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Recipe File: Jams, Pickles & Relishes
How to sterilise jars
Wash jars and lids in hot soapy water and rinse in very hot water. Then place the jars and lids upside-down on a tea-towel covered oven tray, place into a pre-heated 140 degree oven. Heat until they are dry and then fill with hot jam, preserves etc while still hot.
If using pop top jars, seal immediately. As the contents cool the vacuum button on the lid should pop, indicating the jar has sealed properly.
If using pop top jars, seal immediately. As the contents cool the vacuum button on the lid should pop, indicating the jar has sealed properly.
Beer Pickled Eggs
Ingredients:
24 small eggs [smallest the better]
1 tbsp pickling spice [if buying - no cloves]
1 med size bottle beer.
1 tblsp parsley flakes
2 cups white vinegar.
Method:
Cover eggs with cold water in a large stock pot, (cook in two batches if necessary) bring to the boil and remove immediately. Cover and let stand for 12 minutes. Cool under cold running water, then peel. Pierce eggs with a fork to help absorb liquid. Transfer eggs into a large glass jar (or other deep sealable container). Mix beer, vinegar, pickling spice and parsley in a bowl, then pour over the eggs until completely submerged (add more pickling liquid if required). Seal and refrigerate for 3 days before using. Can be stored in fridge for up to 2 weeks.
Contributed by Mi Caulfield, 28th March 2013
24 small eggs [smallest the better]
1 tbsp pickling spice [if buying - no cloves]
1 med size bottle beer.
1 tblsp parsley flakes
2 cups white vinegar.
Method:
Cover eggs with cold water in a large stock pot, (cook in two batches if necessary) bring to the boil and remove immediately. Cover and let stand for 12 minutes. Cool under cold running water, then peel. Pierce eggs with a fork to help absorb liquid. Transfer eggs into a large glass jar (or other deep sealable container). Mix beer, vinegar, pickling spice and parsley in a bowl, then pour over the eggs until completely submerged (add more pickling liquid if required). Seal and refrigerate for 3 days before using. Can be stored in fridge for up to 2 weeks.
Contributed by Mi Caulfield, 28th March 2013
Beetroot and Orange Chutney
Oh my is this chutney good! It goes very well with roast meats or a nice strong tasty cheese, and adds a little pizzazz to boring sandwiches. But I love it most of all because it is a really delicious way to use up the beetroot we grow.
Ingredients:
1½kg raw beetroot, trimmed, peeled and small diced (wear gloves, beetroot juice stains!)
3 onions, finely chopped
3 eating apples, peeled and grated
Zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seeds
1 tbsp cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g raw sugar
Method:
Grind your whole spices, either with a mortar and pestle or electric grinder (coffee grinders do a good job of grinding spices if you have one) or the food processor and combine with the cinnamon.
In a very large saucepan (I use my pasta pot) mix all the ingredients and stir really well to make sure they are thoroughly combined. Slowly bring the mixture to a gentle simmer, then cook for about one and a half hours, stirring occasionally, until the chutney is thick and the beetroot is fork tender.
While the chutney is cooking, sterilise your jars.
Once the chutney is ready, let it settle for 10 minutes, then carefully spoon into the jars and seal while still hot.
Notes:
This recipe makes approximately six 500g jars of chutney that will keep for up to six months. It is ready to eat immediately, but gets better with age. Once you open a jar, keep it in the fridge and eat it within two months of opening.
I don't bother with cutting and chopping by hand, I put the beetroot, apple and onion in the food processor and whizz until they look about the size I want.
I also use the food processor (because it's out) to grind the spices. It does a great job and saves a little time.
Tip of the Day 19th February 2013
Ingredients:
1½kg raw beetroot, trimmed, peeled and small diced (wear gloves, beetroot juice stains!)
3 onions, finely chopped
3 eating apples, peeled and grated
Zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seeds
1 tbsp cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g raw sugar
Method:
Grind your whole spices, either with a mortar and pestle or electric grinder (coffee grinders do a good job of grinding spices if you have one) or the food processor and combine with the cinnamon.
In a very large saucepan (I use my pasta pot) mix all the ingredients and stir really well to make sure they are thoroughly combined. Slowly bring the mixture to a gentle simmer, then cook for about one and a half hours, stirring occasionally, until the chutney is thick and the beetroot is fork tender.
While the chutney is cooking, sterilise your jars.
Once the chutney is ready, let it settle for 10 minutes, then carefully spoon into the jars and seal while still hot.
Notes:
This recipe makes approximately six 500g jars of chutney that will keep for up to six months. It is ready to eat immediately, but gets better with age. Once you open a jar, keep it in the fridge and eat it within two months of opening.
I don't bother with cutting and chopping by hand, I put the beetroot, apple and onion in the food processor and whizz until they look about the size I want.
I also use the food processor (because it's out) to grind the spices. It does a great job and saves a little time.
Tip of the Day 19th February 2013
Bread and Butter Cucumbers
Ingredients:
1.25kg cucumbers
2 large onions, peeled
1/2 cup salt
3-1/2 cups white vinegar
2 cups sugar
1 tsp curry powder
2 tsp mustard seeds
1 bay leaf
1/2 tsp dried chilli flakes
Method:
Cut the cucumbers and onions into 8mm slices. Place in large bowl with the salt and barely cover with water and stir to combine. Leave to stand for a few hours.
Combine the remaining ingredients in a large saucepan and bring to the boil, stirring often.
Drain the vegetables in a colander and add to the boiling vinegar mixture. Bring back to the boil, then remove from heat..
Spoon into warm sterilised jars and seal immediately. Be sure to use all the vinegar otherwise they may not keep well.
Makes 1.5kg
Contributed by Elizabeth Stevenson, 13th November 2017
1.25kg cucumbers
2 large onions, peeled
1/2 cup salt
3-1/2 cups white vinegar
2 cups sugar
1 tsp curry powder
2 tsp mustard seeds
1 bay leaf
1/2 tsp dried chilli flakes
Method:
Cut the cucumbers and onions into 8mm slices. Place in large bowl with the salt and barely cover with water and stir to combine. Leave to stand for a few hours.
Combine the remaining ingredients in a large saucepan and bring to the boil, stirring often.
Drain the vegetables in a colander and add to the boiling vinegar mixture. Bring back to the boil, then remove from heat..
Spoon into warm sterilised jars and seal immediately. Be sure to use all the vinegar otherwise they may not keep well.
Makes 1.5kg
Contributed by Elizabeth Stevenson, 13th November 2017
Bread and Butter Cucmber Pickles
Ingredients:
3.5 kg unpeeled cucumbers
2 large onions
3/4 cup salt
5 cups white vinegar
5 cups white sugar
1 tbsp mustard seeds
1 tsp turmeric
1 tsp celery salt
Ice blocks
Method:
Slice cucumbers and onions thinly, place into plastic or china (definitely no metal) bowls, add salt and cover with iceblocks. Stand about 3 hours. Drain well and wash twice. Place all spices, sugar, vinegar and cucumbers into a large pan and JUST bring to the boil. Let cool and bottle in sterilised jars.
Note: You can safely halve the quantities. When boiling it is better to leave the pan on the heat a little longer than to take it off too soon. Make sure that the whole pan has reached the boil.
Contributed by Cath Armstrong
3.5 kg unpeeled cucumbers
2 large onions
3/4 cup salt
5 cups white vinegar
5 cups white sugar
1 tbsp mustard seeds
1 tsp turmeric
1 tsp celery salt
Ice blocks
Method:
Slice cucumbers and onions thinly, place into plastic or china (definitely no metal) bowls, add salt and cover with iceblocks. Stand about 3 hours. Drain well and wash twice. Place all spices, sugar, vinegar and cucumbers into a large pan and JUST bring to the boil. Let cool and bottle in sterilised jars.
Note: You can safely halve the quantities. When boiling it is better to leave the pan on the heat a little longer than to take it off too soon. Make sure that the whole pan has reached the boil.
Contributed by Cath Armstrong
Copycat Big Mac Sauce
Ingredients:
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet mustard pickles (I use Rosella)
1 tablespoon very finely chopped onion
1 teaspoon white vinegar
pinch salt
Method:
Mix all together. Let sit about 1/2 hour before using. I have also added about 1 tablespoon tomato sauce if I've needed to stretch it for extra burgers. You can try using low fat mayo and dressing but it didn't taste right when I tried it.
Contributed by Cath Armstrong
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet mustard pickles (I use Rosella)
1 tablespoon very finely chopped onion
1 teaspoon white vinegar
pinch salt
Method:
Mix all together. Let sit about 1/2 hour before using. I have also added about 1 tablespoon tomato sauce if I've needed to stretch it for extra burgers. You can try using low fat mayo and dressing but it didn't taste right when I tried it.
Contributed by Cath Armstrong
Country Mustard
Ingredients:
6 tbsp mustard seed
1/2 cup mustard powder
1 tsp turmeric
3 tbsp apple cider vinegar
1/2 cup water
Method:
Grind mustard seeds. Add mustard powder and turmeric and mix in water and apple cider vinegar.
Let it sit 5 minutes before using. The longer it sits, the better it is .
To make honey mustard: add 2 tsp honey.
This is a very loose mustard, not a thick one. Goes great on corned beef or roast beef, or for dipping vegetables.
Store in a clean jar in the fridge for up to six months. For long term shelf storage, pour into a sterilised jar, leaving 1" headspace. Seal. Process in a hot water bath for 10 minutes.
can be canned 1" headspace water bath canner 10 minutes.
6 tbsp mustard seed
1/2 cup mustard powder
1 tsp turmeric
3 tbsp apple cider vinegar
1/2 cup water
Method:
Grind mustard seeds. Add mustard powder and turmeric and mix in water and apple cider vinegar.
Let it sit 5 minutes before using. The longer it sits, the better it is .
To make honey mustard: add 2 tsp honey.
This is a very loose mustard, not a thick one. Goes great on corned beef or roast beef, or for dipping vegetables.
Store in a clean jar in the fridge for up to six months. For long term shelf storage, pour into a sterilised jar, leaving 1" headspace. Seal. Process in a hot water bath for 10 minutes.
can be canned 1" headspace water bath canner 10 minutes.
Crunchy Pickled Vegetables
To make four jars of crunchy pickled vegetables you will need:
1 medium head of cauliflower cut into florets
1 crown of broccoli
2 red capsicum cut into strips
2 yellow capsicum cut into strips
2 green capsicum cut into strips
3 large carrots cut into thin strips
Vegetable oil
4 cloves of garlic (sliced)
1 tsp crushed dried red pepper
4 tsp dill seed
Brine:
6 cups of cool water
3 cups white vinegar
½ cup coarse salt
Method:
After sterilizing the jars, place one fresh clove of garlic, 1 teaspoon of dill seed (available in the herb rack at your supermarket), and ¼ teaspoon cayenne pepper into each jar.
Blanch peppers, broccoli, and cauliflower and the carrots by plunging into boiling water for one minute and then into cold water. Drain the vegetables and then rinse them under cold running water.
Pack vegetables lengthwise into jars, wedging the vegetables closely together.
Heat the mixture of vinegar, water and salt until boiling.
Fill each jar with the boiling vinegar mixture. Cover the vegetables with boiling brine to about 12mm of the top of the jar. Pour 6mm of vegetable oil on top.
Place the lids on the hot jars and seal with the ring. If you are using pasta jars put the lid on immediately and tighten. Process in boiling water bath for 10 minutes. Let the water cool to room temperature, then carefully remove and continue cooling on a wire rack or a tea towel.
When they are cool store them in a cool, dark cupboard for at least two weeks. Vegetables that have been pickled this way are normally ready for use within two weeks. When you open the first jar you'll be enveloped by a gorgeous spicy aroma that will make your mouth water and you'll be in pickled vegetable heaven.
These pickled vegetables have a variety of uses. I like to just nibble on them as is, but they make a wonderful accompaniment to a ploughman's lunch and they go very well with a barbecued steak and homemade wedges. They can be used as an antipasto salad before a main course or as a side dish. If you are feeling creative, you can create an array of appetizers surrounding your pickled vegetables using them as the centerpiece.
Make sure to refrigerate them after opening.
