Ginger Sponge, made in Thermomix.

 My hairdresser requested a Ginger Sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges. Especially the Passion Fruit one. 

I did a test run in my 50 year old Kenwood. However smoke started to billow at the end of 20 minutes. So I consulted Cookidoo in my new 6. 

I took the recipe from Cookidoo and substituted some of the flour with the ginger spices. Excellent result and far easier, ( no triple sifting of dry ingredients or adding sugar gradually ) 

Pre heat oven 350 degrees.

Brush the sides and base of  1cake pan ,  22 cm x 7 cm with cake release or butter

Line the base of  cake pan with baking paper.  

The cooked cake will fill the pan. 

Ingredients 

Ginger mixture

2 teaspoons cocoa

2 teaspoons ground ginger  

1 teaspoon cinnamon

1/2 teaspoons of cream of tartar

Mix together in small bowl and then push through a fine strainer into another room bowl. 

Set aside. 

4 jumbo eggs, ( I used 5 large )

125g caster sugar

1 teaspoon vanilla

128 g plain flour ( you won’t use all )

1 teaspoon of baking powder

Pinch of salt.

Method

Insert butterfly and add, eggs, sugar and vanilla.

Beat 6 minutes/100 degrees/ speed 4

Then beat,  6 minutes/ speed 4

Set scales and add ginger mixture.

Add  baking powder and enough flour to weigh a total of 128 g. ( you will have a little flour leftover. )

Mix 4 seconds/ speed 3. 

Remove butterfly and gently stir flour into mixture with spatula. 

Pour into pan.

Bake 20 to 25 minutes. Test with wood skewer. 

 ( under cooked will sink in the middle, over baked will be dry )

Run knife around tin and leave in tin for 10 minutes before removing. 

Allow to cool completely before cutting  in half horizontally. 

Notes. 

Use eggs at room temperature 

For an extra ginger hit , I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top. 

The original Ginger Fluff Sponge is lighter and more fragile in texture. 

Fill with cream.

Oatmeal crisps

 These light crispy oatmeal biscuits are to be included in my Xmas gift boxes. They are a light shortbread biscuit.  You may leave them plain or add a topping of choice. 

Makes 36 using a 1 inch spring loaded icecream scoop. 

This recipe was adapted to TMX from Lovelylittlekitchen blog. 

Ingredients 

1 cup of butter, ( 227 g )

1/2  (cup caster sugar, ( I used Raw caster sugar ) 120g

1 teaspoon vanilla 

1 cup of plain flour, 150g

1 1/2 cups of rolled oats, milled in TMX to a powder. ( 20 seconds , speed 9 ) 135g

Method

Cream butter , vanilla and sugar for 1 minute , speed 4 , scrape down.  Mix for 30 , speed 4 seconds.

Add flour and milled oats. Mix 20 seconds, speed 4. 

Tip into a bowl so that it is easy to scoop out. 

Set oven to 350 f, ( 180 c)

Place 1 inch size balls on lined baking tray. Spread with damp fingers to 2 1/2 inches. 

Bake 10 to 15 minutes or until light brown around edges. 

Let set up on tray.  Then remove to wire rack. Store in Air tight container. 

Nectarine and Blueberry Tart

 

Inspiration for this tasty tart was an item in the Guardian newspaper. Jimmy Barney’s and wife have published a cooking Book.  3 recipes from the book were printed in the Guardian. 

One was for a simple tart. I had leftover custard and Puff pastry, 2 nectarines that refused to ripen and always keep some Blueberries in freezer.  Walnuts always in pantry. 

Process

Line a metal pie dish with puff pastry, rolled thin. Trim

Cover base of pastry with ground Walnuts, ( could use almonds or hazelnuts)

Slice Nectarines from the pip ( about 8 slices from each nectarine)

Fill the gaps with Blueberries.

Pour parcooked custard over fruit. 

Bake at 180 ff until custard is set. 

I used Auto Fruit Flan setting on my Miele Combi oven. 

Notes. 

Apricot, Peaches or Pears can replace the nectarines. 

The custard recipe is that used for Portuguese Custard Tarts on this blog. 

Pumpkin Ravioli, made with Wonton wrappers

 

Pumpkin filling, made with mashed roast pumpkin and spring onion tops , with a pinch of nutmeg. Served with brown butter with sage leaves. 

Tips

Lay even number of wrappers on bench.

Brush each alternative one with egg wash.

