Paw paw jam
A paw paw arrived in the fruit box this week. Sad to say, I am not a fan. But when life hands me fruit, I just make jam. And the finished product is pretty fine, even if I do say so myself.
Being completely unsure of whether or not paw paw has enough acid and pectin to set successfully, I used a sachet of Jamsetta. I know it's cheating, but it guarantees a great set and reduces the amount of time you check for it.
1 kg sugar
2 limes, juiced
50g pectin
Bring to a rapid boil, then reduce the heat slightly. Cook until the fruit is pulpy, skimming any foam that forms from the top. This should take around 20 minutes.
Reduce heat and add the pectin. Stir well, then boil rapidly for 5 minutes. Remove from heat and test for set by placing a teaspoon of jam on a chilled saucer then placing it in the freezer for 30 seconds. If the jam ripples when you push a finger through it, it has set.
Bottle immediately in sterilised jars.
Being completely unsure of whether or not paw paw has enough acid and pectin to set successfully, I used a sachet of Jamsetta. I know it's cheating, but it guarantees a great set and reduces the amount of time you check for it.
Paw paw jam
1.5 kg paw paw flesh, cubed1 kg sugar
2 limes, juiced
50g pectin
Method
Place the fruit, sugar and lime juice in a large saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves.Bring to a rapid boil, then reduce the heat slightly. Cook until the fruit is pulpy, skimming any foam that forms from the top. This should take around 20 minutes.
Reduce heat and add the pectin. Stir well, then boil rapidly for 5 minutes. Remove from heat and test for set by placing a teaspoon of jam on a chilled saucer then placing it in the freezer for 30 seconds. If the jam ripples when you push a finger through it, it has set.
Bottle immediately in sterilised jars.
Slow roasted tomatoes
It's so close to winter that the neighbours have started lighting their wood fires of a night. Even though the days have still been fairly warm, I really haven't been in the mood for salad. So had to come up with something to do with the mountain of tomatoes that have been arriving in my weekly fruit and vegie box. Slow roasting them seemed like the perfect solution, with the bonus being that I could use up basil from my herb patch.
Here's the before shot, with all of the tomatoes looking particularly juicy.
There's no real recipe for this stuff. Basically you just preheat the oven to 120 Celsius and line a baking tray with baking paper. Cut your tomatoes as small as you like them - probably halves for Romas, I went with quartering my Grosse Lisse - sprinkle them with shredded basil, add a couple of thinly sliced cloves of garlic and finish off with olive oil. Then cook them until they reach the desired amount of dryness.
Give it a shot. The smell of the kitchen alone is reward enough.
Here's the before shot, with all of the tomatoes looking particularly juicy.
There's no real recipe for this stuff. Basically you just preheat the oven to 120 Celsius and line a baking tray with baking paper. Cut your tomatoes as small as you like them - probably halves for Romas, I went with quartering my Grosse Lisse - sprinkle them with shredded basil, add a couple of thinly sliced cloves of garlic and finish off with olive oil. Then cook them until they reach the desired amount of dryness.
Give it a shot. The smell of the kitchen alone is reward enough.
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