PLUM JAM

1 kg firm plums,
1 cup water
3 1/2 cups sugar
1/4 teaspoon ground cinnamon

Wash plums, halve, remove stones and place in a large heavy saucepan. Add water, bring to boil ant cook until fruit is soft. Add sugar and cinnamon and stir in until dissolved. Boil steadily for about 20 minutes or until the jam sets. Cooking time depends on the type of plums used. Pour in to hot, clean, dry jars and seal.
Makes 4 cups of jam.

plum jam

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RHUBARB AND GINGER JAM

makes 4 cups

1 kg rhubarb stalks
2 lemons
2 2/3 cups sugar
3 tablespoons finely chopped crystallised ginger

Trim ends from rhubarb and cut stalks into 2 cm lengths. Place in a large saucepan. Finely grate rind from lemons and squeeze the juice. Add both to the rhubarb. Heat slowly and bring to boil then simmer for 10 minutes. Add ginger and sugar and stir constantly until sugar dissolves. Keep the boiling up until jam sets. Pack into hot, clean dry jars and seal when cold.
Always remove leaves from stalks as they are poisonous.

rhubarb and ginger jam

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RASPBERRY AND GOOSEBERRY SPREAD

Makes 2 1/2 cups of jam

1 kg gooseberries
500 g raspberries
1 3/4 cups sugar

Top and tail goseberries and place with raspberries into a large heavy saucepan. Heat gently until juices begin to flow and steadily boil for 20 to 30 minutes or until fruit is soft. Remove from heat and rub fruit through a sieve to get about 2 1/2 cups of thick puree. Return into a clean saucepan to boil for 5 minutes stirring often add sugar and boil for another 15 minutes. Stir often to stop the mixture from catching. Place the mixture into small,clean, dry, hot jars and seal when cold.

raspberry and gooseberry spread

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BASIL JELLY

Makes about 2 cups of jelly.

6 Granny Smith apples
4 cups water
1 1/2 cups sugar
1/2 cup fresh basil

Remove stem ends from apples. Wash and chop apples roughly.
Place apples and water in a large saucepan and cook, covered, for about 15 minutes or until soft. pour aplle mixture into a jelly bag over a bowl and leave until the juice has dripped through. DO NOT squeeze the bag.
Mix the juice and sugar into aclean saucepan add basil and bring to boil. Boil rapidly until jelly sets. Remove from heat and with tngs remove and discard basil leaves.
Pour jelly into hot, clean, dry jars and seal when cold.

basil jelly

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deliciousrecipesblog.blogspot.com
stamosfruittreeguide.blogspot.com
nuttree-garden.blogspot.com
sweetjamsolution.wordpress.com
www.herb-gardentalk.com