Fowlers - Preserving Blog

Posted by in Fowlers News/Sales .


Our office and shop is open:

Monday to Friday
8:30am to 5:00pm 

* all Fowlers website/online specials or discounts also apply in-store

* $30.00 minimum eftpos purchase applies (in store) to...

Posted by in Dehydrating .


You've all seen a flower so perfect in form, colour and texture that you wish you could keep it forever.  With your Ultimate Dehydrator you can now dry these flowers and make fragrant Pot...

Posted by in Recipes .

1kg quinces, peeled and chopped
1kg sugar
1/2 cup water
Juice of 1 large lemon

Peel quinces.  Cut into desired size pieces.

Place sugar and water in preserving pan and boil...

Posted by in Jam & Chutney Making .

Why use Jamsetta?
Jamsetta ensures that jam will set without the need for excessive boiling which ruins the colour of the jam.  Jams made with Jamsetta will have a brighter colour if the directions...


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


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

Posted by in Recipes .


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

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

Scrub fruit well, dry thoroughly, cut...

Posted by in Preserving .

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 .

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

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