Preserves Thread - Jams, Pickles, Relishes, etc..
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| 1 | Summer's almost here - and there'll be wonderful fresh fruits and vegetables available - and opportunities to make our own goodies.. chutney's, jams, jellies, relishes, pickles, sauces, bottled fruit's and veges, etc..etc.. Would you like to share your favourite recipe? juliewn - 2007-09-14 16:50:00 |
| 2 | Here are links to recipes that Fetish has transferred from here in the Trademe recipe threads to her Trademe Cooks site: How to preserve fruit - apples, feijoa's, peaches, plums, tomatoes, etc..etc.. http://trademecooks.11.forumer.com/viewtopic.php?t=325 Jams and Jellies: http://trademecooks.11.forumer.com/viewtopic.php?t=123 Marmalade's -including onion marmalade: juliewn - 2007-09-14 16:51:00 |
| 3 | Cont'd: Marmalade's -including onion marmalade: http://trademecooks.11.forumer.com/viewtopic.php?t=276 Chutney, Relish and Salsa: http://trademecooks.11.forumer.com/viewtopic.php?t=276 Pickles: http://trademecooks.11.forumer.com/viewtopic.php?t=139 Lemon Curd and Honey's: http://trademecooks.11.forumer.com/viewtopic.php?t=431 Fruit recipes: http://trademecooks.11.forumer.com/viewforum.php?f=25&si juliewn - 2007-09-14 16:52:00 |
| 4 | Your very own Pesto: Use fresh herbs - parsley is good at this time of year - you could also add other herbs too.. tips of lemon verbena, lemon balm, pineapple sage, etc.. wash, shake well to dry, remove stalks if you want, then place in a food processor.. whizz till smoothish.. Add some garlic if you want, then some parmesan cheese to taste - from a piece of cheese is nicest - the powdered doesn't taste anywhere near as good! Add lots of lemon juice to taste.. then drizzle some oil in - I use canola - or you could use olive oil. Whizz well and season to taste.. whizzing to blend the flavours. When it's as you want it.. add some of your favourite nuts - pine nuts, cashews, walnuts, almonds, etc.. and whizz till lightly chopped.. Pile into jars and freeze any you don't want to use straight away.. Enjoy on toast, crackers, as a dip, on sandwiches, in pita bread, tossed through hot pasta, on pizza, etc..etc.. juliewn - 2007-09-14 16:55:00 |
| 5 | Pickled Garlic: This is great for gifts.. Peel 250gms garlic and cut any large cloves in half. In a saucepan, bring to the boil 1 cup white vinegar, 3 tablespoons sugar, 1 tsp turmeric, 1/4 tsp mustard seeds and 1/4 tsp celery seeds. Boil 5 minutes. Add garlic and boil a further five minutes. Place garlic into small jars. Bring the syrup back to the boil and pour over to cover the garlic. Cover with a non-metallic lid. Leave for 6 weeks before using. juliewn - 2007-09-14 16:58:00 |
| 6 | Pickled Onions: Peel onions and place in jars - I do this outside on our BBQ table - on a breezy day, and sit so the wind is going past you from one side of you to the other.. and on...... - and it takes all the eye watering stuff away! In each jar, place 2-4 tsps brown sugar (or honey if you prefer), and a tsp of whole black peppercorns. Fill with vinegar, place lids on and you're done. Leave two weeks before using.. I use malt vinegar - you can also use white or spiced vinegar. You can also add some whole cloves or whole chillies for a hotter, spicier result.. juliewn - 2007-09-14 16:59:00 |
| 7 | Strawberry Jam - the season starts next month! Place strawberry's in a pan.. any quantity you have. Mash a bit with a potato masher or similar - or your hands, to get some juice out. Heat very slowly, stirring often so it doesn't burn on the bottom of the pan, until boiling. Simmer about 10-15 minutes till the fruit is softened. Add some sugar, a little at a time, stirring constantly, and tasting until you have it the sweetness you want. Most recipes have equal quantities of fruit and sugar - we prefer more of a fruit flavour than sugar flavour though, so I use about 1/2 the quantity of sugar - ie 4kg fruit, 2 kg sugar. Once the sweetness is as you want, increase the heat, stirring constantly, until the mix is boiling. juliewn - 2007-09-14 17:01:00 |
| 8 | Keep at a rolling boiling until a little tested on a saucer has the degree of setting you want. I place a tablespoon full of the juices on a saucer. Place it in the freezer for a moment to cool quickly, then run my finger through the middle of the jam. If the sides stay apart, it's ready to bottle - if the sides run back together - cook longer. Bottle into sterilised jars - and enjoy! You can use this method for any jams.. Have fun.. juliewn - 2007-09-14 17:02:00 |
