Banana Compote
Recipe by:
sal
Try this warm over pancakes and waffles, or spread on toast when it's cool.
Fig Jam
Recipe by:
Dotti K
Besides eating on toast or croissants - try serving this fantastic jam with a cheese platter, or serve it warm with ice cream.
Gooseberry Jam
Recipe by:
SWIZZLESTICKS
This recipe was given to me by my mother-in-law. She made it every year.
Cumquat Marmalade
Recipe by:
SWIZZLESTICKS
A sweet home made Cumquat marmalade made with fresh Cumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand - just stick to the ratios mentioned in the directions.
Cumquat Compote
Recipe by:
Patty Hern
Cumquats are entirely edible when ripe, rind and all. This is a delicious compote that makes a special addition to pancakes, french toast, trifles, or even topped on ice cream.
Lime and cherry jam
Recipe by:
Lynn Cole
Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.
Mint or sage jelly
Recipe by:
Lynn Cole
Piquant herb jellies are versatile accompaniments to roast meats, poultry and game, cold cuts, and raised pork or game pies.
Orchard spread
Recipe by:
Elaine Russell
Use this rich, slightly tart, lightly spiced purée of fresh and dried fruit to replace butter on toast or muffins. The recipe makes far more purée than you'll need for one breakfast, but the spread keeps well in the refrigerator for a couple of weeks.
Oxford marmalade
Recipe by:
Lynn Cole
When Seville oranges are in season make this traditional marmalade. They're more bitter than other oranges and are perfect for this.
Strawberry jam
Recipe by:
Zoë Harpham
This recipe for strawberry jam is simple and delicious.
Rosella Jam
Rosella jam is made from the fleshy red calyx and bracts that surround the green seedpod of the plant. Harvest the crop before it becomes tough and the seedpod discolours. You will need to half fill a 9-litre bucket with rosella fruit for the following recipe- or you can adjust the amounts accordingly. Rosella seedlings are available through local nurseries. Six home grown plants will provide plenty of fruit for several batches of jam. Individual plants grow around 1.5m high and 1m wide.