From the March 2012 Journal
1 medium head of cauliflower cut into florets
1 crown of broccoli
2 red capsicum cut into strips
2 yellow capsicum cut into strips
2 green capsicum cut into strips
3 large carrots cut into thin strips
Vegetable oil
4 cloves of garlic (sliced)
1 tsp crushed dried red pepper
4 tsp dill seed
Brine:
6 cups of cool water
3 cups white vinegar
½ cup coarse salt
Method:
After sterilizing the jars, place one fresh clove of garlic, 1 teaspoon of dill seed (available in the herb rack at your supermarket), and ¼ teaspoon cayenne pepper into each jar.
Blanch peppers, broccoli, and cauliflower and the carrots by plunging into boiling water for one minute and then into cold water. Drain the vegetables and then rinse them under cold running water.
Pack vegetables lengthwise into jars, wedging the vegetables closely together.
Heat the mixture of vinegar, water and salt until boiling.
Fill each jar with the boiling vinegar mixture. Cover the vegetables with boiling brine to about 12mm of the top of the jar. Pour 6mm of vegetable oil on top.
Place the lids on the hot jars and seal with the ring. If you are using pasta jars put the lid on immediately and tighten. Process in boiling water bath for 10 minutes. Let the water cool to room temperature, then carefully remove and continue cooling on a wire rack or a tea towel.
When they are cool store them in a cool, dark cupboard for at least two weeks. Vegetables that have been pickled this way are normally ready for use within two weeks. When you open the first jar you'll be enveloped by a gorgeous spicy aroma that will make your mouth water and you'll be in pickled vegetable heaven.
These pickled vegetables have a variety of uses. I like to just nibble on them as is, but they make a wonderful accompaniment to a ploughman's lunch and they go very well with a barbecued steak and homemade wedges. They can be used as an antipasto salad before a main course or as a side dish. If you are feeling creative, you can create an array of appetizers surrounding your pickled vegetables using them as the centerpiece.
Make sure to refrigerate them after opening.
From the March 2012 Journal
CUCUMBER RELISH
Ingredients:
2kg cucumber, peeled, diced
1/4 cup salt
1 red capsicum, diced
1 green capsicum, diced
250g brown onion, peeled, diced
3 celery sticks, diced
15g mustard seeds
350g sugar
430ml white vinegar
2 tbs cornflour and extra vinegar
Method:
Place cucumber in a bowl and sprinkle with salt. Stand for 3 hours or overnight.
Drain the liquid from the cucumbers.
Place all ingredients in a large pan and stir over low heat until the sugar dissolves.
Increase heat and bring to the boil. Simmer for 30 minutes or until vegetables are well cooked.
Mix cornflour and extra vinegar to a smooth paste, blend in a little warm liquid from the pan to prevent clumping then add to the relish stirring to make a sauce like thickness.
Pour into hot jars and seal.
I used half and got 6 small jars, you could grate the cucumbers for a smoother relish.
Contributed by Joy Sleeman
2kg cucumber, peeled, diced
1/4 cup salt
1 red capsicum, diced
1 green capsicum, diced
250g brown onion, peeled, diced
3 celery sticks, diced
15g mustard seeds
350g sugar
430ml white vinegar
2 tbs cornflour and extra vinegar
Method:
Place cucumber in a bowl and sprinkle with salt. Stand for 3 hours or overnight.
Drain the liquid from the cucumbers.
Place all ingredients in a large pan and stir over low heat until the sugar dissolves.
Increase heat and bring to the boil. Simmer for 30 minutes or until vegetables are well cooked.
Mix cornflour and extra vinegar to a smooth paste, blend in a little warm liquid from the pan to prevent clumping then add to the relish stirring to make a sauce like thickness.
Pour into hot jars and seal.
I used half and got 6 small jars, you could grate the cucumbers for a smoother relish.
Contributed by Joy Sleeman
Cumquat Marmalade
Ingredients:
1 pound (454g) sugar for every pound (454g) fruit
300mls water for every pound (454g) fruit
Method:
Wash the fruit and then cut into whatever size chunks you wish. I usually just cut the cumquat in half because I like the big pieces. You can, if you wish when the fruit is cooked, chop it into bits with a Bamix or similar mixer. You can use a potato masher if you don't have a mixer but it is not as effective.When you cut the fruit, take out the seeds and the white core. Put the seeds into a piece of cheesecloth (or similar) and put in with the cumquats so the pectin can be used to set the marmalade. Pour the water over the fruit. The original recipe said to stand fruit overnight but you can cook the same day. I can't taste any difference if you cook it the same day. Boil the fruit until tender. This may take 30 - 40 minutes depending on what size pot and how much fruit is in the pot. You must stir frequently, using a wooden spoon, otherwise it will burn. A scum will appear, but do not remove as it will stir into the mixture before the end. While this is going on put four saucers into the freezer to test the marmalade on. The coldness of the saucers or other containers helps to set the sample. When the fruit is soft add the sugar and boil until it jells. You must keep stirring. This could take up to an hour depending on the amount of jam and the size of the pot. After about 20 minutes, lower the heat, take the pot off, put a small spoonful of jam on one of the saucers and put it back into the freezer for 1 minute. When you take it out, put the outside into the centre. If it wrinkles it is set. If it doesn't, boil it up again for another 5 minutes and test again. Take the seeds out when set. Pour into hot, sterilised jars. Leave jars covered with a cloth to cool before putting on the lid.
Contributed by Keren
1 pound (454g) sugar for every pound (454g) fruit
300mls water for every pound (454g) fruit
Method:
Wash the fruit and then cut into whatever size chunks you wish. I usually just cut the cumquat in half because I like the big pieces. You can, if you wish when the fruit is cooked, chop it into bits with a Bamix or similar mixer. You can use a potato masher if you don't have a mixer but it is not as effective.When you cut the fruit, take out the seeds and the white core. Put the seeds into a piece of cheesecloth (or similar) and put in with the cumquats so the pectin can be used to set the marmalade. Pour the water over the fruit. The original recipe said to stand fruit overnight but you can cook the same day. I can't taste any difference if you cook it the same day. Boil the fruit until tender. This may take 30 - 40 minutes depending on what size pot and how much fruit is in the pot. You must stir frequently, using a wooden spoon, otherwise it will burn. A scum will appear, but do not remove as it will stir into the mixture before the end. While this is going on put four saucers into the freezer to test the marmalade on. The coldness of the saucers or other containers helps to set the sample. When the fruit is soft add the sugar and boil until it jells. You must keep stirring. This could take up to an hour depending on the amount of jam and the size of the pot. After about 20 minutes, lower the heat, take the pot off, put a small spoonful of jam on one of the saucers and put it back into the freezer for 1 minute. When you take it out, put the outside into the centre. If it wrinkles it is set. If it doesn't, boil it up again for another 5 minutes and test again. Take the seeds out when set. Pour into hot, sterilised jars. Leave jars covered with a cloth to cool before putting on the lid.
Contributed by Keren
Easy Mulbery Jam
Jam is a lot easier to make in the microwave, especially in smaller 1 kg batches. It doesn't stick...the colour stays nice and fresh looking and the jam sets a lot quicker. It probably takes me 20 minutes to make 1 to 1 /12 kg of mulberry jam (I have a tree).
I put the fruit in a heatproof bowl like Pyrex...much bigger than you think you need. Cook the fruit for about 10-15 minutes, depending on the amount...then if the fruit is large Bamix it to the chunkiness you like. Add the sugar and put back in the microwave...and cook on high for about another 10-15 minutes. Do the saucer test and if it's not ready do in 5 minute bursts....no stirring needed except for when you add the sugar...mix thoroughly then. Bottle in clean jars while really hot and put the lids on and it keeps for ages if you can wait to eat it. Because I make huge amounts from our fruit trees I find that bottling it while very hot (I use recycled jars) they usually have a seal "button" that will usually click which means it's sealed and that also means it will keep for a long time.
Contributed by Silvia, Port Kennedy, 22nd May 2009
I put the fruit in a heatproof bowl like Pyrex...much bigger than you think you need. Cook the fruit for about 10-15 minutes, depending on the amount...then if the fruit is large Bamix it to the chunkiness you like. Add the sugar and put back in the microwave...and cook on high for about another 10-15 minutes. Do the saucer test and if it's not ready do in 5 minute bursts....no stirring needed except for when you add the sugar...mix thoroughly then. Bottle in clean jars while really hot and put the lids on and it keeps for ages if you can wait to eat it. Because I make huge amounts from our fruit trees I find that bottling it while very hot (I use recycled jars) they usually have a seal "button" that will usually click which means it's sealed and that also means it will keep for a long time.
Contributed by Silvia, Port Kennedy, 22nd May 2009
Fish Spread
Ingredients:
180g tin tuna, drained (can use sardines or salmon too)
2 eggs
2 tbsp butter
1 tbsp vinegar
1/2 tsp cayenne pepper
Method:
Drain tuna and flake with a fork (should be fine flakes). Beat eggs, add tune and pepper and mix well. In a small saucepan melt the butter and vinegar until boiling. Add the tuna mixture and cook, stirring constantly, until eggs are cooked, about 3 - 4 minutes. Store in a clean jam jar in the fridge.
Contributed by Anne, Wantirna South, 24th March 2009
180g tin tuna, drained (can use sardines or salmon too)
2 eggs
2 tbsp butter
1 tbsp vinegar
1/2 tsp cayenne pepper
Method:
Drain tuna and flake with a fork (should be fine flakes). Beat eggs, add tune and pepper and mix well. In a small saucepan melt the butter and vinegar until boiling. Add the tuna mixture and cook, stirring constantly, until eggs are cooked, about 3 - 4 minutes. Store in a clean jam jar in the fridge.
Contributed by Anne, Wantirna South, 24th March 2009
Fran's Chutney
Ingredients:
4 Kilos tomatoes (peeled and chopped)
1.5 kilos onions (chopped)
1 tbsp salt
2 tbsp mustard powder
2 tbps curry powder (this year I used one with more chilli and the chutney really has some bite; you could use a good mild curry)
1 bottle of Ezysauce
300g sugar (yep, that's right)
1/2 cup flour mixed with 1/2 cup water (I'll play with this next year; possibly use bit less. It may depend on the tomatoes)
Method:
Put tomatoes, onions and salt in a non-reactive container for 12 hours.
Next day tip into pot bring to the boil.
Mix mustard and curry powder with water to make a thin paste and add to tomato mixture; add sugar and Ezysauce.
Boil about 2 hours.
Mix flour and water and add to tomato mix.
Cook for about 15 minutes.
Bottle in sterilised jars (the jam funnel I bought years ago is great for this).
When I finished the flavours hadn't melded and I must admit I was a bit worried. We didn't bottle until the next day (not by design) - the flavour is fabulous - not too sweet and with a nice bite.
Contributed by Fmshean, 10th April 2014
4 Kilos tomatoes (peeled and chopped)
1.5 kilos onions (chopped)
1 tbsp salt
2 tbsp mustard powder
2 tbps curry powder (this year I used one with more chilli and the chutney really has some bite; you could use a good mild curry)
1 bottle of Ezysauce
300g sugar (yep, that's right)
1/2 cup flour mixed with 1/2 cup water (I'll play with this next year; possibly use bit less. It may depend on the tomatoes)
Method:
Put tomatoes, onions and salt in a non-reactive container for 12 hours.
Next day tip into pot bring to the boil.
Mix mustard and curry powder with water to make a thin paste and add to tomato mixture; add sugar and Ezysauce.
Boil about 2 hours.
Mix flour and water and add to tomato mix.
Cook for about 15 minutes.
Bottle in sterilised jars (the jam funnel I bought years ago is great for this).
When I finished the flavours hadn't melded and I must admit I was a bit worried. We didn't bottle until the next day (not by design) - the flavour is fabulous - not too sweet and with a nice bite.
Contributed by Fmshean, 10th April 2014
Grandma Curtin's Fig Jam Recipe
This is my great-grandmother's recipe, copied straight from my recipe book.
