Quince paste

My quince trees didn’t produce much fruit this year, only half the amount from last year, I have no idea why??
I will make quince paste and I will vac pack and freeze it for the year. It is not hard to make, but it is time consuming, and you have to be careful in the second stage because it can quickly burn. This paste is well worth the effort of making if you have some quinces, quince paste can be very expensive to buy. This paste is delicious with cheese, but also with game meat, quail and in sauces and gravys.

1 kilo quince
500 ml water
1 kilo sugar

Chop the quinces into about 2 cm pieces leave the skin on and the pips and core in too. Put in a heavy based pot with the water and bring to a gentle simmer, simmer until the fruit is cooked and mushy about 30 minutes.

Blend with a stick blender until it is a smooth consistency and then add the sugar and simmer until it thickens and turns deep dark red colour, about one hour.


Pour into a tray lined with plastic wrap to cool and set.



In the Thermomix

1/4 quinces and put in the bowl chop 7 seconds/speed 5. add water and cook 30minutes/ speed 2/ 100c.

puree speed 10/ one minute. add sugar and cook 60 minutes/spped 2/100 C, it should be a  deep red colour now (depending on fruit) puree speed 10/ 1 minute. or it might need another 30 minutes cooking if not deep red yet

pour into a lined tray to cool and set



Tomato sauce


This is the same size as the batch I made last year, I probably gave half of it away, but I ran out in September so it is not a excessive size batch for a family. Hope it last the full year this year! I’m still getting 1/2 kilo plus of tomatoes most days, we each them in most meals and we all love to snack on the small ones. Maggie takes them in her lunch every day. The Roma tomatoes from the seeds I collected last year where the best preforming tomato plant again this year a a ‘tiny tommy’ variety that I planted from seed did quite well too. I did make the easy-sauce sauce a few years back, but last year I read the ingredients label on the bottle, it was a bit scary, and decided not too use it anymore!

6 kilos of tomatoes
1 kilo onions
2 bulbs garlic
1 tablespoon pepper
750 grams sugar
30 grams salt
1/2 tablespoon cloves
1/2 tablespoon mustard powder
1 tablespoon cumin
1/2 tablespoon chilli
1 kilo apples
1 cup brown vinegar
1 cup white vinegar

Peel and chop the onions and garlic, chop the apple and tomatoes, put all the ingredients in a heavy based pot and bring to a gentle boil, simmer for about 25 minutes until all ingredients are cooked and blend well with a stick blender. simmer for a further hour and the sauce should soon reach setting point (put a spoonful on a plate in the fridge and when cold it should have the desired sauce consistency). Pour into hot sterilised jars and cover and seal.

lemon marmalade

lemon marmalade
1 kilo Lemons
2 apples
1.2 kilo sugar
Cut the lemons into 8 wedges and then finely slice across each wedge into 1 ml slices. Put in a heavy based pot with 1 cup water and the grated apples. Bring to a gentle boil, and boil for approximately 20 minutes until the fruit is cooked and soft. Add the sugar and continue to simmer until the marmalade reaches setting point, to test for setting point put a spoonful on a saucer in the fridge, and after a few minutes it will be firm and set, this could take between 1-3 hours depending on pectin levels of fruit and the size of the batch. Pour the hot marmalade into hot sterilised jars.

Spicy apple chutney with lamb, part 5-side of lamb

This is the fifth meal from the side of lamb. Having some tasty chutneys like this in the cupboard is the easiest way to have a quick and healthy week night meal, I have served this with some lamb chops and some vegetables, cabbage, silver beet, onion, garlic from my garden and asparagus (from Mexico, bad I know, it was cheap and I couldn’t resist) sautéed in a little olive oil with salt and pepper. This chutney would suit pork, chicken or even a beef steak too.

Makes 3 300ml jars

1 kilo apples
1 tablespoons lemon juice
1 tablespoons salt
½ tablespoon mustard powder
½ teaspoon mustard seed
½ teaspoon cumin
½ tablespoon turmeric
½ tablespoon pepper
½ teaspoon hot cayenne pepper
2 large onions
2 cloves garlic
50 ml oil
2/3 cup brown vinegar
½ cup white vinegar
1/4 cup brown sugar
1 ¼ cups white sugar

Peel the apples and cut them into a 1 cm dice, discard the core. Mix the salt and the lemon juice through the apples and leave for about a hour, drain and discard the juice. In a large heavy based pot fry the diced onion and crushed garlic in the oil, when soft add the mustard, cumin, turmeric, peppers and continue cooking for a few minutes then add the apple, vinegar and sugar and cook for about 30 minutes until the apples are soft. Pour into hot sterilized jars. DPP_76

Plum Jam


will make about 6, 300 ml jars

1kg fruit
2 apple
1 lemons
1 kg sugar

Cut the plums in half and take out the seed, grate the lemons and the apples including the skin and the pips and put in a heavy based pot. Bring fruit to the boil with 2 cups of water, simmer until fruit cooked and soft. Puree fruit and add sugar bring back to boil and simmer until it reaches setting point. (to check setting point place a little on saucer in fridge when its cold it should be set).


This simple jam recipe is suitable for berries and apricots too.

Apple and mint jelly

5 kilo apples
2 cups mint
1 litre water
2 cups white vinegar
1 cup brown vinegar
1 kilo sugar

Roughly chop the apple’s including the skin and the pips and put in a heavy based pan with the roughly chopped mint and water and gently bring to the boil, continue to boil gently until the apples are cooked and soft about 20 minutes. Mash the cooked apples and add vinegar and simmer for a further 20 minutes.

Collect the clear liquid by straining through a muslin cloth (this will take a while, maybe even overnight?).

Add the sugar to the liquid back in the cleaned heavy based pot and bring back to a gently simmer until the jelly reaches setting point, this could take 10 minutes to 3 hours depending on the size of your batch and the pectin levels in the fruit.

Skim any scum from the top by laying paper towel on top to collect it.


It has reached setting point when you put a sample on a cold plate and the sample is firm in the fridge.

Pour into hot sterilized jars and seal. This should make about 5, 300 ml jars