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Recipe Index

Jams.

Apricot jam.- Exhibition quality recipe, using fresh or dried fruit.
Damsons Jam.-
Cherry and redcurrant Jam.-
Peach jam.-
Greengage jam.-
Strawberry with jam sugar.-
Strawberry with liquid pectin.-
Strawberry with homemade pectin.-
Strawberry with gooseberry.-
Strawberry with redcurrant.-
Blackberry jam.-
Blackcurrant jam.-
Gooseberry jam.-
Loganberry jam.-
Apple and blackberry jam.-
Apple and Blackcurrant jam.-
Apple and ginger jam.-
Pear jam.-
Blackberry and apple jam.-
Blackcurrant and rhubarb jam.-
Gooseberry and rhubarb jam.-
Loganberry and raspberry jam.-
Rhubarb and apple jam.-
Rhubarb and vanilla.-
Homemade pectin.-

Curds.

Lemon curd- The nation's favourite curd, and the number one in local shows.
Orange Curd-
Lime Curd-
Apple Curd-
Apricot Curd-
Gooseberry Curd-

Seville- Exhibition quality: finely cut peel in clear orange jelly.
Orange and Lemon- Sweet or seville oranges lemons or limes.
Lime- Sharp crisp taste of fresh limes in this clear jelly marmalade.
Three Fruit- Mixed oranges,lemons, and grapefuit in this all season marmalade.
Old English- Thick cut peel immersed in dark jelly, this traditional marmalade is a great breakfast preserve.

Jellies.

Plum- Exhibition quality: Taste of victoria plums in a rich, clear, yellow jelly.
Blackberry- Dark, seedless fruit jelly.
Cherry- Red or white cherries with added pectin used in this lovely jelly.
Grape-
Redcurrant- This makes a powerful flavoured jelly, if a softer flavour required then add water.

Chutneys.

Sussex fruit mild Chutney- Exhibition quality: finely cut ingredents cooked slowly in vinegar.
Mild apple Chutney- Great with cold meats or salads.
Damson mild Chutney- Dark, plum favoured chutney.
Mango Chutney- A chutney that loves curries.
Beetroot mild Chutney- Use finely cut fruits and young tender beetroots.

Pickles.