Homesteading, Preserving

Rose petal Jam

I first made this Jam last year. I didn’t use a recipe and experimented but this year I wrote it down to share so I can find it next year! Unfortunately I haven’t managed to figure out how to make this in larger batches as its a very delicate jam and I don’t want to compromise the flavour which is like Turkish delight in a jar. Because of this it’s a really special jam in our family and we live to make rose jam tarts with whipped cream in the winter. 


I fill my basket with the most fragrant and darker coloured roses in the garden. Measured out it’s about three compacted cups. 

I put the rose petals in a pot with two cups of boiling water. Simmer until the petals have almost list colour then add two cups of sugar and one squeezed lemon. 

When sugar has dissolved I added 11/2 teaspoons of powdered pectin. 

I then bring to boil and reduce to medium boiling until it reaches desired consistency. This Jam sets a bit more like a jelly with the use of pectin. If you prefer a syrup for ice cream or cordials omit the pectin and do not boil as long. 

Foody things, Homesteading, News, Preserving

Mid February 2016 and summers over already!

I always do this. I start the preserving season off with so much enthusiasm, Accept fruit left right and centre, excitedly pick the cucumbers and zucchini bringing them in with grand plans then realize the actual preserving HAS to be done before things rot or there’s no room left in the freezer before the next crop is ready (which is right around the corner!!!)


I’ve picked bags of sugar and blood plums from my neighbors house and I am quickly trying to pick the greengages off our tree in the chook pen. I’ve dried a bunch in the dehydrator, made plum bbq sauce, worcestershire sauce, vanilla plum jam , plum vanilla bean with pepperberry, sweet and sour plum sauce and have plans for greengage jam, spiced plum jam and plum chilli sauce. I might also bottle a few jars of whole and stewed plums for cakes and crumbles in the winter. Last season I made a plum chutney but I wasn’t a fan so decided not to make it this year.

Greengage plums are the most amazing plum I’ve ever tasted completely unique in their flavour and if you ever get a chance to make the jam or eat one fresh I highly recommend it. I have included my recipe below for anyone who’d like to try.

Soon our apples will be ready and the few fallen ones we’ve eaten have been absolutely delicious! I’ve invested in a cold press juicer and will be making and freezing our own juice. I was considering ‘canning’ it but I think the pressure canning would make the ‘cold pressing’ pointless so ill stick o freezing and fill the second fridge. I’ll also be making lots of country alcoholic cider as I did last year but I’ll be using the juiced apples over the food processor. The apple ‘waste’ will be used to make Apple cider vinegar and Apple scrap syrup or Apple stroop. Nothing will go to waste!


We have 4 very large pumpkins ready for picking unfortunately not as many as I’d hoped for but we are still getting used to a new climate. The blackberries are ripening and the tomatoes are still not ripe which I think shows how topsy turvy this summer has been. I’ve noticed the smell of woodsmoke a lot on the crisp mornings and feel so out of tune with my suffering friends and relatives on the mainland who are dealing with heatwaves.

Greengage Jam

2.5kg greengage plums
1 cup water
Juice of 2 lemons
1.5kg sugar

As I freeze my plums whole before starting the jam I steam them in the cup of water in a saucepan with the lid on then cut the seed out with a fork.
After this I add the lemon juice and sugar then bring to boil over medium heat until setting point (about 20 mins) once set pop into warm sterilized jars and process using your preffered method. For small batches I just pop boiling jam in sterilized jars and turn the sealed jar over for 20 seconds for large batches I pressure can but waterbath canning is fine too.

Happy jamming!

gardening, Homesteading, News, Preserving

Piglets and Raspberry Jam

I haven’t been blogging as much as  I’d like my goal was 3 times a week but since starting the blog I’ve been diagnosed with carpal tunnel and this has slowed things down some.

This weekend was lovely we sold some chickens and had some lovely family time. Sunday afternoon we went to visit our landlords piglets in the back paddock. These piglets felt quite special as Flopsy the mother was a piglet we raised from two large whites we inherited when we moved in. It was such a joy to see her with her 4 babies and she is such a good mother too and seems very content.


I also found some time to make some more preserves so I made up a batch of Raspberry Jam and Plum sauce to sell at the local swap meet on Sunday we are taking some preserves, produce, Brahma trios and Wyandottes to sell so hopefully it will be a good day we have promised ourselves we won’t buy anything so we will see how that goes.


These following recipes comes from Sally Wise’s book a year on the farm. A friend bought this for me for Christmas and I am so grateful and it really got me into preserving. Not only does it have a great story but also wonderful recipes. If you go to Tasmania you can go to her classes on cooking, preserving colonial baking find her blog here


Here is the recipe for Raspberry Jam I used. This is the BEST tasting jam I have ever made or tasted it probably helps that the raspberries are from our own garden. I made from frozen and I didn’t thaw when I made the jam so this allowed for extra cooking time than the recipe states bare that in mind if cooking from frozen yourself.  Also I accidentally added the sugar in the beginning due to toddler distractions I didn’t find this affected the flavour but probably lengthened my cooking time

Divine Raspberry Jam

  • 1.5kg raspberries
  • ¼ cup water
  • Juice of 1 lemon
  • 1.5kg sugar
    • Place the raspberries, water and lemon juice in a saucepan and bring to the boil  .

    • IMG_3362IMG_3363

    • Cook for 10 minutes over a gentle heat. Add sugar and bring back to the boil, stirring occasionally to dissolve the sugar.

    • IMG_3364
    • Boil briskly for 10 minutes. (15 if frozen raspberries and forgetting to add sugar later! )

    • IMG_3372
    • Stand for 5 minutes, then pour into warm sterilized jars and seal.

    • Makes approximately 2kg


Plum Sauce


I significantly reduced this recipe as we don’t often use plum sauce so I only wanted a jar or two for the household and a few to sell.

3kg plums
1.5kg sugar
6 cups cider vinegar
500g onion, chopped
6 cloves garlic, chopped
3 teaspoons salt
1 tablespoon grated green ginger
3 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper, optional
1 teaspoon mustard powder
Juice 1 lemon


Place all ingredients in a large saucepan and stir over medium heat until the sugar is dissolved and the mixture is boiling.
Continue to boil 2 hours or until the mixture is thick, stirring often.

Strain through a colander, food mill or coarse sieve.

Bring back to the boil, then pour into warm sterilised bottles and seal immediately.