Breakfast

Jams, preserves and chutneys

Make the most of an abundance of fruit or vegetables by preserving them as jam, marmalade, relish or chutney. Extra jars of conserve also make fabulous gifts.
Ripe Tomato ChutneyWoman's Day
Microwave Berry Jam
Breakfast
May 27, 2013

Microwave berry jam

To sterilise jars: Wash in soapy water then rinse. Place on a baking tray; heat in an oven preheated to 150°C/I30°C fan forced for 10 minutes. Setting test: Place a teaspoonful of jam on a chilled saucer; cool. Push jam with your finger; If it wrinkles, it is ready to bottle. Note
By Women's Weekly Food
Dried fruit jam
Breakfast
June 29, 2014

Dried fruit jam

Sweet, fruity and fragrant, this beautiful spiced dried fruit jam is wonderful spread on scones, bagels or a thick slice of fluffy sourdough. Prepare it as a gift for your friends and family for the holidays.
By Women's Weekly Food
Rhubarb chutney
Lunch
October 27, 2013

Rhubarb chutney

Rhubarb is available all year and is usually sold as 500g bunches, trimmed of tops, which makes about 3/4 cup of cooked rhubarb. 1 cup chopped raw rhubarb is about 125g. Note
By Women's Weekly Food
Peach chutney
Side Dishes
September 4, 2015

Peach chutney

When peaches aren’t dangling from trees or being bitten into they should be waiting for you like golden orbs of summertime carefully packed into jars for enjoyment all year round. Sadly with the pace of life for most of us, time to pack and preserve them is scarce. This peachy chutney, however, can be made and eaten all year round thanks to the convenience of tinned peaches in juice. Serve this chunky peach chutney with a large wedge of Dutch walnut gouda, grilled peach halves if they are in season, and plenty of salty pancetta or dried ham. Photograph by Jani Shepherd
By Women's Weekly Food
Lemon and orange marmalade
Quick and Easy
July 29, 2012

Lemon and orange marmalade

Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and if it wrinkles it is ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over or under- ripe, affecting the amount of pectin […]
By Women's Weekly Food

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Apple and plum bran loaf on wooden board
Breakfast

Apple and plum bran loaf

Grated apples and chopped plums make this bran loaf extremely moreish. It is perfect as a sweet bite for morning tea, so put a batch in the oven in the morning and enjoy freshly baked with a cup of tea.