| 9 | Grape Juice - & for passionfruit, red currants,etc Place some preserving jars in the oven at 50°C - I use the pop-top jars from jam, pasta sauce etc.. - if you don't have many, these are inexpensive at Opp shops - check that the undersides of the lids are not rusty when buying. Place the pop-top lids in a saucepan, cover with water and bring to a simmer to sterilise them. juliewn - 2007-09-14 17:07:00 |
| 10 | Wash the grapes and leave in a colander to dry a little.Remove the grapes from the stems, and place them in a bowl. Bring to the boil some syrup - 1 cup sugar to 3 cups water.. times the quantity you want. Stir often to dissolve the sugar. When that is boiling and the sugar is dissolved, remove the jars, a few at a time, from the oven and place on a wooden or similar surface (thick newspaper works fine too) so they won't break going straight onto a cold surface. Quickly fill each jar to 1/4 full with grapes. Carefully pour over the syrup, a little in each jar at a time, to completely fill the jars right to the top. Place the pop-top lids on and screw tight. Wipe the outside of the jar and set aside to cool. As they cool, the pop-top lids will pop down to seal the jar. Wash the jars when cold. juliewn - 2007-09-14 17:08:00 |
| 11 | Over the next couple of weeks, the colour and flavour of the grapes will seep into the syrup, making lovely grape juice. This is delicious chilled - pour some into a glass and top up with lemonade.. You can also use this for passionfruit, berries, red or black currants, etc..etc.. juliewn - 2007-09-14 17:09:00 |
| 12 | Make Healthy Christmas Mincemeat now to use later: Mince - or process - 2 cups each of currants, sultanas and raisins (I prefer the sticky raisins for better flavour - they're sold in a packet in supermarkets), and 2 large apples, cored - I use Granny Smith and use the skins too for extra fibre. I then add a packet of ground almonds, 1 tsp cinnamon and 1/2 tsp ground nutmeg. Mix well and use straight away or place into jars or containers and freeze till needed. Just delicious with a lovely fruit flavour - and lot's of 5 plus a day fruit! Healthy Christmas Mince Pie mincemeat.. juliewn - 2007-09-14 17:11:00 |
| 13 | Banana and Date Chutney: This is a mild, sweet chutney which tastes very good. 12 ripe banana's, peeled and sliced. 500gms dates chopped. 1 kg onions peeled and sliced finely. 600mls malt vinegar. 500gms golden syrup (this is used instead of sugar). 125gms crystallised ginger, chopped finely - OR 4 level teaspoons ground ginger. 2 level teaspoons curry powder. Place banana's, dates, onions and vinegar in a large pot. Bring slowly to the boil stirring often. Simmer till everything is tender. Add the golden syrup and spices and cook gently, stirring often, until thick. Pot into sterilised jars and cover. Ready to use in 3 weeks. juliewn - 2007-09-14 17:14:00 |
| 14 | Pickles Red Cabbage - also a nice gift.. Cut a firm red cabbage into fine slices - or thick slices if you prefer. Sprinkle with plain (not iodised) salt and leave 24 hours. Drain well through a colander or similar. Heat spiced vinegar (use the DYC spiced vinegar or make your own). Place the well drained cabbage slices into hot sterilised jars - pop top jars are good as they'll pop down as they cool, and reseal. Fill the jars to the top with the hot spiced vinegar and place the lids on. Leave till cold - the lids will pop down to seal the jars. Once cold, wash the outside of the jars to remove any vinegar, and keep for at least a week before using.. Tastes best chilled.. This is great with cold meats, on an antipasto platter, on sandwiches, etc.. juliewn - 2007-09-14 17:17:00 |
| 15 | Oops.. that was meant to be Pickled Red Cabbage.. juliewn - 2007-09-21 00:34:00 |
| 16 | juliewn If I put the Christmas Mincemeat in a jar will it keep alright in the cupboard till Christmas? loopydog - 2007-09-22 11:01:00 |
| 17 | Ta muchly for this inspirational thread... What delightful ideas juliewn....loopydog has a Q for you :) bev00 - 2007-09-29 10:56:00 |
| 18 | Oils Help please on how to do flavoured oils (Galic Chillie) Can I use the cheaper oils or does it have to be pure Olive oil Thanks jamit - 2007-09-30 13:57:00 |
| 19 | Mint Chutney 6 lb plums Boil plums till stones come to the top; or put through sieve. add 1 lb sugar to one litre plum juicee. add mint and boil to reduce till thick. katalin2 - 2007-09-30 23:23:00 |
