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Coconut strawberry jam drops

These strawberry jam droplets are like the perfect, golden biscuit, filled with the perfect sweet treat. The coconut gives these traditional sugary snacks the richness they’ve been missing. Serves: 32 biscuits Ingredients: <ul> <li>125g butter, chopped, at room temperature</li> <li>⅔ cup caster sugar</li> <li>1 teaspoon maple syrup</li> <li>1 egg yolk</li> <li>1 ¼ cups self-rising flour, sifted</li> <li>⅔ cup desiccated coconut</li> <li>⅓ cup strawberry jam</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Line two large flat baking trays with non-stick baking paper.</li> <li>Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined.</li> <li>Using a heaped teaspoon of mixture, roll into balls. Place onto baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam.</li> <li>Bake 1 tray at a time for 12-15 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.</li> </ol> Images: Shutterstock

Food & Wine

Jam roly-poly

Looking for the perfect sweet treat to have with your cuppa? Look no further than this old-school classic, the infamous jam roly-poly. Forget the supermarket-bought awful incarnations, this is easy to make and is quite affordable too. Ingredients: <ul> <li>Butter for greasing</li> <li>50g salted butter, chilled and cut into chunks</li> <li>250g self-raising flour, plus extra for rolling</li> <li>1 vanilla pod, seeds scraped out</li> <li>50g shredded suet</li> <li>150ml milk</li> <li>100g raspberry</li> <li>Ice-cream or custard to serve </li> </ul> Method: <ol> <li>Put a roasting tin onto the bottom shelf of the oven, with another wire shelf directly above it. Fill the roasting tin with two-thirds boiling water from the kettle, then carefully slide it back in. Heat oven to 180C. </li> <li>Tear off a large sheet of foil and greaseproof paper (approx. 30cm by 40cm). Sit the paper on top of the foil and butter it. </li> <li>Put butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. </li> <li>Add the suet and stir through, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a little more milk, depending on your flour. </li> <li>Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25cm to 25cm. </li> <li>Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. </li> <li>Carefully lift onto the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for one hour. </li> <li>Let the roly-poly sit for five minutes before unwrapping, then carefully open the foil and paper, and thickly slice to serve. </li> <li>Serve with ice-cream or custard and you'll have some very satisfied guests on your hands.</li> </ol> Images: Shutterstock

Food & Wine

Spiced apple and fig jam

Add the delicious flavour of figs, apple and cinnamon to your breakfast with this tasty homemade spiced jam. Makes: 8 cups Ingredients: <ul> <li>2 peeled and finely chopped green apples</li> <li>2 cups of water</li> <li>16 fresh figs, chopped</li> <li>½ cup of fresh orange juice</li> <li>¾ cups of sugar per each cup of fruit mix (see step 4)</li> <li>3 star anise</li> <li>1 halved cinnamon stick</li> <li>2 halved vanilla beans</li> </ul> Method: 1. In a large saucepan, add apples and water and bring to a boil. 2. Reduce heat and let simmer for 20 minutes, covered. 3. Add figs and juice and continue to cook for another 10 minutes. 4. Measure fruit mix. Measure three-quarter cup of sugar per each cup of fruit. Return fruit to saucepan. 5. Add sugar, star anise, cinnamon and vanilla to the saucepan and stir until sugar dissolves. 6. Boil uncovered for 45 minutes or until jam is gelled. 7. Pour jam into jars and seal. Image: Getty

Food & Wine

Fierce debate sparked on Facebook: Does jam belong in the fridge or pantry?

What started off as an innocent debate over a breakfast staple soon turned into a fiery dispute with thousands of social media users weighing in. Mandy-lee Anderson of Coffs Harbour, New South Wales, asked the question, “Does jam belong in the fridge or the cupboard?” on her Facebook page after she was in a disagreement with her husband. While Mrs Andersen believed the condiment should be stored in the fridge, her husband had opposing views and said that jam belongs in the cupboard. When the couple tried to settle the argument through social media, they didn’t anticipate the overwhelming amount of responses to follow with over a thousand people chiming in. “Because it is a preserve it doesn’t need a fridge, so it is just a personal choice,” one person said. One person took knife habits into consideration when deciding where the item should be kept. “If your jam has lots of crumbs and butter getting into it, then I would keep it in the fridge.” Others questioned whether Mr Andersen’s nationality had anything to do with his decision, as he is a New Zealand national. “In a cold climate it makes no sense to me – but in Queensland, I understand because it’s so hot so you would keep it in the fridge, but I just don’t like my jam cold, that’s all,” Mr Andersen told <a rel="noopener" href="https://www.news.com.au/lifestyle/food/eat/where-to-store-jam-the-fridge-or-pantry/news-story/f51af51d26b7f09f212abde4f3f77130" target="_blank">news.com.au</a>. Do you store jam in the fridge or the cupboard? Let us know in the comments below.

