Following on from my last post where I was gifted a bucket of blood plums, I thought that I would share the recipe for one of my favourite jams – Plum and Raspberry Jam.
My Gran used to make plum and raspberry jam when I was a child. Back then we didn’t have access to fresh raspberries, but there were plums each season. To make her jam, Gran would purchase a can of raspberry jam and then combine it with the plums while making the jam. I just love plum and raspberry jam!
My beautiful Gran, the late Grace Catherine Flood (nee Marshall), in her garden.
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One of my favourite jams, perfect for use in cakes, desserts and slices, and delicious on toast, or brioche.
Category:
Jam, Preserves
Style:
Australian
Keyword:
Plum and Raspberries, Plum and Raspberry Jam, Plum Jam, Plums, Raspberry Jam
Quantity: 5 cups
Author: sbaskitchen
-
800
g
blood plums
-
400
g
raspberries
-
100
ml
lemon juice
-
900
g
sugar
-
Wash and halve and stone the plums.
-
Cut the plum halves into four pieces.
-
Combine plums, raspberries and lemon juice in a preserving pan or large heavy based saucepan.
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Cover with a lid and place over very low heat until the juices begin to run.
-
Gradually increase the heat until simmering, and cook gently, covered for 15-20 minutes, until the fruit is tender.
-
Add the sugar and stir until dissolved.
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Bring to the boil and boil rapidly, uncovered, and stirring at regular intervals to prevent the jam from catching on the bottom of the pan, until setting point is reached, approximately 15 minutes.
-
Carefully pour into warm, sterilised jars and seal.
-
When cool, label and date.
- The simplest method for checking for a good set is to place a saucer in the freezer so that it is very cold. Then when you think the jam is ready, place a little on the saucer and leave it until it cools down before running your finger through the middle of the jam, the surface should wrinkle and the jam should not run back and fill the track your finger has made.
- While checking for set, remove the pan from the heat.
- Caution should be used when stirring the jam, particularly in the latter stages of cooking, as it is liable to splatter, and can cause burns on the skin.
- Store in a cool dark place for up to 12 months.
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Category:
Main
Style:
Australian
Keyword:
Chicken, Chicken and Mango, Chicken and Mango Curry, Chicken Curry, Mango
Author: sbaskitchen
-
400
g
chicken breast (2 small)
-
30
g
butter
-
1/2
onion,
thinly sliced
-
1
teaspoon
curry powder
-
1
teaspoon
grated fresh ginger
-
2
tablespoons
Mango & Kiwi Fruit Chutney
-
1
tablespoon
soy sauce
-
1
lime,
juiced and zested
-
Preheat oven to 190˚C (fan).
-
Melt the butter in a small saucepan and add the onion, curry powder, ginger, chutney, soy sauce and lime juice and zest.
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Stir over low heat until onion has softened a little.
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Place the chicken in a greased, shallow, ovenproof dish.
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Pour the sauce over the chicken and bake uncovered, for approx 25 minutes, or until chicken is cooked through.
-
Serve with steamed rice and/or steamed vegetables.
- Cooking time will vary a little depending on the thickness of the chicken.
- Try replacing the chicken with pork fillet.
- I make an oriental flavoured pickled veg that I drain and stir through steamed rice to serve with this dish.
- I've recently cooked this as a vegetarian dish by partially roasting small pieces of pumpkin and then adding in some cooked chick peas and raw cauliflower. I then covered it with the cooked mango chutney, onion and spice mixture before baking for 25 minutes, it was delicious.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
When we were clearing our late parents’ home last year we found some cute, old baking tins. My sister, Sonnie, recalled our mum using these tins to make little pineapple tarts – I had no recollection of them, but Sonnie had a story that went with her memory!
Mum’s tart tins…
Mum’s tart tins.
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Such a simple little recipe that is full of flavour!
Category:
Afternoon Tea, Baking, Dessert, Finger Food, Supper
Style:
Australian
Keyword:
Gluten Free Option, Pineapple, Pineapple Tarts, Sweet Tarts
Quantity: 24 tarts (depending on the size of your tins)
Author: sbaskitchen
Mum's Pastry
-
125
g
4oz butter
-
125
g
4 oz sugar
-
125
g
4 oz plain flour
-
125
g
4 oz self raising flour
-
1
egg
Gluten Free Option
-
500
g
Gluten Free Sweet Shortcrust Pastry
(see notes below for link to my recipe)
Pineapple Filling
-
450
g
16 oz can of Golden Circle Crushed Pineapple in Syrup
-
2
tbsp
8 tsp cornflour
-
1/4
cup
water
-
1
tbsp
4 tsp butter
-
2
egg yolks
Mum's Pastry
-
Rub butter into flour, add sugar and then mix in the egg to form a dough.
-
Roll out the pastry and cut individual rounds of pastry, large enough to line then individual tart tins.
-
Line each tine with pastry and then place in the refrigerator for 30 minutes.
-
Preheat oven to 170˚C Fan.
-
Place a small piece of baking paper in each case and add a single layer of pastry weights/beans, or alternatively you can use rice or dried beans.
-
Bake tart cases for 10 minutes, and then remove the paper and weights. Return the pastry cases to the oven and continue to cook for 5-10 minutes, until golden.
-
Remove from the oven and allow to cool for 10 minutes in the tins, and then remove the pastry cases from the tins and place on a wire rack.
-
Just before serving, fill with the pineapple filling, and garnish (see suggestions below)
Pineapple Filling
-
Pour the pineapple into a small saucepan, and bring to boil over medium heat.
-
Combine the cornflour and water together, to make a smooth, thin paste.
-
Stir the cornflour paste into the boiling pineapple, and continue to stir until the mixture thickens. Continue to cook for 1 minute.
-
Remove the pan from the heat and stir in the butter, then quickly stir in the egg yolks. Set aside to cool
- For Sweet Shortcrust Gluten Free Pastry
- Once the tart cases are baked, I like to reduce the heat of the oven to 50˚C Fan, leaving the cases in the oven, this helps to produce a crisp dry short pastry.
- You can make the pastry shells and filling in advance, and assemble just before serving.
- Store the pastry cases in an airtight container (I keep mine in the fridge.
- Store the filling in a jar or covered basin in the refrigerator.
- Pastry cases can be frozen.
- Suggested garnishes
- a small of whipped cream as is, or with any of the following
- a drizzle of passionfruit
- a thin sliver of kiwifruit
- a thin sliver of mango
- a thin sliver of pineapple
- a little toasted coconut
- any combination of the above
- Would work just as well as a single large tart.
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