Fowlers - Preserving Blog

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Ingredients

1.4 kg blood oranges
1.5kg sugar (warmed)
4 cups water
25g Jamsetta
½ cup campari
 

Method

Peel skin off blood oranges, place peel side down on the chopping board and carefully...

Posted by in Recipes .

Ingredients

1.5kg fruit
1.2 litres water
2.5kg sugar
25g Jamsetta

Method
Orange, mandarin, lemon, lime or grapefruit may be used in varying quantities.

Scrub fruit well, dry thoroughly, cut...

Posted by in Recipes .

Ingredients
1kg small mushrooms
2 tablespoons salt
1 small onion, quartered
2 bay leaves
1 litre white wine vinegar

The following to be tied in muslin bag...
1 teaspoon peppercorns
2 blades mace

Posted by in Recipes .

Ingredients
4 small lemons
125g butter
125g granulated sugar
Pinch salt
4 egg yolks

Method
1.Squeeze lemons and strain juice into the top of a double saucepan.
2.Add the butter, sugar and salt to...

Posted by in Recipes .

Availability and product information
Feijoas have a very short season, usually May.  They are low in natural acid... citric acid must be added to the preserving liquid for effective preservation.

Feijoas are...

Posted by in Recipes .

Ingredients

1.4kg orange or grapefruit
1.5 litres water (6 cups)
25g Jamsetta
300ml liquid glycerine

Method

Scrub fruit and dry.

Remove the peel only with a very sharp knife and cut into very...