9
Recipes
Strawberry Jam
Remove the stalks and wash the strawberries.
Sprinkle them with preserving sugar at a ratio of
1:1 (for 1000 g strawberries 1000 g sugar). Leave
them to marinate overnight and stir them from
time to time.
Fill the strawberries into preserving bottles (fill
them up 2/3 only) and seal according to the
manufacturer’s instructions.
Cook the strawberries at 80°C for 25 minutes in
the Kensington Preserver.
Sweet & Sour Pumpkin
2 kg Pumpkin
1/2 l Vinegar
1 l Water
1/4 l Wine vinegar
1 kg Sugar
Juice and rind of a lemon
Fresh ginger, cut into slices
A stick of Cinnamon
Some Cloves
Preparation
Cut the pumpkin in half and remove the core. Peel
the pumpkin and cut it into small cubes. Weigh the
pumpkin cubes and wash them. Douse them in a
bowl with diluted vinegar (for each 2 kgs of
pumpkin pulp use 1/2 litre of vinegar and 1 litre of
water). Allow the pumpkin cubes to marinate in it
for 12 hours. When ready, shake off the water and
allow the pumpkin cubes to drain well.
Prepare the marinade as follows:
1/4 litre wine vinegar, 1 kg sugar, the juice and
rind of 1 lemon, 1 piece (root) of fresh ginger cut
into slices (as a substitute, 1/2 teaspoon of ginger
powder), 1 stick of cinnamon, some cloves (about
a tablespoon full).
Prepare the marinade and then cook the pumpkin
cubes in it until glassy.
Put the pumpkin cubes into preserving bottles.
Cook the remaining marinade a little longer and
then thicken it. Pour it over the pumpkin cubes
and then seal the preserving bottles. Only fill the
bottles up to 1/3.
Cook the pumpkin at 90°C for 30 minutes in the
Kensington Food Preserver.
Chilli Sauce
(hot)
Makes about 2.5 litres / 6 pints.
2 cups sweet green peppers, chopped
2 cups chopped onions
24 large tomatoes (peeled, cored, chopped)
1 tsp. ground allspice
1 tbsp. salt
1 1/4 cup vinegar
1 1/2 cup sugar
1 tbsp. mustard seed
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Combine and add all ingredients to a heavy
saucepan. Bring to a boil and simmer 1 to 2 hours
or till desired thickness has been reached. Stir
often to prevent sticking. Pack hot jars with hot
prepared tomato mixture leaving 1/2-inch head
space. Remove air bubbles. Wipe rim and seal jars
according to manufacturer’s instructions. Place
bottles in Kensington Preserver and process at
90°C for 30 minutes.
Bottled Peaches
Choose ripe, mature fruit of ideal quality for eating
fresh or cooking. Peaches can be packed in very
light, light or medium sugar syrup. They can also
be packed in water, apple juice or white grape
juice. Prepare the liquid syrup and keep it hot.
Remove skins from peaches by using a small paring
knife or if preferred, dip fruit in boiling water for
30 to 60 seconds until skins loosen. Dip quickly in
cold water and slip off skins. Cut in half, remove
stones and slice to quarters for better fit. When
