Plenty at the squarre new flat

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By re-considered, Dec 10 2017 06:22PM

Italian Lemon Jam

A revelation ! a way of using whole lemons without all the shredding involved with marmalade making. The result is a wonderful tangy/lemony jam. Be careful of overboiling - this jam sets really well.

Wash 2Kg lemons (keep one aside), place them in a pan of boiling water and cook for 20 minutes, drain, change the water, bring it back to the boil, replace the lemons and cook for another 20 minutes. Do the same for a third time, then remove the lemons with a slotted spoon and retain the cooking water. Cut lemons into chunks and pass them through a food mill with large holes in the disc; (or remove pips and blend) weigh the puree and put in a saucepan with the same weight of sugar and one litre of the reserved cooking water. Put the pan on the heat and cook the jam for about 5 minutes, then add the uncooked reserved lemon, cut into pieces, and cook for another 10 minutes. Pour the hot jam into airtight jars, screw on their lids and let them rest until cool. Keep them in a cool place. (should keep for up to 6 months)

Lemon and Ginger Marmalade (from: Cornersmith: Recipes from the cafe and picklery by Alex Elliott-Howery and James Grant)

• 1 kg lemons

• 150 - 300 g) ginger, depending on how strong you like it, peeled and thinly sliced into

matchsticks - optional

• 1.5 kg sugar

1. Juice all the lemons. After juicing, flatten each lemon half on the bench with the palm of your hand and then slice as thinly as possible into matchsticks.

2. Put the lemon shreds and juice into a jam pan or large wide saucepan, then add 2.5 litres of water and the ginger, if using. Bring to the boil, then simmer over low heat for about 1-1 1/2 hours, or until the lime rind is soft and translucent.

3. Turn off the heat and slowly add the sugar, stirring until it has dissolved. Bring the marmalade back to the boil over medium heat, then boil steadily, stirring every now and then, for about 20 minutes or until it reaches setting point. Allow marmalade to sit for 5 minutes or so. (lemons have a high pectin content so setting point was quick to reach)

4. Meanwhile, sterilise jars. Carefully fill the hot jars with the hot jam. Invert jars for 5 mins to ensure air is sterilised within the jars, seal. Store in a cool, dark place for up to 2 years; once opened, refrigerate and use within 6 months.

Grapefruit and Juniper Marmalade

As above but using grapefruit and adding 2 tablespoons crushed juniper berries instead of the ginger

Pear and Lavender Jam (From The Modern Preserver - Kylee Newton)

41/2 lbs pears

21/2 tbsp lemon juice (about 1/2 large lemon)

31/2 cups granulated sugar

5 tbsp classic pectin

1 vanilla pod

1 tbsp edible dried lavender

1: Peel and core the pears. Cut half of the pears into 1/4 inch pieces and blend the other half in a food processor.

2: Put the diced pears together with the blended pulp into a large jam pan with the lemon juice, 3 cups of the sugar, and the pectin.

3: Bring slowly to boil on a moderate heat, stirring intermittently.

4: Split the vanilla pod lengthwise, remove the seeds, then stir the seeds through the remaining sugar with a fork, mixing thoroughly. Add the vanilla sugar and vanilla pod to the pan and stir to dissolve.

5: Boil steadily on a moderate heat for about 30 minutes, stirring intermittently, until it thickens and starts spitting.

6: Use the wrinkle test to check for a soft setting point, then, when ready, take off the heat, remove the vanilla pod and skim off any scum from the surface.

7: Stir through the dried lavender, then pour into warm, dry sterilized jars and seal. Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.

By guest, Nov 15 2017 09:16PM

We had a great time on our October workshop. The theme was preserving the harvest and looked at a a few techniques for preserving seasonal gluts including bottling, pickling, fermenting and drying.

Here are the recipes we used:

Simple Sauerkraut


One cabbage head (white or red) finely shredded

we like to add carrots to add extra interest

1 large tablespoon sea salt (not table salt)

Mix cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, knead it thoroughly to break up the cellular structure of the shredded cabbage.

When the cabbage has become limp and releases its juice, transfer it to a large wide necked jar or kilner jar. Pack the salted vegetables into the jar or fermenter as tightly as you can, eliminating air bubbles.

Continue packing the cabbage into the container until the cabbage is completely submerged by liquid. Cover loosely and allow it to sit at room temperature, undisturbed, for at least 1 month and up to 6 months, testing the sauerkraut every few days until it is done to your liking. Transfer to the refrigerator or other cold storage where it should keep for at least 6 months and up to 1 year.

Bread & Butter Pickles

This is one of our best sellers on our market stalls. Our understanding is that 'bread and butter' refers to the fact that this pickle is a staple like bread and butter. it is a traditional dill pickle. We have tried and tested a few recipes and this one is our favourite and most reliable for a deliciously textured (perfect crunch) pickle. The vegetables are salted and then preserved in a light vinegar. They are delicious with burgers, salads and as an accompaniment to any number of dishes. We have used the recipe from the truly inspirational Cornersmith from Sydney and can highly recommend their recipe book.

Earl Grey Bottled Pears

This recipe uses a fragrant earl grey syrup.


1.4 kg pears, about 8

1 vanilla bean (optional)

4 cups water

2 cups granulated sugar

4 Earl Grey tea bags

Peel, quarter and core pears.

To make the syrup add the water to the sugar and stir over a low heat until dissolved. Add the tea bags and allow to infuse to desired strength and remove. Simmer pears in syrup to heat through but not cook. Remove pears from syrup and pack into hot sterilsed jars. Pour over hots syrup and remove air pockets with a sharp utensil. Seal with lids and boil in a water bath for at least 10 mins.

Hot Green Tomato Sauce - and excellent, quick way to preserve green tomatoes.

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