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Good Old Aussie Tucker
Jams & Conserves
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Nostalgia by Lola Gornall
I want the quiet ways of old;
I want my cottage thatched with cloth-of-gold,
The chintz-hung casements, where the April rain
Pattered like music on the window-pane.
I want the jasmined eaves, that from their height
Dropped waxen stars of perfume in the night,
And where each morning, ‘twixt the dawn and dark,
There trilled the lyric of the waking lark.
I want the old barn huddled in the sun -
His pride at zenith and the high noon won;
The gold-brown hills, the fields, the broken fence,
The lilac-tree that shook its innocence
Upon the breeze, that kissed it to the sea.
I want them all - oh, give them back to me!
I want the inglenook, where, half-asleep,
My dog lay gazing at the log fire’s leap,
While those old books I touched with reverent hands
Glowed in the firelight with illumined bands.
I want my birthright back again -
My old town with its rumbling midday train
That drew into the station noisily,
While groups of children watched expectantly.
This mansion house, its stately corridors,
Its Persian rugs and highly-polished floors,
The limousine that waits my beck and call,
The retinue - God! I would give them all
If I might have again the soft caress
Of my old home and all its simpleness.
Collectable Cookbooks Delivered to You
Apricot Conserve
Ingredients-
3 lb. under-ripe apricots
3 lb. sugar
Almonds
Method
Wash, halve, and stone apricots, cover with sugar and allow to stand overnight, next morning, pour off syrup and heat to boiling point, add apricots and simmer very gently 1 to 1 1/2 hours according to quantity, as the apricot pieces turn clear, remove and put into warm jars, finally pour remaining syrup into jars over apricot pieces, a few almonds may be added if liked. Allow to cool, seal jar.
Blackberry Jam
Ingredients
1 lb. blackberries
3/4 lb. sugar
Method
Wash berries and remove any stalks, crush in preserving pan and bring slowly to boiling point, simmer about 20 minutes, add sugar and boil rapidly until jam sets, bottle and seal.
Easy Peeling of fruit. Pour boiling water over peaches, nectarines and grapes and leave for a couple of minutes. The skin will then just peel off easily.
Cape Gooseberry Jam
Ingredients
4 lb. cape gooseberries
3/4 pint water
4 lb. sugar
Juice of 5 lemons
Method
Prepare gooseberries by removing outside husk or covering, and then wash them, bring water, sugar, and lemon juice to the boil, and boil 10 minutes, add prepared gooseberries and continue boiling till a little will set when tested, pour into prepared jars and seal.
Carrot Jam
Ingredients
4 medium-sized tender carrots
3 lemons
3 pints water
4 lb. sugar
Method
Grate carrots, cut lemons very finely, add to carrots and leave all in water overnight, boil till tender about 1 ˝ hours, then add sugar and boil till jelly sets when tested, pour into prepared jars and seal when cold.
Access Hundreds of Extra old Aussie recipes
Cherry Jam
Ingredients
1 lb. Kentish cherries
1 lb. sugar
1 gill water
Method
Remove stones from cherries, boil sugar and water for 10 minutes. Add all fruit and cook until the syrup gels. Bottle and seal.
Cumquat Conserve
Ingredients
1 lb. cumquats
Water
Salt
1 lb. sugar
Method
Wash fruit and cover with water, adding a handful of salt, cook gently till tender, drain water off, cover with fresh water and stand overnight, drain well next morning, make syrup with sugar and just enough water to moisten, bring to boil, add fruit and boil quickly till it jells (around 1 hour). The jam should be watched carefully or it may boil over, bottle, seal.
Always use a low heat on your combustion wood fire when cooking cheese as it becomes stringy and tough if over-cooked.
Fig Conserve
Ingredients
6 lb. sugar
3 gills cold water
1 1/2 gills vinegar
6 lb. figs
Method
Boil sugar, water, and vinegar for 10 minutes. Add cleaned prepared figs and boil until jells. Bottle and then seal.
Grape Jam
Ingredients
6 lb. muscatel grapes
1/2 pint water
4 1/2 lb sugar
2 level teaspoons citric acid
Method
Wash and weigh grapes and place in preserving pan with water, boil till tender, add heated sugar, boil gently, and just before it jells, add citric acid, bottle, seal.
Grapefruit Jam
Ingredients
1 large grapefruit
2 pints boiling water
2 lb. sugar
Method
Remove pips from fruit and slice it very finely, place in pan, add boiling water, cover, and stand overnight, simmer till tender (about 45 minutes), add sugar and boil quickly till it jells. Bottle and seal.
Grapefruit and Orange Jam
Ingredients
2 lb. grapefruit
2 lb. navel oranges
12 lb. sugar
15 pints very hot (not boiling) water
Method
Remove pips from fruit, finely slice it and pour over it the hot water, allow to stand overnight. Boil slowly till tender (about 2 hours), add heated sugar and boil quickly till it jells (about 1 hour). Stand 10 minutes or longer before bottling and sealing.
Boiled Linseed Oil will bring a lovely lustre to any polished timbers. (From old pages. Interest piece only)
Apple and Orange Jam
Ingredients
1 lemon
4 navel oranges
10 breakfast cups water
4 granny smith apples
6 lb. sugar
Method
Remove pips from lemon and oranges and slice them, pour on water and allow to stand overnight, in the morning peel and core apples, slice them thinly and add to oranges and lemon, boil 1 hour, add heated sugar, put skins and cores into a little water and boil to a jelly; strain and add to jam and cook till it jells. Bottle and seal.
Olive oil carefully rubbed over silver before it is put away will prevent tarnishing. When required wash off with warm soapy water.
Loganberry Jam
Ingredients
1 lb. loganberries
1 lb. sugar
Method
Pick berries over, removing any stalks, weigh, then wash very gently, place in preserving pan, crushing a few to draw sufficient juice before cooking. Bring slowly to boil and cook 10 to 15 minutes, add sugar, boil rapidly till a little will set when tested on a saucer. Pour into hot jars and seal.
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