Preserve like your Nanna

jules clancy For my Mum, the best jam maker ever with love xx

© Jules Clancy 2012 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author.

All rights reserved. contents

§ introduction § recipe index § preserves & food safety § how to 'sterilize' your jars § a quick word about botulism § 6 tips for a perfect 'set' § how to test your jam for setting § savoury preserves § sweet preserves § about the author

§ interactive index - click on the item to be taken to that page introduction

My Mum was a champion jam maker.

Every Summer she'd drag us up to my cousin's farm to pick plums or apricots or blackberries. That night or the next day Mum would be busy in the kitchen, presiding over her massive jam pots. We kids would always get busted trying to sneak a taste.

Even though preserving was part of my life growning up, I used to associate it with a big deal. Lots of work. Sure the results are heavenly. But who has the time?

When my Mum passed away, I realised the only way to get home made jam was to make it myself. And the thing is, it isn't as difficult or as stressful as you'd think.

It's actually a really lovely way to spend a Sunday afternoon. And unlike watching a movie or reading a book, the results will be around for months to cheer you up when the nights grow long.

I've had heaps of fun pulling together the recipes for this class. And my heart swells with pride a little every time I see the rows of jars stacked up on the bottom shelf of the pantry. I'm sure my mother, who is now a 'Nanna' would be proud.

Happy Preserving! Jules x »video recipe index

savoury preserves sweet preserves § onion jam § vanilla extract § apricot chutney § orange marmalade § pickled carrots § june's jam § ketchup for grown-ups § raspberry 'fridge' jam § home dried tomatoes § apple butter § preserved lemons § pear 'cheese' § chilli jam § lemon curd § marinated olives § BBQ sauce § fiery harissa paste § chilli oil

§ interactive index - click on the item to be taken to that page With the wonderful modern conveniences of refrigerators and freezers, the art of preserving is no longer an essential kitchen skill. But that preserves & doesn’t mean preserving is a waste of time. Far from it. what causes food to spoil? There are 2 major causes of food spoilage: food safety 1. Micro organisms – bacteria, yeast, moulds & fungi Microbes are the biggest concern from a food safety perspective because they can make us ill and some can also kill us. Heat is one of the most common methods of killing microbes. High sugar environments (or low moisture) such as in jams or the pear ‘cheese’ also prevent microbes from growing.

High acid (low pH), as in pickles, is another way to control microbes.

If you’re interested in this, make sure you read a quick word about botulism.

2. Oxygen Oxidation is the technical term for the browning that happens when you leave the cut surface of an apple exposed to the air. It’s more of a loss of quality problem, rather than a safety issue.

The enzymes or chemicals which promote browning are slowed down by acid and destroyed by heat. Providing a barrier to the oxygen by sealing in a jar or covering with water also helps. preserves & 4 ’rules’ of food safety 1. be as clean as possible The first line of defense is to keep your hands, equipment and kitchen surfaces free from potential sources of bacteria, food safety yeasts & fungi. continuted 2. avoid cross contamination [ ] This is super critical for meats and fish but also essential in preserving. Make sure your preserved or cooked food NEVER touches the same surface as your raw food without cleaning or sterilising in between.

3. keep things hot or keep them chillied Most microbes like a nice warm environment to thrive. Best to keep your food out of the ‘danger zone’ by keeping it either above 60C (140F) or in the fridge (below 4C / 39F).

4. if in doubt, chuck it out If you suspect a food is ‘off’ it’s not worth the risk to you and your family to eat it anyway. Signs of spoilage include mould growth, the presence of gas, bulging containers and off odours. what is botulism? Botulism is a form of food poisoning. It occurs when the botulinum toxin is eaten. The toxin is produced by bacteria called Clostridium a quick word botulinium. It can be fatal if untreated. how do I prevent botulism? The botulinium bacteria are unable to grow in the following conditions: about botulism – high heat – high acid (low pH) – presence of oxygen – high sugar (low moisture)

The best way to prevent it is to heat your food. Generally boiling for 10 minutes (or longer at altitude) is sufficient.

how can I tell if my food is safe? You can’t. The only way to tell is to test the food in a microbiology lab. If you suspect the seal on your jars has been broken, it’s best to either discard the food or boil it for 20 minutes before eating. Mould, gas or bulging lids are all signs that the seal has been broken.

which recipes in this class are at risk? The only slightly risky preserve in this class are the ‘home dried tomatoes’ which is why they are recommended to be stored in the fridge.

more? For more info, there’s a good article on PickYourOwn.org how to ‘sterilize’ If you want to keep your preserves at room temperature, it’s super important that you sterilise your jars and any equipment that will touch your food after it’s been cooked. your jars Here are 2 options: the quick method

I’m lazy so this is my preferred method. Just pop everything in the dishwasher, or the ‘dish’ as it’s known in my house. Wash on the hottest or heaviest setting.

the old school method

If you aren’t lucky enough to live with a dish, you’ll need to follow the following 3 steps:

1. Wash with hot, soapy water 2. Rinse thoroughly 3. Dry in your oven at 150C (300F) When making preserves, the most challenging part for me is getting my jams to ‘set’ to the perfect texture.

Because we’re using fruit, a natural product, every batch of jam you 6 tips for a make will be completely different. Which does keep things interesting. 1. understand pectin Pectin is a starch present in fruit. As part of the ripening process, the perfect ‘set’ majority of the pectin is converted into sugars. Which is why ripe fruit tastes sweeter.

When heated in the presence of liquid, pectin dissolves in the liquid and when cooled it forms a gel. The key to jam’s lovely texture.

2. use naturally high pectin fruit High pectin fruits include: Apples, citrus, quince and currants

Low pectin fruits include: Blackberries, pears, peaches, cherries, rhubarb & strawberries

Everything elso has a medium level of pectin.

