PASSIONFRUIT SYRUP

Makes one cup of sweet aromatic syrup. Use on ice-cream, fruit salads or to flavor custards.

12 large passionfruits
1 1/2 cups sugar
1/2 cup water.
Halve passionfruit and scoop pulp into a sieve. Rub through the sieve to separate juice and seeds. Discard the seeds and measure juice to get at least 100ml.
In a saucepan mix sugar and water and stir to dissolve. Bring the mixture to boil for 5 minutes or until syrup thickens enough to form a thread when dropped from the tines of a fork.
Add passionfruit juice and return to boil for a minute or two.
Pour into small, clean, hot, dry jars or bottles seal while hot.

passionfruit

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SRAWBERRY JAM

Makes 6 cups of easy delicious jam

2 kg strawberries
5 cups sugar
1 1/2 teaspoons tartaric acid

Hull strawberries and place in a large saucepan. Add sugar and bring to boil for 10 minutes.
Lightly mash the strawberries with a masher. Add tartaric acid and boil for 5 minutes. Cool slightly before pouring into hot, clean dry jars. Cover when cold.

srawberry jam

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LIME MARMALADE

Makes 6 cups and taste great

500g limes
200g lemons
4 cups sugar
2.5 liters water

Trim the ends from the fruit, slice thinly and remove any pips.
Place in a large non-metallic saucepan and cover with the 2.5 liters of water.
Allow to stand overnight.
The next day cover and boil for 1 hour or until fruit is soft.
Allow to cool, measure and return to the saucepan.
Add an equal amount of sugar and bring to boil once more for approximately 35 minutes or until marmalade sets.
Pour in to hot, clean, dry jars and seal when cold

lime marmalade

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ROSEMARY JELLY

Makes 2 cups
served with lamb cutlets

1 kg cooking apples
Sugar
1 tablespoon lemon juice
3-4 springs rosemary

Clean apples with a cloth and roughly chop leaving skin and core on. Place apples in a heave large saucepan and just cover with water.
Cook apples until they are pulp like, stirring occasionally. Strain through a muslin bag overnight. Do not squeeze the bag. Measure the amount of liquid and add 3/4 cup of sugar for every 1 cup of liquid in a large saucepan.
Add lemon juice and cook, stiring until sugar dissolved. Bring to a rapid boil for 10 minutes or until mixture sets.
Pour jelly into hot, clean, dry jars and add a small spring of rosemary to each jar. set aside to cool before you seal.

rosemary jelly

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PINEAPPLE MARMALADE

Makes 6 cups of Marmalade

An excellent way to use fresh pineapples when they are in season and cheap.

250 g grapefruits
250 g oranges
1 lemon
1 med. pineapple
6 cups water
4 cups sugar
2 cups water

Wash and trim the ends of the citrus fruit. Slice the citrus fruit and place in a non-metallic container with the six cups of water and let soak overnight. The following day peel the pineapple, cut to small pieces and add to the citrus fruit together with the other two cups of water. Place the fruits in a heavy saucepan and bring to boil, over moderate heat, for one hour or until soft. Allow to cool then measure and return to the saucepan with an equal amount of sugar and stir until sugar has dissolved. Bring to boil again until jam sets. Cool and pour into clean, hot dry jars. Seal when cold.

pineapple marmalade

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