Food & Wine

How this simple road rule could put an end to traffic jams forever

A Japanese engineer has made a bold claim saying he can solve the never-ending amount of traffic jams around the world by changing the habits of just eight drivers. But while it seems like a dream come true, many motorists won’t be fond of his plan because according to him, you’ll have to slow down to get to your destination quicker. Professor Katsuhiro Nishinari, from the University of Tokyo, studies the mathematics behind traffic jams, a formula he likes to call “jamology". Speaking to <a rel="noopener" href="https://www.news.com.au/technology/innovation/motoring/on-the-road/simple-road-rule-that-could-end-traffic-jams-forever/news-story/3f11ec52d082a6b436929b7819c72119" target="_blank">news.com.au</a>, Prof Nishinari said that if everyone followed this one rule, traffic jams will cease to exist – and he wasn’t just talking about congestion on motorways. The Professor believes the same theory applies to pedestrians, and a dedicated slow lane should be implemented on all footpaths for the elderly. Prof Nishinari, who was recently in Melbourne for the Transport and Tourism Forum’s Australian Transport Summit, said humans should observe the habits of insects as “ants never have traffic jams". The reasoning behind that is because ants don’t break, and the domino effect of people stopping is the problem. “People are always trying to go fast. When they do, they tend to have less headway between them and the vehicle in front and that is very bad and is where traffic jams occur,” he said. When comparing humans to ants, it was found that ants kept a relative distance between themselves and the ant in front. “A jam is a kind of wave in the opposite direction to the direction of travel. Waves is the propagation of braking but if there is headway, the next car does not have to break as much and these waves are dispersed between the cars.” Prof Nishinari says that for this plan to be effective, motorists must keep a distance of 40 metres or more, which is the length of 10 Holden Barinas. Generally, state road agencies recommend drivers to keep a minimum two-second distance between them and the car in front, which would be a 34-metre gap. And to prove his theory, the Professor tested his plan on Japan’s busiest motorway – Tokyo’s Shuto Expressway. “At 4 pm there was always about a 10km traffic jam. We asked eight cars to keep headway; we asked them to move more slowly than other cars and it was amazing. With just eight cars the jam didn’t appear for 40 minutes. If you continuously had all cars (keeping headway) maybe you can shift the onset again and have no traffic jam. “It’s counter-intuitive but if we slow down it makes the flow faster. Slower is faster. That’s the jamologist’s big point.” While this all sounds great in theory, the problem is that Australian motorists enjoy driving fast. Research conducted by NSW Roads and Maritime Services found that the majority of drivers mutually agreed that low-level speeding is acceptable. Prof Nishinari’s theories will be tested in the lead-up to the 2020 Olympic Games, held in Tokyo. Working with car manufacturer Toyota, they will see if they can reduce congestion in one of the busiest cities in the world. What do you think of his theory? Do you think it would reduce traffic jams? Let us know in the comments below.