3. use under ripe fruit Choose a mixture of fruit that is under ripe (high pectin) and ripe (high flavour). About 1/3 under ripe is a good proportion. 4. use a commercial pectin My Mum used to be very disdainful of ‘ladies’ who made their jam using commercial pectins. 6 tips for a As you can see from my inclusion of the raspberry ‘fridge’ jam in this class, I’m a little more liberal on this issue. Given that some fruit just doesn’t naturally have loads of pectin, there’s no shame in getting perfect ‘set’ some help from the supermarket. 5. use lemon juice continuted Being citrus, lemons naturally contain lots of pectin. I find the acid [ ] also balances out some of the sugar and makes the jam taste fresher. Win win!

6. test & keep cooking The high variability in fruit means each batch will need a different amount of time to get a good set. See how to test your jam on the next page for setting for more details. The longer you cook jam, the more firmly it will set.

This is because more pectin is released into the liquid phase of the jam and is therefore more available to gel or set the jam. The other how to test factor is that simmering releases moisture, so the longer you cook, the less moisture you have and the more concentrated the mixture becomes. your jam The downside is that the longer you cook, the less fresh fruit flavours will remain in the jam. More cooked or jammy flavours develop. for setting So good jam is a balance between the flavour and the set. to test for setting

1. Place a small plate or saucer in the freezer when you start cooking.

2. When you think the jam is ready, place a teaspoon of hot jam on the cold saucer. Pop it back in the fridge for 3-5 minutes.

3. When the sample is cold, push it with your finger. If the jam runs back into the middle, it needs longer cooking. If it feel right you’re done!

note: I find that the end product tends to endup setting firmer than the sample, so keep this in mind when making your decision. Savoury Preserves onion jam This is a brilliant condiment to have in the pantry for when you need a tasty last minute accompaniment to roast or BBQ meats.

It also works brilliantly on sandwiches or to add some instant oniony goodness to soups or stews. I also like to serve it on top of salads, especially anything with cheese in it.

It's a great preserve to start with because you just cook until it looks done. No need to worry about judging setting points or pectin levels. onion jam onion jam makes about 5 cups

1/3 cup olive oil 2kg (4lb) onions 250g (9oz) brown sugar 1 cup balsamic vinegar

1. Pop 4-5 jars in the dishwasher to sterilise. Heat oil in a large pan on a medium heat.

2. Peel and slice onions and add to the pot. Cook, covered stirring every 5-10 minutes for 1/2 hour, or until onions are soft but not browned.

3. Remove lid. Add sugar and balsamic.

4. Cook for about an hour or until the jam is reduced and thickened.

5. Divide hot jam between warm jars. Seal immediately. »video onion jam ... shelf life? problem solving guide WIll keep in the pantry for about 12 months. Once opened will keep onions burning - reduce the heat and stir more freequently. Adding in the fridge for a few months. a little more oil or a splash of water can help things as well. If really black on the bottom, transfer the unblackened onions to a new pan variations for fun and keep cooking. red onions - replace the onions with red onions. crunchy onions - sometimes onions take longer than you'd think to different vinegar - balsamic gives a lovely deep colour but feel soften. Just keep cooking and stirring until you're happy. free to use red or white wine vinegar or sherry vinegar. too sweet - if you prefer your onions more savoury, back off on the onion & thyme - add a few sprigs of thyme in with the onions. sugar next time. For now seasoning generously with salt can help to Just remember to fish the stalks out before bottling. balance things out.

less sweet - make balsamic onions. Just skip the brown sugar. mould growing on the onions - this is a sign that something is wrong with your preserving system. It could be the jars weren't cleaned enough in the dishwasher, the temperature of the onions weren't high enough when you bottled. Or the lids weren't sealed properly. Another problem can be if the jars aren't filled completely. For now best not to eat the mouldy jar. Next time be more careful or just store in the fridge. suggested uses Great as an accompaniment to roast or BBQ meats. Wonderful on a cheese plate or a toasted (grilled) cheese sandwich. Also use instead of pesto for something unexpected in soups or stews. Especially delicious with bangers and mash. apricot chutney The brilliant thing about this chutnry is that we're using dried fruit. You don't need to wait until you have a heap of produce lying around to practice the preserving arts.

The apricots add a lovely fresh tartness to the chutney. apricot chutney apricot chutney makes about 8 cups

1kg (2lb) dried apricots 6 onions, sliced 1 cup rice wine vinegar 400g (14oz) brown sugar 2 tablespoons grated ginger

1. Pop 7-9 jars in the dishwasher to sterilise.

2. Chop apricots and place in a large bowl. Barely cover with hot water from the kettle. Stand.

3. Heat a generous glug of olive oil in a large pan on a medium heat. Add onions and cook covered, stirring every now and then for 1/2 hour or until onions are really soft.

4. Add apricots and the soaking liquid, vinegar, brown sugar and ginger.

5. Simmer, stirring periodically for an hour or until the chutney is reduced and chunky. Taste & season with salt.

6. Divide hot jam between warm jars straight from the dish. Seal immediately. »video apricot chutney ... shelf life? problem solving guide WIll keep in the pantry for about 12 months. Once opened will keep onions burning - reduce the heat and stir more freequently. Adding in the fridge for a few months. a little more oil or a splash of water can help things as well. If really black on the bottom, transfer the unblackened onions to a new pan variations for fun and keep cooking. hot chutney - if you like a bit of kick to your chutney, add in 1-3 tablespoons chilli powder. crunchy onions - sometimes onions take longer than you'd think to soften. Just keep cooking and stirring until you're happy. fresh apricots - use about twice the wieght of dried apricots and skip the soaking step. Just chop, deseed and add straight to the too runny - with chutney there's no magical pectin to set things so onions. just keep cooking until you have a consistency you're happy with.

different quantities - feel free to either halve or doulbe this mould growing on the chutney - this is a sign that something recipe, the cooking time may need adjusting slightly with more or is wrong with your preserving system. It could be the jars weren't less in the pot. cleaned enough in the dishwasher, the temperature of the chutney wasn't high enough when you bottled. Or the lids weren't sealed budget - dried apricots can be expensive. Either replace properly. Another problem can be if the jars aren't filled completely. For completely with less expensive dried fruit such as raisins or dates. now best not to eat the mouldy jar. Next time be more careful or just OR replace some of the apricots with less expensive dried fruit. store in the fridge.

no rice wine vinegar? - feel free to use cider, sherry or other suggested uses wine vinegar instead. Lemon juice will also work here. Great as an accompaniment to roast or BBQ poultry. Wonderful on a cheese plate or as a sandwich spread. Also great as an accompaniment to Indian food. pickled carrots Some of the best pickles I've ever eaten were at the Momofuku restaurants in New York City. So I've gone straight to the source and adapted a recipe from David Chang himself.