Ingredients:
Fresh figs
Equal weight of white sugar
Juice of one medium lemon
Method:
Wipe the figs with a damp cloth. Quarter figs and place in a very large saucepan. Jam needs lots of room to boil, so the fruit should only fill one-quarter of the pot. Add the lemon juice. Lightly crush the figs to release the juice. Slowly bring the figs to a boil. The juice from the fruit will boil and soften the fruit. When the fruit is soft turn the heat down and add the sugar in one lot. Stir until the sugar dissolves then turn up the heat and bring back to the boil. Boil rapidly for 10 minutes, skimming any foam off the top. After 10 minutes do a jell test. If the jam isn't ready boil another five minutes and test again. Continue in this way until the jam sets, it should take no longer than twenty minutes. Pour jam into hot sterilized jars and seal.
Contributed by Cath Armstrong
Ingredients:
Fresh figs
Equal weight of white sugar
Juice of one medium lemon
Method:
Wipe the figs with a damp cloth. Quarter figs and place in a very large saucepan. Jam needs lots of room to boil, so the fruit should only fill one-quarter of the pot. Add the lemon juice. Lightly crush the figs to release the juice. Slowly bring the figs to a boil. The juice from the fruit will boil and soften the fruit. When the fruit is soft turn the heat down and add the sugar in one lot. Stir until the sugar dissolves then turn up the heat and bring back to the boil. Boil rapidly for 10 minutes, skimming any foam off the top. After 10 minutes do a jell test. If the jam isn't ready boil another five minutes and test again. Continue in this way until the jam sets, it should take no longer than twenty minutes. Pour jam into hot sterilized jars and seal.
Contributed by Cath Armstrong
Grandma's Green Tomato Chutney
Ingredients:
2.25kg green tomatoes
500g brown onions
6 tsp salt
1 1/4 cup raisins
1 1/2 cups sultanas
1 tbsp whole black peppercorns
15g root ginger roughly chopped
1 tbsp coriander seeds
12 cloves
4 dried red chillies
3 cups brown sugar
6 cups malt vinegar
Method:
Cut up or slice the tomatoes and onions - place in a bowl, sprinkle with the salt and leave overnight. Drain and then place in a large saucepan with the dried fruit. Tie the spices and chillies on a square of muslin and tie firmly; add to the pan with the sugar and vinegar. Bring to a boil, stirring constantly. Turn heat down and simmer until thickened, stirring frequently. This step can take quite a while so be patient. Remove muslin bag. Pour into hot sterilized jars and seal immediately.
Contributed by Rena Lennon, 18th July 2010
2.25kg green tomatoes
500g brown onions
6 tsp salt
1 1/4 cup raisins
1 1/2 cups sultanas
1 tbsp whole black peppercorns
15g root ginger roughly chopped
1 tbsp coriander seeds
12 cloves
4 dried red chillies
3 cups brown sugar
6 cups malt vinegar
Method:
Cut up or slice the tomatoes and onions - place in a bowl, sprinkle with the salt and leave overnight. Drain and then place in a large saucepan with the dried fruit. Tie the spices and chillies on a square of muslin and tie firmly; add to the pan with the sugar and vinegar. Bring to a boil, stirring constantly. Turn heat down and simmer until thickened, stirring frequently. This step can take quite a while so be patient. Remove muslin bag. Pour into hot sterilized jars and seal immediately.
Contributed by Rena Lennon, 18th July 2010
Grandma's Tomato Relish
Ingredients:
2kg ripe tomatoes
6 onions, peeled and chopped
600ml malt vinegar
500g white sugar
6 dried chillies
1 1/2 tbsp dry mustard powder
1 tbsp curry powder and
1 tbsp salt
Method:
Skin tomatoes by placing into boiling water for one minute and then into icy water for one minute. Roughly chop and put in a large pot. Add remaining ingredients. Bring to boil, turn heat down and simmer until thick (about an hour). Pour into hot, sterilised bottles, seal and label.
Contributed by Rena, North Baywater, 23rd March 2009
2kg ripe tomatoes
6 onions, peeled and chopped
600ml malt vinegar
500g white sugar
6 dried chillies
1 1/2 tbsp dry mustard powder
1 tbsp curry powder and
1 tbsp salt
Method:
Skin tomatoes by placing into boiling water for one minute and then into icy water for one minute. Roughly chop and put in a large pot. Add remaining ingredients. Bring to boil, turn heat down and simmer until thick (about an hour). Pour into hot, sterilised bottles, seal and label.
Contributed by Rena, North Baywater, 23rd March 2009
Helen's Pickles
Ingredients:
1kg cucumber/zucchini
2 large onions
Salt
1 cup sugar
1 cup vinegar
2 tsp mustard seeds
1/2 tsp celery seed
1 tsp tumeric
Method:
Slice veggies thinly and cover with handful of salt. Stand 2 hours, then rinse off. In a saucepan bring other ingredients to a boil. Boil for 4 minutes, add sliced vegetables and return to boil. Pour into clean jars. This pickle is very tasty with cheese and bickies etc and perfect to use up a glut of cucumbers or zucchini.
Contributed by Helen, Nanango, 5th August 2009
1kg cucumber/zucchini
2 large onions
Salt
1 cup sugar
1 cup vinegar
2 tsp mustard seeds
1/2 tsp celery seed
1 tsp tumeric
Method:
Slice veggies thinly and cover with handful of salt. Stand 2 hours, then rinse off. In a saucepan bring other ingredients to a boil. Boil for 4 minutes, add sliced vegetables and return to boil. Pour into clean jars. This pickle is very tasty with cheese and bickies etc and perfect to use up a glut of cucumbers or zucchini.
Contributed by Helen, Nanango, 5th August 2009
How to Make Anise Extract
Fill a 250ml jar with star anise. Pour vodka over to fill. Seal the jar. Store in a cool, dark cupboard, gently shaking the bottle every day, for six weeks. Strain and store in a clean, sterile bottle.
How to Make Cinnamon Extract
3 cinnamon sticks, broken
1 cup vodka
Add the cinnamon sticks and the vodka to a clean jar with a tight fitting lid. Store in a cool, dark cupboard for 6 weeks. Gently shake bottle every day. After 6 weeks strain and store in a sterile bottle. Do not let the cinnamon extract steep more than 6 weeks or it will become bitter.
From the July 2012 Journal
How to Make Cinnamon Extract
3 cinnamon sticks, broken
1 cup vodka
Add the cinnamon sticks and the vodka to a clean jar with a tight fitting lid. Store in a cool, dark cupboard for 6 weeks. Gently shake bottle every day. After 6 weeks strain and store in a sterile bottle. Do not let the cinnamon extract steep more than 6 weeks or it will become bitter.
From the July 2012 Journal
How to Make Coffee Extract
2 tablespoons freshly ground coffee beans
1 cup vodka
Add the coffee beans and vodka to a sterile jar with a tight fitting lid. Seal and store in a cool, dark cupboard for 6 weeks, shaking daily. After 6 weeks test the extract for strength. If the extract is to your liking, strain through a fine sieve and bottle in a clean, sterile bottle. If not re-seal and leave another two weeks, shaking every day. Do not let the coffee beans stay in the vodka more than 8 weeks or the extract will become too strong and bitter.
From the July 2012 Journal
How to Make Orange, Lemon or Lime Extract
1 orange, lemon or lime
2 cups vodka
Carefully remove the rind, no pith, from the orange, lemon or lime. Cut into strips. Add the peel and the vodka to a sterile jar with a tight fitting lid. Store in a cool, dark cupboard for up to 12 weeks, shaking daily. Strain and store extract in a clean bottle.
From the July 2012 Journal
1 cup vodka
Add the coffee beans and vodka to a sterile jar with a tight fitting lid. Seal and store in a cool, dark cupboard for 6 weeks, shaking daily. After 6 weeks test the extract for strength. If the extract is to your liking, strain through a fine sieve and bottle in a clean, sterile bottle. If not re-seal and leave another two weeks, shaking every day. Do not let the coffee beans stay in the vodka more than 8 weeks or the extract will become too strong and bitter.
From the July 2012 Journal
How to Make Orange, Lemon or Lime Extract
1 orange, lemon or lime
2 cups vodka
Carefully remove the rind, no pith, from the orange, lemon or lime. Cut into strips. Add the peel and the vodka to a sterile jar with a tight fitting lid. Store in a cool, dark cupboard for up to 12 weeks, shaking daily. Strain and store extract in a clean bottle.
From the July 2012 Journal
How to Make Peppermint Extract
6 springs fresh mint leaves
1 cup vodka
Bruise the mint leaves and add to a sterile jar. Add vodka. Seal and store in a cool, dark cupboard for 6 weeks, gently shaking the bottle every day. After 6 weeks strain and store in a clean, sterile jar.
From the July 2012 Journal
1 cup vodka
Bruise the mint leaves and add to a sterile jar. Add vodka. Seal and store in a cool, dark cupboard for 6 weeks, gently shaking the bottle every day. After 6 weeks strain and store in a clean, sterile jar.
From the July 2012 Journal
Lemon Butter
Ingredients:
2 eggs
250 grams white sugar
125 grams butter
Juice of 3 lemons
Zest of 2 lemons
Method:
Beat eggs with sugar in saucepan. Add butter, lemon juice and zest. Stir over medium heat until it thickens (this happens quite quickly) to about the consistency of honey. Cook for another 2 –3 minutes without boiling. Pour into hot, sterilised jars, seal and label.
Contributed by Rena, North Bayswater, 23rd March 2009
2 eggs
250 grams white sugar
125 grams butter
Juice of 3 lemons
Zest of 2 lemons
Method:
Beat eggs with sugar in saucepan. Add butter, lemon juice and zest. Stir over medium heat until it thickens (this happens quite quickly) to about the consistency of honey. Cook for another 2 –3 minutes without boiling. Pour into hot, sterilised jars, seal and label.
Contributed by Rena, North Bayswater, 23rd March 2009
Microwave Lemon Butter
Ingredients:
125g butter, chopped
1 cup caster sugar
finely grated zest of 2 lemons
4 eggs
2/3 cup strained lemon juice
Method:
Place butter and sugar in a microwave-safe bowl and microwave on high for 2 minutes. Add lemon zest and stir well. In a separate bowl, beat eggs and add lemon juice. Strain egg mixture onto hot butter mixture and whisk quickly to combine. Microwave on High for 2 minutes. The mixture may look like scrambled eggs. Whisk until smooth and microwave for 1-2 minutes longer. Whisk again and leave to cool completely. Press a piece of clingwrap over the top, making sure there are no air pockets, to prevent a skin forming. Keeps for two weeks in the fridge.
125g butter, chopped
1 cup caster sugar
finely grated zest of 2 lemons
4 eggs
2/3 cup strained lemon juice
Method:
Place butter and sugar in a microwave-safe bowl and microwave on high for 2 minutes. Add lemon zest and stir well. In a separate bowl, beat eggs and add lemon juice. Strain egg mixture onto hot butter mixture and whisk quickly to combine. Microwave on High for 2 minutes. The mixture may look like scrambled eggs. Whisk until smooth and microwave for 1-2 minutes longer. Whisk again and leave to cool completely. Press a piece of clingwrap over the top, making sure there are no air pockets, to prevent a skin forming. Keeps for two weeks in the fridge.
Microwave Mango Jam
Ingredients:
500g mangoes, peeled and stoned
500g sugar
2 tbsp lemon juice
Step 1. Gently warm the sugar in the microwave or over a bowl of boiling water for 1 minute. Warmed sugar dissolves faster and there is less chance of it crystallizing.
Step 2. Dice the mango and add it to a large pot with the sugar and lemon juice. Slowly stir it over a medium heat until the sugar has dissolved.
Step 3. Turn the heat up and bring the jam to a rolling boil, stirring constantly (you don't want it to stick to the bottom of the pot and burn). Once the mixture starts to boil turn the heat down to just maintain the boil. Let the jam cook until it reaches setting point - about 15 - 20 minutes.
To test for setting point put a saucer or small plate in the freezer to chill. When you are ready to test for set point, remove the jam from the heat to avoid overcooking it and place a teaspoon of the jam on the chilled plate. Put the plate back into the freezer for a minute. Remove the plate and give the jam a gentle push with your finger. If the surface of the jam wrinkles up, it is ready. If it doesn't return the pot to the heat and continue boiling for another five minutes, then test again.
