Fowlers - Preserving Blog

Yield: 8 x No. 31 Bottles

The subtle lemony notes of the lemon myrtle work beautifully with the honey and the pepper leaf gives a subtle back note.

Ingredients

9 kg box of peaches or nectarines, stalk...

Crystalized ginger would work well shredded over the top 

Topping

Bottled apricots
2 tbsp. coconut sugar
1 vanilla pod split
60g coconut sugar
150g Crème fraîche
100g mascarpone
2 egg whites...

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Apricots have a complex sweet-tart flavour that marries well to a wide variety of spices. Generally, fresh apricots reach their full potential when cooked -- roasted, poached, sautéed or incorporated into baked...

INGREDIENTS

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

 

METHOD

1. Wash...

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YIELD: 6 or 7 No.28 Bottles (No. 31 bottles can be substituted if 28’s unavailable)

INGREDIENTS

1½ cups mixed peel
1½ cups chopped raisins                          
1¾ cup currants
3 cups...

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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...

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Sponge

1 Cup caster sugar

4 Free Range Eggs

1 Cup Self Raising Flour (Sifted)

100g Cocoa (Sifted)

150 Grated Dark Chocolate (best possible quality)

1 tbs boiling water

200g Marmalade...

200g Butter (softened)                                     3 Free Range Eggs

200g Self Rasing Flour (sifted)                      1/2  tsp Natural Vanilla Essence

200g Caster...