Feel free to use this as a base recipe for other pickled veg.

pickled carrots makes 1 jar

1 bunch baby carrots, trimmed & scrubbed 1/2 cup rice wine vinegar 6 tablespoons sugar 3 teaspoons fine salt 1. Pop a jars in the dishwasher to sterilise.

2. Pack clean carrots into the jar.

3. Combine 1 cup boiling water from the kettle with vinegar, sugar and salt. Stir to dissolve.

4. Pour liquid over the carrots. If there isn't enough to cover, make another batch.

5. Seal and store in the fridge. Best after 48 hours. Will keep for pickled carrots 3-4 weeks.

»video pickled carrots... shelf life? problem solving guide WIll keep in the fridge for 3-4 weeks. not enough brine - depending on the size of your jar

variations for fun mould growing - with all the vinegar this is unlikely but if the pickling pickled onion - either use peeled whole baby onions or thinly liquid doesn't cover the vegetables completely this can happen. I'd sliced red onion. throw out any mouldy bottles and start again.

pickled chillies - replace carrots with small red chillies. suggested uses pickled fennel - replace carrots with finely sliced fennel. Serve as a zesty crunchy snack on their own. Or as an accompaniment to most Asian dishes. Especially good with hearty different vinegar - if you can't find rice wine vinegar, use stews or braised dishes. another white vinegar such as champagne or white wine vinegar. ketchup for grown-ups Here we're using roast tomatoes and red wine to make a ketchup with a difference! ketchup for grown-ups ketchup for grown-ups

makes about 8 cups

2kg (4lb) tomatoes 1.5kg (3lb) tomato passata or puree 2 cups rice wine vinegar 2 cups red wine 750g (1 1/2lb) brown sugar

1. Pop 4 bottles and a funnel in the dishwasher to sterilise.

2. Preheat oven to 180C (350F). Halve tomatoes and place on 2 baking trays. Roast for 90 minutes or until browned on the edges.

3. Place passata or puree, vinegar, wine and sugar in a large pot and bring to the boil.

4. Transfer roasted tomatoes to the pot. Simmer for 90minutes or until you're happy with the consistency. Taste & season with 1 tablespoon salt.

5. Puree with a stick blender. Bring back to a simmer.

6. Divide hot ketchip between warm bottles straight from the dishwasher. Seal immediately. »video ketchup for grown-ups... shelf life? problem solving guide WIll keep in the pantry for 6-12 months, or longer. Once opened will burning - remember to stir the ketchip every 10-15 minutes to avoid keep in the fridge for a few months. burning.

variations for fun too runny / not setting - we're just looking at removing the water kid-friendly- skip the red wine. to make the ketchup thicken. So keep cooking until you're happy.

rosemary ketchup - add a few sprigs of rosemary in to too chunky - if you prefer a super smooth sauce, like commercial simmer with the tomatoes. Remember to remove the stalks before ketchip, sieve to remove any seeds or lumps after pureeing. Return to pureeing. a boil before bottling,

tomato & onion ketchip - roast 3-4 red onions until super mould growing - this is a sign that something is wrong with your tender and add to the sauce. preserving system. It could be the jars weren't cleaned enough in the dishwasher, the temperature wasn't high enough when you bottled. different quantities - feel free to either halve or double or Or the lids weren't sealed properly. Another problem can be if the jars quadruple this recipe, the cooking time may need adjusting slightly aren't filled completely. For now, best not to eat the mouldy jar. Next with more or less in the pot. time be more careful or just store in the fridge. suggested uses Anywhere you'd normally use ketchup. Especially on the best burgers ever. home dried tomatoes These super-versatile little bursts of flavour are far more tasty than any old commercial 'sun dried' tomato. I love to make these in the Summer when tomatoes are at their peak to save for a rainy day.

The yield is quite small which explains why sun dried tomatoes are normally so expensive. home dried tomatoes home dried tomatoes makes about 1 cup

1kg (2lb) cherry tomatoes 2 teaspoons salt 2 teaspoons sugar extra virgin olive oil

1. Pop a jar in the dishwasher to sterilise.

2. Preheat oven to 150C (300F). Halve tomatoes and place on a baking tray.

3. Roast for 2 hours or until dried and shrivelled.

4. Pack the tomatoes into your clean jar, trying not to touch with your fingers.

5. Cover generously with oil and seal.

»video home dried tomatoes... shelf life? problem solving guide Because of the risk of botulism it's best to keep the tomatoes in the fridge and use within 4 weeks. too chunky - if you prefer a super smooth sauce, like commercial ketchip, sieve to remove any seeds or lumps after pureeing. Return to variations for fun a boil before bottling, different tomatoes - I find cherry tomatoes work best, but feel free to experiment with different varieties. Just make sure the mould growing - this is a sign that something is wrong with your tomatoes are dry before packing in oil. preserving system. It could be the jars weren't cleaned enough in the dishwasher, the tomatoes weren't dry enough. Or the lids different quantities - feel free to either halve or double or weren't sealed properly. For now, best not to eat the mouldy jar. quadruple this recipe. suggested uses Anywhere you'd normally use sun dried tomatoes. Great in salads, pastas, or sandwiches,

This oil has a million uses. It’s lovely with pretty much everything and anything from the BBQ and makes an instant sauce for meat and fish.