Step 4. Ladle into sterilised jars and seal.
Note: This is a small batch because I only had the two mangoes. You can quite easily double the quantities to make a decent sized batch if you have more fruit and a big enough microwave safe bowl.
500g mangoes, peeled and stoned
500g sugar
2 tbsp lemon juice
Step 1. Gently warm the sugar in the microwave or over a bowl of boiling water for 1 minute. Warmed sugar dissolves faster and there is less chance of it crystallizing.
Step 2. Dice the mango and add it to a large pot with the sugar and lemon juice. Slowly stir it over a medium heat until the sugar has dissolved.
Step 3. Turn the heat up and bring the jam to a rolling boil, stirring constantly (you don't want it to stick to the bottom of the pot and burn). Once the mixture starts to boil turn the heat down to just maintain the boil. Let the jam cook until it reaches setting point - about 15 - 20 minutes.
To test for setting point put a saucer or small plate in the freezer to chill. When you are ready to test for set point, remove the jam from the heat to avoid overcooking it and place a teaspoon of the jam on the chilled plate. Put the plate back into the freezer for a minute. Remove the plate and give the jam a gentle push with your finger. If the surface of the jam wrinkles up, it is ready. If it doesn't return the pot to the heat and continue boiling for another five minutes, then test again.
Step 4. Ladle into sterilised jars and seal.
Note: This is a small batch because I only had the two mangoes. You can quite easily double the quantities to make a decent sized batch if you have more fruit and a big enough microwave safe bowl.
Microwave Orange Marmalade
Ingredients:
275g oranges
Juice of 1 lemon
500g jam sugar
Method:
Cut the oranges into quarters, and remove pips. Put pips and lemon shells onto muslin square and tie with string to make a bag. Finely slice oranges and put in a 3-litre microwave safe bowl (or bigger if possible to prevent splashes) with the bag, lemon juice and 300 ml boiling water. Cover and soak for 1 hour. Add 200ml boiling water. Microwave on high for 20 minutes, stirring after 10, until peel is tender. Add the sugar and stir to dissolve. Microwave on high for 25 minutes until setting point is reached, stirring every 5 minutes. Be careful as the mixture can get very hot. Stand for 15 minutes, then stir and ladle into hot, sterilised jars and seal while still hot.
Note: Jam sugar is available from supermarkets. If you can't find jam sugar substitute white sugar and adjust cooking time. Do a freezer test after 25 minutes to see if jam will gel, if not cook in one minute bursts until gel sets on a cold saucer.
Contributed by Cath Armstrong
275g oranges
Juice of 1 lemon
500g jam sugar
Method:
Cut the oranges into quarters, and remove pips. Put pips and lemon shells onto muslin square and tie with string to make a bag. Finely slice oranges and put in a 3-litre microwave safe bowl (or bigger if possible to prevent splashes) with the bag, lemon juice and 300 ml boiling water. Cover and soak for 1 hour. Add 200ml boiling water. Microwave on high for 20 minutes, stirring after 10, until peel is tender. Add the sugar and stir to dissolve. Microwave on high for 25 minutes until setting point is reached, stirring every 5 minutes. Be careful as the mixture can get very hot. Stand for 15 minutes, then stir and ladle into hot, sterilised jars and seal while still hot.
Note: Jam sugar is available from supermarkets. If you can't find jam sugar substitute white sugar and adjust cooking time. Do a freezer test after 25 minutes to see if jam will gel, if not cook in one minute bursts until gel sets on a cold saucer.
Contributed by Cath Armstrong
Microwave Strawberry Jam
Ingredients:
500g strawberries, washed, hulled, chopped
1 cup white sugar
1 large lemon, juiced
Method:
Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar. Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months.
Note: To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached.
Contributed by Lynette, Bowman, 16th November 2009
500g strawberries, washed, hulled, chopped
1 cup white sugar
1 large lemon, juiced
Method:
Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar. Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months.
Note: To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached.
Contributed by Lynette, Bowman, 16th November 2009
MOO Apple Cider Vinegar
This is really easy to make. Save your apple peelings, in freezer if not enough.
You will need:
Apple peelings and cores (green or red)
Boiled Water
One sterilized small jar with lid (big enough to hold compacted peelings)
Sugar
One weight or small sandwich size zip lock plastic bag
Instructions:
1. To every cup of apple peelings add one tablespoon of sugar.
2. Add apple peels and apple cores to sterile jar.
3. Fill with water to cover apple peel and cores.
4. You can add 1 tablespoon vinegar starter if preferred.
5. Fill zip lock bag with water, zip up. Place water weight bag on top of apple peel to keep apples peel submerged in water. If peel above water surface, mould likely to grow.
6. Cover with cheesecloth or cotton material NOT plastic. Vinegar needs to breathe to let out gas that may build up.
7. Place on bench or cupboard, out of sunlight.
8. Leave for a couple of weeks, remove zip bag and cotton cover.
9. Discard peels into your compost heap, bokashi bucket or urban composter.
10. Use normal lid or after one month bottle in sterilised bottle.
11. Check odour every few days as peel solution should start to smell vinegary after one week.
12. IF ANY mould or foul smell occurs - throw out and start again.
Contributed by Ann Dalton
You will need:
Apple peelings and cores (green or red)
Boiled Water
One sterilized small jar with lid (big enough to hold compacted peelings)
Sugar
One weight or small sandwich size zip lock plastic bag
Instructions:
1. To every cup of apple peelings add one tablespoon of sugar.
2. Add apple peels and apple cores to sterile jar.
3. Fill with water to cover apple peel and cores.
4. You can add 1 tablespoon vinegar starter if preferred.
5. Fill zip lock bag with water, zip up. Place water weight bag on top of apple peel to keep apples peel submerged in water. If peel above water surface, mould likely to grow.
6. Cover with cheesecloth or cotton material NOT plastic. Vinegar needs to breathe to let out gas that may build up.
7. Place on bench or cupboard, out of sunlight.
8. Leave for a couple of weeks, remove zip bag and cotton cover.
9. Discard peels into your compost heap, bokashi bucket or urban composter.
10. Use normal lid or after one month bottle in sterilised bottle.
11. Check odour every few days as peel solution should start to smell vinegary after one week.
12. IF ANY mould or foul smell occurs - throw out and start again.
Contributed by Ann Dalton
MOO Dill Pickles
Ingredients:
8 to 10 pickling cucumbers
4 garlic cloves, halved
2 tsp mustard seeds
2 tsp peppercorns
a few good-sized dill sprigs, per jar
2 cups water
2 cups apple cider vinegar
¼ cup sugar
2 tbsp coarse sea salt
Method:
If your cucumbers are large, slice them lengthways into quarters; if they are small to medium, leave them whole. Divide evenly between two pint jars. Divide the spices (garlic, mustard seeds, peppercorns, dill) evenly between the two jars. Bring the water, vinegar, sugar and salt to a boil over a medium heat, stirring until the sugar is dissolved. Boil 1 minute. Turn off the heat and let the mixture cool slightly. Pour over the cucumbers in the jars. Cool to room temperature then store in the fridge. Let the pickles rest a week before trying them. Pickles keep in the fridge for up to a month.
8 to 10 pickling cucumbers
4 garlic cloves, halved
2 tsp mustard seeds
2 tsp peppercorns
a few good-sized dill sprigs, per jar
2 cups water
2 cups apple cider vinegar
¼ cup sugar
2 tbsp coarse sea salt
Method:
If your cucumbers are large, slice them lengthways into quarters; if they are small to medium, leave them whole. Divide evenly between two pint jars. Divide the spices (garlic, mustard seeds, peppercorns, dill) evenly between the two jars. Bring the water, vinegar, sugar and salt to a boil over a medium heat, stirring until the sugar is dissolved. Boil 1 minute. Turn off the heat and let the mixture cool slightly. Pour over the cucumbers in the jars. Cool to room temperature then store in the fridge. Let the pickles rest a week before trying them. Pickles keep in the fridge for up to a month.
MOO Orange Marmalade for One
Homemade marmalades are lovely, but they usually make quite a few jars. If you're a single person household, or the only person in the house who likes marmalade, then that can be off-putting. You often choose to go without, rather than have six jars to get through.
This recipe makes one jar of orange marmalade and it's quick and easy, and done in the microwave, so an easy clean-up too.
Ingredients
1 orange
1 tbsp water
1/2 cup sugar
Method:
Wash the orange thoroughly and dry. Cut the orange into quarters and place it into a blender or food processor with the water. Pour the mixture into a large microwave safe bowl. Cook on HIGH for three - five minutes until the orange peel is soft (time will depend on power of your microwave). Add the sugar and stir through. Cook on HIGH for four -five minutes ) again, time will depend on power of your microwave oven). Stir. Test for setting point. If the marmalade isn't setting, cook a further five minutes on HIGH and test again.
When setting point has been reached, pour into a clean, hot, sterilised jar and seal immediately.
This recipe makes one jar of orange marmalade and it's quick and easy, and done in the microwave, so an easy clean-up too.
Ingredients
1 orange
1 tbsp water
1/2 cup sugar
Method:
Wash the orange thoroughly and dry. Cut the orange into quarters and place it into a blender or food processor with the water. Pour the mixture into a large microwave safe bowl. Cook on HIGH for three - five minutes until the orange peel is soft (time will depend on power of your microwave). Add the sugar and stir through. Cook on HIGH for four -five minutes ) again, time will depend on power of your microwave oven). Stir. Test for setting point. If the marmalade isn't setting, cook a further five minutes on HIGH and test again.
When setting point has been reached, pour into a clean, hot, sterilised jar and seal immediately.
MOO Wholegrain Honey Mustard
Ingredients:
1/4 cup mustard powder (yellow, I use Keens)
1/4 cup mustard seeds (yellow)
1/2 tsp of turmeric
1/2 tsp garlic powder
2 tsp brown sugar
3 tbsp sesame oil
2 tbsp honey
1/2 cup apple cider vinegar
1/2 cup water
Step 1.
Combine dry ingredients together in a small saucepan.
Step 2.
Add the oil, water, vinegar and honey. Whisk together until the sugar and honey have dissolved.
Step 3.
Bring it to a boil and turn it down. Keep it at a low simmer for 15 minutes, whisking occasionally and watching it doesn't burn on the bottom.
Step 4.
The mixture will thicken to a prepared mustard consistency as it cooks and thicken a little more to spreading consistency when it cools.
Step 5.
Remove from heat. Pour into hot, sterilized mustard pots and seal. Store in the fridge after opening.
Note: If you prefer a smooth mustard grind the whole mustard seeds to a powder and use half a cup of powdered mustard in total.
Yellow mustard seeds are milder in flavour than a black mustard seed. If you like a hot, spicy mustard use black mustard seeds instead of yellow.
Contributed by Cath Armstrong, 5th March 2014
1/4 cup mustard powder (yellow, I use Keens)
1/4 cup mustard seeds (yellow)
1/2 tsp of turmeric
1/2 tsp garlic powder
2 tsp brown sugar
3 tbsp sesame oil
2 tbsp honey
1/2 cup apple cider vinegar
1/2 cup water
Step 1.
Combine dry ingredients together in a small saucepan.
Step 2.
Add the oil, water, vinegar and honey. Whisk together until the sugar and honey have dissolved.
Step 3.
Bring it to a boil and turn it down. Keep it at a low simmer for 15 minutes, whisking occasionally and watching it doesn't burn on the bottom.
Step 4.
The mixture will thicken to a prepared mustard consistency as it cooks and thicken a little more to spreading consistency when it cools.
Step 5.
Remove from heat. Pour into hot, sterilized mustard pots and seal. Store in the fridge after opening.
Note: If you prefer a smooth mustard grind the whole mustard seeds to a powder and use half a cup of powdered mustard in total.
Yellow mustard seeds are milder in flavour than a black mustard seed. If you like a hot, spicy mustard use black mustard seeds instead of yellow.
Contributed by Cath Armstrong, 5th March 2014
Mrs. Beeton's Pickled Eggs
I usually consult Mrs. Beeton for all things pickled.
