Multi-Coloured Jelly Worms

  Jelly Worms escaping the dish…   Jelly worms sparkling in the sunshine…   These Jelly Worms are made from green (lime flavoured), yellow (tropical flavoured), and purple (blackberry flavoured) jellies.   Who says you shouldn’t play with your food. This is a bit of fun using coloured jellies and straws to make Jelly Worms […]

Posted by Admin on March 14th, 2015 | 1 Comment Posted in Confectionery, Desserts and Puddings, Festive and Celebrations

Red-Currant Jelly – Gelee de Groseilles

    This is a recipe by Elizabeth David from her recipe book French Provincial Cooking (a book which Mum considers to be not only vital and essential, but also a crucial addition to anyone’s recipe book collection). Note the adjectives and synonyms (for repetition) for that’s how fundamental and important this book is in […]

Posted by Admin on January 23rd, 2015 | No Comments Posted in Condiments, Jams and Jellies, and Sauces, Fruits

How to: Sterilise and Seal Jars for Preserves and Jams

  Using properly sterilised jars is essential when preserving.   This is what Mum does to sterilise preserving jars: Clean the jars with hot soapy water and then rinse well. Pour boiling water into the jar for an extra hot rinse, then dry. The heat will also help dry the jar quicker. Place the jar onto oven trays or racks (making […]

Posted by Admin on May 3rd, 2014 | 2 Comments Posted in Condiments, Jams and Jellies, and Sauces, Tips and Tricks