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Fig Jam and Lime Cordial

Living well in the urban village

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Jams, Preserves & Sauces

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We make lots of jam – lots and lots and lots of it.  It all starts with our homemade pectin, which we’ve posted step-by-step instructions for below.

  • Homemade Pectin
  • Jam Making Primer
  • Apple Jelly
  • Bread and Butter (Cucumber) Pickles
  • Chilli Jam
  • Crabapple Jelly
  • Cumquat Jelly
  • Dulce de Leche, from scratch
  • Dulce de Leche, in the microwave
  • Eggplant Pickle
  • Fig and Rhubarb Jam
  • Ginger Jam
  • Lemon Curd (in the microwave)
  • Lilly Pilly Cordial
  • Lime Cordial
  • Lime Curd (in the microwave)
  • Medlar Jelly
  • Onion Marmalade
  • Plumbeena
  • Plum Jam
  • Plum Sauce
  • Preserved Limes
  • Preserves
  • Provence Style Nectarine and Apricot Jam
  • Quince Jelly and Paste
  • Quince Jelly (in detail)
  • Raspberry Jam
  • Rhubarb and Blackberry Jam
  • Roasted Tomato Ketchup
  • Tomato Passata – Roasted
  • Tomato Passata – Fresh
  • Vanilla Extract
  • Vanilla Sugar
  • Vanilla Syrup

. . . . .

Where to buy Jam Making Supplies and Equipment

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  • In My Kitchen, February 2012

    Here are this month's posts...

    .....

    Lizzy @ Bizzy Lizzy's Good Things

    .....

    Misk @ Misk Cooks (belated Jan 12 IMK)

    .....

    Heidi @ Steps on the Journey

    .....

    Misk @ Misk Cooks

    .....

    Mandy @ The Complete Cook Book

    .....

    Tandy @ Lavender and Lime

    .....

    Jane @ The Shady Baker

    .....

    Celia @ Fig Jam and Lime Cordial (that's me!)

    .....

    Please let me know if you do an IMK post this month, and I'll add you to this list!

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    In keeping with my New Year's resolution, today I'm listening to Chicago's Hard To Say I'm Sorry...

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  • Snippets

    Recipe Attribution

    David Lebovitz wrote one of the best articles I've read on recipe attribution, and if you're a blogger who posts recipes, it's well worth a look.

    In a nutshell, the ingredients of a recipe are not subject to copyright, but the text is, so always make sure you re-write the methodology in your own words, with any changes and modifications you've made. And always make sure to acknowledge the original source!

    David Lebovitz' post on recipe attribution

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