My Irishman even loves it on his fried eggs with a little avocado on the side.

chilli oil makes about 2 cups

200g (7 oz) long red chillies 3 cloves garlic 2 cups extra virgin olive oil

1. Remove stems and roughly chop chillies. Peel and smash garlic.

2. Place chilli, garlic and oil in a medium saucepan and bring to a simmer over a medium heat.

3. Simmer for 5-10 minutes or until garlic is golden brown. Remove from the heat and allow to cool a little.

4. Remove half the oil and puree the chilli and garlic with a stick blender or food processor. Return solids to the oil and store in an airtight container. video » chilli oil.. shelf life serving suggestions Will keep in the fridge for a couple of months. drizzle – drizzle the cooled oil and solids over everything from grilled halloumi, to BBQ vegetables to roast chicken. Pretty much anything variations that will benefit from some chilli warmth. budget – replace some, half or all the olive oil with a cheaper oil chilli oil eggs – Use the oil to fry eggs and serve with some of the such as vegetable, rice bran, or peanut oil. chilli solids spooned over the top. milder – deseed the chillies before adding to the pan dressings – make a warming salad dressing with 1 tablespoon lemon juice and 3-4 tablespoons chilli oil. Season well and toss hotter – toss in a handful or small red birds eye or other super hot through salad leaves or boiled spuds or both. chillies sauce for fish – stir some lemon zest through a little chilli oil and smooth – allow the oil to cool completely with the chilli and garlic use as a sauce for steamed, grilled or pan fried fish. then strain and discard the solids. problem solving guide too hot - dilute with more olive oil. don't have a food processor? – finely chop the cooled chilli and garlic by hand and add back to the oil packaging suggestions Best in a glass jar so you can scoop out the lovely chilli and garlic solids to sprinkle over your food.

Chillies can vary enormously in their intensity which makes cooking with them a big moving target.

I tend to use less chillies and keep the seeds in because it’s quicker and I like the heat. Feel free to deseed if you prefer a milder harissa. Or increase the chilli count if you are more dare- devilish. fiery harissa paste makes about 2 cups

1 jar roasted red peppers (450g / 16oz), drained 10 small red chillies, 2 teaspoons smoked paprika 4 teaspoons caraway seeds 2 tablespoons lemon juice

1. Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have a smooth-ish paste.

2. Stir through 6 tablespoons extra virgin olive oil. Taste and season. video » fiery harissa paste.. shelf life serving suggestions Will keep for a month or so in the fridge. OK for a few days out of the as a sauce – serve (sparingly) straight from the jar with roast veg, fridge if you need to post or transport your gift somewhere. roast chicken or grilled halloumi. Pretty much works anywhere you'd normally use a chilli sauce. variations as a marinade - mix with a little olive oil and rub over tofu, chicken home cooked peppers – grill, cool and peel red peppers yourself or meat before roasting , grilling or BBQing. Serve with extra harissa if you can't find jarred ones or prefer to do things from scratch. on the side. problem solving guide in soups - either stir through to add spice and heat or serve as a dollup on top - a more exotic alternative to pesto too hot - add more olive oil to balance it out. salad dressing - combine with equal parts lemon juice and olive bland – add more chillies and season. oil for a potato salad dressing with a kick don't have a food processor? – just finely chop everything toghether by hand. The mixture will be more chunky and rustic but still absolutely delicious. can't find smoked paprika?– just skip it or try regular paprika. packaging suggestions Needs an air tight container. I like glass jars. marinated olives I love buttery green Sicilian olives for this gift, but any good quality olive or even a mixture of them will be delicious. marinated olives

makes about 2 cups 2 cups olives approx (200g / 7oz) zest 1/2 lemon 2 cloves garlic, peeled & smashed 1/4 cup extra virgin olive oil

1. Place olives, lemon zest, garlic & oil in a small saucepan.

2. Gently warm over a medium heat and cook for about 10 minutes or until everything smells garlicky and olivey.

3. Remove garlic and discard and pop olives and oil in sterilised jars marinated olives from the dishwasher. Top up with exta oil to cover and seal.

video » marinated olives ... shelf life These olives will keep in the fridge for months. If you'd like to make serving suggestions them to keep in the pantry, skip the garlic and be sure and use straight up – serve in a little bowl. sterilised jars. oil – use the oil in the jar for drizzling anywhere you'd like to add a variations for fun zesty olivey flavour. orange & fennel - replace lemon zest with orange zest and replace garlic with a tablespoon of fennel seeds.

hot - add in a couple of dried red chillies.

problem solving guide too garlicky - The recipe above is quite generous with the garlic, feel free to reduce the quantity.

short on time - serve olives drizzled with oil and forget about the matinating thing..

packaging suggestions Best in something well sealed. Glass jars are best. BBQ sauce

no bake pecan pie With the chilli, leave the seeds in if you prefer a hotter sauce and remove them if you’re more of a mild person. You could always make a big batch without the seeds then bottle half and add the seeds or some dried chilli and cook for a little longer so you have a mild version and a hot one.

BBQ sauce bbq sauce makes about 12 cups

10 brown onions, peeled & quartered 25 red chillies, stalks removed (see note above re. seeds) 2L (8 cups) tomato ketchup 1kg (2lb) brown sugar 10 tablespoons (60g /2oz) smoked paprika

1. Pop your jars and their lids in the dishwasher on a high setting.

2. Whizz onion and chilli in a food processor until you have a smoothish puree. You will probably need to do this in batches.

3. Heat a few tablespoons olive oil in a large saucepan.

4. Add onion puree and cook, covered over a medium-low heat for about half an hour or until onion is soft. Remember to stir occasionally.

5. Add ketchup, sugar and paprika. Increase the heat and bring to a simmer.

6. Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly. Taste and season if required but it probably won’t need anything.

