Monday, 28 December 2015
Pineapple Relish, Jam and Marmalade
The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia
Chutneys and Relishes: Pineapple and Ginger Relish
1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar
Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.
Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s
“With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit
Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)
3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water
Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.
The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand
Fiji – Pineapple, Pawpaw and Ginger Marmalade
2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger
Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.