Use small spring loaded icecream scoop and place a scoop into the center of the egg washed wonton. ( about a teaspoon )

Cover with unbrushed wrapper, excluding as much air as possible. 

Press firmly to seal.

Can trim edges with pastry wheel. 

Cover in single layer with damp tea towel. 

To cook

Bring large pot of salted water to a simmer boil. Carefully add ravioli. 4 at a time.  When they float to the top give them an additional minute. 

Scoop out and place on warmed dish while the remaining are cooked. 

They can be frozen in a single layer and frozen. Cook from frozen. 

Fillings. 

Use what you have available.  Jamie Oliver has an extensive list for dumplings. 

Keep several packs of square and round wonton wrappers in the freezer. 

Puff pops

Tasty finger food. 

Ingredients 

1 sheet of puff pastry, ( fat reduced ok )

1 cup of filling.  I have tried 3, all successful. 

Method. 

Defrost puff pastry. 

Spread filling to edges.

Roll a tightly as possible, without pushing filling out. 

Place in fridge for 20 minutes to firm up. 

Slice into 12 pieces. 

Place on lined baking tray. Cut sides up. 

Bake at 200 ff. For 10 to 15 minutes.  Air Fryer ok. 

Serve hot/ warm. 

Notes

I have tried 3 fillings, all successful. 

Spring onion and Parmesan ( at top of page )

Spinach, feta and spring onion.

Quince and Apricot spread with chopped Walnuts. ( at bottom of page )

 

Spice Blend, tastes like Barbecue Shapes

 Katrina Meynink is one of my favourite recipes developers. I never miss one of her recipes in Goof Food as they are inspirational.  I also have her cook book.  I have adapted this recipe to TMX. I also have made the basic Spice Mix for storage and add the Parmesan just before use. I have doubled the spice mix as I have added it to home made Trail mix  and roasted, and on roast pumpkin. I have also topped bread rolls with it. 

Ingredients 

2 teaspoons sumac

2 teaspoons onion powder

3 teaspoons sweet smoked paprika

3 teaspoons of chipotle powder ( I used 1 teaspoon of chilli flakes)

3 teaspoons brown sugar

5 tablespoons of Italian spice mix ( I used 1/2 this amount of Tuscan mix as this is what I had)

8 tablespoons of finely grated Parmesan. I keep this separate. 

Extra, if available, 1 tablespoon of dehydrated tomato powder. 

Method

Mix all the spices together, in TMX , blender etc. NOT THE PARMESAN. Set aside in a lidded container. 

Grate the Parmesan and store in a glass container in freezer. 

1/8 th of the spice mix, plus 1 tablespoon of Parmesan is I mix.  Mix the spice mixture with the Parmesan. 

Notes.  

The original recipe was for Roast potatoes with spice  mix.  Delicious.

I have added the spice mix without the Parmesan to roasted nuts, first sprayed with a little oil. 

Diabetic friendly Brain biscuits

 I’ve called these ‘ Brain Biscuits’ because the contain both Walnuts and Sunflower seeds.  Both excellent brain food. To increase the fibre content I’ve used Wholemeal plain flour and Sunflower seeds. I’ve also used olive oil instead of butter. Then I replaced the sugar with NatVia. 

20 biscuits , for 1 biscuit 

Calories.  77 plus whole walnut for top,   Add 15 calories = 92

Carbs 9 1/2 grams plus whole walnut.  Add 0.1 = 9 1/2

Ingredients 

55g olive oil

90 g NatVita, sager substitute 

1 egg , large 

175 g Wholemeal flour , plain

25 g pumpkin seeds

25g Sunflower seeds  

4 teaspoons spice.  CinnamonOR Cardamon OR a mixture of favourites.

1 teaspoon baking powder 

20 walnut halves 

Set oven 170 ff

Method 

Mix oil, NatVia and egg, 1 minute, speed 4

Add flour, baking powder, seeds and spice. Mix 30 seconds, speed 4.

Using a spring loaded icecream scoop. Place 20 ball on lined  oven tray. 

Press whole Walnut half into top of balls

Bake 15 minutes at 170 ff

Lemon Marmalade, suitable for Diabetics

 One of the things that I miss most as a Diabetic, is Marmalade.  Not any more. Using my TMX, I have made a more that accessible Marmalade. Very, very low in both Calories and Carbs.  

Ingredients 

400g of whole Meyer Lemons, cut into quarters, seeds removed.