7. Remove from heat and pour into warm jars from the dishwasher and seal immediately (I like to use gloves to avoid burns). video » BBQ sauce... shelf life This sauce will keep for months in the pantry if you take the time to serving suggestions sterilise your jars (read – pop them in the dishwasher on the highest straight up – serve with your favourite BBQ meat or vegetables. setting just before you use them.) But will need to be refrigerated Particularly great with a steak or sausages. Also good with roast once a bottle is opened. If you can’t be bothered with the sterilising meat. thing, it will still keep for months or even longer in the fridge. BLT – Use as a spread to make a bacon, lettuce & tomato sandwich variations with a difference. super hot – double the chlilies & keep the seeds in. aioli – serve with garlicky mayo as a deafly sauce duo for BBQ steaks. problem solving guide sauce burning - reduce the heat and stir more freequently.

can't find smoked paprika? –just substitute in regular paprika, the flavour won’t be as smoky but it will still be delicious.. packaging suggestions Needs an air tight container. I like glass jars but little sealable plastic bags would also work well. preserved lemons This is not the time to be squandering your precious Maldon or other fancy sea salt flakes. Any fine sea salt or kosher salt will do.

Once you open the jar, I tend to keep the lemons in the fridge so they last as long as possible. Most books will tell you they’ll keep for a year unopened, but I’ve had a few last twice as long as that when they got lost in the back of the cupboard. preserved lemons preserved lemons makes 1 jar 3 – 4 thick skinned lemons extra lemon juice 6 – 8 tablespoons fine sea salt 1-2 bay leaves, optional

1. Sterilise a medium jar (with a good lid or seal) by popping in the dishwasher on the hottest cycle, or using your favourite sterilisation method.

2. Place the thick skinned lemons in a strainer and pour boiling water over the lemons to get rid of any dirt or bugs. Drain.

3. Chop a lemon into quarters, lengthwise.

4. Place a tablespoon salt in the bottom of the jar and pack in the lemon quarters, squashing them in to release as much juice as possible. Scatter with another tablespoon salt.

5. Repeat with the other 2 – 3 lemons, until the jar is full. If using the bay leaves, poke them in along the sides of the jar while layering.

6. Finish with a final tablespoon or two of salt. Cover with lemon juice. Seal jar and store at room temperature for 4 weeks before using. video » preserved lemons... shelf life Will keepin the pantry unopened for ayear or so. But once opened serving suggestions they need to be refrigerated. to use – remove one quarter from the jar. Discard the flesh and finely slice or dice the skins. They're quite salty so go easy with the variations seasoning. limes – replace lemons and lemon juice with limes and lime juice. in general – use the anywhere you’d normally use lemon zest for a more intense, lemon kick spiced – add a few teaspoons of cumin seeds and peppercorns. in salads– - finely chopped and tossed in with your salad dressing problem solving guide for a fragrant surprise. mould growing on the lemons - if the lemons aren't covered with the salty lemon juice they can get a white mould growing on sauce for fish – combine 2 tablespoons lemon juice with 4 them. DIscard these lemons but the ones on the bottom should be tablespoons olive oil and 1/4 preserved lemon finely chopped. fine. chicken tajine – - toss 1/2 perserved lemon, finely sliced in a short on time – soak whole lemons in boiling water for an hour chicken stew with tomatoes & olives. before draining and preserving as above. Should shorten the curing time by about 2 weeks.. wilted greens - finely slice and toss through greens such as packaging suggestions spinach, silverbeet, chard or kale that have been wilted in a pan with Given all the salt, well sealed glass jars are the best option. olive oil and garlic.

preserved lemon & yoghurt sauce - finely mince and stir a little into some natural yoghurt.- great with fish, chicken or vegetables.

couscous, lentils or rice - finely chop 1/4 lemon and stir through cooked couscous or lentils or steamed rice. chilli jam There's a cafe in Canberra called Silo Bakery which has one of the best breakfast dishes ever. It's poached eggs served on their sourdough bread with chilli jam and slow roasted tomatoes.

I love the chilli jam so much I just had to create my own version. The secret ingredient is the fish sauce which gives it lovely savoury complexity without being overtly 'asian'. chilli jam makes about 8 cups

12 red onions, peeled & quartered 8 red capsicum (peppers) 1 cup fish sauce or balsamic vinegar 150g (5oz) hot small red chillies, about 50 750g (1.5lb) brown sugar

1. Whizz onions in batches in a food processor to a paste. Heat 1/2 cup olive oil in a very large pot and cook onions, covered over a medium heat.

2. Meanwhile, deseed and chop capsicum (peppers) and puree in the food processor with the unseeded chillies in batches. chilli 3. Add the pepper puree to the onion mixture along with the jam fish sauce or vinegar and sugar. 4. Simmer uncovered for about 3 hours, stirring every 15 minutes or so until thickened.

5. About 1/2 hour before it's cooked. Remove a small portion and allow to cool. Taste and season, adding more chilli if it's too mild. If you've using balsamic you'll need lots of salt.

6. Divide hot jam between clean jars fresh from the dishwasher and seal with lids immediately. video » chilli jam.. shelf life serving suggestions If using jars from the dishwasher it will last for 12 months or longer with eggs – poach 2 eggs and serve on toast with chilli jam and unopened in the pantry. Refrigerate when opened. slow roasted tomato halves.

variations roast eggplant – halve a large eggplant lengthwise. Drizzle cut vegetarian – use the balsamic vinegar option instead of the fish sides with oil and bake 200C (400F) for 45mins - 1hr or until tender. sauce. Remember to be generous with the salt. Serve with chilli jam and a salad of fresh mint and coriander (cilantro) leaves dressed in lemon juice and olive oil. onion jam – replace the chilli and peppers with more red onions. bangers & mash – serve chilli jam with pan fried sausages and problem solving guide mashed potato. too sweet - add a little more fish sauce or salt. fish or chicken – pan fry or BBQ white fish fillets or chicken thigh bland – add more chilli and simmer for an extra 15 minutes. fillets and serve with chilli jam on the side and a crisp green salad.

too watery – keep cooking until thickend to your liking. thai beef salad – BBQ or pan fry 2 steaks until rare. Rest then finely slice. Make a dressing of 2 tablespoons each lime juice and burning on the bottom – a little charring will be good but too fish sauce. Toss sliced beef and 2 large handfuls salad leaves in the much will give a bitter taste. Remember to stir regularly and reduce dressing. Serve topped with a dollup of chilli jam. Serves 2 the heat if too much. packaging suggestions Needs a sterisiled (dishwasher clean) jars with a good airtight seal. Best to fill and seal the jars when hot to make sure there are no bugs. Sweet Preserves vanilla extract I've been meaning to make my own vanilla extract for years but have been putting it off because I thought it was going to be difficult.