Remove shells from 16 hardboiled eggs and arrange compactly in jars. Boil 1 quart malt vinegar with 1/2 oz of black peppercorns, 1/2 oz allspice and 1/2 oz ginger until some of the flavour is extracted. Pour whilst boiling hot over the eggs. When cold cover closely and store in a cool dry place.
Contributed by Gill Chambers, 1st April 2013
Remove shells from 16 hardboiled eggs and arrange compactly in jars. Boil 1 quart malt vinegar with 1/2 oz of black peppercorns, 1/2 oz allspice and 1/2 oz ginger until some of the flavour is extracted. Pour whilst boiling hot over the eggs. When cold cover closely and store in a cool dry place.
Contributed by Gill Chambers, 1st April 2013
Pancake Syrup
Ingredients:
2 cups sugar
2 cups very hot water
Method:
Have the stove on high. Put sugar in saucepan and place on heat. When you see one or two bubbles appear (they will be brown because the sugar has caramelized) quickly pour in the very hot water. Be very,very careful to keep your hands out of the way as the sugar may spit and splash. Boil on high for about 5 minutes. Never, never stir! Turn off the heat and add about a teaspoon of flavouring. Use whatever you like (vanilla, almond, apricot etc). When the syrup is cool simply store it in a glass bottle. Enjoy your pancakes.
Contributed by Cath Armstrong
2 cups sugar
2 cups very hot water
Method:
Have the stove on high. Put sugar in saucepan and place on heat. When you see one or two bubbles appear (they will be brown because the sugar has caramelized) quickly pour in the very hot water. Be very,very careful to keep your hands out of the way as the sugar may spit and splash. Boil on high for about 5 minutes. Never, never stir! Turn off the heat and add about a teaspoon of flavouring. Use whatever you like (vanilla, almond, apricot etc). When the syrup is cool simply store it in a glass bottle. Enjoy your pancakes.
Contributed by Cath Armstrong
Passion Fruit Butter
Ingredients:
2 eggs
125ml oz passion fruit pulp
80g caster sugar
60g unsalted butter, softened
Method:
To make the passion fruit curd, place the eggs, passion fruit and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 8 minutes, until thick, then remove from the heat and whisk in the butter. Leave to cool, then serve with warm scones and whipped cream.
Contributed by Cath Armstrong
2 eggs
125ml oz passion fruit pulp
80g caster sugar
60g unsalted butter, softened
Method:
To make the passion fruit curd, place the eggs, passion fruit and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 8 minutes, until thick, then remove from the heat and whisk in the butter. Leave to cool, then serve with warm scones and whipped cream.
Contributed by Cath Armstrong
PEACH & STRAWBERRY JAM
Ingredients:
1 kg Peaches, flesh only
500gm Strawberries
1/2 cup water
1.5kg sugar
Method:
Place peaches, strawberries and water in a large saucepan or jam pan. Bring to the boil stirring frequently and simmer until peaches are soft.
Add the sugar and stir to dissolve. Bring back to the boil, stirring constantly, and then boil over a medium - high heat for about 20 minutes or until setting point is reached, stirring frequently.
Pour into warm sterilised jars and seal immediately.
Makes about 1.8kg
Contributed by Elizabeth Stevenson, 13th November 2017
1 kg Peaches, flesh only
500gm Strawberries
1/2 cup water
1.5kg sugar
Method:
Place peaches, strawberries and water in a large saucepan or jam pan. Bring to the boil stirring frequently and simmer until peaches are soft.
Add the sugar and stir to dissolve. Bring back to the boil, stirring constantly, and then boil over a medium - high heat for about 20 minutes or until setting point is reached, stirring frequently.
Pour into warm sterilised jars and seal immediately.
Makes about 1.8kg
Contributed by Elizabeth Stevenson, 13th November 2017
Perfect Golden Syrup
Ingredients
½ cup sugar
¼ cup water
2-¼ cups sugar
1-½ cups boiling water
1 tbsp lemon juice
Method:
Heat ½ cup sugar and ¼ cup water in a medium heavy-bottomed saucepan over medium/low heat until the sugar has dissolved.
Bring to a simmer and caramelize until an amber/golden color forms, about 8-10 minutes. If needed, brush the sides of the pan with water to clean away the sugar build up so the caramel doesn’t crystallize.
Once your caramel has formed, add the remaining sugar. Slowly add in boiling water and lemon juice. Be careful when adding the liquid because the caramel will bubble rapidly. Whisk to combine. Note: The sugar will clump but don't worry, keep whisking and those lumps will dissolve.
On medium/low heat, continue to simmer for about 17-20 minutes. You are looking for a rich amber color and a slightly thickened consistency.
Remove from the heat and set aside to cool completely. The syrup will thicken significantly when completely cooled.
Pour the thick, cooled homemade golden syrup into a jar and keep at room temperature in a cupboard for a minimum of 8 weeks. Important note: If your syrup is TOO stiff then put it back on the heat and thin it out with some water until you get the consistency of thick syrup. Likewise, if it is still TOO thin once cooled completely then pop it back on the stove for another few minutes to thicken up further.
Contributed by Joyofquilting
½ cup sugar
¼ cup water
2-¼ cups sugar
1-½ cups boiling water
1 tbsp lemon juice
Method:
Heat ½ cup sugar and ¼ cup water in a medium heavy-bottomed saucepan over medium/low heat until the sugar has dissolved.
Bring to a simmer and caramelize until an amber/golden color forms, about 8-10 minutes. If needed, brush the sides of the pan with water to clean away the sugar build up so the caramel doesn’t crystallize.
Once your caramel has formed, add the remaining sugar. Slowly add in boiling water and lemon juice. Be careful when adding the liquid because the caramel will bubble rapidly. Whisk to combine. Note: The sugar will clump but don't worry, keep whisking and those lumps will dissolve.
On medium/low heat, continue to simmer for about 17-20 minutes. You are looking for a rich amber color and a slightly thickened consistency.
Remove from the heat and set aside to cool completely. The syrup will thicken significantly when completely cooled.
Pour the thick, cooled homemade golden syrup into a jar and keep at room temperature in a cupboard for a minimum of 8 weeks. Important note: If your syrup is TOO stiff then put it back on the heat and thin it out with some water until you get the consistency of thick syrup. Likewise, if it is still TOO thin once cooled completely then pop it back on the stove for another few minutes to thicken up further.
Contributed by Joyofquilting
Pickled Cucumbers
Ingredients:
750g small Lebanese cucumbers
2/3 cup fresh dill leaves
2 tsp black peppercorns
3 cups water
1/2 cup white wine vinegar
1 1/2 tbsp coarse salt
Method:
Wash the cucumbers and dry well. Thinly slice and layer in a clean, dry 3 litre jar alternately with the dill and peppercorns. Combine the water, vinegar and salt in a medium saucepan. Bring to the boil over medium-high heat, then carefully pour the hot liquid over the cucumbers in the jar. Seal the jar immediately. Set aside for at least 1 week to pickle before serving. Store the jar at room temperature until opened.
Note: These pickles keep unopened for up to 6 months. Once opened keep them in fridge for up to two months.
Contributed by Cath Armstrong
750g small Lebanese cucumbers
2/3 cup fresh dill leaves
2 tsp black peppercorns
3 cups water
1/2 cup white wine vinegar
1 1/2 tbsp coarse salt
Method:
Wash the cucumbers and dry well. Thinly slice and layer in a clean, dry 3 litre jar alternately with the dill and peppercorns. Combine the water, vinegar and salt in a medium saucepan. Bring to the boil over medium-high heat, then carefully pour the hot liquid over the cucumbers in the jar. Seal the jar immediately. Set aside for at least 1 week to pickle before serving. Store the jar at room temperature until opened.
Note: These pickles keep unopened for up to 6 months. Once opened keep them in fridge for up to two months.
Contributed by Cath Armstrong
Pickled Eggs
Ingredients:
12 extra large eggs
1 tbsp pickling spice (do not use spice with cloves in it)
1 1/2 cups distilled white vinegar or cider vinegar.
1 1/2 cups water
1 clove garlic
1 bay leaf
Method:
Place eggs in a medium saucepan, cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10 to 12 minutes. Remove eggs from water, cool and then peel. In a medium saucepan, over medium heat, mix together the vinegar, water and pickling spice. Bring to boil then add garlic and bay leaf, mix together then remove pan from heat. Transfer the eggs to sterile containers. Fill containers with the hot vinegar mix, seal and refrigerate for 8 to 10 days before serving.
Variation 1: for a slightly different taste you can omit the bay leaf, add 2 teaspoons of salt and half cup of sugar and another clove of garlic to the original recipe.
Variation 2: for a hotter pickle add 1/2 cup crushed red chilli flakes.
Contributed by Mi Caulfield, 28th March 2013
12 extra large eggs
1 tbsp pickling spice (do not use spice with cloves in it)
1 1/2 cups distilled white vinegar or cider vinegar.
1 1/2 cups water
1 clove garlic
1 bay leaf
Method:
Place eggs in a medium saucepan, cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10 to 12 minutes. Remove eggs from water, cool and then peel. In a medium saucepan, over medium heat, mix together the vinegar, water and pickling spice. Bring to boil then add garlic and bay leaf, mix together then remove pan from heat. Transfer the eggs to sterile containers. Fill containers with the hot vinegar mix, seal and refrigerate for 8 to 10 days before serving.
Variation 1: for a slightly different taste you can omit the bay leaf, add 2 teaspoons of salt and half cup of sugar and another clove of garlic to the original recipe.
Variation 2: for a hotter pickle add 1/2 cup crushed red chilli flakes.
Contributed by Mi Caulfield, 28th March 2013
Pickled Eggs 2
Ingredients:
12 eggs
2 tbsp pickling spice (do not use spice with cloves in it if possible)
1 cup white vinegar
1 onion sliced
1/2 cup water
5 black peppercorns
2 tbsp
coarse salt
Method:
place eggs in large pot and cover with cold water. bring to boil & immediately remove from heat. cover, let eggs stand for 12 minutes. remove from water, cool and peel. place eggs into a quart, wide mouth jar. in saucepan, combine the vinegar, water, salt, pickling spice, most of the onion [keep a couple of slices out] and the peppercorns. bring to a rolling boil; pour over the eggs in the jar. place a couple of onion slices on top and seel the jars. cool at room temperature, then refrigerate for 3 days before serving. note variation 1: use rice vinegar instead of white vinegar for a sweeter taste. note variation 2: use only 1 Tablespoon salt... remove all cloves from the pickling spice... add 4 cloves worth of minced garlic.... 1 tablespoon sugar... and 1/8 teaspoon of crushed red pepper. extra sliced onions to layer on top.
Contributed by Mi Caulfield, 28th March 2013
12 eggs
2 tbsp pickling spice (do not use spice with cloves in it if possible)
1 cup white vinegar
1 onion sliced
1/2 cup water
5 black peppercorns
2 tbsp
coarse salt
Method:
place eggs in large pot and cover with cold water. bring to boil & immediately remove from heat. cover, let eggs stand for 12 minutes. remove from water, cool and peel. place eggs into a quart, wide mouth jar. in saucepan, combine the vinegar, water, salt, pickling spice, most of the onion [keep a couple of slices out] and the peppercorns. bring to a rolling boil; pour over the eggs in the jar. place a couple of onion slices on top and seel the jars. cool at room temperature, then refrigerate for 3 days before serving. note variation 1: use rice vinegar instead of white vinegar for a sweeter taste. note variation 2: use only 1 Tablespoon salt... remove all cloves from the pickling spice... add 4 cloves worth of minced garlic.... 1 tablespoon sugar... and 1/8 teaspoon of crushed red pepper. extra sliced onions to layer on top.
Contributed by Mi Caulfield, 28th March 2013
Pickled Eggs 3
Ingredients:
12 hard boiled eggs, peeled
3 cups white vinegar
1 tsp salt
2 med onions
1/3 cup sugar
1 tblsp pickling spice
1 cup water
1 large, sealable, sterilized glass jar
Method:
Place peeled eggs into jar. Boil remaining ingredients together for 5 minutes. Pour over eggs. Seal, leave on counter overnight. Keeps in fridge for weeks [in theory]
Note: for a tarter taste replace cup of water with another cup off vinegar.
