Fowlers - Preserving Blog

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...

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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...

Posted by in Preserving

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...


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


Scrub fruit and dry.

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

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