For mint jelly - make a jelly mix using apples, adding a good handful of freshly picked and washed mint, including the stems, to chopped apples, Make as above, and just when the jelly has reached setting point, stir in a cup full of fresh, finely chopped mint. Mint jelly is delicious with hot or cold lamb, mutton, etc. and very nice in sandwiches or rolls with some cold meat too - or in an antipasto platter, use with cheese and breads and meats and pickles, etc. From recipe books I have that are from 30-40 or more years ago, often the skins and cores of the apples were used to make jelly, once the apples had been used for preserving or chutney etc. It's interesting looking at recipe books from the past - the changes of recipes over the years show a record of the history of society in some ways - no butter recipes during war years - and again now!, etc.
1speed,
May 1, 4:46pm
Hi, I have a few feijoas (quite a lot actually) Can you make feijoa jam!Is that different from jelly!Sorry if this is a stupid question lol.I'm not very up with the play on this sort of thing and haven't done very much jam-making at all.
1speed,
May 1, 4:48pm
Never mind . I found the feijoa thread lower down on the page.I can't have looked very hard the first time lol.
juliewn,
May 2, 8:33am
Hi. good for you for making some feijoa jam :-) Feijoa's can be used for jam or jelly - or preserved in the same way as peaches, etc. don't hesitate to ask here or in a new thread, if there's something you would like to know. enjoy your goodies.
kamitchell,
May 2, 5:44pm
Hi Juliewn, I noticed a few pages back that somone mentioned Ballarat (sp?) apples, there is an orchard in Kaipaki (just out of Cambridge) that sells them, I have brought some off him & bottled them.
I have a huge supply of organic kiwifruit, and would love some tried &tested recipes to use them in. Any ideas anyone? tia
leon20,
May 3, 12:52am
hi there juliewn well yes I have a shelf 'groaning' with jams and such, and I have just brought a freezer as I thought I could freeze toms and corn.Very satisfying!Today I made some chutney with green toms.I always seem to be on the look out for fruit and veg to create with.What would be the most favorite preserve/jam/jelly etc you like to make!Enjoy your weekend - Vanessa
juliewn,
May 3, 9:14am
Bumping for smoocherpete :-)
juliewn,
May 3, 9:28am
Hi Vanessa. :-) You'll be enjoying your goodies right through the winter. it sure is lovely to have a good variety. I know exactly what you mean - I'm always thinking of what to make and when I'm going to a supermarket, it is fairly likely to result in me purchasing extra fruits and vegetables to make preserves with. Yesterday I felt like making something - and cut up veges to make a mustard type pickle - 5 jars bottled tonight - they look great. Mmmm my favourite thing to make! Isn't it hard to choose. I like bottling fruit - peaches, pears, plums, feijoa's, apricots, etc. and making grape juice. Then there's the jams, pickles, chutney's, relishes, etc. I just can't decide which is my favourite, so will categorise "preserving" as my favourite - as it includes all the above! hehehe. How about you Vanessa. do you have a favourite! Have a lovely weekend. Julie
kamitchell,
May 3, 5:23pm
The Orchard is called Kaipaki Orchard & Nursery, it's on Kaipaki Road & is on the corner of Kaipaki Rd & the main rd to Te Awamutu from Cambridge.The guy also sells things on here & his username is alphakno, his stuff is very reasonably priced too :)
For the kiwifruit I was thinking maybe a nice chutney recipe; a friend has a whole heaps of the larger baby food jar & lids for me & I was wanting to make up a heap for christmas pressies, so I then didn't have to worry about it closer to the time.Would a kiwifruit chutney keep long?I guess it would huh.It is so great that we have basically an unlimited supply of kiwifruit, I wanted to make good use of is!I have done the search for kiwifruit & it pretty much only came up with ideas for using it to tenderise meat, & we don't eat that much meat lol
kamitchell,
May 3, 5:44pm
Hi Juliewn, I noticed a few pages back that somone mentioned Ballarat (sp!) apples, there is an orchard in Kaipaki (just out of Cambridge) that sells them, I have brought some off him & bottled them.
