Category Archives: PRESERVES & JAMS……..


The veggie shop left the strawberries out and so they ended up being no good to sell ….Their loss our gain because having sorted through them there was 3 kilo’s of fruit  

So this afternoon mostly I was making jam and a little bit of syrup that will be great on ice cream… well the jam maker was making jam (I love my jam maker and it’s perfect for small batches because you can just stick it on and get on with other stuff…fabulous! ) Yum and all for the price of a bit of sugar and some lemon juice…am I smug? You betcha Be right back

Courgette (Marrow),Lemon and Ginger Jam


1.4 kg large courgettes or marrow, weight after peeling, de-seeding and chopped into 1cm chunks

1.8kg sugar

25g fresh ginger root grated

rind and juice of 2 lemons thinly peeled

rind and juice of 1 orange thinly peeled

  • Place courgettes or marrow into a large bowl and sprinkle over about 450g sugar. Leave overnight.
  • Place grated ginger,along with the orange and lemon rinds into a piece of muslin and tie up. Add the muslin bag to the courgettes in a large preseving pan with the orange and lemon juices.
  • 3. Simmer for 30 minutes, add the remaining sugar and boil gently untill setting point is reached and the courgettes look transparent.
  • 4. Remove and discard the muslin bag. Pot the hot jam into clean, warm, sterilised jars, cover with wax paper discs, set aside to cool and cover in the usual way

Rhubarb & Raisin Chutney

Ingredients  (makes 6 cups)
500g       Rhubarb – washed & chopped in to 1cm pieces
500g       Onions – peeled and diced
1 cup      Spiced Vinegar
3 cups     Raw Sugar
1 tsp       Ground Cinnamon
½ tsp      Ground Cloves
½ tsp      Chilli Powder
1 cup      Raisins
2 tsp       Salt
Combine all ingredients in a large saucepan or preserving pan. 
Bring to the boil then simmer until thick and pulpy (takes ages – poss 1 hr or so).
Ladle in to hot sterilised jars and seal well.

Spicy tomato and apple chutney

Prep time: 20 mins      Cook time: 1 hr           Serves: Makes 4 jars
  • 1 kg ripe tomatoes, peeled and chopped
  • 200 g onions, chopped
  • 100 g raisins or sultanas
  • 250 g cooking apples, peeled, cored and coarsely chopped
  • 300 g sugar
  • 225 ml vinegar
  • 2 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
1. Place all the ingredients in a large stainless steel saucepan and heat gently until the sugar has dissolved completely.

2. Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixture does not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.

3. Pour into hot sterilised jars and cover.

4. This is best left to mature for 1-2 weeks before eating


Making Jam…..

I had always fancied the idea of making Jam and before we moved to NZ that’s what it was …an idea but never actually ever did it.

I have a variety of Jam pans in a variety of sizes along with an ever increasing stash of jars….I was very lucky to get a huge amount of Agee Jars – I saw a trade on TradeMe (NZ online auction site), the lady who was selling them actually just wanted to get rid of them. When we got there she had loads..and basically said to take them all – so there was something in the region of 60 odd jars ..FREE! ……They are and will continue to be VERY much appreciated.

So armed with all my jars and my various pans I have made various jams with various degrees of success.  I have to say that up until about a tear ago  I did find the whole process a bit of a hassle with the set up and clean up so whilst I persisted in making Jam it was something that I found I was kind of steeling myself for……

All that has changed though since I got an…..ELECTRIC JAM MAKER..!!

Now on the face of it you would have thought that NZ being the pioneering country that it is would have access to these but they don’t… so my dear Mum got me mine from the UK….IT IS FANTASTIC!!! (so much so I’m getting another one!)

It’s about the size of an electric wok (and as you can see similar in shape) – it takes a kilo of fruit with the addition of sugar and a bit of water you are probably looking at 3 ‘normal’ jars of jam at a time (can’t remember the size of them but you get what I mean eh?)…once you have added your fruit etc you pick the programme you want to use and then you can walk away – it brings everything up to temperature and stirs it throughout the programme. When it’s finished it has a beeper that goes off .

