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 abundances of particular fruits in the series of 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 x 1
Sierra sweet plum jam
Late season peach jam
Fig and glace orange jam
Pear jam with vanilla & elderflower
Winter 2014
Lime marmalade x 1
Strawberry and cumquat jam x 1
Lemon and mandarin marmalade with lavender
Tomatillo and lime jam
Ruby grapefruit marmalade x 1
Limoncello marmalade
Hot Indian lime pickle
Lime and chilli pickle
Thai pickled lime slices
Sweet Indian lime pickle
Dark Seville orange marmalade x 1
Lemon, lime and blood orange curds
Quince jelly x 3
Quince paste x 3 2
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 x 2
Wild blackberry jam
Blackberry vinegar
Plum butter
Three plum and strawberry jam
Chinese plum sauce x 2 1
Toffeed fig jam
Plum paste x 3
Sticky fig chutney x 2
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 x 2
Apple and cherry butter x 2
Roasted apple butter x 3
Summer 2016
Apricot jam with rosewater
Smokey chilli plum sauce x 2
Toffeed fig jam x 3 2
Fig jam x 5
Sticky fig and rhubarb chutney
Black grape and fig jelly jam x 3
Apple jelly x 4
Autumn 2016
Quince and ginger jam x 4
Rhubarb and grapefruit jam x 1
Winter 2016
Lime marmalade x 2
Spring 2016
Rhubarb jam x 1
Strawberry jam
Summer 2017
Apricot jam x 2 1
Fig and Galliano jam x 1
Pear and leatherwood jam
Cherry tomato and chilli jam x 1
Parsi tomato chutney
Late season peach jam x 2
Autumn 2017
English green tomato chutney x 6 5
Indian green tomato pickle x 1
Fermented green tomatoes
Antipasto green tomatoes in olive oil
Winter 2017
Gari (sushi pickled ginger)
Beni shoga (red pickled ginger) x 1
Green tomato and cinnamon jam x 2
Spring 2017
Strawberry jam
Cherry and Amaretto jam x 1
Summer 2018
Fig vodka
Autumn 2018
Glace figs
Winter 2018
Moroccan preserved lemons x 1
Gari (sushi pickled ginger)
Harissa x 1
Spring 2018
Strawberry jam
Lemonade fruit and orange cordial
Summer 2019
Apricot jam x 5 3
Plum, rhubarb and strawberry jam x 4 3
Plum, orange and cardamom jam x 8 5
Plumcot jam x 2 1
Autumn 2019
Fig paste with lemon and fennel seed x 4 (plus some dried further in a sliceable slab)
Tomatillo and lime marmalade x 6 5
Black grape jelly jam
G&T marmalade x 9 5
Tomatillo salsa x 5 3 (tubs in freezer)
Autumn spiced pear-lemon marmalade x 8 6
Winter 2019
Rhubarb-kumquat jam x 4
Orange-kumquat marmalade with cardamom x 8
Lemon-mandarin marmalade with lavender x 3
Candied mixed peel – approx 750g
Pickled mandarins x 2 large jars
Gari (sushi pickled ginger) – 500g
Spring 2019
Lemon curd
Strawberry-Pimm’s jam with orange and lemon x 7
English three-fruit marmalade (grapefruit/Seville orange/lemon) x 9
Moroccan preserved lemons
