Fowlers - Preserving Blog

Posted by in Preserving .

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...


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...

Posted by in Recipes .

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


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

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...

Posted by in Recipes .


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...

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. ...