To sterilise jars: Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids upside down on the oven rack while you make the jam. They should be hot when you pour in the jam.
There are lots of different varieties of chillies, all with different levels of heat. The rule of thumb is usually the smaller, the hotter. For a milder sauce, use 2-3 chillies and a large red pepper.
Prep time:10 minsCook time:10 mins
1 head garlic, cloves peeled
6-8 long red chillies, roughly chopped
3 thumb-sized pieces (200g) fresh ginger, peeled and roughly chopped
2 double kaffir lime leaves, deveined (optional)
2½ cups caster sugar
½ cup water
finely grated zest of 4 limes
½ cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce
Sterilise a 2-cup screw top jar and its metal lid.
Purée the garlic, chillies, ginger and kaffir lime leaves, if using, to a coarse paste. Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. Once opened, store Chilli Jam in the fridge. It will keep for months.
Serve with cucumbers, celery and carrots.
Apricot and Peach Jam
Makes: 4 x 250ml jars Prep time: 10 minutes Cook time: 15-20 minutes
410g can Wattie’s Peaches Sliced in Light Syrup
1kg bag Chelsea Jam Setting Sugar
10g butter 4 x 250ml
jam jars and lids
1. Remove stones from the apricots and place in a food processor with Wattie’s Peaches Sliced in Light Syrup. Blend until pulpy. 2. Place fruit pulp and Chelsea Jam Setting Sugar into a large heavy based saucepan (approx. 6 litre capacity). Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil. 3. Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking. 4. Test for set - spoon a small amount of jam onto a cold plate. Allow to cool slightly then draw your ﬁ nger through the jam. If the surface wrinkles, remove from the heat. If the surface doesn’t wrinkle, continue boiling for another 2 minutes and test for set again. 5. Pour the jam into sterilised jars. Cool a little until you are able to screw on the lids.
Makes: 3-4 250ml jars
Prep time: 15 minutes Cook time: 15-20 minutes
1.6kg ripe yellow flesh nectarines
1kg bag Chelsea Jam Setting Sugar
4 x 250ml jam jars and lids
1. Using the point of a knife, score each nectarine. Place in a bowl then cover with boiling water and leave until the skins start to pull away from the fruit. Peel the fruit, remove the stones from the nectarines and chop flesh into small pieces. Weight of the fruit should be 1kg. 2. Place the fruit and Chelsea Jam Setting Sugar into a large heavy based 6 litre saucepan. Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil. 3. Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking. 4. Test for set: Spoon a small amount of jam onto a cold plate. Allow to cool slightly, then draw your finger through the jam. If the surface wrinkles, then remove from the heat. If the surface doesn’t wrinkle, return to the heat and boil for a further 2 minutes and test for set again. 5. Pour into sterilised jars and seal
minutes and test for set again. 5. Pour into sterilised jars and seal. To sterilise jars: Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids on a tray in the oven while you make the jam. They should be hot when you pour in the jam.
Quince Jelly and Paste
One recipe that delivers two treats – use the syrup to make a crystal clear ruby Quince Jelly and the quinces to make a melt-in-the-mouth Quince Paste to enjoy with cheese.
Prep time:30 minsCook time:24-30 hours
Makes:9 cups jelly + 2 trays paste
1 litre water
2.5kg sugar + about 4 cups extra for Quince Paste
8 (2.5-3kg) medium whole quinces
Bring sugar and water to a boil, stirring to dissolve sugar (15 minutes). Wash the whole quinces, removing any fuzz, and add them to the syrup. Simmer until mixture turns deep, dark red (about 80 minutes), turning fruit now and then so it cooks evenly.
Carefully lift fruit from syrup and set aside to make Quince Paste. To test whether the syrup is ready to form a jelly, drop a spoonful onto a chilled saucer and allow to cool for a few seconds. The surface should set – push it with your fingertip; if it wrinkles up, it's ready. If not, simmer a further 10-15 minutes then retest. Pour into sterilised, warm jars and seal tightly while still hot.
Allow the reserved cooked quinces to cool before removing and discarding the cores. Purée the flesh then measure the purée. For every cup of purée stir in 1/2 cup sugar.
Preheat oven to 50˚C fanbake and line 2 sponge roll tins or a large roasting dish with baking paper. Transfer the purée to prepared tin/s and spread evenly – it should be about 3-4cm thick. Bake until firm enough to slice (24-30 hours depending on thickness of purée). Cool, slice and store in a jar of caster sugar in a cool place.