Homemade marmalade. Photo: Su Leslie, 2015

Worth the effort; homemade marmalade. Photo: Su Leslie, 2015

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Pretty labour–intensive, but very tasty. Homebaked bread rolls. Photo: Su Leslie, 2015

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Wordless Wednesday: there’s nothing quite like homemade

43 thoughts on “Wordless Wednesday: there’s nothing quite like homemade

    • Hi Tish; yes, I probably enjoy the label-making as much as the actual preserving. I love the idea of gooseberry chutney! Actually, I love chutney full stop. I haven’t made any for a while because I’m the only one who eats it and it does require large quantities of cheese as an accompaniment!

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      • I was talking to my sister-in-law yesterday who is a dairy farmer. She’s found a Russian cheesemaker (as you do), in the VERY rural part of Northland where she lives who is buying their milk to make cheese. I’m thinking that if it’s any good, I’ll ask him for lessons. Now if only the Big T can perfect his sourdough starter, I could re-acquaint myself with chutney-making and hopefully by the time I’d made all the parts of my culinary indulgence, I’d have worked off the calories in advance. Just a thought!

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    • Hi Janet. I think grapefruit marmalade is quite common here because lots of old houses have grapefruit (and lemon) trees in their gardens. Somehow, there always seemes to be a surplus of grapefruit around. I also made lime marmalade and it’s proving to be my favourite.

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  1. I do a lot of jam, too from all kinds of fruits from the garden, like rhubarb-strawberry and rasperry, red currant and blackberries. So delicious with a plain joghurt or a vanilla pudding. Grapefruit marmelade is really something wonderful and your buns, too.

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    • Thanks. The best jam I ever made was apricot and vanilla, using vanilla pods I brought back from Tahiti. I also LOVE plum and cardamon! My invention and no-one else in the house really likes it. All the more for me I guess. I love the idea of rhubarb-strawberry. My mum used to make rhubarb-ginger jam, but I wasn’t overly fond of it as a kid. Your’s is a much yummier combination 🙂

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      • Your jams sound fantastic. I love apricot and vanilla and plum/cardamom. Did you ever try jam from fresh figs? I would put a little rum or something else in it. Always gives a good taste. 🙂

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      • 🙂 I adore figs! We have a small, but prolifically fruiting fig tree but so far all it hasn’t produced enough to make jam and, to be honest, most of the fruit doesn’t make it indoors. It’s such a great snack for when I’m wandering around the garden. I like the idea of adding alcohol! Fresh figs are very expensive to buy here; do you think dried figs would make an acceptable alternative?

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      • Here in Northern Germany we don’t have any fresh figs at all. It’s too cold. But on my Greek island Kefalonia we have friends that have quite a few huge fig trees of which they make jam for us. Of course I like to eat them fresh, too. We got 13 cuttings from them which I planted on my field in Greece but they are still very small. Fresh figs are expensive here, too and they don’t have any taste. I love dried figs, too. I don’t think you could do jam from them but try it out. You know, I scratch the inside of the figs and put it into joghurt or junket instead of sugar. Tastes nice and fig jam with plain joghurt is very nice, too.:)

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      • I love watching figs grow. We have only one, small, tree, but bears a lot of fruit. Part of our plan for the future is to move out of the city and have some rural land where we can grow more of our food. Fig trees are very high on our list of “must haves”! I like the idea of using figs as natural sweeteners. I use coconut sugar these days, but I think dried figs would taste great with yogurt. Thanks!

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  2. In Austria I used to make a lot of jam – strawberry and blueberries. We had fun climbing the mountains to find wild blue berries.My kids just loved going to the strawberry farm to pick the berries.
    I haven’t made any for a long time now.
    Time for breakfast now – your photos have made me hungry

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    • My mum used to take us to pick strawberries on what is now the site of Albany Junior High. She made lots of jams and preserves. I miss the home bottled peaches the most. I have thought about preserving peaches, but the golden queens — which she used to use — are quite expensive and I tend to just eat them as soon as I get them home 🙂

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      • We would go out to Henderson every year for our fruit. Then the next couple of days would be spent peeling boxes and boxes of peaches (mostly golden queens), pears and nectarines. But the bottled fruit would last us all year until it was time to go out again.

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      • Same here. I don’t think Mum did nectarines, but definitely pears and peaches. I wasn’t crazy about the pears. She used to make apple jelly too now that I think about it. I think the apples came off our trees. I wonder how many kids these days (certainly in Auckland) even have fruit trees in their garden, let alone have experienced home preserves?

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