Strawberry, Rhubarb & Vanilla Jam

We like to make this jam with some firm strawberries and some soft ones and with the rhubarb remaining intact rather than going to mush. Ingredients 750g Strawberries, washed, hulled and cut in half 750g Rhubarb, washed, chopped into 2-3cm pieces 1 Vanilla bean split...

Lemon & Vanilla Marmalade

Ingredients 1 kg of Lemons (any you can glean from a backyard tree but Meyer is traditionally the variety used) 75ml lemon juice or homemade pectin About a 1kg white sugar or mix 50/50 brown or raw / white 1 vanilla bean Method Scrub the fruit then cut in half and...

Tomato Relish

This recipe is an old family favourite that is always a winner at our workshops. Makes about 1 litre, recipe is best doubled or trebled Ingredients 1.5 kg ripe Tomatoes 500 g onions 2 Tblsp Salt 2 cups Sugar 3 Tsps Curry powder ¼ Tsp Chilli powder 1 Tblsp Dry mustard...

Sauerkraut

This is a good recipe to get you started with sauerkraut making. Once you’ve mastered the method only your imagination is the limit to the possibilities of fermenting!  Ingredients 400g cabbage – red or green 1 tsp good quality salt Optional: Seasonings eg Caraway...

Zucchini Pickles

Cut the zucchini into a size and shape that suits how you would like to eat them, rounds for on a biccie and cheese or long lengths for a sandwich. You could use cucumbers for this recipe too Ingredients to Pickle 1 kg zucchini, thinly sliced 2 small onions or 5...