| 901 | pugswal wrote:
Red Pepper Jelly recipe I found it so here it is for those who might like to try it. Yummy over cream cheese as a spread on crackers, also with cheese on crackers. Nice with cold meat too.
1.5 cups minced or finely chopped red peppers, 1 cup cider vinegar, 30 to 35 grams powdered pectin, .5 cup water, 2.25 cups sugar.
Mince or finely chop peppers. Put in large saucepan and add the vinegar and pectin mixed with the water. Boil, stirring frequently for 5 minutes. Add the sugar and boil briskly until a little amount sets on a saucer. Pour into sterilised hot jars and seal. The jars with pop down lids work a treat for this recipe. Enjoy!
Thanks for your recipe, I thought I'd seen one in this thread. floralsun - 2016-01-10 17:25:00 |
| 902 | Bumping for shorty9 and post 658 books4nz - 2016-01-11 14:55:00 |
| 903 | Capsicum Relish , Jam or Chutney Recipe please. wyndra - 2016-01-14 14:35:00 |
| 904 | Does anyone have a recipe for Black Boy Peach Jam please, we have about 3 kgs and would like to make them up for fund raising at our local community hospital Thanks in advance. bonnie66 - 2016-03-03 20:50:00 |
| 905 | bonnie66 wrote:
Does anyone have a recipe for Black Boy Peach Jam please, we have about 3 kgs and would like to make them up for fund raising at our local community hospital Thanks in advance. Chop up fruit and just cover with water
Bring to the boil and cook till soft
Measure what you've got, then it's a pint to a pound - so for every 600ml of fruit you need to add 450g of sugar. I add a pack or two of pectin depending on how much fruit I have (instructions are on the pack)
Then cook till setting temp, or 107 degrees C for us. tjmc - 2016-03-11 17:24:00 |
| 906 | In saying that I'm just making an Apple, Pear and Blackboy peach chutney - if it works out as well as it's smelling, I'll post the recipe - cooked in the crock pot... tjmc - 2016-03-11 17:24:00 |
| 907 | Home-made fruit juice to use with lemonade.. Gently wash fruit - I've used both grapes (white or black) and blackberries - other berries could be used.. Heat jars to sterilise them - I use the pop-top type so I can make a variety of sizes to be used on different occasions.
Heat some syrup (I used 3 cups water to 3/4 cup sugar - use more or less to your taste) until boiling, stirring until the sugar is dissolved, then boil for a few minutes.
While boiling for those few minutes, place blackberries/grapes in the hot jars so they're 1/4 full. Pour over syrup and seal so the pop-tops will pop down.
The colour and flavour of the berries will gradually seep into the syrup, making a lovely colour.. add some to a glass of lemonade, or ginger ale is nice too..
https://trademe.tmcdn.co.nz/photoserver/full/461613452.jpg juliewn - 2016-03-16 23:15:00 |
| 908 | Blackberry Coulis (or simmer longer for jam/jelly)
Blackberries (or Boysenberries, raspberries, etc..) into a saucepan, add enough water to cover the bottom by about 1cm. Bring very slowly to a simmer, stirring often, then simmer five minutes more.
Strain - I used a mouli, with the fitting large enough so the pulp was retained and most of the seeds weren't. Some seeds have stayed, I'm ok with that.
Pour mix back into the pot, bring to a simmer and add some sugar, a bit at a time so you reach the sweet/tart balance you prefer. Stir the sugar in well each time you add some, before tasting.
At this stage, the mix might start thickening, as would happen for jam - add enough water, a bit at a time, to keep a pouring texture. (Or continue simmering to make jam/jelly and bottle)
Once the flavour is as you like it, bottle in small pop-top type sterilised jars so the lids will pop down to form a good seal to keep the Coulis well for you..
A small amount gives several serves - we had dinner with friends, a small jar about 1/2 the size of a Craig's jam jar, served 4 people for dessert with icecream, 2 second servings, and enough for our friends to have some for the next day. https://trademe.tmcdn.co.nz/photoserver/full/461613721.jpg juliewn - 2016-03-16 23:17:00 |
| 909 | I've also made Blackberry Liqueur for gifts.. I used one of the larger Agee preserving jars, 1/4 full with blackberries, then filled the jar with vodka. The lady at the liquor shop said it's best to use vodka that has a high alcohol content, as the alcohol is diluted by adding the berries and it's what preserves the liqueur.