| 20 | Bumping so I can find these recipes again .. floralsun - 2007-10-04 22:35:00 |
| 21 | Hi Loopydog.. I wouldn't keep it in a cupboard.. due to the apple in it. It will keep well in a freezer.. or if you want to make it on the day you make your Christmas mince tarts, that's fine too.. it just takes moments to whizz together in a food processor. Use your processor to make the pastry, then wrap that in plastic wrap and set aside while you use the processor to whizz the fruit mince - no need to clean the processor after making the pastry.. Makes for fast and easy wonderfully flavoured goodies.. juliewn - 2007-10-05 13:56:00 |
| 22 | Ps.. Christmas Mince Tarts keep well in the freezer.. so can be made in advance and frozen in a container. Take the amount you need out and keep covered with plastic wrap while they thaw for a few hours. Dust with icing sugar and serve.. Or you can zap them on low in your microwave till only just warmed slightly - they can be very hot inside due to the sugar content of the fruit so just zap for a very short time. Dust with icing sugar and enjoy.. juliewn - 2007-10-05 14:00:00 |
| 23 | need a recipe for preserved caspicums please Recently i tried a commercial variety of preserved caspicum, (handy in salads etc when out of season). Would anyone have a recipe to share for a way of preserving caspicums. thanks, finky1 - 2007-10-05 14:16:00 |
| 24 | Tomato Chutney 750 gms sugar ~ 750 mls white vinegar ~ 250 gms chopped garlic ~ 750 gms fresh ginger, peeled & coarsly chopped ~ 2.75 kg firm tomatoes, blanched, peeled and quartered ~ 750 gms raisins ~ 175 gms sultanas ~ 10 dried chillies Bring sugar & vinegar to a boil over medium heat and continue to boil until the sugar is dissolved and a thin syrup is formed. Stir in the garlic and ginger. When the mixture returns to the boil, add the tomatoes, raisins, sultanas & chillies. Bring to the boil again, stirring. Reduce heat to LOW & simmer until the mixture thickens & the solids become very soft. Stir from time to time. Remove from heat and when cool enough to handle salt to taste. Pour into sterilized jars and seal tightly. spongeypud - 2007-10-05 14:36:00 |
| 25 | Spicy Tomato Chutney 1 kg ripe tomatoes, peeled and chopped ~ 2 large apples, peeled and chopped ~ 2 medium onions, chopped ~ 1 1/2 cups brown vinegar ~ 1 cup brown sugar, fiormly packed ~ 1/4 tsp chilli powder ~ 1/2 tsp dry mustard ~ 3/4 cup sultanas ~ 1 clove garlic, crushed ~ 2 tsps curry powder ~ 2 tsps ground allspice Combine all ingredients in a large saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to the boil, simmer, uncovered, stirring occasionally, for about 1 hour or until mixture is thick (or thicken with cornflour and vinegar). Pour into hot sterilised jars, seal when cold. Makes about 6 cups spongeypud - 2007-10-05 14:43:00 |
| 26 | Yum.. those recipes sound wonderful Spongeypud I like recipes like yours that use cooking time to reach the required thickness - and that don't need flour or cornflour to thicken them. I find the flavour is much better when thickening isn't used. Thanks for sharing your recipes with us all.. juliewn - 2007-10-06 01:33:00 |
| 27 | Hi Finky.. are you looking for a recipe that keeps the capsicums in large pieces, or smaller pieces as in a pickle or relish? Let us know here so we can help.. One way I've tried for using larger pieces, is to use the sweetish/vinegary dressing mixture of a recipe for Bread and Butter pickles, and use just capsicums - or capsicums with sliced onion rings, in that dressing to preserve them. Would that be of help? Cheers.. Julie juliewn - 2007-10-06 01:37:00 |
| 28 | ps.. what are the ingredients listed on the side of the jar you've purchased - if you like those capsicums, a recipe using the same dressing ingredients would give you a similar result, so would be a good starting point to find a recipe you like.. juliewn - 2007-10-06 01:40:00 |
| 29 | bump .. winnie231 - 2007-10-12 14:49:00 |
| 30 | Thanks for this information & the site links books4nz - 2007-10-13 00:29:00 |
| 31 | thanks juliewn i've just seen your reply re: mincemeat loopydog - 2007-10-13 16:32:00 |
| 32 | You're welcome Loopydog.. Most mincemeat recipes have suet/shreddo or other fats in them - I've adapted my recipe over the years so that it is fruit filled and very tasty - and no fat included. Cheers.. Julie juliewn - 2007-10-14 23:04:00 |
| 33 | This message was deleted. pauline64 - 2007-10-14 23:25:00 |