Legal

Red velvet cake roll

Taking the delicious tradition of a jam roll and combining it with the trendy, rich, and delicious red velvet cake, this is a dessert you’ll love. Ingredients: <ul> <li>¼ cup icing sugar</li> <li>4 eggs</li> <li>¼ cup cocoa powder</li> <li>½ cup sugar</li> <li>⅓ cup sugar, extra</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon bicarb soda</li> <li>1/8 teaspoon salt</li> <li>2 tablespoons red food colouring</li> <li>⅔ cup plain flour</li> </ul> Filling <ul> <li>250g cream cheese (softened)</li> <li>1 cup icing sugar</li> <li>6 tablespoons butter (softened</li> <li>1 teaspoon vanilla extract</li> </ul> Method: <ol> <li>Preheat your oven to 190°C. Line a 26 by 40cm baking tray with foil and generously grease the foil. Lay a clean, thin tea towel flat and sprinkle lightly with the a quarter cup of icing sugar.</li> <li>In a large bowl, beat the egg whites until soft peaks form. To this, gradually add the half a cup of a sugar and continue to beat until stiff peaks form.</li> <li>In a separate bowl, beat the egg yolks with the vanilla extract for three minutes (on a medium speed with electric beaters). Gradually add the remaining one-third cup of sugar to the yolks and beat for a further two minutes.</li> <li>Place the food colouring in a measuring cup and add water to make one-third of a cup.</li> <li>Combine the flour, cocoa powder, baking powder, bicarb soda and salt. Alternate adding the egg yolk mixture and water to the flour mixture, beating on a low speed until it is just combined and smooth.</li> <li>Gradually fold the chocolate/flour/egg yolk mixture to the egg whites until well blended. Gently spread this mixture out evenly on the prepared tray.</li> <li>Bake for 12 to 15 minutes, or until the top springs back when touched in the middle.</li> <li>Immediately loosen the cake from the pan and invert onto the sugared tea towel. Carefully peel away the foil and roll the cake and towel together, starting at a narrow end. Place the cake on a wire rack to cool completely.</li> <li>In the bowl of your electric mixer, beat the softened cream cheese with the icing sugar, butter, and vanilla extract until smooth.</li> <li>Once the cake is cool, carefully unroll and remove the towel. Spread the filling over the cake and reroll without the towel. Wrap a piece of baking paper around the cake, then wrap the whole thing with plastic wrap. Refrigerate seam-down for at least an hour.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">These mini lemon tarts are to die for</a> <a href="/lifestyle/food-wine/2015/06/carrot-cake-cookies/">These cookies are what you get when you combine carrot cake with biscuits</a> <a href="/lifestyle/food-wine/2015/06/mini-fruit-tarts/">Mini fruit tarts are a delicate, decadent dessert</a>

Food & Wine

UK Mother’s Day ad sparks outrage over scones

A Mother’s Day ad in the UK featuring scones has caused a heated debate about whether the cream or jam comes first when preparing scones. Cornish National Trust property Lanhydrock House and Garden shared on Facebook a picture of a trio of delicious scones with dollops of thick cream topped with jam. But if you’re from Cornwall, you’ll know jam always come first. Always. Devonians do it the other way around, which is why Cornish folks take fierce pride in their way of preparing scones. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FLanhydrock%2Fposts%2F1835863306445833&width=500" width="500" height="491" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true"></iframe> The comments were scathing. "Oh my! Not often something riles me to comment but come on Lanhydrock this is unacceptable..... I can let the scone (own) scone (gone) argument go at times but as a top Cornish destination you should know tis jam first! Tint right, tint proper," a woman commented. "What you’re in Cornwall and you show the Devonshire way to have a scone n cream!!!! That's enough to make me cancel my membership!" threatened another. An official British expert explained why the scone debate became so heated. "In the UK, your scone dressing preference depends on where you're from," she said. "The two key areas for cream teas are Cornwall and Devon and they differ on the best method which is why it's always been such a debate." "A Cornish cream tea will do jam then cream, Devonians do it the other way around, but technically the Devon cream tea doesn't actually exist." The National Trust was forced to issue another Facebook post and apologise for the error after the backlash. "We'd like to sincerely apologise for any offence caused by a recent scone-shot shown on the page," the page wrote. "The member of staff responsible has been reprimanded and marched back over the Tamar. We'd like to reassure our Cornish community that our catering team would never make such a heinous mistake and that our jam and cream are usually served in little pots so the order of their application is not subject to such appalling error. Rest assured, your mothers are safe here." How do you like your scones? Jam or cream first? Let u know in the comments below.

