GODDESS Make your own sour cream, smarten up your saucepans with a cleaning paste, and throw together a really good compost.
Go well! Wendyl Nissen OUR GREEN GODDESS
PLUM
P
lum season is upon us, so make the most of cheap plums at the supermarket – or if you’re lucky a tree laden with fresh fruit – to make this jam. I found it in Tui Flower’s New Zealand Woman’s Weekly Favourite Recipes. It’s a favourite of mine and never fails to impress. 1kg plums 1 cup brown sugar 2 cups white vinegar 1 head garlic 2 tbsp ground ginger 2 tbsp salt
position IT WOULDN WOULDN’T T BE SUMMER WITHOUT JAM SIMMERING ON THE STOVE
a’s NaEn T RO R RECIPES
50
New Zealand Woman’s Weekly
1 tbsp ground pepper 500g sultanas or raisins
De-stone the plums and put them into your preserving pan with the sugar and vinegar. Simmer until the plums are soft, about 45 minutes. Peel and chop the garlic. Add the garlic, ginger, salt, pepper and sultanas or raisins to the pan. Cook slowly, stirring occasionally until the mixture is jam-thick. This will take about 2½ hours. Bottle as for jam in hot, dry jars. Seal when cold. Makes four 400g jars.
BAKING SODA FUNGUS SPRAY DISSOLVE A TEASPOON OF BAKING SODA IN ONE LITRE OF WARM WATER. ADD A TEASPOON OF DISHWASHING LIQUID. SPRAY INFECTED PLANTS THOROUGHLY, MAKING SURE YOU COVER THE UNDERSIDE OF THE LEAVES.
