Saturday, May 18, 2013

Red Cabbage in Winter and Jams galore 18/5/13

At this time of year there is nothing better for dinner than some braised Red Cabbage and Apple. I made a big batch of this last night. With a little bacon and fennel seeds to start things off, add some sliced onion and apple and chunks of red cabbage. Pour in some balsamic vinegar, put the lid on and slowly cook for an hour.  How good it tastes. This is a great side dish or good enough for a meal in itself.

The jam cupboard is looking a bit bare at the moment and the freezer is full so what better way to spend the day than making an assortment of jams from the summer's harvest.
First a mixture of raspberry, loganberry, blueberry, strawberry and black currant to make a Summer berry jam.

Next on the list was a Blueberry and Passionfruit Jam. Not a combination I would have thought of but I found it in one of my recipe books.

Last on the list was to do something with the feijoa crop. There have been a few sitting in a bowl in the kitchen for the past week or so but then today I found some more under the tree today. Enough to make into a couple of pots of jam. As the feijoa tastes a bit like pineapple, I thought it would team nicely with passionfruit as well.

So at the end of the day, there were 10 new pots to put in the cupboard. That should last us for a while.