Food & Wine

Jam drops

These simple but oh-so-delicious jam drops make the perfect treat for the whole family. Makes: 25 Ingredients: <ul> <li>125 gram butter</li> <li>½ cup sugar</li> <li>1 egg</li> <li>1 teaspoon vanilla essence</li> <li>1 ½ cups self-raising flour</li> <li>Pinch of salt</li> <li>½ cup strawberry or raspberry jam</li> </ul> Method: 1. Preheat oven to 180°C. Line two baking trays with baking paper and set aside. 2. In a bowl, mix butter and sugar together until pale and creamy. Add vanilla essence and egg. Beat until combined. 3. Sift flour over mixture and add pinch of salt. Mix well. 4. Roll mixture into small balls and place on baking tray around five centimetres apart. Make a small indentation in the centre of each bowl and spoon half a teaspoon of jam in centre. 5. Bake for 10 to 15 minutes or until biscuits are golden. Related links: <a href="/lifestyle/food-wine/2015/05/chocolate-mousse/">Chocolate mousse</a> <a href="/lifestyle/food-wine/2015/05/berry-cheesecake-slice/">Blackcurrant and raspberry cheesecake slice</a> <a href="/lifestyle/food-wine/2015/05/chocolate-bush-honey-slice/">Chocolate bush honey slice</a>

Food & Wine

Double-layer peanut butter and jam cake

Here's a peanut butter and jam sandwich – in cake form. You can use smooth or crunchy peanut butter but for best results use a good-quality, natural one. Serves: 12 Ingredients: <ul> <li>50g good quality, natural, salted peanut butter </li> <li>100g butter, softened</li> <li>150g light muscovado sugar or coconut sugar (or regular soft brown sugar)</li> <li>1 tsp vanilla extract</li> <li>3 organic eggs</li> <li>100g ground almonds</li> <li>100g flour</li> <li>2 tsp baking powder</li> <li>½ cup whole milk</li> <li>1 cup fresh or frozen raspberries </li> </ul> For the icing: <ul> <li>½ cup cream cheese</li> <li>½ cup good-quality, natural, salted peanut butter</li> <li>½ tsp vanilla extract</li> <li>½ cup icing sugar </li> </ul> For the filling: <ul> <li>Good-quality, low-sugar raspberry jam (store bought)</li> </ul> For the decoration: <ul> <li>Whole freeze-dried raspberries</li> </ul> Method: 1. Preheat oven to 175C fan bake. Grease and line 2 x 22cm cake tins. 2. In the bowl of an electric mixer, beat peanut butter and butter until pale, light and fluffy. Keep beating while you add sugar. Add vanilla and then the eggs, one at a time until well combined. Fold through ground almonds. 3. Sift in flour and add baking powder and mix until just combined, and then add the milk. Do not over mix. 4. Evenly divide the batter between the two tins and dot with raspberries. Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for about 10 minutes before turning out onto a rack. 5. Meanwhile, make peanut butter icing. Beat cream cheese until smooth. Blend in remaining ingredients until smooth. 6. Once cakes are cool, spread a layer of raspberry jam onto one cake and place the other, flipped upside down, on top to form a sandwich. Ice cake and decorate with freeze-dried raspberries. Store in an airtight container for up to 3 days. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Emma Boyd via Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Chilli jam chicken stir fry

Full of flavour, this chilli jam chicken stir fry is a nice way to break up your week of dinners with something that’s a little bit different. Try it tonight! Serves: Four Ingredients: <ul> <li>2 tablespoons AYAM Thai Chilli Jam Paste</li> <li>500g boneless chicken, cut into strips</li> <li>2 tablespoons peanut oil</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, deseeded and sliced</li> <li>1 tablespoons AYAM Light Soy Sauce</li> <li>1 tablespoons lime juice</li> <li>1/2 cup roasted cashew nuts</li> <li>1/2 cup Thai basil leaves</li> <li>Steamed rice to serve</li> </ul> Method: <ol> <li>Heat half the oil in a wok pan over medium-high heat.</li> <li>Fry chicken in batches for 3-4 min until golden. Remove from heat, cover to keep warm</li> <li>Add remaining oil and onion to the wok, cook for 2-3 min.</li> <li>Add capsicum, cook for further 2 min.</li> <li>Return chicken to the wok, stir in the Chilli Jam Paste, Light Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.</li> <li>Garnish with cashew nuts and basil leaves. Serve with steamed rice.</li> </ol> Mmm, now that sounds great for dinner! What do you like to add to your stir fries? Share your favourite recipe in the comments below. Recipe courtesy of <a href="http://www.ayam.com.au/store/">Ayam Australia.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chicken-mango-coriander-cabbage-lime-chilli-salad/">Chicken mango coriander cabbage lime chilli salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/carrot-quinoa-and-haloumi-salad/">Carrot, quinoa and haloumi salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/salmon-and-beetroot-salad/">Salmon and beetroot salad</a>

