Jacquie's Larder
Jacquie uses the produce grown in the kitchen garden and orchard to make pickles, jams, jellies and chutneys using traditional recipes handed down from her mother and grandmother. There has been an amazing amount of growth in the garden and the summer has been fruitful this year.
Items currently in the larder are:
- Apple & Mint Sauce
- Pear Chutney
- Date & Apricot Chutney
- Green Tomato Chutney
- Tomato Relish
- Green Tomato Relish
- Apple Jelly
- Herb Jelly
- Apple Chutney
- Spiced Tomato Sauce
- Ginger Chutney
- Lemon Butter
- Brandy & Grapefruit Marmalade
- Seville Orange Marmalade
- Three Fruit Marmalade
- Choko Chutney
- Hawthorn Jelly
- Cumquat Marmalade
- Cumquat Chutney
- Lemon Chutney
- Orange Jelly
- Crabapple Jelly
- Lemon Chutney
- Orange Chutney
- Onion Jam
- Peach and Orange Blossom Jam
- Peach Jam
- Peach Chutney
- Spicy Peach Chutney
- Summer Fruit Chutney
- Spiced Peaches
A Maslin Pan - the best thing since sliced bread...
Jacquie recieved a gift of a Maslin pan from her son and daughter-in-law. It has changed her entire method of cooking preserves. If you haven't got one, get one. It takes making preserves to a whole new level.
Focus on Peach and Orange Blossom Jam...
We have had a fantastic season for stonefruit, with an abundance of plums and peaches. The trees were so heavily laden that a number of branches cracked under the strain and needed supporting.
Jacquie has made heaps of jams, pickles and chutneys from the abundance.
This is a really light, delicate jam that zings in the mouth leaves you feeling fantastic.
Recipe
Ingredients
- 10 slightly under-ripe peaches
- 1 kilo White Sugar
- 2 Oranges
- 1 Lemon
- 1 tbsp of Orange Blossom Water
Method
- Blanch the peaches in boiling water until the skin is split, and peel.
- Combine the sugar, oranges and lemon and blend in a food processor.
- Add mixture to peaches and refrigerate overnight.
- Put everything in a big pot, boil, stirring frequently, until setting point is reached.
- Pour into warm sterilised jars, seal, and place in a water bath for 10 minutes.
To be consumed within a year. Once opened must be kept refrigerated.
