In case you missed the interview this morning on Radio NZ Nine to Noon, here are the recipes for Mint Jelly, Feijoa Jelly, and Red Onion Chutney our Region 7 National Councillor, Fiona Gower, shared. These all come from our second cookbook, A Good Harvest.
Fiona Gower, National Councillor Top of the North Island (page 116)
1.6 kg green apples
1 cup (50g) chopped fresh mint
1 cup (250 ml) lemon juice
1 kg sugar, warmed
½ cup (20g) chopped fresh mint, extra
Cut apples into chunks. Place in a large pot with mint, lemon juice and 1.25 litres of water. Slowly bring to the boil, then reduce heat and simmer for about 60 minutes or until the apple is soft. Stir to help break up any lumps. Cool.
Suspend a jelly bag over a large bowl. Pour the fruit liquid into the bag and allow the mixture to drip through the bag overnight or until there is no more liquid dripping through the cloth. Discard pulp.
Measure the liquid and place in a large pot. Add 1 cup of sugar for each cup of liquid and stir over a low heat until the sugar has dissolved. Bring to the boil and boil for 10–15 minutes, stirring often. Remove any scum during cooking.
Remove from heat and test for setting point by placing a little jelly into a plate which has been in the freezer. When this has been reached, gently stir through the extra mint. Stand for 5 minutes, or until the mint just stays suspended in the jelly.
Pour into clean warm jars and seal. Turn upside down for 2 minutes then invert and cool.
Geraldine Taylor, Forest Reserve Branch (page 107)
1.5 kg feijoas
To make juice, trim stalks off feijoa and chop fruit roughly. Put in a preserving pan and add enough water to just cover. Bring to the boil and simmer until soft and pulpy, approximately 45 minutes. Spoon into a jelly bag and drain for at least 2 hours or overnight. Measure juice and add 1 cup of sugar per cup of juice. Boil for 20 minutes or until thick and a lovely pink colour.
Colleen Tiller, Colville Branch (page 147)
1 tablespoon olive oil
4 red onions
½ cup caster sugar
½ red wine vinegar
Heat oil in a non-stick fry pan over medium-high heat. Add onions and cook, stirring, for 10–12 minutes until soft. Remove pan from heat and add sugar, vinegar and ½ cup water (take care as it may spit). Stir and return pan to heat (reduce heat). Cook, stirring occasionally, for 20 minutes until mixture thickens and is caramelised. Set aside to cool. Makes 1 cup. Lovely on crackers with sliced brie.
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