Jams & preserves
Strawberry galette with rose cream
Baked until the strawberries are bubbly and the pastry flaky and golden, this rustic tart is heaven.
- 2 hrs +
- Julia Busuttil Nishimura
Kumquat marmalade
This is a good marmalade for beginners, as it is not too fiddly. I find it easy to leave all the pips in (they contain pectin, which helps set the marmalade). Simply remove the pips with a slotted spoon, while the marmalade boils, or at the end. It is important to cook preserves over a high heat so they boil rapidly. Use the biggest hotplate you have. A wide, heavy-based pot is ideal.
- 2 hrs +
- Caroline Velik
Tomato and chilli jam
I use this tomato and chilli jam in so many ways I have lost count: on sandwiches, roast meats, poached fish ... the list goes on. I also used to make it for the local school fete, and every year I was asked to make more.
- 30 mins - 1 hr
- Frank Camorra
Coconut-grilled chicken with green mango salad and chilli jam
Teage Ezard is knwon as one of Australia's most innovative chefs and has restaurants in Melbourne and Sydney. "I honed my use of Asian flavours and techniques, mainly through a need to keep things quick and fresh", he says. This dish was on the menu at Gingerboy.
- 1-2 hrs
- Teage Ezard
Apple pie crepes
These are an easy dessert but also fast enough to make from scratch in the morning. Apple pie for breakfast? Why not!
- 30 mins - 1 hr
- Adam Liaw
Pickled zucchini
Every summer, when zucchini are in season, I make this pickle, which was adapted from Judy Rogers' brilliant Zuni Cafe Cookbook. It's my favourite pickle to put in a hamburger or eat alongside a platter of cold cuts. These pickles keep well in the fridge for a few weeks.
- 2 hrs +
- Andrew McConnell
Grapefruit and cardamom whole fruit marmalade
An easy three-day recipe that produces a jelly set with very tender and beautifully translucent peel. You'll need a sugar thermometer and four 500ml screw top jars.
- Dan Lepard
Easy piccalilli recipe
A great little pickle to give as a gift, perfect for Boxing Day sandwiches and salads. If you're making this for an elderly friend, you may want to sieve the seeds and peppercorns out after making the brine; replacing them with ground spices dulls the beautiful yellow colour.
- < 30 mins
- Dan Lepard
Original URL: https://www.smh.com.au/goodfood/topic/jams-and-preserves-l8z