If anyone was ever tempted to think that preserving is only a summer activity, time to think again. It can easily be almost equal to summer in the preserving of earthy winter vegetables plus zesty, tangy citrus fruits and many more besides. I've just made a tub full of sauerkraut with fresh, organically grown, crispy … Continue reading Winter preserving?
I've been fortunate enough to be given some nashi fruit - well, quite a lot actually, about 4 large boxes in all. Some we have preserved in cooking classes but still 2 boxes remained. Now nashi fruit are deliciously juicy but some people maintain that they are a little lacking in flavour. However, whether or … Continue reading Preserving nashi fruit
This week has been busy with a yeast class happening, as well as plenty of produce on offer here, needing to be preserved one way or another. The berry patch is going a little crazy – what I thought were loganberries have turned out to be youngberries, and a few nights ago I discovered that … Continue reading Berries and cherries and rhubarb – cherry jam
I am giving two recipes for lemon curd here, one containing sugar and the other sugar-free. The latter was by special request by a person with diabetes. Lemon Curd – with sugar I don’t always ad the lemon rind to the lemon curd as I think it gives a slightly gritty texture. On the other … Continue reading Lemon Curd
During the past couple of weeks we have moved house from picturesque Eaglehawk Neck to a small 5 acre property at the head of a delightful small valley in Molesworth. (This is why I haven't been putting up posts very often of late - I had forgotten how labour intensive and time consuming moving can … Continue reading Quinces and apples – jellies and tarts
Here it is autumn and I'm wondering where summer actually was. Never mind, there still seemed to be an abundance of fruit which is ongoing - we still have plenty of plums and quinces that are ripening all over the countryside - down hidden laneways, out in paddocks, often with fruit falling to the ground for the … Continue reading Preserving (bottling) Pears
I have made it my mission today to make a range of fruit jellies. I have so many requests for spreads that don't contain pips, seeds or skins by people who have diverticular disease or similar, or even people who have false teeth - truly. Quite apart from any dietary or dental considerations, jellies are … Continue reading Fruit Jellies
Does anyone else have a glut of plums I wonder. It's that time of year. I've been lucky enough to get greengages, that wonderful plum with an exquisite flavour like no other. I preserved quite a lot over the last week or so and made a batch of jam, and now I'm looking for more. There … Continue reading Plums
I've been making apricot jam as I've been fortunate enough to get hold of 50kg of the wonderful Moor Parks. I love these apricots - they are so tasty and make excellent jam and chutney, are good for eating and bottle really well. I found a grower in the Coal River Valley this week who … Continue reading Apricot jam hint
What an abundance we have by way of Tasmanian summer fruits! During the last two weeks we have picked Morello cherries, delicious preserved for later use in Black Forest Cake and as a topping or filling for tarts. They also make an exquisite cherry cordial syrup. You can of course make cherry syrup from sweet … Continue reading Tasmanian Cherries and Berries – and Mulberry Syrup