1 cup water

25 g NatVia, sugar substitute 

20 g Chia 

Method

Place quartered lemons into TMX bowl and mix, 3 seconds, speed 6

Add water and cook 20 minutes, 100 degrees, speed 1 . Cup out

Add sweetener and mix 3 seconds, speed 3. ( taste for sweetness)

Add Chia and mix , 3 seconds, speed 3.

Bottle in small sterilised jars.

                   Or

Allow to cool and fill small plastic containers for freezer. 

Notes

Will keep in sealed pots for 2 weeks in fridge. 

Freezes well. 

Substantial Wholemeal Spelt and Seed Loaf.

 

A meal in a slice. 12 slices from this loaf, ( as picture above), provide 180 calories , 22 carbs, 5 fibre, 6.3 protein.                 15 slices from this loaf ……………………provide 144 calories , 18.5 carbs, 2 fibre, 6 protein.

Ingredients 

400 grams Wholemeal Spelt flour, ( or bread flour )

44 grams Linseeds( flax seeds )

44 grams Quinoa

40 grams Chia seeds

1 teaspoon Bread  improver

3 teaspoons dried yeast

1 teaspoon teaspoon salt 

1 teaspoon sugar

380 grams of warm water

Method 

Place seeds in TMX or other grinder and blend to a course powder. ( speed 9, 20 seconds )

Add remaining ingredients and Knead 4 minutes, ( or by hand 20 turns )

Place in oiled bowl, cover with plastic and allow to rise, in a warm place. 

SET OVEN TO HEAT AT 200ff. 

Tip onto floured bench and flatten and roll into an oblong shape to fit a lined bread tin, 

Tin, 26 cm x 10 x 11 cm high. 

Allow to double, ( in this size tin it will rise to just above the top edge ) it will not rise more when baking.

Bake in preheated oven at 200 ff degrees, 30 minutes. 

Test with thermometer. Should move quickly to 200f. If not, return to oven for 10 minutes. 

Turn out and allow to cool on wire rack. 

Notes. 

Freezes well. ( wrap in foil)

Toasted beautifully. Brings out the flavour. 

Diabetic Turkey Meat Loaf

 

This very tasty Turkey Meat Loaf has been adapted from the extremely popular ‘ Chicken Meat Loaf ‘ recipe from this Blog. I have substituted 2% fat Turkey mince and made other small adjustments. 

IT IS EXTREMELY EASY TO MAKE. Using  TMX, FOOD PROCESSOR OR BY HAND.

Ingredients

500 grams, 2% Turkey mince. 

1 medium size carrot

1 medium size onion

1 slice of Wholemeal bread, made into breadcrumbs, crust included.

60 mls milk, any type

1/4 cup tomato sauce

2 eggs, large

1 large clove of fresh garlic.

3/4 teaspoon salt

1/2 teaspoon black pepper

TOPPING

3/4 cup tomato salsa

1/3 cup brown sugar

8 grams of mustard powder.

 METHOD 

Place onion, carrot and garlic in TMX bowl, chop speed 5/ 5 seconds.  Or chop finely by hand.

Add all remaining ingredients, EXCEPT TOPPING

Mix on reverse, speed 4/, 15 seconds. Scrape down. Mix 5 seconds, speed 4. 

Place into a  lined baking dish, approximately 26 x 16 cm, form into a slightly domed shape. 

Mix topping ingredients together  and spread over Turkey meat loaf. 

Bake 180 FF degrees, 45 minutes , or until no pink remains.  Or internal temperature reaches 165 f degrees on a thermometer. 

NOTES

This is a very filling dish

If 6 slices, per slice 217 calories, 18.4 carbs

If 8 slices, per slice 163 calories, 14 carbs. 

Cost, less than $10.

2 slices of Turkey Meat loaf, mixed with 1 cup cooked brown rice and homemade tomato sauce. Topped with a little cheese. Baked in oven. 

Spicy Pumpkin Soup, suitable for diabetics

The fresh ginger is essential to this recipe. 

I have adapted the recipe to TMX and the Air Fryer.  The original recipe is by theartisandiabetic.

4 very large serves, 170 calories and 23 carbs per serve. 

INGREDIENTS 

1.3 kg pumpkin , ( I used Butternut)

1 onion, chopped

2 sicks of celery or 1 small bulb of fennel.sliced

1 red capsicum , sliced

2 teaspoons of freshly grated green ginger.

