Category Archives: Jamming

Lemon Butter

I decided to make this recipe because I know my mum loves lemon butter and I’d like to give her som I’ve made myself rather than one I’ve bought from the store, and because my husband also has a thing for lemon tarts and anything else that’s lemony. I could take it or leave it, but maybe if I make my own it ¬†will be super delicious and convert me?!

First off, I grated the peel (using my microplane) and juiced 6 lemons, added all of that to a saucepan, then added 400g of caster sugar to it. I heated it until the sugar was melted, then added 150g of good quality (I used Lurpak) butter and waited until that melted. I then transferred the lemon butter mix to another bowl which I sat on top of a saucepan of water, and gently heated the lemon butter. I then beat 5 eggs, placed a sieve on top of the bowl, poured the beaten eggs into it and quickly mixed the eggs into the lemon butter. I then gently heated this mixture (being careful not to let it boil as this would split the mixture) for around 30 minutes until it started to coat the back of my wooden spoon.

I then filled my jars with the lemon butter and it’s now cooling!


Orange Marmalade

I’ve always loved marmalade, one of my favourite memories was being a kid in my auntie’s kitchen in Ireland, eating her homemade marmalade on homemade brown bread with a cup of tea, so delicious! Today I’ve finally had a go at making my own marmalade after receiving a delivery of 28 Mason jars yesterday.

Firstly, the recipe I used asked for Seville oranges, but I don’t think these are in season here yet, so I went to my local grocery store to see what they had in stock. They had the standard Navel oranges imported from the U.S. and 3kg bags of Australian Valencia oranges, as well as lots of Imperial mandarins. I decided to mix things up a little, and ended up using 1.5 navels, 4 valencias and 1 mandarin, as well as 1 lemon.

I filled my pot with 2.25 litres of water, added all the juice from the fruit to it, saved all the pith, pits and skin and popped the pith and pits into some muslin cloth. I made sure to remove all excess pith from the orange skins, then julienned it. I then tied up the muslin cloth and put both it and the julienned peel into the pot.

I let this simmer for a little over 2 hours, until the peel was nice and soft. Then I removed the muslin cloth bag, squeezed out as much of the liquid as I could, then added around 700g of caster sugar. The recipe I used said to use 1.8kg of sugar, but this seemed like way too much, so I started off with just the 700g. When I tasted it, it was already sweet enough, maybe even too sweet, so I added the juice of half a large lemon which seemed to balance it out ok. I let the sugar dissolve and come to a rapid boil for around 20 mins, then began testing to see if it had reached its setting point. I ended up waiting another 30 mins until removing it from the heat because I didn’t think it was set enough.

I then let the marmalade rest for 20 minutes, before pouring it into sterilised jars, sealing them and labelling. The photos below document the main steps I took in the whole process.

I just had a piece of toast with my marmalade on it, and it may sound like I’m bragging or biased, but I think it is one of the nicest marmalades I have ever had, success!

Pickling and Jamming

I’ve often thought about making jams, chutneys, pickling things, jarring things, but it seemed a bit scary and I had no idea where to start. I saw a workshop here in Sydney where they teach you how to pickle, so I booked myself in, it was only an hour, but I learnt so much, I ended up with 5 pages of notes about pickling and it really didn’t seem as hard as I had thought – our teacher said if we can bake a cake then we can definitely pickle.

So yesterday I went to The Chef and the Cook in Camperdown and picked up some jars, and a little pickling toolkit, and today I pickled!

First up was pickled young ginger – basically you finely slice some young ginger, pop it in a jar, boil up some rice vinegar, salt and sugar and pour it over the sliced ginger, then seal the jar, that’s it!

I really wanted to have a go at bread and butter pickles too, so I picked up some beautiful baby cucumbers from Eveleigh markets, sliced them up with some white onion, made a brine of white wine vinegar, sugar, turmeric, mustard seeds and dill and filled the jars with it, it smells delicious and I can’t wait to see how they taste. I’ll be having a burger night very soon!

The other thing I wanted to make was quince jelly because I had all this leftover quince stock from poaching the quinces for my tart! All I did was boil the stock (1 litre) for around 20 minutes, add 100g of oven-warmed sugar, then boil for another 20 minutes and fill and seal the jar, it tastes delicious.

Once all the sealing was done and I was happy with how they’d turned out, I wanted to make them look a bit special, so I gave them cute little tags which were leftover from my wedding last year!