Food & Wine

Apricot and vanilla jam

Make the most of apricots while they are in abundance by turning them into a delicious jam with a hint of vanilla. In the cooler months, try it swirled though vanilla ice cream for an instant reminder of summer. Makes: 4-5 medium jars Ingredients: <ul> <li>1 lemon (not the juicy Meyer variety)</li> <li>1.1kg apricots, stones removed, fresh finely chopped</li> <li>4 cups sugar</li> <li>10g butter</li> <li>2 vanilla pods, seeds removed (or 2 tablespoons vanilla paste)</li> </ul> Method: <ol> <li>Use a vegetable peeler to remove the rind from the lemon. Juice the lemon, reserving the seeds and juice. Wrap the rind and seeds in a muslin bag.</li> <li>Put 1⁄2 cup water, the apricots, lemon juice and muslin bag in a large saucepan and bring to a boil over medium heat. Once boiling, you can mash the apricots at this stage to make the jam smoother.</li> <li>Simmer over low heat for 15 minutes, or until the apricots are very so . Add the sugar and stir, without boiling, until dissolved. Increase the heat to medium and bring to a rolling boil. Boil for 15 minutes (stir occasionally to ensure the jam doesn’t catch on the bottom), then test for setting point. If it’s not set, boil for another 5 minutes and test again.</li> <li>Remove from the heat, discard the muslin bag and stir in the butter, vanilla pods and seeds. Allow to stand for 15 minutes before removing the pods and spooning into hot, sterilised jars. Seal immediately.</li> <li>Allow the jars to cool before labelling and dating, then store in a cool, dark place. Refrigerate the jam once open.</li> </ol> Note: If you want to speed up the jam-making process, use jam-setting sugar. It includes pectin so there’s no need to add any lemon. Ensure you closely follow the instructions on the packet as there’s less room for error with jam-setting sugar. Variations: Swap the apricots for peaches, nectarines or plums. Swap the vanilla for spices such as cinnamon or cardamom, or even dried rose petals or lavender. Written by Alice Arundell. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/caramel-apple-jam/">Caramel apple jam</a> <a href="/lifestyle/food-wine/2016/01/orange-chilli-marmalade/">Orange chilli marmalade</a> <a href="/lifestyle/food-wine/2016/04/plum-jam/">Plum jam</a>

Food & Wine

How to make the perfect scone

There’s nothing finer in life than freshly baked scones with jam and cream served with a cup of tea. Here’s everything you need to know to make a perfect batch. Ingredients: <ul> <li>3 cups self-raising flour</li> <li>40g chilled butter, chopped</li> <li>2 teaspoons caster sugar</li> <li>1 ½ cups buttermilk</li> <li>Buttermilk, extra, to glaze</li> <li>Raspberry jam, to serve</li> <li>Cream, to serve</li> </ul> Method: 1. Preheat the oven to 230°C. 2. Sift the flour into a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Now add the sugar and a pinch of salt. Make a well in the centre and pour the buttermilk into it. Using a knife in a cutting motion, stir mixture until a soft, dough forms. You may need to add a touch more buttermilk to soften the dough. 3. Lightly flour and clean work surface and then turn dough onto it. Knead with a light touch until the dough just comes together. Be gentle and make sure you don’t overwork it – this is what causes tough scones. Using your fingertips, gently pat the dough into a disc that is about 3cm thick. 4. Lightly dust a square cake pan with flour. Using a 5cm-diametre round dipped in flour, cut out your scones from the dough. Be sure to re-form any excess dough and cut out more scones from it. Arrange the scones in the prepared tin so they are only just touching. Lightly brush the tops with the extra buttermilk. Bake on the top shelf of the over for 10 to 12 minutes or until golden and scones sound hollow when tapped. Serve warm with jam and cream. Related links: <a href="/lifestyle/food-wine/2015/02/crispy-potato-roast/">Crispy potato roast</a> <a href="/lifestyle/food-wine/2014/12/tuna-mornay-bake/">Tuna mornay bake</a> <a href="/lifestyle/food-wine/2014/12/vanilla-slice/">Vanilla slice</a>

