JAMS & MARMALADES manufactured in 2.5 kg & 6 kg tubs
Thick chunky apricot jam with the added taste of fresh passionfruit - a delicious combination to go on toast or ice-cream.
Rich, luscious blackberry jam blended with blackberry wine makes this bliss in a bottle. Heat gently with a dash of water, and serve over steamy waffles with a side serve of custard.
ORANGE MANGO MARMALADE
A lovely thick marmalade, subtly flavoured with tropical mango. Fabulous simply spread generously over thick crusty toast.
PLUM & BOYSENBERRY
A succulent blend of dark, sweet plums and fresh, tart boysenberries. Heat some of the jam with a slurp of port. Thicken with a little arrowroot and you have a fantastic sauce for waffles and ice cream – delicious.
Ripe, plump raspberries mixed with rhubarb, make this an unusually lovely jam. Makes a tasty and unique topping for ice cream, or scones with cream.
Thick, fruity jam made with lashings of fresh whole strawberries and the added kick of white rum. Spread thickly over pancakes, then roll up the pancakes and serve with a big dollop of French vanilla ice cream.
A delicious blend of strawberries, raspberries, blackberries and boysenberries, makes this a taste sensation. A beautiful filling for a plain cake, topped with whipped cream and fresh strawberry - afternoon tea in a flash.
For those who prefer their marmalade with a little more oomph! Add flavour and moisture to your next fruit cake, by blending through some Whisky Marmalade (with a little extra whisky, of course!).
SERVING SUGGESTIONS - JAMS & MARMALADES
APRICOT PASSIONFRUIT MERANGUES
Buy ready made meringue shells. Place a well drained apricot half in each shell. Gently heat Apricot Passionfruit Jam and let cool slightly. Drizzle over the top of each meringue shell. Decorate with a swirl of whipped cream and flaked almonds.
BLACKBERRY WINE PUDDING
Grease a pudding bowl with butter. Blend together 2 tablespoons of Blackberry Wine Jam and 2 tablespoons of Port. Cream together 60 gr butter and ¼ cup sugar till light and fluffy. Beat in 1 egg till well blended. Fold through 1 cup self raising flour. Pour jam mixture into pudding bowl and gently top with pudding mix. Seal and steam for 1.5 hours. Serve with lovely, thick hot custard.
ORANGE MANGO COCONUT SLICE
Cream together 90gr butter and ½ cup sugar till light and fluffy. Beat in 1 egg. Fold in ½ cup of each self raising and plain flours. Spread mixture into greased slice tin. Spread over Orange Mango Marmalade. Beat together 2 eggs, ½ cup sugar and 2 cups coconut. Spread over the slice and bake in a moderate oven about 35 minutes.
PLUM & BOYSENBERRY SAUCE
Put 3 tablespoons of Plum and Boysenberry Jam into a pot with ½ cup water and ½ cup red wine. Heat gently. Thicken with 2 teaspoons arrowroot blended with a little water. Serve the sauce hot over toasted waffles and ice cream.
RASPBERRY RHUBARB CRUMBLE
Mix together a large can of pie apple, 4 tablespoons of Raspberry Rhubarb Jam, and a handful of frozen raspberries. Pour into greased, deep pie dish. Put 1.5 cups plain flour, 90 gr butter and ½ cup brown sugar into food processor and blend till just crumbly. Spread this over the fruit and bake in a moderate oven for 15 to 20 minutes or till top is golden and crunchy.
STRAWBERRY DAIQUIRI CREPES
Sift 1.5 cups plain flour and a pinch of salt into mixing bowl. Make a well and pour in 3 lightly beaten eggs and ½ cup milk. Beat together well. Add 1 tablespoon of melted butter and 1 cup milk. Beat till mixed. Let the mixture stand for an hour before using. Grease a flat pan and when hot, pour in enough batter to swirl and cover the bottom of the pan. Cook both sides till golden. Spread each crepe with Strawberry Daiquiri Jam and fresh sliced strawberries and gently roll up. Serve crepes with Strawberry Ice Cream.
VERY BERRY TART
Buy a family size ready baked pastry tart. Make up your favourite custard recipe, only have it thicker than you normally would. Spread 3 tablespoons of Very Berry Jam into the base of the tart shell. Pour cooled custard over and let this set. To serve, decorate with fresh berries and whipped cream.
ORANGE WHISKY FRUITCAKE
Grease a deep round cake pan and line base and sides with paper.
Mix together 1 cup of Whisky Marmalade and 1 cup of whisky. Stir through 750 gr mixed dried fruit. Cover and let stand overnight. Cream together 250 gr butter and 1 cup brown sugar. Add 5 eggs, one at a time, beating well between each. Stir in 2 cups of self raising flour and ½ cup plain flour alternately with the soaked fruits. Spread mixture into cake pan and bake in a moderately slow oven for about 2 hours. If cake begins to brown before it’s cooked, cover the top with alfoil and continue baking until cooked.
BE INVENTIVE WITH
JAMS & MARMALADES