I have a huge supply of organic kiwifruit, and would love some tried &tested recipes to use them in. Any ideas anyone! tia
trah,
May 3, 5:54pm
Hi Kamimitchell,I have just picked up the good old Digby Law pickle book (the bible for NZ pickle and chutney makers) and I see 4 recipes listed in the index.There's Kiwifruit and Apple Chutney, Kiwifruit chutney, Pickled Kiwifruit, and Kiwifruit sauce.Can I type one of these up for you, or could you get the book from your library?I'd recommend this book for anyone who likes making chutneys - it has had many reprints, including a recent one.
kamitchell,
May 3, 11:00pm
That's a great idea thanks trah, I am getting my Mum to pick up a copy for me this avo.I have seen this book advertised in the lifestyle block mags, so will be interesting to see what other goodies I can find in there!Thanks again, I'll let you all know how I get on.:)
juliewn,
May 4, 6:05am
Hi Pamela.. :-)
Thanks.. nice to see you too.. I've been catching up with the threads.. good too to have recipes be a friendly place once more- and good for you for the stand you took.. I do hope all is well for you.
Hi Kami.. thanks for the info.. I'll check it out when going through there next..
A friend has been regularly borrowing the Digby Law book, that Trah mentions, from her local library - she's made several pickle and chutney recipes from it now and highly recommends the book.
Yes, a kiwifruit chutney would keep well - and make a great Christmas gift.. Cook the chutney as per the recipe - the vinegar and sugar in a chutney help it to keep well.
I bottle chutney, pickle, jam, etc..using the pop-top type jars - the same type that hold chutney, jam, etc.. from a supermarket. Your baby food jars will probably have the same pop-top part.
Simmer the tops in boiling water to sterilise them, while you sterilise the jars in the oven. Fill the hot jars to the top with your chutney, wipe around the rim of the jar so that any bits of chutney aren't on there to stop the seal working, then place the hot lid on and tighten. Leave to cool - as it cools, the pop-part will pop down, sealing the jar. You'll hear the popping noise as it seals.
Once cold, wash the outside of the jars, dry or leave to drip dry. Leave on your bench overnight for any moisture left from washing the jars to completely dry, then store the jars filled with your own delicious chutney.
If you need more jars, the pop-top type are usually available at Opp shops for 10c - 50c or so - check the underside of the lid to ensure there's no rust. Or ask friends and family to keep their jars for you if they don't use them.
Let us know how you get on.. :-)
kamitchell,
May 4, 5:23pm
The Orchard is called Kaipaki Orchard & Nursery, it's on Kaipaki Road & is on the corner of Kaipaki Rd & the main rd to Te Awamutu from Cambridge.The guy also sells things on here & his username is alphakno, his stuff is very reasonably priced too :)
For the kiwifruit I was thinking maybe a nice chutney recipe; a friend has a whole heaps of the larger baby food jar & lids for me & I was wanting to make up a heap for christmas pressies, so I then didn't have to worry about it closer to the time.Would a kiwifruit chutney keep long!I guess it would huh.It is so great that we have basically an unlimited supply of kiwifruit, I wanted to make good use of is!I have done the search for kiwifruit & it pretty much only came up with ideas for using it to tenderise meat, & we don't eat that much meat lol
trah,
May 4, 5:54pm
Hi Kamimitchell,I have just picked up the good old Digby Law pickle book (the bible for NZ pickle and chutney makers) and I see 4 recipes listed in the index.There's Kiwifruit and Apple Chutney, Kiwifruit chutney, Pickled Kiwifruit, and Kiwifruit sauce.Can I type one of these up for you, or could you get the book from your library!I'd recommend this book for anyone who likes making chutneys - it has had many reprints, including a recent one.
Finely slice feijoas by hand.Combine all ingredients in large pot.Bring to boil and cook very gently for one and a half to two hours, until chutney is thick.Make sure it doesn't catch on the bottom of pot.
