tomatoes especially grown to be low acid, that extra care must be taken to ensure that the tomatoes used are not too low acid. Continue reading
This jelly is excellent served with lamb, pork or chicken, goes well with cheeses and can also be used in cooking. I took this recipe from the Big Book of Preserving the Harvest and altered it to fit the powdered pectin I had available to me.
3 cups white wine vinegar ½ cup fresh garlic, pealed and finely chopped 6 cups sugar 2 cups water 50 to 100 grams powdered pectin Continue reading