!inks, jams, etc.
!inks, jams, etc.
Ginger Beer INGREDIENTS To make ginger beer plant: 9 level tsp Sugar 1 cup Water 9 tsp Ground Ginger 1 level tsp Compressed Yeast
METHOD Add 1 tsp ground ginger and 2 tsp sugar every day for 6 days. On 7th day strain and add 6 pints water, 1 lb. sugar and ½ cup lemon juice to the juice from the ginger beer plant. Bottle and cork well. Leave 7 days before drinking. Throw out half of plant residue and to the other half add 1 cup water, 1 tsp ginger and 2 tsp sugar and start from the beginning. *Do not store for a long period.:
~ 191 ~
!inks, jams, etc.
Lemon Cordial INGREDIENTS 2 lb. Sugar 1 oz Citric Acid 1 dessertspoon Epsom Salts 1½ pints Water Juice of 6 Lemons Rind of 2 Lemons
METHOD Bring sugar, acid, salts and water to the boil, stirring occasionally. Cool and then add grated lemon rind and juice. Bottle and store in fridge. When serving, add water to desired strength.
~ 192 ~
!inks, jams, etc.
Party Punch INGREDIENTS 1 Orange 1 Apple 1 Banana 1 Passionfruit 1 small can Pineapple Pieces (including juice) Strawberries Ÿ cup Sugar 1 large bottle Ginger Ale (not homemade) ½ large bottle Fruit Juice Cordial 2 large bottles Lemonade
METHOD Chop strawberries, peel and chop other fruit and add passionfruit, combine with pineapple pieces and juice and sugar. Allow to stand then mix with fruit cordial and lemonade. Add ginger ale and soda water just before serving.
~ 193 ~
!inks, jams, etc.
Tropical Punch INGREDIENTS 170 ml bottle/can Peach Nectar 2 750ml bottles Ginger Beer 2 750ml bottle Soda Water 2 450g tine Pineapple Pieces (retain juice) 1 punnet Strawberries, halved 2 Apples, cored and halved 3 Oranges, segmented Ice Cubes
METHOD Blend all ingredients together ina large punch bowl.
~ 194 ~
!inks, jams, etc.
Choko Chutney INGREDIENTS 2 lb. Chokos 1 lb. Green Apples 1 lb. Onions 1 large Green Capsicum 1 clove Garlic 1 lb. Brown Sugar 1 cup Treacle 26 fl oz. (780 ml) Brown Malt Vinegar 1 level tbsp Salt 1 level tbsp Ground Ginger 2 level tsp Curry Powder ¼ level tsp Black Pepper ½ cup Currants ½ cup Sultanas ½ cup Raisins Grated rind and juice of 1 Lemon
METHOD Peel chokos and cut into quarters (remove core). Peel and core apples. Chop chokos, apples, onions and capsicum. Peel garlic and cut very small. Add sugar, treacle, vinegar and rest of the ingredients. Cook in saucepan until thickened - at least 1½ hours. Bottle while hot in HOT jars. Seal when cold.
~ 195 ~
!inks, jams, etc.
4 Fruit Marmalade INGREDIENTS 1 Grapefruit 1 Lemon 1 Lime 1 Orange 7 cups Water Approximately 1½ kg Sugar
METHOD Wash and dry fruit and using a vegetable peeler cut away fine outside rind and cut into 4cm lengths. Put into muslin bag (or hankie) and tie leaving plenty of room in the bag. Halve, squeeze out juice, put in container, cover and refrigerate. Put seeds in a large bowl and add cut-up flesh and pith in small pieces. Add water and bag of peel. Cover and stand overnight. On the following day, empty the pulp into a pan. Add juice and cook until the pulp is tender (approximately 1 hour). Remove the bag of rind and retain. Measure the liquid, empty into clean pan. Add the rinds and heat gently. For each cup of pulp, add a cup of sugar. Stir over low heat until dissolved then boil rapidly until setting point reached - about 15-20 minutes. Cool for 15 minutes, remove seeds and distribute peel. Ladle into dry jars, cover and seal.
~ 196 ~
!inks, jams, etc.
Cumquat Marmalade INGREDIENTS 3 lb. Prepared Fruit 5 pints Water 5 lb. Sugar Juice 2-3 Lemons
METHOD Wash fruit and cut into halves or quarters setting aside seeds and tie in muslin bag (or clean handkerchief). Add boiling water, juice of lemons and bad of seeds to the fruit and leave overnight. On the following day, simmer fruit with lid on until tender. Remove seeds. Add sugar gradually, stirring until dissolved. Then boil rapidly until mixture gels when tested on a cold saucer. Allow to settle for 5 minutes then bottle.
Dried Apricot Jam INGREDIENTS 1 lb. Dried Apricots 1 quart Water 3 lb. Sugar
METHOD Soak apricots in water overnight. On the following day, bring to the boil, add sugar and cook for 30-45 minutes or until it gels on a cold saucer..
~ 197 ~
!inks, jams, etc.
Grapefruit, Apple and Orange Jam INGREDIENTS 1 large Grapefruit 1 Granny Smith Apple 1 Orange Boiling Water Sugar
METHOD Peel and cut fruit finely. Save seeds, place them in a small bag and add to the fruit. For every cup of fruit, allow 3 cups of boiling water. Soak overnight. On the following day, remove seeds and boil the mixture until tender, allowing 1 cup sugar to each cup of cooked fruit. Boil the mixture until it jellies (approximately 1 to 1½ hours).
~ 198 ~