If only I'd known how wrong I was, I would have started years ago. It couldn't be simpler. Just pop some vanilla beans in a jar with some booze and wait.

vanilla extract makes about 1 cup

3-5 vanilla beans 1 cup vodka or other alcohol

1. Halve vanilla beans crosswise then cut down the length of each half. Scrape the seeds out from the middle and place in a clean jar about 1 cup capacity.

2. Place beans in the jar. Fill with vodka. Seal.

3. Store for about 8 weeks before using, shaking every few vanilla extract days or whenever you think about it. 4. As you use the extract, continue to top up with more vodka and vanilla beans. »video vanilla extract ... shelf life? problem solving guide Takes about 8 weeks before it's ready. Then wIll keep indefinitely. can't find vanilla beans? In Australia you can get them from the Just keep adding beans and alcohol and discarding the older softer spice section of most supermarkets. When I was growing up through beans if the jar gets too full. we had to make a special trip to the health food shop for them. variations for fun Herbies spices have an online store and will ship most places. rum - replace vodka with white or brown rum. vanilla extract flavour not strong enough - it all depends on the quantity and quality of the beans you use as well as the time bourbon - replace vodka with white or brown rum. allowed for infusion. Either add more beans or just wait longer before starting to use your extract. alcohol-free - if you don't like using alcohol in your cooking, you can make vanilla sugar instead. Just pop a vanilla bean or two in an vanilla extract flavour too strong - either use less in your baking airtight jar full of regular or caster sugar and leave in the pantry for a OR dilute by removing some beans and adding more alcohol. few weeks. Use in your baking instead of sugar whenever you feel like a vanilla flavour boost. mould growing in extract - with all that alchohol it's unlikely, but if it does happen, transfer beans to a clean jar and make sure the beans old beans - if you use a lot of vanilla beans, don't worry about are well covered with alcohol. Also it's super important that any beans buying new beans to make your extract. Just rinse your beans after you add to the extract are clean and dry. you've used them to infuse milk, cream or whatever. Pat them dry and then use as per the recipe. suggested uses Wonderful in baking. Use anywhere that calls for vanilla extract, vanilla If you've scraped out the seeds and used in another recipe, there's bean paste or vanilla essence. still loads of flavour in the beans so put them to work in your extract or vanilla sugar. I love to make my own vanilla yoghurt by mixing vanilla extract into full cream natural yoghurt. Sometimes I sweeten with a little sugar or stevia. Sometimes I keep it all about teh vanillla. orange marmalade The secret to easy marmalade is to boil the oranges first. This way they're super tender to chop into lovely fine shreds. Feel free to play around with different citrus or even different varieties of oranges. I've just used navel oranges here but one orange day I dream of getting my hands on some Seville marmalade oranges which as meant to make the best marmalade. orange marmalade makes about 18 cups

2kg (4lb) oranges 4kg (8lb) sugar 1 cup lemon juice 1 knob butter 1. Pop16-18 jars in the dishwasher to sterilise.

2. Place washed oranges and 5L (10 pints or 20 cups) water in a large pot. Boil for 2 hours or until oranges are tender.

3. Cool. Measure out the amound of liquid remaining. Add the liquid back to the pot with enough water to make up to 12 cups.

4. Finely slice the orange rind and flesh. Discard any seeds. Add orange rind and flesh and any juice to the pot.

5. Add sugar and lemon juice and bring back to the boil. Place a small plate in the freezer. Boil for 1 hour.

6. To test for setting, place about 1 teaspoon of marmalade on the small plate and return to the freezer for 3-4 minutes. Push marmalade with your finger, if it seems firm enough, you're done.

6. Stir butter in. Divide hot marmaade between warm jars straight from the dish. Seal immediately. »video orange marmalade... shelf life? problem solving guide WIll keep in the pantry for 2 years, or longer. Once opened will keep burning - remember to stir the marmalade every 10-15 minutes to in the fridge for ages. avoid burning. too much rind - it's important to chop your find as finely as possible variations for fun so your marmalade texture is just right. Large chunks will make the grapefruit marmalade - replace the oranges with grapefruit. marmalade seem like there's too much rind. It's also important to make sure you cook the oranges for long enough in the initial stage so orange & lemon marmalade - replace some of the oranges the rind is tender. with lemons. too runny - different oranges will have different levels of pectin different quantities - feel free to either halve or doulbe this and will set at different stages. If you're not happy, keep boiling the recipe, the cooking time may need adjusting slightly with more or marmalade until it feels firm enough when testing. less in the pot. mould growing on the marmalade - this is a sign that something is wrong with your preserving system. It could be the jars weren't cleaned enough in the dishwasher, the temperature wasn't high enough when you bottled. Or the lids weren't sealed properly. Another problem can be if the jars aren't filled completely. For now best not to eat the mouldy jar. Next time be more careful or just store in the fridge. suggested uses Lovely on toast or crumpets with butter. Or try mixing with fresh rosemary and using as a glaze for ham (recipe here). june's jam My Mum was a brilliant jam maker. This is her recipe.

This recipe works for most berries and stone fruit. It’s better to use fruit that is slightly on the under ripe side as it will have a higher pectin content which helps the jam to set. june's jam june's jam makes about 6 cups

2kg (4lb) fruit 1.5kg (3lb) sugar 1 cup lemon juice 1 knob butter 1. Pop 5-6 jars in the dishwasher to sterilise.

2. Wash fruit and chop into halves or quarters and discard stones.

3. Layer fruit and sugar in a large pot. Place on a high heat and squash the fruit to help release the juices.

4. Add lemon juice and bring to the boil. Place a small plate in the freezer.

5. Boil for 1 1/2 - 3 hours.

6. To test for setting, place about 1 teaspoon of jam on the small plate and return to the freezer for 3-4 minutes. Push jam with your finger, if it seems firm enough, you're done. If not keep cooking and testing.

