Preserved Passionfruit Pulp

    In New Zealand, passionfruit fall from the vines in late February and through March (late summer and into autumn). My Dad grew the passionfruit used in the following recipe, and he is so successful at growing these that we had abundance of them. Rather than see them go to waste, we decided to […]

Posted by Admin on March 15th, 2015 | 1 Comment Posted in Condiments, Jams and Jellies, and Sauces, Desserts and Puddings, Fruits

Boysenberry Jelly (a quick recipe and a standard recipe)

    Boysenberry Jelly. In New Zealand, boysenberries begin to ripen in December (summer-time), and continue into January.   Below, I have provided two recipes for Boysenberry Jelly. One is very quick to make using a small amount of fruit (100g). The second recipe is the general or official way to make jelly. This recipe […]

Posted by Admin on February 28th, 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

Feijoas Poached in Ginger Syrup

        Mum and I eagerly await the feijoa season, and they all seem to drop at the same time and since the feijoa season is short and sweet, it makes sense to capture the feijoas, bottling them so the unique flavour can be enjoyed throughout the year. We adore this lovely flavoured […]

Posted by Admin on May 3rd, 2014 | No Comments Posted in Condiments, Jams and Jellies, and Sauces, Feijoas, Fruits