New year, old things relearned.

Welcome to my blog dear readers ๐Ÿ˜€

ย Welcome to the new year where I’ve already gone back in time by 27-30 years to reacquaint myself with the wonderful art of fruit and food preservation.

My fruit trees have been very proliferative in the last few weeks and I hate to see fruit go to waste. I’ve opened up my good old CWA (Country Womans Association) cookbook and it only took a few moments to remember what I had to do.

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Here are my Satsuma plums. Washed , halved and ready to pop into jars. I save every jar that I happen to purchase a foodstuff in for just these moments. They work just as well as preserving jars.

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Then I tightly pack the plums into the hot, sterilized jars and pour on the preserving syrup. In this case, its a sugar water syrup made up from 3kg (6lb) of sugar to 4 litres (1 gallon) of water. Place in a pan and heat till boiling and sugar is dissolved, boil for 3 minutes.

Try and release any air bubbles by gently tilting the jar to allow them to rise to the top. Top up jars with syrup and place in your preserving pan of choice. You can buy electric urns which I have used in the past and they are great but don’t despair if you can’t afford one of those. I just use my largest deepest soup pot ๐Ÿ™‚

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Pour enough cold water in to reach 3/4 of the way up the side of the jars. Place a lid on and bring the heat slowly up to 75 degrees Celsius (165 deg Fahrenheit) using a preserving thermometer. Once it reaches 75 degrees hold at this heat for 10 minutes for plums, 12 minutes for apricots and nectarines. Remove from water bath, wipe down making sure lids are tightly on and leave to cool before storing in a cool dry location, preferably in the dark.

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I’ll turn the rest of the plums into jam as I love plum jam.

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These are some apricots I bottled earlier.

My fruit trees and berries grew a treat this year and following are a few photos of them.

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I also made a good deal of chicken stock up from old roast chicken carcasses and my own herbs from the garden.

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Our resident King George Skink made his presence felt earlier in the week and I managed to get a few photos of him/her before they slid off again.

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This will be about all there is for this blog. We are getting a lot of external renovations done to the house in this next month while the sun is shining and I will have lots of photos to share with you all.

Take care.

17 thoughts on “New year, old things relearned.

    1. It was great fun re-learning how to do this. I love the jewel like colours of the fruit in the jars. How goes your holiday stay cation? Hope your having a lovely time with Allan ๐Ÿ™‚

  1. They look awesome Pinky, mum would be most proud of you :). Love that skink and there are other things this month that should be keeping you busy as well ๐Ÿ˜‰ Have the BEST month ๐Ÿ™‚

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