Archive for category: Preserves

by Georgina Adamson

My approach to making marmalade is fairly basic, probably because I often had buckets of fruit to deal with. Arm yourself with a board, a large bowl for cut-up fruit and a smaller one for seeds and pith, and a good sharp knife. A towel for under the board is handy as this job will get messy.

Prepare fruit: cut into small pieces with not too much pith, it’s really the skin you need. If I am juicing fruit regularly, I save the skins, put them in the freezer and take them out when I’m making marmalade. Save … Read more »

Dawn Hollins and Carole Broadhead

(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)

Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.

Ingredients

1 kg cucumber or zucchini
3 onions
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli

Method

Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and simmer … Read more »