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.
- Apple Butter
- Apple Jelly
- Bread and Butter (Cucumber) Pickles
- Chilli Jam
- Chimichurri
- Crabapple Jelly
- Cumquat Jelly
- Dulce de Leche, from scratch
- Dulce de Leche, in the microwave
- Eggplant Pickle
- Fig and Rhubarb Jam
- Ginger Jam
- Ginger Tea
- Lemon Cordial with just one lemon
- Lemon Curd (in the microwave)
- Lilly Pilly Cordial
- Lime Cordial
- Lime Curd (in the microwave)
- Mayonnaise, Speedy
- Medlar Jelly
- Monkey Gland Sauce
- Onion Marmalade
- Pickled Chillies
- Plumbeena
- Plum Brandy
- Plum Jam
- Plum Sauce
- Preserved Limes
- Preserves
- Provence Style Nectarine and Apricot Jam
- Quince Jelly and Paste
- Quince Jelly (in detail)
- Quince Jelly, 2013
- Raspberry Jam
- Rhubarb and Blackberry Jam
- Roasted Tomato Ketchup
- Tomato Passata – Roasted
- Tomato Passata – Fresh
- Vanilla Extract
- Vanilla Sugar
- Vanilla Syrup
. . . . .
