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.
-
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.
-
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.
This slideshow requires JavaScript.
Yum
We had friends visiting a beautiful spot just over an hours drive from here, so planned to meet up with them while they were there. I contacted them to arrange a day and time, and then contacted a cousin who lived in the area to see if they were available to catch up on the same day.
With times arranged, we planned the rest of our days outing…
We left home mid morning, we were heading to Lakes Entrance, a beautiful coastal fishing town, and very popular spot for tourists, particularly in the warmer months, although we love it all year round. We were hoping that the lady who sells fresh fish from the back of the boat would be there, but sadly, when we arrived, she wasn’t there. I took a walk across the footbridge to the beach, before returning to wait with Gary for our friends to arrive.
The sand and sea at Lakes Entrance
The beach at Lakes Entrance
Continue reading →
For many years now, I have been cooking and packaging special Christmas hampers for our family in Queensland. These hampers are our Christmas gift to them, something from our kitchen to theirs on Christmas day. The hampers are generally made up of various sauces, pickles, jams etc that have been prepared during the year, and then there’s a cooking frenzy just before they are sent off, where Christmas cakes and puddings are made, batches of biscuits are baked, and if there’s time a big batch of crunchy granola. This year I also popped in a little recipe for them to try, using my Mango and Kiwi Fruit Chutney. Continue reading →
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.
-
Stir over low heat until onion has softened a little.
-
Place the chicken in a greased, shallow, ovenproof dish.
-
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.
My sister, Sonnie, has just turned 70. She didn’t want to celebrate, just wanted to have a quite day… But her family and friends had other ideas!
A message, out of the blue, from my nephew, Dave, put us all on notice. There was to be a surprise celebration! Oh the pressure of trying to not make her suspicious of the goings-on. Continue reading →