I think they are great and it even has a “clean mode” so it does the bulk of the cleaning for you.

Now whilst the whole stirring and cleaning thing is a real bonus because you don’t have to stand over the pan for the entire time what I love is that (in addition to that) you can make small amounts of jam or other things (it’s not just limited to jam) ~ I have made chutney and many many really nice Rice Puddings (… they are really nice..and that’s not just my opinion!).

All of these things put together have made the whole setup to get going much less of a “Right let’s do this” activity –  the small amounts that can be made mean that we don’t end up with 10kgs of plum jam (unless we want to), we can have lots of different flavours.

In the last couple of years we have been very lucky to get fruit and veg for our pigs…the plus of this has been that on numerous occasions we have lots of fruit that has been absolutely fine and so we’ve had lots of Jam as a result…and all that’s cost us is the price of the sugar!

Kiwi Fruit & Vanilla

In addition I’ve made sauces and Pickle (found one that was similar to “that” British Pickle….rather nice!).

I anyone asks me if I thought it was worth buying they would get a resounding yes….I just wish that the wonderful people at Tefal would consider supplying it in the Southern Hemisphere!

The other thing this wonderful piece of kit has allowed me to do is experiment without the fear of wasting huge amounts of fruit. The end result has been some rather tasty jars created….the Peach & Amaretto Jam has been VERY successful – tried it out on the colleagues at work…VERY popular flavour. I want to make jams that I can’t buy in the shops where at all possible so that it makes it worth it……so far as you may have gathered I’m happy with the results.

I thought I will add to the lists below as I try different recipes/combinations..I’ll stick comments next to them with what my opinion is of the combinations – just my personal opinion but hey it’s all I’ve got……


  • Peach & Amaretto ~ Very yummy
  • Cherry & Amaretto ~ Very yummy
  • Strawberry & Black Pepper  ~ Very yummy..the black pepper changes the taste of the strawberries just slightly…opinion in this house is it really works.
  • Kiwi Fruit & Vanilla
  • Cherry & Vanilla
  • Peach & Vanilla
  • Orange Marmalade ~ last lot is lovely ..the first batch I made was like cement…tasted nice when you could finally get it out of the jar LOL!!
  • Grapefruit Marmalade ~  Mmmm
  • Zucchini (Courgette) Butter – Oh Yeah!!!
  • Zucchini (Courgette) Christmas Mince – Double yeah…no seriously !!!
I will sort out recipes asap.


This is not really “butter” but have no idea what you would call it…jam maybe but not really..anyway as my husband said …it looks a bit like sump oil (charming!!!) but if you like something a bit different then this is lovely…goes really nicely with cheese and crackers.
1kg Courgettes
300g Sugar
1tsp Ground Cloves
1tsp Ground Cinnamon
Pop it all in a pan and then bring to the boil..turn down to a low boil and leave for about 45 minutes stirring frequently. It should be gloopy (technical word there!) by this time …pop it into sterilised jars. 


This recipe was one of those things that came about from a conversation that went something like….
Friend – “I’ve got so many courgettes I don’t know what to do with them!…can we have a play with your jam maker this afternoon”
Me – “Yep OK…whatcha fancy doing with them?”
Friend – ” Well I was wondering whether we could make Christmas mincemeat”
Me – ” What replace the mixed peel with courgettes?”
Friend – ” Something like that ….do you think it would work?”
Me – ” Well there’s only one way to find out …I’ll stick the kettle on and see you soon :)”
After a while of mucking about and adding bits of this and that…we agreed it was a winner…made mince pies and took them to work…no one knew any different….bonus!
1kg Courgettes
500g Raw Sugar
600g Sultanas (you can add mixed peel if you want into that amount)
2tbsp Coarse Marmalade (any flavour will do)
2tbsp Mixed Spice
1tbsp Ground Cloves
3tbps Whiskey / Brandy / Amaretto
Pop it in a pan and bring to a boil..turn down to a low boil and leave for about 45 minutes stirring frequently. Once you get to the gloopy look (hope that’s not too technical for you)…and into sterilised jars.