Jam & Chutney Making

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. ...

Posted by in Jam & Chutney Making .

Why use Jamsetta?
Jamsetta ensures that jam will set without the need for excessive boiling which ruins the colour of the jam.  Jams made with Jamsetta will have a brighter colour if the directions...


1.4 kg blood oranges
1.5kg sugar (warmed)
4 cups water
25g Jamsetta
½ cup campari


Peel skin off blood oranges, place peel side down on the chopping board and carefully...