Categories
Preserves

Zucchini Pickles

Zucchini Pickles
Ingredients
  • 450 grams of zucchini, very thinly sliced
  • 1 medium onion, very thinly sliced
  • 2 tablespoons salt
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1½ teaspoons dry mustard
  • 1½ teaspoons yellow mustard seeds, lightly crushed
  • 1 teaspoon ground turmeric
Instructions
  1. Add the zucchini and onion to a large bowl. Add salt and toss to combine. Add enough ice water to cover, stirring until salt dissolves. Leave to stand, at room temperature for about 1 hour.
  2. Drain and dry thoroughly between two towels. Return the zucchini and onion to a dry bowl.
  3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat and simmer for 3 minutes. Remove from the heat, and let stand until just warm.
  4. Pour the cooled liquid over the zucchini and onion mixture, stirring to combine. Transfer to sterilised jars. Cover, and refrigerate for 1 to 2 days before serving. They will keep for about 3 months, refrigerated, in an airtight container.

 

Categories
Preserves

Strawberry Jam

Strawberry Jam
Ingredients
  • 1kg fresh, washed and topped strawberries
  • juice of 1 medium lemon
  • 1kg sugar or 500g of CSR smart sugar.
Instructions
  1. Add all ingredients to a large pot
  2. Heat till just boiling, reduce heat to a simmer for about 20 mins.
  3. Remove scum from the top (It's the white bubbles) 4. Place a saucer in the fridge or freezer to cool.
  4. To test that the jam is ready, place a small teaspoon of your jam onto the cooled saucer. wait for 30 seconds. Tip the saucer on its side, if the jam runs its not ready, if it just runs you're ready to bottle it up.

 

Categories
Preserves

Passionfruit Butter

Passionfruit Butter
Ingredients
  • Pulp of 12 passionfruit
  • 1 tsp citric acid
  • 2 cups white sugar
  • 3 tablespoons butter
  • 4 eggs, lightly beaten
Instructions
  1. Put all ingredients into the top of a double boiler and cook over simmering water, stirring constantly, until the mixture thickens. When the mixture coats the back of the wooden spoon it is ready.
  2. Pour into sterilised jars and store in a cool place.

 

Categories
Preserves

Mango Chutney

Mango Chutney
I alter this recipe quite often. This one can be quite spicy depending on the chilies used. If you know your chilies are very hot then remove the seeds from a proportion of them. A sweeter version is here. (Oh and it is easiest to peel a green mango with a vegetable peeler.)
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 24 green mangoes
  • 6 cups sugar
  • 250 grams preserved ginger
  • 12 small chilies
  • 2 tablespoons salt
  • 500 grams sultanas or raisins
  • 125 grams fresh garlic
  • 2 tablespoon green ginger
  • 1.4 litres of vinegar
Instructions
  1. Boil the sugar with half of the vinegar to a syrup.
  2. Add the other ingredients, all chopped finely.
  3. Add the remaining vinegar slowly and boil until the chutney thickens to a nice consistency and colour. (About 2 hours)
  4. Pour into sterilised jars for storage.

 

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Categories
Preserves

Lemon Butter

Lemon Butter
Ingredients
  • 4 egg yolks
  • 1 cup of sugar
  • 100 grams butter
  • Juice of 3 lemons
  • Rind of 2 lemons, finely grated
Instructions
  1. Beat eggs with sugar and put in a saucepan with butter and lemon juice. Stir over low heat until the mixture is the consistency of honey, add the lemon rind. Store in jars in the fridge.