Fowlers - Preserving Blog

Ingredients  (makes 2 # 20 Bottles) 

Ripe purple figs - approx 1 kg

Shiraz 750 mL

2 Oranges ( skin only )

2 each cinnamon quill  , cloves, star anise

1 tbsp brown sugar (optional)



Wash figs, slice in half and...

Makes approx.8 x No 14 Bottles


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 &...

Posted by in Dehydrating


1 kg apples

500 g red dragon fruit

Honey (optional to taste )


Peel & core apples, slice and place in preserving pan with water, simmer gently.  Cut dragon fruit in half lengthwise and scoop out flesh,...

Posted by in Preserving

This isn't really a recipe but it's so worth making.  You'll need a clean #36 or #65 Bottle and a little time ....the result makes for the best cocktails or spritzers you've had in ages.  Perfect for lockdown Happy...

Posted by in Jam & Chutney Making

Feijoas make delicious jams and jellies, they have a sweet aromatic scent, pair well with ginger.


 2 kg feijoas (approx)

5 cm fresh ginger chopped (optional)


1.25kg sugar

50 g Jamsetta


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...

There are so  many delicious varieties of Autumn mushrooms in season right now ; pine, slippery jack and cultivated varieties like golden oyster, shitake, lions mane to name a few.  These delicious flavours can be...


Ripe purple figs

Honey (raw,organic if possible)




Wash figs, slice in half and arrange in #20 Bottle cut side out, fill bottle with 50:50 water and verjuice, add tbls honey to each bottle...

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