Contributed by Mi Caulfield, 28th March 2013
12 hard boiled eggs, peeled
3 cups white vinegar
1 tsp salt
2 med onions
1/3 cup sugar
1 tblsp pickling spice
1 cup water
1 large, sealable, sterilized glass jar
Method:
Place peeled eggs into jar. Boil remaining ingredients together for 5 minutes. Pour over eggs. Seal, leave on counter overnight. Keeps in fridge for weeks [in theory]
Note: for a tarter taste replace cup of water with another cup off vinegar.
Contributed by Mi Caulfield, 28th March 2013
Pickled Green Tomatoes
Ingredients:
1 -/2 cups apple-cider vinegar
3/4 cup water
2 tsp sugar
1/2 tsp whole black peppercorns
1/2 tsp coriander seeds
3 whole allspice berries
2 dried bay leaves
2 tbsp coarse salt
4 small green tomatoes (about 500g), cut into 6mm (1/4 inch) slices
6 thin slices white onion
Method:
Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill hot, sterilised glass jars tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label and refrigerate at least 1 week before serving. Keep in fridge up to three months.
1 -/2 cups apple-cider vinegar
3/4 cup water
2 tsp sugar
1/2 tsp whole black peppercorns
1/2 tsp coriander seeds
3 whole allspice berries
2 dried bay leaves
2 tbsp coarse salt
4 small green tomatoes (about 500g), cut into 6mm (1/4 inch) slices
6 thin slices white onion
Method:
Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill hot, sterilised glass jars tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label and refrigerate at least 1 week before serving. Keep in fridge up to three months.
PICKLED RHUBARB
Ingredients:
500g rhubarb stalks, washed and cut into 2 - 3 cm chunks
1-½ cups water
¾ cup apple cider vinegar
1 tbsp sugar
1 tbsp salt
Method:
Bring the water, sugar, cider vinegar and salt to a boil. Stir until the sugar and salt have dissolved. Cool slightly. Pack the rhubarb into clean, sterilised jars. Pour the brine over, to cover the rhubarb. Seal straight away. Place in fridge to chill. Can be eaten as soon as chilled, but the pickles are better if left for a week.
500g rhubarb stalks, washed and cut into 2 - 3 cm chunks
1-½ cups water
¾ cup apple cider vinegar
1 tbsp sugar
1 tbsp salt
Method:
Bring the water, sugar, cider vinegar and salt to a boil. Stir until the sugar and salt have dissolved. Cool slightly. Pack the rhubarb into clean, sterilised jars. Pour the brine over, to cover the rhubarb. Seal straight away. Place in fridge to chill. Can be eaten as soon as chilled, but the pickles are better if left for a week.
Pineapple Jam
Ingredients:
2 lbs. (1 kg) crushed pineapple
1 1/2 lbs. (750 g) sugar
2 cups water
Nutmeg
Cinnamon
Method:
1.Cut, core and wedge pineapple.
2.Mix sugar and pineapple.
3.Add spices.
4.Boil over slow heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.
5.Ladle into hot, sterilized jars. Seal airtight immediately.
Contributed by Keren, 18th May 2010
2 lbs. (1 kg) crushed pineapple
1 1/2 lbs. (750 g) sugar
2 cups water
Nutmeg
Cinnamon
Method:
1.Cut, core and wedge pineapple.
2.Mix sugar and pineapple.
3.Add spices.
4.Boil over slow heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.
5.Ladle into hot, sterilized jars. Seal airtight immediately.
Contributed by Keren, 18th May 2010
Plum Sauce
Ingredients:
4 garlic cloves, minced fine
1/2 ounce fresh ginger, minced
1 small onion, minced
1 cup brown sugar
2 cups water
1/8 cup teriyaki sauce
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed dried chillies
3 lbs plums, pitted & chopped
1 lemon, juice of, fresh
1 tablespoon cornflour
1 tablespoon water
Method:
Place everything except the cornflour and water into a large saucepan. Bring to a boil, turn heat down and simmer 30 minutes, stirring occasionally to avoid the mixture sticking to the bottom of the pot. Mix water and cornflour. Blend in a blender the solids from the pot with the cornflour mixture and put back with the liquid simmering all the while. Simmer till thickened. Pour into sterilized jars and put into a water bath for 10 minutes. Remove jars from water bath, cool, seal and store in a cool dark place.
Contributed by Rena, North Bayswater, 23rd March 2009
4 garlic cloves, minced fine
1/2 ounce fresh ginger, minced
1 small onion, minced
1 cup brown sugar
2 cups water
1/8 cup teriyaki sauce
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed dried chillies
3 lbs plums, pitted & chopped
1 lemon, juice of, fresh
1 tablespoon cornflour
1 tablespoon water
Method:
Place everything except the cornflour and water into a large saucepan. Bring to a boil, turn heat down and simmer 30 minutes, stirring occasionally to avoid the mixture sticking to the bottom of the pot. Mix water and cornflour. Blend in a blender the solids from the pot with the cornflour mixture and put back with the liquid simmering all the while. Simmer till thickened. Pour into sterilized jars and put into a water bath for 10 minutes. Remove jars from water bath, cool, seal and store in a cool dark place.
Contributed by Rena, North Bayswater, 23rd March 2009
Preserved Lemons
Ingredients:
Enough lemons to tightly fill the jar you have chosen
Extra lemons to juice
Rock salt
Bay leaves (optional)
Extra virgin olive oil
Method:
Wash your lemons well and remove any stickers. Stand the lemon up on one end and slice into quarters until almost through, leaving about 1cm intact. Sprinkle the inside of the lemon with rock salt. Cover the bottom of your jar with a couple of centimetres of rock salt then place all your lemons inside the jar as snug as possible. Add a little extra salt around the lemons if you feel a lot fell out during packing. Top up the jar with lemon juice until the lemons are covered. Leave for at least one month, preferably two. When ready to use your lemons, remove from the jar and rinse well. Pat them dry and return to a clean, dry jar. Cover with olive oil and enjoy at your leisure.
Contributed by Sandra Langridge, 16th March 2012
Enough lemons to tightly fill the jar you have chosen
Extra lemons to juice
Rock salt
Bay leaves (optional)
Extra virgin olive oil
Method:
Wash your lemons well and remove any stickers. Stand the lemon up on one end and slice into quarters until almost through, leaving about 1cm intact. Sprinkle the inside of the lemon with rock salt. Cover the bottom of your jar with a couple of centimetres of rock salt then place all your lemons inside the jar as snug as possible. Add a little extra salt around the lemons if you feel a lot fell out during packing. Top up the jar with lemon juice until the lemons are covered. Leave for at least one month, preferably two. When ready to use your lemons, remove from the jar and rinse well. Pat them dry and return to a clean, dry jar. Cover with olive oil and enjoy at your leisure.
Contributed by Sandra Langridge, 16th March 2012
Quick Citrus Marmalade
Any citrus fruit or combination of citrus fruits can be used in this recipe. I have made orange, lemon, orange and lemon, cumquat and ginger cumquat marmalade using this recipe and they have all worked perfectly every time. The cooking times will vary depending on type of fruit used but always start with the minimums in the instructions.
Ingredients:
500g (3 large) lemons, oranges, grapefruit etc
1½ cups water
660g (3 cups) sugar
Method:
Quarter lemons, discard seeds. Chop lemons finely in processor or blender. Place into deep dish with water, cook in microwave on HIGH 10 minutes or until lemon rind is tender. Stir in sugar, cook on HIGH 18 minutes or until jam jells when tested on cold saucer; stir occasionally during cooking. Stand 5 minutes before pouring into hot sterilised jars, seal when cold.
Contributed by Cath Armstrong
Ingredients:
500g (3 large) lemons, oranges, grapefruit etc
1½ cups water
660g (3 cups) sugar
Method:
Quarter lemons, discard seeds. Chop lemons finely in processor or blender. Place into deep dish with water, cook in microwave on HIGH 10 minutes or until lemon rind is tender. Stir in sugar, cook on HIGH 18 minutes or until jam jells when tested on cold saucer; stir occasionally during cooking. Stand 5 minutes before pouring into hot sterilised jars, seal when cold.
Contributed by Cath Armstrong
Quick Plum Sauce
Ingredients:
375g plum jam
2 tablespoons brown vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1/4 tsp chilli flakes
1 clove garlic, minced
1/2 teaspoon ground ginger
Method:
In a saucepan over medium heat combine all ingredients. Bring to a boil, stirring. Turn heat down and simmer 5 minutes. Remove from heat and bottle in hot, sterilized jars.
Contributed by Rena, North Bayswater, 23rd March 2009
375g plum jam
2 tablespoons brown vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1/4 tsp chilli flakes
1 clove garlic, minced
1/2 teaspoon ground ginger
Method:
In a saucepan over medium heat combine all ingredients. Bring to a boil, stirring. Turn heat down and simmer 5 minutes. Remove from heat and bottle in hot, sterilized jars.
Contributed by Rena, North Bayswater, 23rd March 2009
Raspberry Jam
Ingredients:
500g frozen raspberries
2 cups white sugar
1 tbsp lemon juice
Method:
Place frozen berries, sugar and lemon juice in a medium saucepan. Stir, over a low heat until berries have thawed and sugar has dissolved. Increase heat to medium and continue to stir until jam has reached setting point - about 15 minutes. Stir continuously to avoid burning and sticking. Once jam is ready, allow to cool before placing in sterilized jars and sealing.
This recipe is courtesy of Elizabeth Allen, Home Ec teacher, 5th May 2009
500g frozen raspberries
2 cups white sugar
1 tbsp lemon juice
Method:
Place frozen berries, sugar and lemon juice in a medium saucepan. Stir, over a low heat until berries have thawed and sugar has dissolved. Increase heat to medium and continue to stir until jam has reached setting point - about 15 minutes. Stir continuously to avoid burning and sticking. Once jam is ready, allow to cool before placing in sterilized jars and sealing.
This recipe is courtesy of Elizabeth Allen, Home Ec teacher, 5th May 2009
Rhubarb Relish
Ingredients:
1 kg of rhubarb cut into 2cm pieces
3 medium onions - peeled and finely chopped
2 teaspoons curry powder
180 ml of white vinegar
2 cups sugar
1 teaspoon salt
1/4 teaspoon pepper
Method:
Place all in a pot, bring to a boil. Simmer for 45 minutes until slightly thickened. Bottle in hot sterlised jars and seal. Keep in the fridge.
Contributed by Evelyn6
1 kg of rhubarb cut into 2cm pieces
3 medium onions - peeled and finely chopped
2 teaspoons curry powder
180 ml of white vinegar
2 cups sugar
1 teaspoon salt
1/4 teaspoon pepper
Method:
Place all in a pot, bring to a boil. Simmer for 45 minutes until slightly thickened. Bottle in hot sterlised jars and seal. Keep in the fridge.
Contributed by Evelyn6
RHUBARB & ZUCCHINI CHUTNEY
Combining two things that are often prolific in the summer garden, this chutney is perect paired with a sharp cheese on crackers, or with grilled chicken or lamb.
Ingredients
350g soft brown sugar
300ml cider vinegar
2 tsp ground turmeric
1 tsp finely grated fresh ginger
½ tsp salt
500g rhubarb, finely sliced
500g zucchini, grated
50g sultanas
2 onions, finely diced
Method:
Place sugar, vinegar, turmeric, ginger and salt in a heavy-bottomed saucepan, bring to the boil, then simmer, stirring, until the sugar has dissolved (about 5 minutes). Add the rhubarb, zucchini, sultanas and onions and simmer for 45 minutes until thick and pulpy. Leave to cool slightly before pouring into sterilised jars and sealing. Leave it to mellow for at least a fortnight before opening. Flavours improve the longer you leave them.
Ingredients
350g soft brown sugar
300ml cider vinegar
2 tsp ground turmeric
1 tsp finely grated fresh ginger
½ tsp salt
500g rhubarb, finely sliced
500g zucchini, grated
50g sultanas
2 onions, finely diced
Method:
Place sugar, vinegar, turmeric, ginger and salt in a heavy-bottomed saucepan, bring to the boil, then simmer, stirring, until the sugar has dissolved (about 5 minutes). Add the rhubarb, zucchini, sultanas and onions and simmer for 45 minutes until thick and pulpy. Leave to cool slightly before pouring into sterilised jars and sealing. Leave it to mellow for at least a fortnight before opening. Flavours improve the longer you leave them.