Lid on, and stir every few days. I kept it in the drawer I have tea's in, so every time I opened the drawer, the berry mix would move, so that 'stirred' it.
Leave for 2 months. The recipe said add sugar syrup, however I used sugar only, so the berry taste wasn't diluted by adding water which syrup needs. I stirred the contents of the jar well to dissolve the sugar, tasting until it reached a good balance of flavour to sweetness.
Lid on again and back into my drawer so opening it 'stirred' the contents. Leave at least 6 weeks, or 2 months is better.
It's lovely with lemonade.. amazing flavour and colour. juliewn - 2016-03-16 23:18:00 |
| 910 | Bumping for Persimmons, to try this pickle rather than Jam... Post 883, page 18. valentino - 2016-06-13 08:05:00 |
| 911 | To put this recipe here also..... Here is a great recipe from the 1970's.... Use to use this recipe a lot.
Like making good cheese - time being the essence here. About 1 Kg Small Pickling (Pearl) Onions
Brine Ratio is 100g salt to 1200ml water
50g sugar
600ml white wine vinegar (White wine is okay and could add a dash of white wine)
1 tsp Allspice
1 tsp whole cloves
1 bay leaf
Place onions unpeeled in a mixing bowl and cover with enough brine, set aside for 12 hours. Drain, peel and then cover the onions with fresh brine, leave to soak for 2 days. Drain the onions and pack them into jars.
In a medium sizes saucepan, dissolve sugar in vinegar over very low heat, stirring constantly.
When sugar has dissolved, add allspice, cloves and bay leaf and bring mixture to the boil. Boil for 5 minutes.
Remove pan from heat, cover and set aside to cool.
When mixture is cooled, pour over the onions to cover them completely.
Cover, seal and label the jars and store in a cool, dry place. valentino - 2016-06-14 13:34:00 |
| 912 | valentino wrote:
To put this recipe here also..... Here is a great recipe from the 1970's.... Use to use this recipe a lot.
Like making good cheese - time being the essence here. About 1 Kg Small Pickling (Pearl) Onions
Brine Ratio is 100g salt to 1200ml water
50g sugar
600ml white wine vinegar (White wine is okay and could add a dash of white wine)
1 tsp Allspice
1 tsp whole cloves
1 bay leaf
Place onions unpeeled in a mixing bowl and cover with enough brine, set aside for 12 hours. Drain, peel and then cover the onions with fresh brine, leave to soak for 2 days. Drain the onions and pack them into jars.
In a medium sizes saucepan, dissolve sugar in vinegar over very low heat, stirring constantly.
When sugar has dissolved, add allspice, cloves and bay leaf and bring mixture to the boil. Boil for 5 minutes.
Remove pan from heat, cover and set aside to cool.
When mixture is cooled, pour over the onions to cover them completely.
Cover, seal and label the jars and store in a cool, dry place. White Vinegar instead of white wine could be used with a dash of white wine, Sorry for this typist error. Cheers valentino - 2016-06-14 16:44:00 |
| 913 | We're preparing for summer crops - has anyone made a nectarine jam or chutney and you don't mind sharing your recipe please? TIA |
| 914 | summersunnz wrote:
We're preparing for summer crops - has anyone made a nectarine jam or chutney and you don't mind sharing your recipe please? TIA Has anyone made a nectarine jam or chutney and you don't mind sharing your recipe please? TIA |
| 915 | Bumping to share on JustaMumNZ's facebook page..
https://www.facebook.com/justamumnz/?hc_ref=NEWSFEED&fre
f=nf juliewn - 2017-02-10 23:19:00 |
| 916 | Has anyone dried figs in an oven? The fruit are ripening on our tree and we'd like to dry some.
Thanks for help. music_note - 2017-03-26 16:07:00 |
| 917 | Quince Chutney
I made this last year - recipe courtesy of tall clover farm.com. It was wonderful!
Ingredients
•1 cup cider vinegar
•1 cup sugar
•1/2 cup golden raisins
•3lb quince (Start with 3 pounds, then remove core and seeds, no need to peel)
•3 Cloves crushed garlic, finely minced
•1 bay leaf
•1 large onion, finely minced
•1 Knob (thumb size) fresh ginger, finely grated
•1/4 Cup candied ginger, finely diced
•1/2 teaspoon salt
•1/2 Teaspoon pepper Directions Step 1
Place all ingredients into heavy bottom stockpot or dutch oven.
