INGREDIENTS
1/2 kg strawberries
1 kg Rhubarb
1 vanilla bean split and scraped ( optional)
1/4 cup water
4 tbsp. lemon juice
50g Fowlers Vacola Jamsetta
1.5kg sugar warmed
METHOD
1. Wash and drain fruit. Add to preserving pan...
The juniper is totally optional we love it as it adds another dimension to this stunning jelly.
Ingredients
2 kg rhubarb (approx)
Water
4 Juniper berries lightly bruised (optional)
1.25kg sugar
50 g Jamsetta
Method
Wash and...
Makes approx.8 x No 14 Bottles
Ingredients
2 kg Ripe feijoas washed roughly chopped
1.5 kg Demerara sugar (or granulated sugar)
180mL lemon juice
5 cm piece fresh ginger, grated
50g Jamsetta
Wash bottles thoroughly &...
Feijoas make delicious jams and jellies, they have a sweet aromatic scent, pair well with ginger.
Ingredients
2 kg feijoas (approx)
5 cm fresh ginger chopped (optional)
Water
1.25kg sugar
50 g Jamsetta
Method
Chop feijoas...
If you've been gifted a bucket of cumquats this Autumn, a brandy marmalade is the perfect way to make sure they don't go to waste. Instead of just on toast use the marmalade in a self- saucing dark chocolate...
Ingredients
750g strawberries
750g rhubarb
1.2 litres water
50g Jamsetta
2.5kg sugar (warmed)
Method
Wash,dry and hull strawberries.
Wash rhubarb and dry, cut into 10 cm lengths.
Place fruit into Fowlers Maslin preserving...
Ingredients
2 kg tamarillos
1 kg onions
2 tsp salt
1 tsp cayenne
250 g grapes dried in your Fowler Dehydrator (or store bought raisins)
3 large apples
1 kg brown sugar (coconut sugar also works well)
1 tsp cloves - toasted...
Ingredients
1.5 kg Seville (or other) oranges
1.2 litres water
4 sprigs lemon verbena finely shredded
25g Jamsetta
2.5 kg sugar (warmed)
Method
Scrub fruit well, dry thoroughly and cut into quarters, remove pips, slice or...