3 cloves of garlic, smashed 

1 teaspoon ground Cumin 

1/2 teaspoon of curry powder

1 teaspoon ground nutmeg 

1 teaspoon ground Coriander 

2 tablespoons of olive oil 

Pinch salt and pepper.

1000 Mls vegetable stock, ( I used 2 teaspoons of TMX stock. And 2 chicken soup Cubes ) plus water.

METHOD 

Cut pumpkin Into 2 cm cubes and place into a large bowl and add 1 tablespoon of oil. Turn to coat . 

Place  on wire of AF and roast at 160 degrees until  edges are brown.  (. The darker the roast, the darker the soup. Shake and stir until cooked. 

Add,  onion, celery, red capsicum and 1 tablespoon of oil to TMX bowl , cook 20 minutes , speed. 2, 100 degree.

Add garlic and spices, cook, 5 minutes, 100 degrees, speed 2. 

Add pumpkin and stock. 

Cook 20 minutes, speed gentle, 100 degrees. 

THE TMX BOWL WILL BE. VERY FULL.  

Remove. to a container1/2 the  mixture,     and with the remaining mix, speed  10 for I minute 

Set aside puréed pumpkin and return remaining soup to TMX. 

Mix , speed 10 for one minute. 

Return all to TMX and gently mix Speed  1 , 30 seconds. 

Notes 

Serve as is ,   or top with seeds, fresh herbs, yoghurt. 

It is quite thick and a be thinned. 

I think it makes 6 serves, this will reduce the carbs and calorie count. 

Diabetic Spicy Tomato Sauce. No added sugar, no onion.

 

This basic recipe is spicy hot due to the chilli flakes.  Leave them out if you don’t like a little heat.  

The recipe makes 1 litre but will not keep on the shelf or in the fridge for more than a couple of days.

I suggest freezing it in small amounts, in glass containers. 

I prefer to use home grown tomatoes, however it can be made with tinned tomatoes, or 1/2 and half. 

1/2 a cup of the made sauce,

90 calories 

10g carbs

Sugar 7 g

Fat 0.5

Ingredients 

1 kilo of tomatoes, fresh or tinned

120 mls of Apple cider vinegar

4 teaspoons olive oil

3 cloves of garlic, sliced

1 teaspoon each of, ground cloves, black pepper, ground ginger.

2 teaspoons mixed spice. 

Pinch of Cayenne pepper

1 teaspoon of chilli flakes ( optional)

Method

Place all ingredients into TMX bowl or medium size saucepan. 

Simmer 30 minutes, lid off 

or for  TMX cook 30, 100 degrees, speed 2, cup out

TMX, blend 1 minute, speeed 10

Saucepan, use a stick blender and process until smooth, or

Place in food processor and blend until smooth.

Note

Use on Pizza base

Add to Spag Bol sauce

Baked potato with a little cheese

Fish Chowder

Diabetic curried flat bread / pockets

 

Super easy and super tasty.

I have adapted this recipe to TMX  from, ‘A cookbook for Diabetics by a dietitian and chef.’

I have also changed the process to use my Mexican press.   However they are easily rolled with a rolling pin. 

The recipe specifies a small amount of Chicken, 40 g, for each pocket.   If this is included with tomato, lettuce and cucumber the total pocket is Calories  193, and 28 .5 carbs. 

Ingredients. 

220 bread flour, ( I used Laucke Crusty White Mix)

1 teaspoon salt

1 1/2 teaspoons of instant yeast

160 mils low fat milk, warm

2 teaspoons of olive oil

1 teaspoon of chilli flakes ( original recipe 3 )

2 teaspoons   Of curry powder. 

Method

Heat oven to 380 degrees ff

Place all ingredients in TMX bowl and knead for 3 minutes. 

Place in oiled dish , cover and  stand for 30 minutes.

Cut and roll into  7 place back into dish, cover and leave for 10 minutes. 

Either press in Mexican press machine or roll to 1/4 inch thick.

Bake 10 to 15 minutes, ( mine took 10 minutes. )

Grill small thin slices , 40 g, of chicken breast and fill each pocket with lettuce, tomato and cucumber. 

The original recipe marinated the chicken in a curry sauce. I used a dash of soy sauce.

Leftover chicken schnitzel, Avo, cucumber and tomato.

Diabetic, Clean Quince and Apricot spread.

