Hi Larisse. congratulations on your relish. I bet it tastes good. :-). They're called jam funnels and aren't very easy to find - though there's a stainless one here: http://www.thecookshop.co.nz/preserving.html - price not included however.A way to make your own! - use a larger ordinary funnel (they're available in sets at $2 type stores) and cut carefully (as the plastic is hard) with a sharp knife around the base of the bowl part of the funnel, cutting in a circle that will fit into the top of any jars you're likely to use. Smooth off any rough patches around the circle - and you have your funnel. Enjoy making your preserves. :-)
larisse,
Jul 18, 6:29am
Thank you for that Juliewn! Thats a great idea, I didn't know jam funnels existed until I heard someone talking about them. I thought that would make it much easier.Will get a set of plastic ones though and give it a try.Thank you for the advice!
perthlot,
Jul 18, 2:04pm
Red Pepper Chutney Not sure if already on here - cannot be bothered to wade thru all recipes
8 Big red peppers 1c white sugar 1/2c white vinegar 1 tbsp salt
Whizz peppers and leave to drain overnight with salt sprinkled on them.
Put all in pot and simmer until marmalade consistency. Jar.
Approx 4 cups and well worth the effort.
Great on sammies or with any cold meat.
juliewn,
Jul 18, 4:20pm
Bumping. for Kiwifruit ideas. :-)
juliewn,
Jul 21, 1:30pm
You're most welcome Larisse. hope it works well for you. That's great Rema. a serving suggestion for kiwifruit jam - lovely scones, hot from the oven, with a little butter/margarine. and some kiwifruit jam. Oh Yum!
juliewn,
Jul 21, 1:31pm
Thanks Perthlot. I was experimenting with recipes for chutney and relish using red capsicums last summer - and will try your recipe next season. thanks for sharing it with us all.
juliewn,
Jul 22, 3:53pm
Bumping. . Hi Tracey :-)
juliewn,
Jul 23, 7:27am
Bumping for Gayle6.. :-)
whiskey13,
Jul 24, 1:25am
BUMP for mum, who has a lot of tamarillos.
juliewn,
Jul 24, 7:27am
Bumping for Gayle6. :-)
katalin2,
Jul 24, 11:11pm
Lemons and Limes Pickled in Oil
Wash 6 lemons and limes and cut into thin wedges. Freeze until firm. Sprinkle over 6 T coarse salt Leave for about an hour
Layer slices into sterilised jars and pour on any brine that has collected on the plate. Sprinkle paprika between the layers and tuck a bayleaf in the top. Cover with salad oil- keeps 2-3 months in fridge. To use, discard pulp and slice rinds finely I haven't actually made this but it comes from one of Annabel Langbein's books- sounds interesting.
juliewn,
Jul 25, 5:16am
Hi Cathy. :-) That sounds good. I've wondered why pickled lemons are made including the pulp, and then the pulp is discarded. and am guessing that the pulp helps with the flavour in the jar. though. why then is the pulp not used! Do you know why it's not used at all!. I'm a dedicated lemon fan. it seems wrong to not use the pulp!Thanks. Cheers. Julie
janny3,
Jul 25, 1:17pm
citrus chutney? Someone once gave me a jar of citrus/lime chutney they'd made in the slow cooker.It really was very tasty & I'm wanting to make pickled limes that way too if anyone knows how much liquid per weight of fruit etc.THANKS in advance!
juliewn,
Jul 26, 12:41pm
Something to make with only goodies in it: Peanut Butter: Place 3 cups of peanuts (with or without skins) into an oven dish or microwave dish. Toast, stirring often, until the peanuts are only just beginning to change colour. Leave till completely cold. Place 2 cups of the peanuts in a food processor and whizz until a smooth paste has formed. Add the remaining 1 cup of peanuts, and pulse to chop the nuts just a little for super-crunchy peanut butter, a little more for crunchy, or till smooth for smooth peanut butter. Taste - add salt to taste if you need to, or enjoy your own peanut butter just as it is.
janny3,
Jul 26, 1:17pm
citrus chutney! Someone once gave me a jar of citrus/lime chutney they'd made in the slow cooker.It really was very tasty & I'm wanting to make pickled limes that way too if anyone knows how much liquid per weight of fruit etc.THANKS in advance!
juliewn,
Jul 28, 5:01pm
Bumping for apple recipes. hope this helps.
juliewn,
Jul 29, 2:18pm
Is this what you're looking for Janny? - it's from the TrademeCooks website where recipes from Trademe are saved.. "Lemons and Limes Pickled in Oil. Wash 6 lemons and limes and cut into thin wedges. Freeze until firm. Sprinkle over 6 T coarse salt Leave for about an hour Layer slices into sterilised jars and pour on any brine that has collected on the plate. Sprinkle paprika between the layers and tuck a bayleaf in the top. Cover with salad oil- keeps 2-3 months in fridge. To use, discard pulp and slice rinds finely I haven't actually made this but it comes from one of Annabel Langbein's books- sounds interesting. posted by katalin2"
juliewn,
Jul 29, 2:20pm
and this could be made with limes.. to be served with an Indian food type meal.. "Jamie Olivers Lemon Pickle (to be served with curries) Remove the core part and pips of 2 lemons and chop them into small pieces. Pop 2 tsp mustard seeds in a little oil, and add 1 tablespoons lentils, and cook till the lentils are golden and crunchy. Add 1 tsp chilli powder and stir through. Add the lemons and stirfry till the lemons are hot. Add 3 tablespoons of white wine vinegar and season to taste. Heat through, and pile into a bowl to serve.
Not as many fruits and veges to make preserves from at this time of year.. choko's for pickles, onions for many recipes, tamarillo's for jam and relish and chutney, kiwifruit for jam and jelly, apples for chutney, stewing and preserving... what is everyone making this winter....
I have choko's ready to make pickle and maybe some piccalilli too.. plus have one sprouting to plant soon - a fence 10 metres long and 1.6m high will provide a great place for it to grow along and spread over.. giving lots of choko's next winter..
jummas,
Jul 29, 9:34pm
Hi,I was wondering if anyone out their could give me the Spiced Vinegar Recipe from the old Edmonds Cookbook I have always used this for my pickled onions and seem to have misplaced my book and as I am a creature of habit I only want to use this old tried and true recipe.Any help would be greatly appreciated.Thanks
Boil all ingredients for 15 minutes. Let cool. Strain and it's ready to use.
juliewn,
Jul 30, 2:18pm
Is this what you're looking for Janny! - it's from the TrademeCooks website where recipes from Trademe are saved. "Lemons and Limes Pickled in Oil. Wash 6 lemons and limes and cut into thin wedges. Freeze until firm. Sprinkle over 6 T coarse salt Leave for about an hour Layer slices into sterilised jars and pour on any brine that has collected on the plate. Sprinkle paprika between the layers and tuck a bayleaf in the top. Cover with salad oil- keeps 2-3 months in fridge. To use, discard pulp and slice rinds finely I haven't actually made this but it comes from one of Annabel Langbein's books- sounds interesting. posted by katalin2"
juliewn,
Jul 30, 2:20pm
and this could be made with limes. to be served with an Indian food type meal. "Jamie Olivers Lemon Pickle (to be served with curries) Remove the core part and pips of 2 lemons and chop them into small pieces. Pop 2 tsp mustard seeds in a little oil, and add 1 tablespoons lentils, and cook till the lentils are golden and crunchy. Add 1 tsp chilli powder and stir through. Add the lemons and stirfry till the lemons are hot. Add 3 tablespoons of white wine vinegar and season to taste. Heat through, and pile into a bowl to serve.
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