6. Stir butter in. Divide hot jam between warm jars straight from the dishwasher. Seal immediately.

»video june's jam... shelf life? problem solving guide WIll keep in the pantry for 2 years, or longer. Once opened will keep burning - remember to stir the jam every 10-15 minutes to avoid in the fridge for ages. burning. Although if it does 'catch' on the bottom as mine did, just variations for fun change the name to 'burnt' jam. peach, apricot or nectarine jam -use peaches, apricots too runny / not setting - setting all depends on your pectin levels or nectarines as your fruit. Chop into quarters or eights before and the time the jam is cooked for. If your fruit is too ripe, it won't cooking. set no matter how long you cook it for. Extra lemon juice can help or adding some pectin powder. blackberry jam - my favourite jam that my Mum used to make. Best if you can find a wild blackberry patch and use the fruit that is too chunky - while the fruit will cook down considerably, if the less ripe to get a good set. chunks are large to begin with, your jam will be chunkier. Next time spend a little more time chopping the fruit finer. For now, a whizz with strawberry jam - another favourite that my Mum made. Again, a stick blender can help smooth the jam out. try and seek out underripe strawberries. If you can only get your hands on ripe strawberries, best to use the 'low sugar jam' recipe mould growing on the jam - this is a sign that something is wrong with added pectin so your jam will set. with your preserving system. It could be the jars weren't cleaned enough in the dishwasher, the temperature of the jam wasn't high different quantities - feel free to either halve or double or enough when you bottled. Or the lids weren't sealed properly. Another quadruple this recipe, the cooking time may need adjusting slightly problem can be if the jars aren't filled completely. For now best not to with more or less in the pot. eat the mouldy jar. Next time be more careful or just store in the fridge. suggested uses Lovely on toast or crumpets with butter. Brilliant with scones and cream. See Aunt Madge's scone recipe. raspberry fridge jam A 'fridge' jam is a low sugar jam that needs to be kept in the fridge once it is opened. Great for people who prefer things to be less sweet.

Check the ingredients list of your commercial pectin. It should contain some sort of acid, usually citric. If it doesn't, add 1/2 cup lemon juice to the raspberries. raspberry fridge jam

makes about 8 cups

2kg (4lb) raspberries 1kg (2lb) sugar raspberry jam 100g (3.5oz) commercial jam setter (pectin powder) fridge 1 knob butter

1. Pop 5-6 jars in the dishwasher to sterilise.

2. Place fruit, sugar and pectin in a large pot. Place on a high heat and squash the fruit to help release the juices.

3. Bring to the boil. Place a small plate in the freezer.

4. Boil for 5-10 minutes. Turn off the heat.

5. To test for setting, place about 1 teaspoon of jam on the small plate and return to the freezer for 3-4 minutes. Push jam with your finger, if it seems firm enough, you're done. If not keep cooking and testing.

6. Stir butter in. Divide hot jam between warm jars straight from the dishwasher. Seal immediately. »video raspberry fridge jam... shelf life? too runny / not setting - setting all depends on your pectin WIll keep in the pantry for a year, or longer. Once opened will keep powder. If you find the jam isn't setting, check the directions on the in the fridge for 3-4 weeks. pectin you used. You may need to add more. Cooking for longer can help as well. If you don't have extra pectin adding lemon juice can also variations for fun help. stone fruit jam -use peaches, apricots or nectarines as your fruit. Chop into quarters or eights before cooking. Because we're using too many seeds - it all depends on your raspberries. If you prefer commercial pectin, you can use all ripe fruit for this jam. less seeds you can pass the hot jam through a fine sieve and bringing back to the boil before bottling. blackberry jam - replace raspberries with blackberries. can't find commercial pectin powder - in my supermarket it is strawberry jam - replace raspberries with strawberries. in the baking section near the muffin papers and vanilla. You should be able to order it online if needed. Otherwise try the june's jam recipe different quantities - feel free to either halve or double or instead. quadruple this recipe, the cooking time may need adjusting slightly with more or less in the pot. lacking fresh berry flavour - the longer you cook the jam, you'll find less fresh flavour and more cooked or jammy flavours. Of frozen berries - feel free to use frozen berries to make you jam. course the longer you cook, the thicker your jam will be so it's about They can be more cost effective than fresh, depending on the time balancing the two. of year. mould growing on the jam - this is a sign that something is wrong budget - berries can be expensive. Feel free to replace some of with your preserving system. It could be the jars weren't cleaned the berries with cheaper fruit such as pear or apple. Best to grate enough in the dishwasher, the temperature of the jam wasn't high the apple or pear before adding to the pot so it cooks down quickly enough when you bottled. Or the lids weren't sealed properly. Another and isn't as noticeable. problem can be if the jars aren't filled completely. For now best not to eat the mouldy jar. Next time be more careful or just store in the fridge. problem solving guide suggested uses burning - remember to stir the jam to avoid burning. Lovely on toast or crumpets with butter. Brilliant with scones and cream. See Aunt Madge's scone recipe. Also great on sponge cakes. apple butter I've always read about apple butter on various blogs but hadn't got around to making it. So glad this class gave me a reason to give it a try! apple butter apple butter makes about 2 cups

1kg (2lb) apples 250g (9oz) sugar 2 tablespoons lemon juice 1/2 - 1 teaspoons cinnamon 1. Pop 2 jars in the dishwasher to sterilise.