 I wanted to create a spread that had an intense burst of flavour.  I first tried Quinces with chia seeds but it was a bit flat.  I then reconstituted some Australian dried Apricots and added them to the Quince pulp.  Bingo ! This did the trick. 

Ingredients and process

6 large Quinces,, Wash and rub off fuzz.  Leave skin and cores in. and cut in to quarters.

Place in a slow cooker and cover with water. Cook on high until soft.

Save liquid and pulp in separate containers, Set aside 

Remove core, leave skin on. 

Weigh out 500 grams, set aside.

Weigh out 200 grams of dried Australian Apricots, ( these have more flavour than the Turkish ones)

Cover these with the quince liquid that was set aside. ( I used 300 grams of liquid)

Microwave in a large bowl , covered, for 10 minutes. 

Add, cooked Apricots and liquid to TMX bowl with 500 gams of Quince pieces

4 tablespoons of chia seeds

2 teaspoons of Vanilla

Cook 10 minutes, 100 degrees, speed 2.

( there will be some texture remaining.)

Add more liquid for a softer paste.

Decant into sterile jars and when cool refrigerate. Will keep for 2 weeks. 

Can be frozen. 

I’ve attempted a Calorie and Carb calculations 

Total amount, and that’s a lot

Calories 1485

Carbs 222

Used some to fill baked apples. 

Nice on breakfast oats

Mix with Balsamic vinegar to brush Duck breasts prior to baking .

Diabetic Belgium Waffles, Rolled Oats Oats and Cashews

 These are mixed in the  TMX and cooked in a waffle machine.  The recipe is similar to the Pizzelle recipe but thinner so that it I’ll spread.  They are soft when cooked, so to crisp up, use a toaster or Air Fryer. A quick heating in a hot oven would also be good with the added benefit of heating several at the same time. 

The recipe makes 8 single Waffles or 4 serves.  Th freeze well. 

Into TMX bowl place 

1 1/2 cup of water

260 g Rolled  oats

50 g of unsalted Cashew nuts, raw or roasted. 

Grind 1 minute, speed 10. 

Swap down, mix agin 30 second, speed 10. 

Set aside. 

Heat waffle machine well, ( 10 minutes)

Time first waffle for 5 minutes. Increase time as needed 

Diabetic Pizzelle. Roll oats and Cashews

The original recipe was for waffles.  I have adapted it to mix in TMX and cook in an electric Pizzelle machine.  It makes 7 discs.  

If 50 grams of grated  Parmesan Cheese is included in the mix, then approximately each round is 160 calories, and 17 gams of Carbs. 

The basic mix, without any additions, is approximately 124 calories and 16 Carbs.

 Into TMX bowl place 1 cup of water

155 grams of rolled oats

50 grams raw or roasted unsalted. Cashew nuts 

Mix , speed 10 , for 1 minute.

Add more oats or water as needed.  The mix should form a stiff blob and will be a bit sticky.

Notes

These can replace water crackers.

I served them with Beetroot dip and cashew cream and clean Raspberry jam. 

Can add grated Parmesan cheese , 1 tablespoon to 1/2 the mix.

Sesame seeds . 

Green tomato cake

 The original recipe was on the Forum Thermomix. I have changed both the recipe, slightly and the method. It makes 18 to 24 muffin size cakes or one very large cake. 

Ingredients 

720 g green tomatoes

250 raw caster sugar

2 eggs

259g plain flour

1teaspoon of each, cinnamon, nutmeg and carb soda

1/4 teaspoon salt

75 g of both walnuts and sultanas

125 g butter or oil

Method

Set oven, 180 degrees or 170 FF 

Wash and dry tomatoes, cut in half. Place in TMX bowl and mix, speed 7 30 seconds. Pour into a strainer and push out liquid with the back of a large spoon.  ( this can be done the day before making cake. 

Place butter and sugar into bowl and mix, speed 4 for I minute. Scrape down. 

Add eggs and mix, 1 minute speed 4, scrape down. 

Add flour and spices add carb soda,  mix 15 seconds, speed 4.

Add strained tomato , walnuts and sultanas.  Mix 15 seconds, speed 4.

Pour into a lined, 23 x 33 tin , bake 45 to 50 minutes or until a bamboo skewer comes out clean. 180 degrees

                                                     OR

Lined cup cake tins. ( use a spring  loaded ice cream scoop) 180 degrees

Bake 15 minutes

Bostock

 

Many thanks to David Lebovitz for the original recipe, also to the many people who made comments about Bostock.   This is a lovely light French pastry, comprising 3 elements, of which all can be prepared before hand. 