Food & Wine

Plum jam

When the air starts to get crisper and the mornings cooler, we start to be surrounded by a fiery rustle of leaves and sun baked afternoons. Autumn calls for the taste of deep fruits and mugs of hot tea, so what better way to welcome the chillier months than with fruity crumpets spread with plum jam? Ingredients: <ul> <li>1.5kg firm, fresh plums</li> <li>1.5kg granulated sugar</li> <li>1 tablespoon lemon juice</li> <li>30g butter</li> <li>100ml cold water</li> </ul> Method: <ol> <li>Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone.</li> <li>Place fruit, lemon juice and water in a large, deep, heavy based pot and bring to the boil, stirring frequently.</li> <li>Reduce heat and simmer until the plums have softened, about 40 mins.</li> <li>Keep on low heat and add sugar. Stir continuously until sugar has dissolved.</li> <li>Stir in the butter to help reduce frothing. Turn up the heat and stir continuously until the mixture comes to a rapid boil.</li> <li>Continue stirring on high heat until the jam reaches setting point. If you don't have a jam thermometer - this is obvious when the mixture starts to stick/set on the sides of the pan or starts to set when you drop it from your wooden spoon.</li> <li>Remove from heat. To test - place a teaspoon of jam onto a cold saucer. Allow to cool, then push your finger through the jam, it should start to congeal and wrinkle up - if you can push your finger through and its still runny, you haven't yet reached setting point. If still not set, return the pot to the heat; bring back up to a rolling boil and test again in a few minutes.</li> <li>Remove from heat and pour gently into clean, sterilised, warm jars. Check for air bubbles and remove. Seal and label while jars are warm. Allow to cool completely, then store.</li> </ol> Related links: <a href="/lifestyle/food-wine/2016/02/caramel-apple-jam/">Caramel apple jam</a> <a href="/lifestyle/food-wine/2016/01/orange-chilli-marmalade/">Orange chilli marmalade</a> <a href="/lifestyle/food-wine/2016/01/apricot-jam/">Apricot jam</a>

Food & Wine

Caramel apple jam

If you’re after a delicious homemade jam, why not try this recipe for caramel apple jam. Smooth, rich flavours with a very sweet twist. Ingredients: <ul> <li>6 cups diced peeled apples (1/8-inch cubes)</li> <li>½ cup water</li> <li>½ teaspoon butter</li> <li>½ teaspoon ground cinnamon</li> <li>¼ teaspoon ground nutmeg</li> <li>1 package powdered fruit pectin</li> <li>3 cups sugar</li> <li>2 cups packed brown sugar</li> </ul> Method: <ol> <li>In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg.</li> <li>Cook and stir over low heat until apples are tender.</li> <li>Stir in pectin.</li> <li>Bring to a full rolling boil over high heat, stirring constantly.</li> <li>Stir in sugar; return to a full rolling boil.</li> <li>Boil and stir 1 minute.</li> <li>Remove from heat; skim off foam.</li> <li>Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace.</li> <li>Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.</li> <li>Centre lids on jars; screw on bands until fingertip tight.</li> <li>Place jars into canner with simmering water, ensuring that they are completely covered with water.</li> <li>Bring to a boil; process for 10 minutes. Remove jars and cool.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/pecan-pie-recipe/">Pecan pie</a> <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-biscuit-pudding/">Chocolate biscuit pudding</a> <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chocolate-oreo-buttercream-cupcakes/">Chocolate oreo buttercream cupcakes</a>

