Jam & Chutney Making

Rhubarb & Blood Oranges are in season; try our delicious winter jam recipe.

750g blood oranges
750g rhubarb
1.2 litres water
50g Jamsetta
2.5kg sugar (warmed)




Looking for something interesting to adorn your toast this winter that's really low in sugar? Try our delicious ... Kiwi, Ginger and Lime Fruit Spread

1.5 kg Kiwi Fruit
4 limes, zested
10 cm...

Posted by in Jam & Chutney Making .


220 g plain flour
224 g unsalted butter
2 large eggs
250 g coconut sugar
6 g Bicarbonate of soda
10 mL white vinegar
30 g honey
100g icing sugar for dusting
Jar of fig jam

Posted by in Jam & Chutney Making .

Figs date back to 2900BC.The Black Genoa variety has a quite dark purple skin with red flesh. Select firm but ripe figs. Figs should feel plump when given a slight squeeze, but not overly hard or mushy.



1.5kg strawberries
1 tbsp. Sichuan pepper (crushed with a mortar & pestle)
1/4 cup water
4 tbsp. lemon juice
50g Fowlers Vacola Jamsetta
1.5kg sugar warmed



1. Wash...

Combine 400g of Marmaalde with 150 mL water in a saucepan, heat gently.

Combine cooled marmalde mix with 200 mL soy sauce, 2 teaspoons Chinese 5 spice and 50g of toasted seame seeds.

Marinate your...

Take 350g of Marmalade and gently heat in a saucepan with 250mL water.

Heat until softened. Serve with flourless chcoloate cake or your favourite chocolate dessert.

A Seville Orange Marmalde or a 50:50 Marmalade of Oranges and Lemons works wonderfully as a glaze prior to roasting.

Simply coat surface of roasting meat with marmalade, stud with cloves (for ham), and bake. ...