Preserves Thread - Jams, Pickles, Relishes, etc

Yep, this is coming up very soon also.

Cheers.

Countdown Johnsonville had some jars last year. You could roll up and ask if they can order some for you. Or maybe give them a ring. And I'm sure I saw some in Woolworths Tawa a couple of years ago. Upper Hutt might also be a good place to phone - there are still a lot of preservers living up there.

And yep, pectin is still available in most supermarkets, King Jam Setting Mix made in NZ by Hansells. From lime peel, I believe.

It's usually hidden somewhere on a very low shelf in the least popular area of the shop.

I saw a Chelsea product at the supermarket this week - Chelsea Jam Setting Mix - like a Chelsea 1. 5kg bag of sugar with setting mix added.

Bumping for Dom46 and for jam recipes. .

Bumping for Fudge2 :-)

I made this one by accident last week, thought I'd be smart and use up some Strawberries and leftover fruit mince so call it my "mish-mash strawberry chutney" and if I may say so myself it's very tasty and goes very nicely with cold meat and salad, don't ask me for exact quantities there are none, I just went by sight and taste, so have just listed the ingredients:

large knob of REAL butter!
brown sugar
1 red onion chopped
2 courgettes chopped
1/2 tub of fruit mince (I didn't have any rasins and this already had them plus some spices! )
turmeric, cumin, cinnamon, curry powder, fresh grated ginger and crushed garlic, whole seed mustard (use all of these to your own taste)
malt vinegar
1 Large punnet of strawberries (chopped in half, no smaller or else they dissapear).

I cooked off everything but the strawberries in the butter, sugar and vinegar, making sure the onions were cooked through, gently simmer everything till nearly all the liquid that accumulates is absorbed except about 2-3 tablespoons, add the strawberries and simmer gently, the strawberries will leach their own juice so keep gently simmering and stirring occasionally until nearly all the liquid has absorbed but the mixture doesn't "dry out". Bottle in jam jars.

bumping for rockingsmoking. . I'm sure you will find what you want---and lots more... cheers

Bumping for Suzieblue1 - and summer pickles.

bumpitty, bump,

Mmmm that sounds good Popelka :-)

. . and bumping for pickled onion recipes. .

Onion & Thyme Marmalade

2kg onions cut into rings, 750ml malt vinegar, 6 black peppercorns, 2 bay leaves, 850g firmly packed brown sugar, 2Tbs fresh thyme leaves, 1tsp salt, 10x3cm sprigs fresh thyme ... Place the onion in a large pan with the vinegar. Tie the peppercorns & bay leaves in muslin & add to the pan. Bring to the boil, then simmer 40-45 mins, until onion is very soft. Add the sugar, thyme leaves & salt. Stir until sugar has dissolved, bring to the boil then simmer 20-30 mins or until thick & syrupy. Discard the muslin bag & stir in fresh thyme sprigs. Spoon onion pulp into clean, warm jars, then pour in syrup & seal. Leave for 1 mth to allow flavours to mature. Keep in cool, dark place for up to 12 mths. Refrigerate after opening for up to 6 wks.

This is one I've been making for a few years now ... no idea where I got the recipe from but it's a favorite of mine.

Hello Rae. . :-) I hope all is well for you. . how is your hand?
Cheers. .
Julie

and. . bumping for Towers66 :-)

does anybody have a recipe or two for cucumber relish or chutney please !

Bumping for Bjkiwi :-)

Bumping for summer harvests and preserves.

And for Elisha-marie :-)

bumping... ... ... . so we can find this amazing thread without having to spend the next 15minutes hunting for it. . why oh why can't it always be at the top? ? ? ? ?

Here's some great pickled onion recipes ... they all make approx 2 500g jars.

Cranium Crushers:
500g pickling onions-peeled, 10 long red chillis-split lengthways, 1tspn salt, 1tspn szechuan peppercorns, 1tspn coriander seeds, malt vinegar.
Rinse the onions - no need to brine or soak.
Stack the onions into the jars, interspersed with the chillis.
Add the spices, then the vinegar, slowly so that the spices trickle down through the onions, lodging where they like, adding to the visual effect.
Leave these onions for at least a month to gain the right pain level.
The longer you leave them - a year is fine - the more mind-blowing they'll become.
If you wish, remove the chillis when they're hot enough for you.