| 34 | Hi Pauline.. there's no liquid added, though juice does come from the apples.. it makes a nice textured filling for delicious Christmas Mince Tarts.. juliewn - 2007-10-15 00:07:00 |
| 35 | any recipes using honey instead of sugar? ... demsey - 2007-10-16 17:04:00 |
| 36 | Hi Demsey.. you can replace the sugar in any of the above recipes, to suit your taste.. Some types of honey tend to be sweeter than sugar, so try a little less honey - ie - if the recipe needs 1 cup sugar, try 2/3 or 3/4 of a cup of honey - or even 1/2 a cup of honey initially - and check that the result is to your taste before adding more honey if necessary. Also - for preserving fruit, you can use boiling water, without any sweetening (sugar or honey) at all. I hope this is of help - please ask if we can help further.. Cheers.. Julie juliewn - 2007-10-16 22:28:00 |
| 37 | thanks Julie -thats exactly what I wanted-i already bottlefeijoas in plain water. demsey - 2007-10-18 07:22:00 |
| 38 | A good link A good link is http://www.homecanning.com/can/ friend21 - 2007-10-18 14:51:00 |
| 39 | You're welcome Demsey.. enjoy your goodies.. Hi Friend.. that's a great site.. thanks for posting the link.. great too that they answered so quickly for you.. juliewn - 2007-10-18 22:47:00 |
| 40 | Dont forget you library The first time I did some pickling was last Friday. Apart from the web page I found a wealth of info at my local library. One of the best books was the complete book of small-batch preserving. I liked it because preserving not just covered canning (some of the recipes are for 4 x 250 ml jars). It also covered freezing and keeping things in the fridge. It also has the latest saftey info. friend21 - 2007-10-18 23:33:00 |
| 41 | Bump ing along pixiegirl - 2007-10-25 16:41:00 |
| 42 | Sweet fruit relish: 2lb tomatoes, 1 and a half pound of sugar, 3 large chopped onions, 1Tlb of whole cloves wrapped and tied in a piece of muslin, 3 cups sultana's, 2 lrg chopped granny smith apples, 1 Tlb of plain salt, 2 pints malt vinager. Skin the tomatoes, chop roughly, place in pot with the rest of the ingreds, bring to the boil and then simmer for 2 and a half hours or until thick. add marbles to help the mix move around while simmering. stir and watch it doesn't stick to the bottom of the pot. jar up when cold timetable - 2007-10-25 19:38:00 |
| 43 | Hi Timetable.. I've not heard of adding marbles before.. how do they work?? Thanks for your help.. juliewn - 2007-10-31 23:04:00 |
| 44 | wow keep this rolling! you are all inspiring me!! but could any1 tell me where you can find cheap vegies/fruit for chutneys etc cause the prices are still quite expensive at the moment!! thanks fishheadsoup - 2007-11-01 08:08:00 |
| 45 | Try Raeward Fresh Try Raeward Fresh. There is one near the airport, on Ferry Road and at Tower Junction. About a month ago I picked up some cheap very small beetroot which I pickled and I a couple of days ago I got some onions which I am canning now. Back to it. friend21 - 2007-11-01 20:20:00 |
| 46 | Ops Ops; I was assuming that you are in Christchurch friend21 - 2007-11-01 20:21:00 |
| 47 | Help Have just found that I have enough extra pickle liquid to fill a jar, but not enough onions to fill the jar. I ran the extra jar (with no onions) through the boiling etc. In a few weeks will it be ok to open the jar and use the liquid to pickel some more onions. The seal on the jar looks great at this stage. friend21 - 2007-11-01 23:26:00 |
| 48 | Ideas I am very new to pickling. I started about a month ago. I know how to use jams, however it would be great to have ideas of how and when to use the potions and pickles etc that you post on this thread. friend21 - 2007-11-01 23:33:00 |
| 49 | Hi Friend.. yes it will be fine to use the extra pickling liquid you've bottled - just bring it to the boil again and proceed with the recipe.. I do this also when I'm preserving fruit - I bottle any juice left over - and use it to add to fresh fruit salads; to place some in a glass and add lemonade to; add to non-alcoholic punch; or use in place of milk in any baking - this is particularly good with muffins.. yum! juliewn - 2007-11-02 23:22:00 |
| 50 | ps.. Your suggestion of adding a note at the end of recipes regarding how the goodies can be served is a great idea.. I always think that when reading through cooking books - or anywhere recipes are included. I'll add a note in the next few days of how the recipes I've posted can be used - hope it's of help.. Cheers.. Julie juliewn - 2007-11-02 23:25:00 |
