Preservation Society

Peeling, pickling and preserving the season’s bounty is a happy task, especially when the work is shared with friends.

Grape and Pinot Noir Jelly

This dark and precious sweet/tart jelly is gorgeous with lamb and a dollop makes a wonderful addition to a gravy. It’s also delicious on toast.

1kg black or red grapes 2 cups pinot noir wine 1 sachet (70g) jam setting pectin mix 1 cup sugar

Transfer grape mixture to a jelly bag or deep bowl lined with muslin. Tie muslin tightly at the top. Suspend the jelly or muslin bag over a bowl and leave overnight to allow all the residual liquid to drip through. (Do not squeeze the bag as this will make the jelly cloudy.)

Next day, discard pulp and pour liquid (about 4 cups) into a large pot. Bring to the boil then gradually add pectin and simmer 6 minutes. Skim off any scum.

Stir in sugar until dissolved and boil rapidly 10-15 minutes to reach setting point. Test by dropping a little jelly on a cold saucer then tilt to check that it wrinkles. Remember the jelly will continue to thicken as it cools.

Pickled Honey Beetroot

Sweet and sour beetroot cubes are perfect in a salad of goats’ cheese, walnuts and peppery greens. They’re also great on an antipasto platter or served warmed with lamb. Allspice berries have the combined flavours of cinnamon, cloves and nutmeg and add a lovely warmth to pickles.

4 beetroot (about 1kg) 2 cups wine vinegar (we used DYC brand) ½ cup caster sugar ¾ cup liquid honey 1 cup water 12 allspice berries

Place vinegar, sugar, honey, water and allspice in a large pan and bring to a simmer over a low heat to dissolve the sugar without stirring. Add beetroot and simmer with lid on 25-30 minutes or until beetroot is just tender.

Preparing jars

To sterilise jars: Wash in hot, soapy water, rinse well and place in a cold oven. Heat to 150°C and keep warm in oven until ready to fill.

Sticky, hot and sweet, this is beautiful with cheese or steamed fresh fish. Most of the chilli handling is quickly done in a food processor – all of it, if you like extra heat from the chilli seeds. The quantities can be doubled if desired.

½ cup red wine vinegar 1 cup caster sugar 2 tablespoons honey 12 large red chillies 3 red capsicums 1 small red onion, peeled

Add to pan and boil 25-30 minutes, stirring occasionally, until chillies are translucent and jam is thick.

Passionfruit and Orange Curd

Curds aren’t true preserves as they need to be eaten within a relatively short time, although that’s rarely a problem. Swirl some through whipped cream and use as a cake filling, blend with crème fraîche to fill mini pastry cases, spoon generous amounts over ice cream or use as a spread on pancakes and toast.

6 passionfruit 1 orange, juice and finely grated zest 6 free-range egg yolks ¾ cup sugar 200g chilled unsalted butter, cubed 1 tablespoon lemon juice (if needed)

Place bowl over a saucepan of simmering water (do not allow water to touch base of the bowl) and stir until butter has melted and curd has thickened enough to coat the back of a spoon, about 15 minutes.

Taste the curd before removing from heat. If it is very sweet, add the lemon juice – this will knock back the sweetness and allow the orange flavours to become more noticeable.

These spiced pears are delicious in a crumble and a few slices and a dash of the syrup will enliven any ice cream. They are preserved using the easy overflow method. This method requires the fruit to be completely submerged in the syrup and the syrup to come right to the rim so when the jar is sealed no air is present inside.

2kg pears, eg Williams bon chretien 1-2 lemons, juiced 4 cups water 2 cups sugar 3 cinnamon sticks 6 cardamom pods 1 star anise

Place water, sugar and spices in a pan large enough to hold pears and bring to the boil. Add drained fruit and simmer 5-10 minutes until tender (time will vary depending on the variety of pear).

Using a slotted spoon, transfer the fruit to hot, sterilised jars. Pour in syrup right to the rim, releasing any air bubbles with a clean palette knife, and seal. Makes about 2 x 1-litre jars

Pickled onions and thick slices of cheddar are essential elements in a ploughman’s lunch – an easy feast after work has been done. Pickling onions is remarkably easy, especially when the peeling is a communal effort. The hardest part is the two-week wait until they are ready to eat.

200g salt 2 litres water 2kg pickling onions, peeled* 1.5 litres white wine vinegar ¾ cup sugar 2 tablespoons pink peppercorns 1 tablespoon coriander seeds 8 cardamom pods

Dissolve salt in water in a large saucepan. Cool completely before adding onions (otherwise they will go wrinkly). Leave overnight or at least 12 hours, weighed down under a plate.

Prepare pickling liquor by combining the remaining ingredients in a large saucepan and boiling for 5 minutes. Cool completely.

Drain onions and rinse thoroughly. Pack into clean jars. Pour over pickling liquor, dividing the spices as evenly as possible (collect in a tea strainer then redistribute between jars) and seal. Leave for at least two weeks, stored in a cool place, before eating.Makes about 3 x 1-litre jars

Story: Laura Faire Photographs: Kieran Scott Stylist: Claudia Kozub