BLUEBERRY MARMALADE

It makes 6 jars (one cup size)

Remove the peel from 1 orange and 1 lemon.
Cut into fine shreds and place in a large saucepan with 1 cup of boiling water.
Bring to boil, then lower heat and let simmer, covered, for 15 minutes.
Add orange and lemon pulp, chopped finely, and
3 1/2 cups crushed blueberries.
Simmer covered for 15 minutes.
Add 4 cups of sugar bring to boil and cook until mixture is thick.
Ladle into hot, sterilized jars and seal at once.
Turn the jars upside-down. When cold place in the refrigerator.

blueberry marmalade

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BLACKBERRY RELISH

In a heavy saucepan, combine

2 kgs blackberries,
3 cups brown sugar,
3/4 cup malt vinegar,
1 1/2 teaspoons ground cinnamon,
1/2 teaspoon ground cloves
3/4 teaspoon ground allspice.

Bring to boil. Lower heat and simmer berries until soft. Pour into clean, hot, dry jars and seal. Refrigerate. Use with meats, game, poultry and ham.

blackberry relish

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SPICKED CHERRIE SAUCE

3 cups dark cherries
3 tablespoons cherry liqueur,
3/4 cups water,
1/3 cup sugar,
1 teaspoon grated lemon rind,
1 teaspoon lemon juice.

Wash, stem, pit and chop coarsely cherries. Place in a saucepan together with liqueur, water and sugar and simmer for 15 minutes. Let cool. Add lemon rind and lemon juice. A touch of cinnamon may be added, if desired. Stir lightly.

Pour in tightly-covered jar and store. Use as topping for ice cream, fruit salad or serve with ham or turkey.

spicked cherry sauce

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VIOLET SUGAR

Preserving is about saving seasonal produce to use later when its not available.
Use this sugar to dust cakes or other sweet dishes to enhance them by the flavor of this sugar.
Makes 1 cup

1 cup violets (Viola odorata)
3/4 cup caster sugar.

Wash flowers and dry. Pulverise flowers in a mortar or food processor. Mix the flowers trough the sugar and spread them onto a foil lined tray. Dry the mixture in the oven at 50C for about 1 hour or until dry. Store in airtight glass jar(s).

violet sugar

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PEAR SORBET

800g pears,
400ml sorbet syrup,
1 green cardamom pod,
1 tablespoon lemon juice,
2 tablespoons Eau-devie de poire William.

Wash, peel, and cut up pears. Place in a large heavy saucepan with sorbet syrup and cardamom pod and simmer, covered, until tender. Set aside to cool. Remove cardamom pod and when cool puree mixture in a blender. Chill in refrigerator. Add lemon juice and place in the canister of an ice- cream making machine and process according to the manufacturer's instractions. Add 2 tablespoons of pear eau-dev-ie in the last 5 minutes of processing.

Pear Sorbet

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