Bread, I used Brioche, made into a loaf, from recipe on this Blog. ( Hamburger Buns, soft and light Brioche buns) ( ( bake 30 minutes @ 200 degrees))  can use plain white Supermarket bread, toaster thick sliced. 

Almond Paste, NOT. the same as Marzipan. Very easy to make.  See recipe below. Store in fridge or freezer. 

Syrup to soak bread. Made in small pot on stove. 

RECIPE CHANGED SLIGHTLY TO SUIT OUR TASTE

INGREDIENTS 

1 1/2 dessertspoons of sugar

3 dessertspoons of water

2 dessertspoons of liqueur, rum, kirsch or amaretto 

Few drops orange flower water, (optional)

6 slices of Brioche or plain white bread1/2 inch thick, ( 2 cm)

200g of Almond Paste

2 large eggs

A few drops of Almond extract ( optional)

Sliced Almonds ( flakes )

Berry or Apricot jam, ( optional)

METHOD

Simmer, sugar and water in small pan until sugar dissolves, cool and add liqueur and orange flower water

Mix until smooth, with hand or stand mixer, ( I used TMX), almond paste , 2 eggs and almond extract if using.  

Pre heat oven, 200 degrees ff. line a baking sheet with baking paper.

Place 6 slices of bread on lined tray and brush generously with sugar syrup. ( bread should be soaked through. )

If using jam, spread thinly over bread. 

Spread Almond/ egg mixture over jam.

Sprinkle generously with sliced almonds. 

Bake until the tops of Bostonian are nicely browned. About 10 minutes, but check at 6 minutes. 

Serve warm or at room temperature. 

NOTES

I have removed 2 lots of sugar from the original recipe.  Extra sugar was included in the Almond paste egg mix,  and some was sprinkled in top of sliced almonds. 

I have also added the jam layer, which was not in David’s recipe, but in the comments. 

ALMOND PASTE

This makes more than needed, but can be frozen and should be stored in the fridge until needed as it contains egg white. 

Original recipe adapted from ‘The Spruce Eats.

1 1/2 cups fine powdered white sugar

1 1/2 cups of ground almonds, ( also called almond meal )

1 large egg white, lightly beaten. 

Few drops of almond extract 

Grind sugar in TMX until fine powder. 

Add Ground almonds and mix well together

Add egg white and almond extract,  mix at speed 6 until it comes together as a paste. Roll in plastic to form a sausage. 

Refrigerate until needed. 

Fruit Vinegar

 

I used Cherry Plums, although the original recipe was for Medlars.  This can be used as a salad dressing as is , or mixed with Mayonnaise, also as a dressing. It can also be made into a very trendy non alcoholic cocktail or long drink with ice and soda water. Or used as a marinade for chicken. 

Different fruits or berries could be used.  Anyone for Raspberry Vinegar. ?

Makes about 6 small bottles. About the size of Maple Syrup bottles. 

Ingredients 

900grams of whole Cherry plums. Washed with skin and pips in. 

1 litre Apple Cider Vinegar

Sugar, 3/4 the weight of fruit, vinegar and spices. 

4 Star Anise 

8 whole cloves or 2 teaspoons of ground cloves. 

2 Cinnamon sticks or 4 teaspoons ground Cinnamon

4 Allspice berries or 2 teaspoons ground Allspice. 

Method 

Place fruit, Vinegar and spice into TMX bowl and mix, speed 6 for 6 seconds.

 OR mash fruit slightly with meat hammer or rolling pin.  Then add vinegar and spices.  

Place in large SS or glass bowl and leave at room temperature for 24 hours or up to 3 days. 

Then place fruit, vinegar and spice plus sugar in large saucepan or jam pan.  Bring to the boil stiring and then simmer for 10 minutes.

When cool, strain overnight through a jelly bag. 

Pour into sterile bottles.

OR

After soaking the fruit/ vinegar / spice mixture, strain through jelly bag.

Add 1/2 the volume of liquid with sugar and simmer for 10 minutes. 

Bottle. 

This method requires less sugar. 

Notes. 

If the fruit is sweet, reduce the amount of sugar .

If simmered longer, until reduced to 1/2, a nice jelly is produced. This can be served alongside roast or grilled meat or veggies. 

Windfall Apples, infused with mint or rosemary or thyme make a nice jelly.