Heartstarters:
500g pickling onions, 6 sprigs fresh rosemary & thyme, 8 long red chillies-split lengthways, 1Tblspn red pepper cubes, 1Tblspn fresh ginger-sliced, 2 cloves garlic, 1tspn salt, 1tspn mustard seeds, 2Tblspn demera sugar, malt vinegar.
Fill clear glass jars with the onions, pressing the herbs, chillies, red pepper pieces, ginger & garlic against the glass for visual interest.
Add the salt, mustard seeds & sugar. Top up with vinegar until all the onions are covered.
Store a month before trying - if you can stand the wait. Will keep for a good year.

Red Devils:
500g pickling onions, 10 West Indian wrinkled chillies (Granny's Bonnets), 10 dried red chillies-whole, 1Tblspn caster sugar, 1Tblspn sea salt, 1Tblspn pink peppercorns, white vinegar.
Slice the fresh chillies (use whatever red chillies you can find if Granny Bonnets n/a). Pack the onions into jars interleaved with chillies, fresh & dried. Sprinkle in the sugar, salt & peppercorns and top up with vinegar.
Leave for a month, but will fester evilly for a year.

Afterburners:
500g pickling onions, 1Tblspn fresh ginger-sliced, 5 West Indian wrinkled chillies (Granny's Bonnets), 1Tblspn curry powder, 1Tblspn crushed dried red chillies, 1Tblspn mustard seeds-crushed, 1Tblspn honey, 1Tblspn salt, malt vinegar.
Pack the onions into jars, interspersed with the ginger & fresh chillies. Spoon in the curry powder, dried chillies & mustard seeds. Mix the honey & salt with vinegar and pour over the onions. They like 6 weeks to develop their full firepower, but will keep at least a year.

Red Hot Mammas:
1Tblspn runny honey, 1Tblspn muscovado sugar, 1tspn dark soy sauce, 1tspn worcester sauce, malt vinegar, 500g pickling onions, 4 sprigs thyme, 2tspn mustard seeds, 2tspn black peppercorns, 1Tblspn crushed dried red chillies.
Shake together the runny honey, soy sauce, worcester sauce & sugar with a good slosh of vinegar.
Pack the onions into jars, interleaved with the thyme sprigs and sprinklings of the crushed mustard seeds & peppercorns. Add the chillies and pour in the sauce mix. Top up with enough vinegar to cover the onions completely.
After a couple of days the vinegar will need topping up because the dried chillies & spices will have drunk some.
Store in a cool place for 6 weeks.

Delhi Darlings:
500g pickling onions, 1tspn whole cloves, 1tspn cardamom pods, 1tspn coriander seeds, 1tspn cumin, 1tspn mustard seeds, 1tspn black peppercorns, 1 cinnamon stick, 1tspn salt, 4tspn dark brown sugar, malt vinegar.
Pack the onions into jars. Add the spices, salt & sugar.
Top up with enough vinegar to cover the onions completely.
Store for a month to allow the flavours to develop - and no pinching one before the month is up. Will keep atleast a year.

Bumping up for michelle2249

I know this defeats the purpose of doing jam the old fashion way as I have for long but has anyone seen the Chelsea Jam setting sugar! looks quite interesting.

Hi JC. I saw it at the supermarket yesterday. looked at the ingredients - and wouldn't buy it. when it's easy to make jam using sugar, without anything added, it's not needed is my view.

I enjoy seeing about the goodies you make and the photos you post of them in the Friend's thread. your kitchen must be a fabulous place to visit :-)

I had a recipe for Feijoa jam but I find I never yield much jam from the fruit I put in. Is there an alternative to using sugar and pectin then. I know pectin naturally occurs in the wall lining of citrus so I think orange or lemon can help with that somewhat. Is there a healthy jam out there then I can make! I don't eat it myself but I thought it would be nice to make some for friends and keep a small jar for the kids.

Wow there's some hot sounding recipes there Rae. . :-)