I actually made this by microwaving all ings together in my large glass mixing bowl to boiling point, then put it into oven at 150C for four hours, then turned it off and left over night.Gave it a few stirs between times.
kamitchell,
May 4, 11:00pm
That's a great idea thanks trah, I am getting my Mum to pick up a copy for me this avo.I have seen this book advertised in the lifestyle block mags, so will be interesting to see what other goodies I can find in there!Thanks again, I'll let you all know how I get on.:)
kamitchell,
May 5, 1:58am
Thanks Juliewn, that's very helpful :)
It's interesting how you made this chutney in the microwave and then the oven Trah, clever you!
juliewn,
May 5, 2:45am
Hi Tracey. :-) I've been thinking of you and your hubby and family. hope all is well there for you all.all is ok thanks. will email you. our phone has been transferred to the new house today so I'm now in catch-up mode. will email asap. Hugs for you Tracey. :-)
juliewn,
May 5, 5:18am
Bumping for feijoa recipes.
juliewn,
May 5, 6:05am
Hi Pamela. :-)
Thanks. nice to see you too. I've been catching up with the threads. good too to have recipes be a friendly place once more- and good for you for the stand you took. I do hope all is well for you.
Hi Kami. thanks for the info. I'll check it out when going through there next.
A friend has been regularly borrowing the Digby Law book, that Trah mentions, from her local library - she's made several pickle and chutney recipes from it now and highly recommends the book.
Yes, a kiwifruit chutney would keep well - and make a great Christmas gift. Cook the chutney as per the recipe - the vinegar and sugar in a chutney help it to keep well.
I bottle chutney, pickle, jam, etc.using the pop-top type jars - the same type that hold chutney, jam, etc. from a supermarket. Your baby food jars will probably have the same pop-top part.
Simmer the tops in boiling water to sterilise them, while you sterilise the jars in the oven. Fill the hot jars to the top with your chutney, wipe around the rim of the jar so that any bits of chutney aren't on there to stop the seal working, then place the hot lid on and tighten. Leave to cool - as it cools, the pop-part will pop down, sealing the jar. You'll hear the popping noise as it seals.
Once cold, wash the outside of the jars, dry or leave to drip dry. Leave on your bench overnight for any moisture left from washing the jars to completely dry, then store the jars filled with your own delicious chutney.
If you need more jars, the pop-top type are usually available at Opp shops for 10c - 50c or so - check the underside of the lid to ensure there's no rust. Or ask friends and family to keep their jars for you if they don't use them.
Let us know how you get on. :-)
leon20,
May 5, 4:59pm
Hi Julie I would say Jams are my favorite to make - last week I made pear and ginger jam also onion jam. The recipes I found in New Zealand Gardener Homegrown book.I have also made a raspberry and chocolate jam which my children (and some older children too) love!I make a lot of chutney and relish as my friends seem to like it and this year was my first attempt at preserving.It was ok - a few disasters like one of the big Agee jars full of peaches cracking in the preserving pot of boiling water and fruit spilling everywhere!!!But I will keep trying as it is satisfying seeing all the jars full on the shelf.Do you preserve much in the winter!I have a big apple tree and I see that pears are quite accessible at the moment - anything else I could be looking out for!Enjoy your week!
Finely slice feijoas by hand.Combine all ingredients in large pot.Bring to boil and cook very gently for one and a half to two hours, until chutney is thick.Make sure it doesn't catch on the bottom of pot.
I actually made this by microwaving all ings together in my large glass mixing bowl to boiling point, then put it into oven at 150C for four hours, then turned it off and left over night.Gave it a few stirs between times.
kamitchell,
May 6, 1:58am
Thanks Juliewn, that's very helpful :)
It's interesting how you made this chutney in the microwave and then the oven Trah, clever you!
juliewn,
May 6, 6:03am
Bumping for pickles for Ajal. and for preserving for Annie.nz
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