Fowlers - Preserving Blog

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.


Posted by in Preserving .

Quince has a relatively short season and well worth using. Raw quince has a pale flesh and when exposed to air will oxidize. The deep rosy colour that develops during cooking is an important part of quince...

*You can replace cherries with peaches or nectarines

Sweet Short paste

250g unsalted butter (softened)
125g castor sugar
1 or 2 small eggs
375g plain flour



1. Combine the butter...

Posted by in Preserving .

Yield: 8 x No. 31 Bottles


4 kilo cherries
2 tablespoons coconut sugar per bottle
Water or verjuice
40g Freeze Dried Finger lime*

Before you start, run the jars through the dishwasher....


The Salad

bottled Peaches/Nectarines

The Spice Mix

100g macadamia nuts
2 tsps. coriander seeds
½ tsp lemon myrtle*
½ tsp aniseed myrtle*
1 tsp native...

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.


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

Crystalized ginger would work well shredded over the top 


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

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...