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Preserves

Collection by Marian Kelly

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Thank you to Susan from Northland for sharing her recipe for Pineapple & Cucumber Relish in the Summer Harvest Recipe Competition. Harvest Recipe, Food Obsession, Chutney Recipes, Pickles, Cucumber, Food To Make, Pineapple, Food And Drink, Cooking Recipes

Susan's Pineapple & Cucumber Relish

Peel cucumbers if desired, slice lengthways, scoop out seeds and discard them, then slice the cucumber. Cut onions in half and slice. Combine all ingredients except cornflour. Boil well for a good 20 minutes (I put lid on to bring to bring to boil, but take off before moisture drips into pickle and dilutes it). Combine cornflour with 1/4 of cup of extra vinegar, add and stir for 5 minutes or until it thickens. This recipe was submitted by a Tui Time reader.

Put garlic, raisins, sugar, vinegar, ginger, allspice and cloves into a preserving pan. Boil gently for about 20 minutes or until mixture is soft and thickened. Add kiwifruit. Continue cooking for a further 20 minutes or until chutney is thick and jam-like. Pack into sterilised jars. Makes about 2 lots of 350ml jars Kiwi Fruit Recipes, How To Ripen Avocados, Chutney Recipes, Exotic Fruit, Your Recipe, Raisin, Preserves, Pickles, Jelly

Kiwifruit Chutney

Put garlic, raisins, sugar, vinegar, ginger, allspice and cloves into a preserving pan. Boil gently for about 20 minutes or until mixture is soft and thickened. Add kiwifruit. Continue cooking for a further 20 minutes or until chutney is thick and jam-like. Pack into sterilised jars. Makes about 2 lots of 350ml jars

Put all ingredients in a large pot and cook for two hours. Stir occasionally to prevent catching on the bottom. Pour into sterilised jars and seal. Read Tui's Feijoa Growing Guide here Guava Recipes, Pineapple Guava, Cooking For Two, Lemon Water, Chutneys, Different Recipes, Recipe Using, Preserves, Food Inspiration

June's Feijoa, Apricot & Cardamom Chutney

Put all ingredients in a large pot and cook for two hours. Stir occasionally to prevent catching on the bottom. Pour into sterilised jars and seal. Read Tui's Feijoa Growing Guide here

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. Rhubarb Recipes, Jam Recipes, Other Recipes, New Fruit, Fruit And Veg, Tina Recipe, Growing Rhubarb, Pulses Recipes, Chutney Recipes

Tina's Spicy Rhubarb Relish

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. 6x400g jars

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. Rhubarb Recipes, Jam Recipes, Other Recipes, New Fruit, Fruit And Veg, Tina Recipe, Growing Rhubarb, Pulses Recipes, Chutney Recipes

Tina's Spicy Rhubarb Relish

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. 6x400g jars

Put all ingredients into a food processor and whiz until all ingredients are blended together. Recipe Using Coconut Oil, Go Browns, Food For Digestion, Basil Pesto, Preserving Food, Glass House, Vegetable Dishes, Gardening Tips, A Food

Bev's Basil Pesto

Put all ingredients into a food processor and whiz until all ingredients are blended together.

Put your summer chilli and capsicum harvests to good use with this tasty and versatile sweet chilli sauce. Chili Sauce, Sweet Chilli Sauce, Sweet Chili, Chilli Seeds, Tart Taste, Nutritious Meals, Original Recipe, Chutney, A Food

Elaine's Sweet Chilli Sauce

Place chillies, capsicums, garlic and chopped ginger into a food processor. Blend until finely chopped. Put mixture into a saucepan and add remaining ingredients. Cook over a high heat and bring to the boil. Stirring often. Then turn down to simmer for about 40-60 minutes or untill mixture thickens. Stir occastionally. Add cornflour mixed in a little cold water, at the end of cooking. Pour into sterilised bottles and seal while hot.