Saturday, April 7, 2012

Easter Plum Jam- it's so jam fine

It's Easter! 
Unfortunately Australia lacks Easter tradition in infinite proportions. Here it's all about the consumption of chocolate. Jesus is doesn't get a look in, you can't buy easter decorations, there are no easter carols or concerts or anything remotely spiritual/heartfelt/profound. In an attempt to make Easter more special, I have decided to make a tradition out of plums. Alex and I were at the supermarket 10 minutes before they closed for the holidays. 

Plums were 96 cents a kilo. 
Were we going to let those plums rot in the supermarket over Easter? 
Hell no were weren't. 

We made the most delicious, tart but sweet plum jam. The whole process turned into a bit of a party; we made labels and covers and tied them with string!  Now our hearts feel warmed, and we have enough jam to last us until next year.

Plum jam (makes 14 medium jars of jam)
4kg plums
2kg sugar
Juice of a lemon
1 packet jamsetta

Wash, de-pip and and quarter plums.
Throw them in a large pot on low heat.
Add sugar, lemon and jamsetta.
Stir until sugar is dissolved.
Simmer for 30 minutes, stirring occasionally.
Meanwhile sterilise jam jars in oven or dishwasher.
Test jam by placing a spoon of jam in the freezer for 3 minutes. If the jam creases when a finger is poked in it, then Mr Jam is ready to be bottled. Otherwise continue to simmer a while longer. Be careful hot jam burns baby. It burns.

Enjoy on ciabatta, crepes, bagels, croissants, icecream, in shortbread cookies or sponge cake.  

Happy Easter!

Friday, April 6, 2012

Tomato basil fettuccine riduculous-ness

We sure had fun making lunch today.
2 tbs olive oil
3 crushed cloves garlic
2 tins of tomatoes
Handful of fresh basil from the garden, roughly chopped
Lots of parmesan cheese 
A packet of fettuccine
Salted boiling water
Ribena to drink

Heat oil in a pan, fry off the garlic, add the tomatoes & simmer for 15 minutes.
Boil pasta in salted water for 10 min. Drain. 
Mix sauce and pasta. Add chopped basil & cheese.
Serve and enjoy with a glass of Ribena. What a pleasure.

Wednesday, April 4, 2012