I’ve been doing quite bit of preserving since 2014, and I particularly enjoy coming up with ideas to deal with gluts of fruit – either because friends and family have overflowing fruit trees, or because of seasonal gluts with commercial fruit, meaning I can buy very cheaply at the markets. I like how you can clearly see both the passing seasons and gluts of particular fruit in the products I’ve made.
I’ve recently started noting how many jars I make, and I’ll also note when they’re used, so this can become something of a stocktake as well. For readers in Canberra interested in buying or bartering, this will also give you an idea of what I have available 🙂
Autumn 2014
Crabapple jelly
Sierra sweet plum jam
Late season peach jam
Fig and glace orange jam
Pear jam with vanilla & elderflower
Winter 2014
Lime marmalade
Strawberry and cumquat jam
Lemon and mandarin marmalade with lavender
Tomatillo and lime jam
Ruby grapefruit marmalade
Limoncello marmalade
Hot Indian lime pickle
Lime and chilli pickle
Thai pickled lime slices
Sweet Indian lime pickle
Dark Seville orange marmalade
Lemon, lime and blood orange curds
Quince jelly
Quince paste
Brandied cumquats
Pickled cumquats
Sweet and salty cumquats
Spring 2014
Blood orange and strawberry marmalade
Blood orange cordial
Blood lime marmalade
Summer 2015
Blackcurrant jam
Crème de Cassis
Nectarine jam
Wild blackberry jam
Blackberry vinegar
Plum butter
Three plum and strawberry jam
Chinese plum sauce
Toffeed fig jam
Plum paste
Sticky fig chutney
Hot, sweet, plum chutney
Fig paste with fennel and thyme
Autumn 2015
Black grape jelly jam
Harissa
Eggplant pickle
Parsi Tomato chutney
Crystallised ginger
Winter 2015
Passionfruit curd
Lemon curd
Spring 2015
Strawberry jam with black pepper and balsamic vinegar
Rhubarb curd
Rhubarb jam
Pomegranate and blood orange jelly with cranberries
Apple and cherry butter
Roasted apple butter
Summer 2016
Apricot jam with rosewater
Smokey chilli plum sauce
Toffeed fig jam
Sticky fig and rhubarb chutney
Black grape and plum jelly jam
Apple jelly
Autumn 2016
Quince and ginger jam
Rhubarb and grapefruit jam
Winter 2016
Lime marmalade
Spring 2016
Rhubarb jam
Strawberry jam
Summer 2017
Apricot jam
Fig and Galliano jam
Pear and leatherwood jam
Cherry tomato and chilli jam
Parsi tomato chutney
Late season peach jam
Autumn 2017
English green tomato chutney
Indian green tomato pickle
Fermented green tomatoes
Antipasto green tomatoes in olive oil
Winter 2017
Gari (sushi pickled ginger)
Beni shoga (red pickled ginger)
Green tomato and cinnamon jam
Spring 2017
Strawberry jam
Cherry and Amaretto jam
Summer 2018
Fig vodka
Autumn 2018
Glace figs
Winter 2018
Moroccan preserved lemons
Gari (sushi pickled ginger)
Harissa
Strawberry jam
Spring 2018
Lemonade and orange cordial
Summer 2019
Apricot jam x 5
Plum, rhubarb and strawberry jam x 4