Step 2
Simmer and stir often to prevent scorching.
Step 3
Simmer until chutney thickens and all ingredients are incorporated.
Step 4
Remove from heat, and place in jars with lids.
Step 5
Seal jars in hot water bath and store in cool dark place. Quote
pom-pom (1927 1927 positive feedback) 4:05 pm, Sat 23 Apr #2 bev00 - 2017-04-23 23:09:00 |
| 918 | Hello Bev :-)
I've made a similar recipe with persimmons.. very tasty chutney too. juliewn - 2017-08-06 23:31:00 |
| 919 | For recipes for seasonal fruit and veges.. courgette's, gherkins, onions, sweetcorn, shallots, chillies, tomatoes, capsicums, plums, peaches, apples, and figs, feijoa's and pears coming soon... lots of jars being filled here, and will be in many kitchens.. :-) juliewn - 2018-02-13 22:56:00 |
| 920 | Rhubarb Chutney.. does anyone have a recipe please.. lots of rhubarb ready to make some.. thanks :-) juliewn - 2018-09-29 19:44:00 |
| 921 | I have a tree laden with plumcots, have made jam and would now like to make a chutney, would love a recipe that you have made and loved. penwill1 - 2019-01-06 12:38:00 |
| 922 | Hello Penwill1.. I'm sorry, I've just seen your message.. hope you found a delicious recipe.. :-) juliewn - 2019-02-19 00:54:00 |
| 923 | Bumping :-) juliewn - 2019-06-12 19:21:00 |
| 924 | Adding the Pickled Garlic Recipe for you Z.. :-) Pickled Garlic
250gms garlic, peeled, separated into cloves.
1 cup white vinegar - I use apple cider vinegar for more tang and the extra goodness.
3 tablespoons sugar
1 teaspoon ground turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon celery seeds Boil all except the garlic for 5 minutes.
Add garlic, return to boiling for further 5 minutes.
Remove garlic and fill hot sterilised jars.
Return liquid to simmering and pour over the garlic, so it's covered.
Cover with a non-metallic lid.. as a metal lid can rust underneath.
Leave 6 weeks before using. juliewn - 2019-06-12 19:33:00 |
| 925 | I've made this several times, now Spicy Indian Mango Chutney Ingredients
• 5 (2kg) mangoes, peeled, coarsely chopped (Make sure you have the
2 kg, as some mangoes are small)
• 1 1/3 cups (200g) coarsely chopped dried peaches**
• 2 (340g) medium white onions, finely chopped
• 2 cups (440g) sugar
• 2 1/2 cups (625ml) cider vinegar
• 6 cloves garlic, finely chopped
• 2 Tablespoons finely grated fresh ginger
• 1 teaspoon dried chilli flakes
• 1 teaspoon coarse cooking salt
(Can add some garam masala, cumin, etc, to your taste) Method: 1. In a large saucepan, combine all ingredients over high heat, without boiling, until sugar dissolves. Bring to boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 1 hour or until chutney is thick. 2. Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold. ** Dried peaches I found in local Pak'n'slave bulk bins It could do with extra spices (maybe garam masala, cayenne) if you know what you're doing and add a little to taste, but very acceptable as it is. |
| 926 | Hi Sue :-)
That sounds delicious.. have seen mangoes on special lately so a good time to make it. thanks for your recipe... :-) juliewn - 2019-11-10 01:27:00 |
| 927 | bump kammie - 2019-12-17 21:25:00 |
| 928 | Bumping to share the recipes before the Recipe messageboard is closed by Trademe on Friday 25 February.. :-) juliewn - 2020-02-13 21:09:00 |
| 929 | juliewn wrote:
Bumping to share the recipes before the Recipe messageboard is closed by Trademe on Friday 25 February.. :-)
Good on you - I've saved many, many recipes already, but have been busy saving more [& following links & saving]
damned TM *^#! samanya - 2020-02-16 17:41:00 |
| 930 | Juliewn thank you I'm only up to page 5 on this one.
Also bev00 has been a real trooper saving the threads from oblivion for ages, thank you.
Yes Samanya damn them, it is very mean spirited. linette1 - 2020-02-17 20:26:00 |
