Preserving Tomatoes (downloadable pdf)
Please note:
- unless otherwise stated, all food prepared on the day will be gluten free.
- a minimum of three participants is required for the session to run.
Sessions & Bookings:
Preserves
Plums and Raspberries
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.
Plum and Raspberry Jam
Plum and Raspberry Jam
Prep Time
20 mins
Cook Time
30 mins
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
Ingredients
- 800 g blood plums
- 400 g raspberries
- 100 ml lemon juice
- 900 g sugar
Instructions
-
Wash and halve and stone the plums.
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Cut the plum halves into four pieces.
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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.
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Gradually increase the heat until simmering, and cook gently, covered for 15-20 minutes, until the fruit is tender.
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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.
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Carefully pour into warm, sterilised jars and seal.
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When cool, label and date.
Notes
- 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.
Sorry, but this is not a pudding!
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
Mango & Kiwi Fruit Chutney
I’ve been making this chutney for many, many years, and it’s always really popular with family and friends.
A month or two ago I was preparing for a class, Preserving the Produce of Spring, and was lucky enough to pick up a tray of beautiful mangoes for a really good price. This provided me the perfect opportunity to introduce those attending the class, to this delicious chutney recipe. Fortunately there were plenty of mangos and I was also able to cook up a batch or two to stock our larder for the next twelve months. This chutney is a key ingredient for a quick easy meal that I find myself making on a regular basis, so am really happy to have a good supply on hand again.
You will be surprised at how easy this chutney is to make!
The fresh produce ready to be prepped and brined…
Mango, Kiwi Fruit, Chillies and Garlic, chopped and salted (brined)…
Labels ready to go…
Mango & Kiwi Fruit Chutney