Six Minute Lemon Butter
Ingredients:
125g butter (real butter please, not margarine in this recipe)
1 cup castor sugar
3 eggs
1/2 cup lemon juice
Method:
Using an electric mixer beat the eggs until they are light and fluffy. If you don't have an electric mixer you can use a stick blender or a large balloon whisk.
Step 2.
Add the sugar to the eggs in two parts and continue beating until the sugar has dissolved. Whisk the eggs and sugar together until the sugar has dissolved and the mixture is thick and fluffy. Stir in the lemon juice. Melt the butter. Pour the butter into the egg mixture and beat in. Carefully pour the melted butter into the egg mixture and whisk well. Pour mixture into a microwave safe jug or bowl. Cook on high for two minutes. Beat well. Cook another two minutes. By now the mixture will be starting to thicken. Make sure you beat it well to make it smooth. Cook a further two minutes. Beat well, breaking up any lumps. The mixture should be thick, a similar texture to a pouring custard. Whisk well between cooking spurts. The mixture will change colour and texture as it cooks. Pour your lovely, hot lemon butter into hot, sterilised jars. Seal immediately. Once cool place in fridge. The lemon butter will set as it cools. The finished product - golden in colour with a rich, buttery lemon flavour. Keep refrigerated. This lemon butter will keep for up to two weeks in the fridge.
Contributed by Cath Armstrong
125g butter (real butter please, not margarine in this recipe)
1 cup castor sugar
3 eggs
1/2 cup lemon juice
Method:
Using an electric mixer beat the eggs until they are light and fluffy. If you don't have an electric mixer you can use a stick blender or a large balloon whisk.
Step 2.
Add the sugar to the eggs in two parts and continue beating until the sugar has dissolved. Whisk the eggs and sugar together until the sugar has dissolved and the mixture is thick and fluffy. Stir in the lemon juice. Melt the butter. Pour the butter into the egg mixture and beat in. Carefully pour the melted butter into the egg mixture and whisk well. Pour mixture into a microwave safe jug or bowl. Cook on high for two minutes. Beat well. Cook another two minutes. By now the mixture will be starting to thicken. Make sure you beat it well to make it smooth. Cook a further two minutes. Beat well, breaking up any lumps. The mixture should be thick, a similar texture to a pouring custard. Whisk well between cooking spurts. The mixture will change colour and texture as it cooks. Pour your lovely, hot lemon butter into hot, sterilised jars. Seal immediately. Once cool place in fridge. The lemon butter will set as it cools. The finished product - golden in colour with a rich, buttery lemon flavour. Keep refrigerated. This lemon butter will keep for up to two weeks in the fridge.
Contributed by Cath Armstrong
Slow cooker Fruit Mince
Ingredients:
500g apples, cored and cut into small dice (no need to peel)
250g shredded suet
1kg mixed fruit
250g glace peel, finely chopped
350g dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g slivered almonds
4 tsp mixed ground spice
½ tsp cinnamon
1/2 tsp nutmeg
150ml brandy
Method:
Combine everything except the brandy in a 6 litre slow cooker. Cook on low for 8 - 10 hours until fruit is very soft. Don't worry if the mixture seems to be very runny and swimming in fat - it should look like that. It's the suet. Sit the crock of mincemeat on the sink with a tea towel over it to cool completely. As the fruit mince cools the suet will coat the fruit and it will thicken. Pour in the brandy and stir. Spoon the mincemeat into hot sterilised jars and seal. As the mincemeat cools it will form a layer of fat on top - this is fine, it is supposed to do this. The fat will help to preserve the mincemeat. Mincemeat prepared this way will keep in a cool, dark cupboard indefinitely but I guarantee you won't need to worry about keeping it that long.
This is the fruit mince I use in mince pies and tarts and it can be used straight away, but it does get better with age. If you can wait about six weeks before you use it, you'll be thrilled with the results. The fruit mince will be rich and flavourful and oh so much nicer than anything you can buy.
Contributed by Cath Armstrong
500g apples, cored and cut into small dice (no need to peel)
250g shredded suet
1kg mixed fruit
250g glace peel, finely chopped
350g dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g slivered almonds
4 tsp mixed ground spice
½ tsp cinnamon
1/2 tsp nutmeg
150ml brandy
Method:
Combine everything except the brandy in a 6 litre slow cooker. Cook on low for 8 - 10 hours until fruit is very soft. Don't worry if the mixture seems to be very runny and swimming in fat - it should look like that. It's the suet. Sit the crock of mincemeat on the sink with a tea towel over it to cool completely. As the fruit mince cools the suet will coat the fruit and it will thicken. Pour in the brandy and stir. Spoon the mincemeat into hot sterilised jars and seal. As the mincemeat cools it will form a layer of fat on top - this is fine, it is supposed to do this. The fat will help to preserve the mincemeat. Mincemeat prepared this way will keep in a cool, dark cupboard indefinitely but I guarantee you won't need to worry about keeping it that long.
This is the fruit mince I use in mince pies and tarts and it can be used straight away, but it does get better with age. If you can wait about six weeks before you use it, you'll be thrilled with the results. The fruit mince will be rich and flavourful and oh so much nicer than anything you can buy.
Contributed by Cath Armstrong
Spiced Eggs
This is one recipe I use.
Ingredients:
2 tsp roughly crushed black peppercorns
2 tsp roughly crushed allspice berries
2 tsp of ground ginger
1 litre wine or herb vinegar
16 fresh eggs.
Method:
Put all seasonings in a piece of muslin and tie into a little bag with string. Pour vinegar into a saucepan and add spice bag and bring to the boil then simmer for 20 minutes in a covered pan. Allow the liquid to cool in the pan and stand for a 2 hours before removing the spice bag. Meanwhile boil the eggs for at least 10 minutes. Place the cooked eggs in cool water to cool then remove the shells. Dived the eggs between sterilized jars, pour on the cold spiced liquid, making sure the eggs are completely immersed in the liquid, and seal with air tight lids. Leave for 1 month before opening. I have saved the vinegar juice from the beetroot and used that instead of vinegar. It gives the eggs a lovely pink colour.
Contributed by Robyne Neal, 28th March 2013
Ingredients:
2 tsp roughly crushed black peppercorns
2 tsp roughly crushed allspice berries
2 tsp of ground ginger
1 litre wine or herb vinegar
16 fresh eggs.
Method:
Put all seasonings in a piece of muslin and tie into a little bag with string. Pour vinegar into a saucepan and add spice bag and bring to the boil then simmer for 20 minutes in a covered pan. Allow the liquid to cool in the pan and stand for a 2 hours before removing the spice bag. Meanwhile boil the eggs for at least 10 minutes. Place the cooked eggs in cool water to cool then remove the shells. Dived the eggs between sterilized jars, pour on the cold spiced liquid, making sure the eggs are completely immersed in the liquid, and seal with air tight lids. Leave for 1 month before opening. I have saved the vinegar juice from the beetroot and used that instead of vinegar. It gives the eggs a lovely pink colour.
Contributed by Robyne Neal, 28th March 2013
Spicy Apricot Fruit Spread
Ingredients:
1 tub Ricotta
3 tablespoons apricot yoghurt
¾ cup dried apricot diced
1 teaspoon ground cinnamon
Method:
Mix every thing in a bowl and refrigerate. Serve on pieces of toast or with sliced fruit and vegetables.
1 tub Ricotta
3 tablespoons apricot yoghurt
¾ cup dried apricot diced
1 teaspoon ground cinnamon
Method:
Mix every thing in a bowl and refrigerate. Serve on pieces of toast or with sliced fruit and vegetables.
Spicy Mustard Pickle
Ingredients:
1/4 cauliflower, coarsely chopped
250 gm green beans trimmed and roughly chopped
3 medium onions, thickly sliced
1 large capsicum, thickly sliced
1/4 cup coarse cooking salt
2 tsp dry mustard
2 tbsp wholegrain mustard
3 tsp curry powder
1/4 tsp turmeric
1 3/4 cups white vinegar
1 cup brown sugar, firmly packed
2 tbsp plain flour
1/4 cup white vinegar, extra
Method:
Place cauliflower, beans, onions and capsicum into a large pot with cooking salt, cover and leave overnight. Rinse vegetables and drain put back into large pot, add dry mustard, wholegrain mustard, curry powder and turmeric. Add 1 3/4 cup of white vinegar with brown sugar. Place over low heat until sugar has dissolved. Bring to the boil then reduce heat, simmer uncovered for about 10 minutes or until vegetables are just tender. Blend plain flour with 1/4 cup white vinegar, add to vegetables over low heat, stirring until mixture boils and thickens. Pour hot pickles into sterilised jars and seal immediately.
I also put them into a hot water bath for 10 minutes to seal the jars. This pickle is very easy to make and tastes good.
Contributed by Chrisd, 12th September 2011
1/4 cauliflower, coarsely chopped
250 gm green beans trimmed and roughly chopped
3 medium onions, thickly sliced
1 large capsicum, thickly sliced
1/4 cup coarse cooking salt
2 tsp dry mustard
2 tbsp wholegrain mustard
3 tsp curry powder
1/4 tsp turmeric
1 3/4 cups white vinegar
1 cup brown sugar, firmly packed
2 tbsp plain flour
1/4 cup white vinegar, extra
Method:
Place cauliflower, beans, onions and capsicum into a large pot with cooking salt, cover and leave overnight. Rinse vegetables and drain put back into large pot, add dry mustard, wholegrain mustard, curry powder and turmeric. Add 1 3/4 cup of white vinegar with brown sugar. Place over low heat until sugar has dissolved. Bring to the boil then reduce heat, simmer uncovered for about 10 minutes or until vegetables are just tender. Blend plain flour with 1/4 cup white vinegar, add to vegetables over low heat, stirring until mixture boils and thickens. Pour hot pickles into sterilised jars and seal immediately.
I also put them into a hot water bath for 10 minutes to seal the jars. This pickle is very easy to make and tastes good.
Contributed by Chrisd, 12th September 2011
Stewed Strawberries
I had some strawberries that needed to be used up. This recipe can also be used for other types of fruit. I didn't quite have the quantities mentioned below so adjusted the recipe to suit, turned out fantastic.
Ingredients:
750g seasonal fruit such a rhubarb, plums, apricots, strawberries or pears
If using rhubarb, a 2.5cm piece of ginger
Caster sugar to taste (3 heaped tsp to rhubarb, 2 tsp for other fruit)
2 tbsp water
Method:
Chop up all the fruit, discarding any stones.
Place fruit in pan.
If using rhubarb, peel and finely grate ginger into pan.
Add sugar.
Add water and cook on a medium heat with lid on.
Once fruit has softened, remove lid and let the liquid reduce (you want to end up with a fairly thick consistency).
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork. Could also be used as a crumble filling.
Recipe is a Jamie Oliver recipe for stewed fruit.
Contributed by rvanderkley, 19th September 2013
Ingredients:
750g seasonal fruit such a rhubarb, plums, apricots, strawberries or pears
If using rhubarb, a 2.5cm piece of ginger
Caster sugar to taste (3 heaped tsp to rhubarb, 2 tsp for other fruit)
2 tbsp water
Method:
Chop up all the fruit, discarding any stones.
Place fruit in pan.
If using rhubarb, peel and finely grate ginger into pan.
Add sugar.
Add water and cook on a medium heat with lid on.
Once fruit has softened, remove lid and let the liquid reduce (you want to end up with a fairly thick consistency).
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork. Could also be used as a crumble filling.
Recipe is a Jamie Oliver recipe for stewed fruit.
Contributed by rvanderkley, 19th September 2013
Summer Mango Chutney
Ingredients:
4kg under-ripe mangoes
2 cups raisins
1 cup sultanas
2 medium onions-chopped
4 large cloves garlic-crushed
2 tbsp grated fresh ginger
1 tbsp black mustard seeds
1 tbsp ground turmeric
2 tbsp cooking salt
11/2 tsps finely chopped fresh chilli
2 cups honey
2 cups apple cider vinegar
Method:
Peel and roughly chop mangoes. Place all ingredients in a large saucepan and stir continuously over a low heat until well combined. Bring to the boil and allow to simmer gently for 30-40 minutes, until mixture is quite thick. Pour into hot, sterilised jars. Seal and label.
