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Rhubarb and Apple Jam

You need:
4 cups (500g) finely chopped rhubarb
5 large apples (1kg) peeled and thinly sliced
1/2 cup (125ml) water
1/2 cup (125ml) fresh lemon juice
1kg (4 1/2 cups) caster sugar, approximately

Combine rhubarb, apple, water and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, covered, for about 20 minutes or until fruit is pulpy.
Measure fruit mixture, allow 3/4 cup (165g) sugar to each cup of fruit mixture.
Return fruit mixture with sugar to the pan; stir over heat, without boiling, until sugar dissolves.
Boil uncovered, stirring occasionally, for about 10 minutes or until jam sets to a spreading consistency when tested. Pour hot jam into hot sterilised jars; seal while hot.



Green Tomato Pickles

You need:
2 kg green tomatoes
1 kg brown onions
2 1/2 cups of vinegar (white or brown, I use half & half)
1 kg raw sugar
2 tablespoons curry powder
1 tablespoon tumeric
1 tablespoon mustard powder

Chop the tomatoes and onions, place in a large bowl or saucepan and sprinkle with salt, mix well and leave to stand overnight.
The next day drain off the fluid. Add 2 cups of vinegar, bring to the boil and boil for 10 mins. Add the sugar, bring back to the boil, stirring, then boil for one hour, stirring often.
Mix the remaining vinegar with the spices. Add to the pot and stir until well combined. Simmer for another half an hour or so or until the mixture thickens.
Bottle and seal in jars hot from the oven.