2. Place 3 cups water in a medium pot.

3. Wash aples. Chop into eights, removing the seeds and popping them into the water as you go.

4. Add lemon juice and bring to the boil.

5. Simmer for about 30 minutes, until apple is very tender.

6. Remove from the heat. Puree with a stick blender.

7. Add cinnamon and bring back to a simmer. Cook, stirring freequently for 30-40 minutes or until thickened.

8. Divide hot butter between warm jars straight from the dishwasher. Seal immediately.

»video apple butter... shelf life? problem solving guide WIll keep in the pantry for 12 months, or longer. Once opened will burning - remember to stir the butter every 10-15 minutes to avoid keep in the fridge for a few weeks. burning. More important in the puree cooking stage than when first variations for fun simmering the fruit. peach, apricot or nectarine 'butter' - use peaches, apricots too runny / not setting - we're just looking at removing the water or nectarines instead of the applies. to make the butter thicken. So keep cooking until you're happy. Remember it will thicken slightly as it cools. pear butter - replace apples with pears. mould growing on the butter - this is a sign that something blueberry butter - replace some of the apples with blueberries. is wrong with your preserving system. It could be the jars weren't cleaned enough in the dishwasher, the temperature wasn't high super spiced - add in 1/2 teaspoon ground cloves or mixed enough when you bottled. Or the lids weren't sealed properly. Another spice. problem can be if the jars aren't filled completely. For now, best not to eat the mouldy jar. Next time be more careful or just store in the fridge. different quantities - feel free to either halve or double or quadruple this recipe, the cooking time may need adjusting slightly suggested uses with more or less in the pot. Lovely on toast or crumpets with butter. Brilliant with scones and cream. See Aunt Madge's scone recipe. Also great as a sauce to serve with roast or BBQ pork, although you may like to season it with a little salt to cut the sweetness first. pear 'cheese' This is probably the least attractive preserve in the class. But don't hold that against it! The recipe is based on a quince paste or 'cheese'. Also known as 'membrillo' in Spain. I've used pears because quinces aren't in season until Autumn.

pear 'cheese' makes heaps 2kg (4lb) pears or quinces 1.5kg (3lb) sugar

1. Place 6 cups water in a large pot.

2. Wash fruit. Chop into eights, removing the seeds and popping them into the water as you go.

3. Bring to the boil. Simmer for about 45 minutes, until the fruit is very tender.

4. Remove from the heat. Puree with a stick blender.

5. Bring back to a simmer. Cook, stirring freequently for 4-5 minutes or until thickened and deeply caramelised.

6.Transfer the mixture to a tray (approx 28cm x 18cm (11in x 7in) pear lined with baking paper and oil. 'cheese' 7. Bake in a super low oven (75C / 165F) for 6-8 hours or until paste feels firm to the touch. Cool and store in an airtight container in the fridge.

»video pear 'cheese'... shelf life? problem solving guide WIll keep in the fridge for 12 months, or longer. burning - remember to stir the butter every 10-15 minutes to avoid burning. More important in the puree cooking stage than when first variations for fun simmering the fruit. quince paste - my preferred option. The flavour is more fragrant too runny / not setting - we're just looking at removing the water and the colour a deep red that is much more attractive than the to make the paste thicken. So keep cooking until you're happy. brown of the pear. Remember it will thicken slightly as it cools.

apple 'cheese' - replace pears with apples. too much hard work - these pastes take a long time and lots of stirring. I get very 'over' the whole stirring thing. If it gets too much you different quantities - feel free to either halve or double or can always stop and bottle the puree and call it pear butter or pear quadruple this recipe, the cooking time may need adjusting slightly jelly instead. with more or less in the pot. suggested uses Serve tiny slices as it can be quite intense.

Tradtionally used on a cheese plate. Also lovely pureed and combined with some mayonnaise as a sauce for poultry or pork. lemon curd Lovers of all things zesty and sunny yellow won't struggle to find uses for lemon curd also known as lemon butter.

It's somewhere between a lemon jam and a custard.

lemon curd lemon curd makes about 1 1/2 cups

125g (4.5oz) unsalted butter 3 eggs 75g (2.5oz) sugar 125g (4.5oz) lemon juice zest of 1 lemon

1. PLace butter, eggs, sugar, lemon juice and zest in a medium saucepan and place over a medium low heat.

2. Stir until butter has melted then keep cooking and stirring until the mixture has thickened like a custard.

3. Remove from the heat and pass through a sieve if you're after a smooth curd.

4. Place in bottles fresh from the dishwasher. Refrigerate. video » lemon curd.. shelf life serving suggestions Will keep in the fridge for a few weeks. jam replacer – serve as a super zesty spread on bread, toast or warm croissants. variations cake filling – use instead of strawberry jam to sandwich sponge lime curd – replace the lemon juice and zest with limes. cakes together. dairy-free – replace the butter with coconut oil or copha. tartlet filling – use to fill pre-baked tartlet cases. Don't try it for a large tart though because it won't set enough to be cut into slices. egg-free – I haven't tried this but I imagine if you double the butter and skip the eggs you'll just need to sitr everything together until the cheaty lemon cheesecakes – crush your favourite cheesecake sugar dissolves and it should set into a lovely flavoured sweet butter. base cookie (biscuit) and line tea cups or pretty glasses. Mix equal parts of lemon curd and marscapone (Italian cream cheese) and savoury – something else I haven't tried but I'd like to replace the divide between the glasses. sugar with extra butter to make a super lemony savoury sauce, similar to a really zesty mayo. lemon meringue ice cream – soften some commercial vanilla ice cream for 15 minutes or so. Stir in swirls of lemon curd and crushed problem solving guide meringue and refreeze until you're ready to serve. lumpy - if the eggs overcook you'll end up with curdled or lumpy almond butter. If you notice this, getting off the heat asap and stirring in some more cubes of cold butter may fix the situation. The other alternative is ti sieve out the lumps and lemon zest. packaging suggestions Pretty forgiving. But needs to be kept in the fridge. The author of this e-cookbook is Jules Clancy.

I’m a qualified Food Scientist, and the creator of the simple food about blog Stonesoup and the Stonesoup Virtual Cookery School. I’ve been writing my blog since 2005 because I believe that the ability to cook simple, healthy, delicious food is a basic skill, like the author reading, that everyone should and can have. When I’m not cooking, writing about food or taking photographs [of food], I can be found indulging my passions for long boozy lunches, travel, running, cookbooks, growing my own veggies, cheese, red shoes and Irishmen, [OK one Irishman in particular].

You can contact me at: [email protected]