Contributed by Cath Armstrong
4kg under-ripe mangoes
2 cups raisins
1 cup sultanas
2 medium onions-chopped
4 large cloves garlic-crushed
2 tbsp grated fresh ginger
1 tbsp black mustard seeds
1 tbsp ground turmeric
2 tbsp cooking salt
11/2 tsps finely chopped fresh chilli
2 cups honey
2 cups apple cider vinegar
Method:
Peel and roughly chop mangoes. Place all ingredients in a large saucepan and stir continuously over a low heat until well combined. Bring to the boil and allow to simmer gently for 30-40 minutes, until mixture is quite thick. Pour into hot, sterilised jars. Seal and label.
Contributed by Cath Armstrong
Sundried Tomato Pesto
Sundried Tomato Pesto
Ingredients:
125g sundried tomatoes
1 cup grated parmesan
1/4 tsp ground black pepper
1/4 cup pinenuts
1 tsp dried parsley flakes
1 large clove garlic, peeled
1/2 cup olive oil
Method:
Drain the tomatoes, saving the oil. Pour enough boiling water over the tomatoes to cover them. Let them sit five minutes. Add the tomatoes, the reserved oil and the other ingredients to a food processor and process until it becomes a paste.
I use Aldi grated parmesan and olive oil in this pesto, and homegrown garlic, tomatoes and parsley. I buy pine nuts from Hindustan imports when I do the herb and spice shopping at the beginning of each year and store them in the freezer.
Ingredients:
125g sundried tomatoes
1 cup grated parmesan
1/4 tsp ground black pepper
1/4 cup pinenuts
1 tsp dried parsley flakes
1 large clove garlic, peeled
1/2 cup olive oil
Method:
Drain the tomatoes, saving the oil. Pour enough boiling water over the tomatoes to cover them. Let them sit five minutes. Add the tomatoes, the reserved oil and the other ingredients to a food processor and process until it becomes a paste.
I use Aldi grated parmesan and olive oil in this pesto, and homegrown garlic, tomatoes and parsley. I buy pine nuts from Hindustan imports when I do the herb and spice shopping at the beginning of each year and store them in the freezer.
Tomato Chutney
Ingredients:
2 large onions, finely chopped
4 garlic cloves, finely chopped
3 x 800g cans crushed tomatoes
2 cups white sugar
2 1/2 cups apple cider vinegar
2 tablespoons curry powder
1 teaspoon chilli powder
1 cup sultanas
1 tablespoon salt
Method:
Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until mixture thickens. Spoon hot chutney into hot sterilised jars. Cover jars with a clean tea towel. Cool completely. Seal and label.
Contributed by Cath Armstrong
2 large onions, finely chopped
4 garlic cloves, finely chopped
3 x 800g cans crushed tomatoes
2 cups white sugar
2 1/2 cups apple cider vinegar
2 tablespoons curry powder
1 teaspoon chilli powder
1 cup sultanas
1 tablespoon salt
Method:
Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until mixture thickens. Spoon hot chutney into hot sterilised jars. Cover jars with a clean tea towel. Cool completely. Seal and label.
Contributed by Cath Armstrong
Tomato Paste (MOO)
Ingredients:
4kg tomatoes
2 tbsp olive oil
Step 1. Roughly cut the tomatoes into chunks. Blend until they become a puree.
Step 2. Place a large strainer over a deep bowl and strain the tomato puree to remove any seeds and skin remaining. Press the back of a spoon into the strainer to remove all the tomato. Put the seeds and skins in the compost or feed the chickens. Alternatively, dehydrate and crumble into a powder to flavour gravy, sauce etc.
Step 3. Add the tomato puree and the olive oil to a large saucepan. Simmer over a very low heat, stirring often. As the juice (water from the tomatoes) evaporates the mixture will thicken. Turn the heat as low as you can and keep stirring, you don't want it to burn and stick to the bottom of the pot.
Step 4. Continue cooking, scraping the thickened sauce from the bottom of the pot until it is as thick as you want it. This can take anywhere from 4 to 5 hours, depending on the moisture content of the tomatoes you use.
Step 5. When the tomato paste is ready, spoon into ice cube trays and freeze. When frozen, remove from the trays and store in the freezer in a ziplock bag.
Alternatively the tomato paste can be processed in a hot water bath. Spoon into clean, sterilised jars. Add 1 tablespoon lemon juice to each 250ml jar. Wipe the rims with a damp cloth, place the lids on and process in a hot water bath for 45 minutes. Remove from the canner and leave for 24 hours before wiping the jars, labelling and putting away.
Contributed by Cath Armstrong
4kg tomatoes
2 tbsp olive oil
Step 1. Roughly cut the tomatoes into chunks. Blend until they become a puree.
Step 2. Place a large strainer over a deep bowl and strain the tomato puree to remove any seeds and skin remaining. Press the back of a spoon into the strainer to remove all the tomato. Put the seeds and skins in the compost or feed the chickens. Alternatively, dehydrate and crumble into a powder to flavour gravy, sauce etc.
Step 3. Add the tomato puree and the olive oil to a large saucepan. Simmer over a very low heat, stirring often. As the juice (water from the tomatoes) evaporates the mixture will thicken. Turn the heat as low as you can and keep stirring, you don't want it to burn and stick to the bottom of the pot.
Step 4. Continue cooking, scraping the thickened sauce from the bottom of the pot until it is as thick as you want it. This can take anywhere from 4 to 5 hours, depending on the moisture content of the tomatoes you use.
Step 5. When the tomato paste is ready, spoon into ice cube trays and freeze. When frozen, remove from the trays and store in the freezer in a ziplock bag.
Alternatively the tomato paste can be processed in a hot water bath. Spoon into clean, sterilised jars. Add 1 tablespoon lemon juice to each 250ml jar. Wipe the rims with a damp cloth, place the lids on and process in a hot water bath for 45 minutes. Remove from the canner and leave for 24 hours before wiping the jars, labelling and putting away.
Contributed by Cath Armstrong
Tomato Relish
Ingredients:
2.5kg tomatoes
900g onions
750g sugar
1/2 teaspoon cayenne pepper
3 tablespoon mustard powder
2 tablespoon curry powder
500ml white vinegar
2 tablespoons cornflour
Method:
Dice onion and tomato. Cook, uncovered, with sugar. Boil vinegar and cayenne pepper for 30 minutes, then add to onion and tomato mix. Cook a few minutes more then add curry, mustard and 2 tablespoons cornflour thicken with a little vinegar liquid. Pour into jars. (makes about 3 litres of relish).
Contributed by Karen Moore, 29th February 2008
2.5kg tomatoes
900g onions
750g sugar
1/2 teaspoon cayenne pepper
3 tablespoon mustard powder
2 tablespoon curry powder
500ml white vinegar
2 tablespoons cornflour
Method:
Dice onion and tomato. Cook, uncovered, with sugar. Boil vinegar and cayenne pepper for 30 minutes, then add to onion and tomato mix. Cook a few minutes more then add curry, mustard and 2 tablespoons cornflour thicken with a little vinegar liquid. Pour into jars. (makes about 3 litres of relish).
Contributed by Karen Moore, 29th February 2008
Tomato Relish
Ingredients:
6lb Tomatoes
4 cups vinegar
3 medium sized onions
1tbspn mustard
1 tbspn curry powder
1.5lb sugar
2 small tspns salt
1 small tspn pepper
Method:
Put tomatoes and onion through mincer/food processor, and then add vinegar, mix to a smooth paste with sugar, mustard, curry, salt and pepper. Add to tomatoes. Boil altogether for 1 hour. Mix ½ cup (3/4 cup for homebrand) corn flour with cold vinegar, add to tomatoes and cook 10 minutes longer. All vinegar mentioned is extra to the 4 cups in recipe.
Contributed by Tania, 30th July 2015
6lb Tomatoes
4 cups vinegar
3 medium sized onions
1tbspn mustard
1 tbspn curry powder
1.5lb sugar
2 small tspns salt
1 small tspn pepper
Method:
Put tomatoes and onion through mincer/food processor, and then add vinegar, mix to a smooth paste with sugar, mustard, curry, salt and pepper. Add to tomatoes. Boil altogether for 1 hour. Mix ½ cup (3/4 cup for homebrand) corn flour with cold vinegar, add to tomatoes and cook 10 minutes longer. All vinegar mentioned is extra to the 4 cups in recipe.
Contributed by Tania, 30th July 2015
ZUCCHINI BUTTER
Forget smashed avo on toast, try this delicious zucchini butter for a fresh flavour wow.
Ingredients:
1kg zucchini, grated
¼ cup olive oil
30g butter
3-4 cloves garlic (depending on how garlicky you like it), finely chopped
Salt and pepper, to taste
Method:
Squeeze excess water from zucchini (place in a clean tea towel and wring until water runs out).
In a large frying pan, heat the olive oil and butter over a medium heat. Sauté the garlic for 30 seconds. Add the zucchini and season with salt and pepper.
Continue to cook, stirring often, until the zucchini begins to soften, about 15 minutes. Allow to cool before using on toasted bread, or serve warm as a base for poached eggs.
Ingredients:
1kg zucchini, grated
¼ cup olive oil
30g butter
3-4 cloves garlic (depending on how garlicky you like it), finely chopped
Salt and pepper, to taste
Method:
Squeeze excess water from zucchini (place in a clean tea towel and wring until water runs out).
In a large frying pan, heat the olive oil and butter over a medium heat. Sauté the garlic for 30 seconds. Add the zucchini and season with salt and pepper.
Continue to cook, stirring often, until the zucchini begins to soften, about 15 minutes. Allow to cool before using on toasted bread, or serve warm as a base for poached eggs.
Zucchini Lemon Curd
This makes great pies and no one will ever guess the 'secret' ingredient!
Ingredients:
1kg yellow zucchini (or peeled green zucchini)
Juice and zest of 3 large lemons
1kg white sugar
125g butter
Method:
Slice zucchini finely and steam until tender. Purée in a food processor. Place zucchini pulp in a large saucepan with remaining ingredients . Stir over a low heat until the sugar is dissolved. Increase heat and boil for about 30 minutes, until the curd is thick and creamy like lemon honey. Pour into warm, sterilised glass jars and seal.
Ingredients:
1kg yellow zucchini (or peeled green zucchini)
Juice and zest of 3 large lemons
1kg white sugar
125g butter
Method:
Slice zucchini finely and steam until tender. Purée in a food processor. Place zucchini pulp in a large saucepan with remaining ingredients . Stir over a low heat until the sugar is dissolved. Increase heat and boil for about 30 minutes, until the curd is thick and creamy like lemon honey. Pour into warm, sterilised glass jars and seal.
Zucchini Pickles
Ingredients:
2 kg zucchini, grated
500g onions, grated
1tsp pepper
1 tblsp salt
2 tblsp mustard powder
1 tblsp turmeric
1 tsp pickling spices
750g sugar
1 cup plain flour
1 ½ litres vinegar
Method:
Grate the onions and zucchini (a food processor makes this easier). Place the zucchini and onions in a large saucepan with one litre of vinegar. Cook until tender. Mix the other ingredients together and add to pan. Bring to boil, stirring constantly to avoid lumps. Let the mixture cool down, then bottle and seal.
Contributed by Rena, North Bayswater
2 kg zucchini, grated
500g onions, grated
1tsp pepper
1 tblsp salt
2 tblsp mustard powder
1 tblsp turmeric
1 tsp pickling spices
750g sugar
1 cup plain flour
1 ½ litres vinegar
Method:
Grate the onions and zucchini (a food processor makes this easier). Place the zucchini and onions in a large saucepan with one litre of vinegar. Cook until tender. Mix the other ingredients together and add to pan. Bring to boil, stirring constantly to avoid lumps. Let the mixture cool down, then bottle and seal.
Contributed by Rena, North Bayswater