Food & Wine

Orange chilli marmalade

Chili peppers intensify the citrus flavour and add zest to this unique marmalade. Use it to add sparkle to cheese trays or serve as a condiment with coconut-battered shrimp. And don't forget toast – it makes the traditional something special. Makes: About 2kg Ingredients: <ul> <li>1kg Valencia oranges (unpeeled), seeded and thinly sliced</li> <li>Grated zest and juice of 1 lemon</li> <li>6 cups water</li> <li>3 dried habanero chili peppers (or 6 dried Colorado or New Mexico chili peppers)</li> <li>9 cups granulated sugar</li> <li>8 half pint glass preserving jars with lids and bands</li> </ul> Method: 1. Combine oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers. 2. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 3. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam. 4. Ladle hot marmalade into hot jars leaving 5mm headspace. Wipe rim. Centre lid on jar. Apply band and adjust until fit is fingertip tight. 5. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed. Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. <a href="http://www.jardenhomebrands.com/" target="_blank">Visit their website here.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apricot-jam/">Apricot jam</a> <a href="/lifestyle/food-wine/2015/07/citrus-souffle/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a> <a href="/lifestyle/food-wine/2015/07/citrus-souffle/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a>

Food & Wine

Apricot jam

With rich, sweet apricot flavours, this sticky jam is one of the best preserves we’ve ever had. Ingredients: <ul> <li>3 cups (750g) chopped and crushed apricots (about 1kg purchased weight)</li> <li>3 tablespoon pectin</li> <li>3 tablespoon lemon juice</li> <li>3 cups (660g) granulated sugar</li> <li>4 (250ml) glass preserving jars with lids and bands</li> </ul> Method: 1. Prepare boiling water in waterbath preserving pot or stockpot. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Wash, peel, and pit apricots. Finely chop apricots, and then crush with a potato masher. Measure required quantity of crushed apricots. 3. Add crushed apricots to a saucepan. Gradually stir in pectin. Pour lemon juice evenly over apricots. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 5. Ladle hot jam into jars leaving 5 mm headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight. 6. Process in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed. Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. <a href="/%20http:/www.jardenhomebrands.com/" target="_blank">Visit their website here.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a>

Food & Wine

Lemon strawberry jam

The delicious flavours of strawberry and lemon jam share centre stage in this yummy preserve. Makes: About 1kg Ingredients: <ul> <li>4 cups crushed strawberries (about 1.25 kg)</li> <li>3 tablespoon pectin</li> <li>2 cups (440g) granulated sugar</li> <li>½ large lemon grated zest</li> <li>4 (250ml) glass preserving jars with lids and bands</li> </ul> Method: 1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Add crushed strawberries and lemon zest to a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 4. Ladle hot jam into jars leaving 0.5 cm headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight. 5. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed. Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. <a href="/%20http:/www.jardenhomebrands.com/" target="_blank">Visit their website here.</a><a href="http://www.jardenhomebrands.com/"></a> Related links: <a href="/lifestyle/food-wine/2015/12/guacamole/">Guacamole</a> <a href="/lifestyle/food-wine/2015/08/banana-fritters/">Banana fritters</a> <a href="/lifestyle/food-wine/2015/08/smoked-salmon-pate/">Smoked salmon, dill & lemon paté</a>

Food & Wine

Traditional peach jam

Grab those sweet, delicious peaches and spend a day making this traditional peach jam because we think you’ll agree, nothing quite taste like homemade jam! Makes: About 500g Ingredients: <ul> <li>1 ½ cups peaches, peeled, pitted, chopped, crushed</li> <li>2 tablespoon pectin</li> <li>420ml granulated sugar</li> <li>15ml lemon juice</li> <li>1ml butter, optional</li> <li>250 ml glass preserving jars, lids and bands</li> </ul> Method: <ol> <li>Prepare water bath preserving pot. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.</li> <li>Wash, peel and pit peaches. Coarsely chop peaches and then crush with a potato masher. Measure required quantity of crushed peaches and remaining ingredients for your recipe; set aside.</li> <li>Combine prepared peaches and lemon juice in a large saucepan. Gradually stir in pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.</li> <li>Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.</li> <li>Ladle hot jam into hot jars, one at a time, leaving 5mm headspace. Wipe rims. Centre lids on jars. Apply bands and adjust to fingertip tight.</li> <li>Process filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to one year.</li> </ol> Recipe courtesy of <a href="http://www.jardenhomebrands.com/" target="_blank">Jarden Home Brands</a>, the makers of Ball preserving products. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/">Apricot biscotti trifle</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/">Baked vanilla and spice cheesecake with coconut topping</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/">Chocolate macadamias pavlova stack</a>

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