Strawberry Jam

3kg strawberries
3kg white sugar
Juice from 1/2 a lemon

** see below

Hull and half strawberries

Stir sugar through strawberries and leave for 1-2 hour while sugar softens the fruit

Add lemon juice then cook over medium heat, stirring constantly, until fruit is soft.
Remove 1/3 of fruit. Set aside.

Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon.

Divide reserved fruit between the steralised jars then fill with jam.

**Update

After a bit more experience I have changed how I make jam now :D

I use almost equal parts of sugar to strawberries but with slightly less sugar

Hull and half strawberries

On low heat in the oven warm the sugar through in a shallow tray

Place strawberries in saucepan on the stove with a couple of table spoons of water to stop them sticking and cook until the strawberries start to break down and soften.

Add lemon juice and sugar and continue to cook until setting point is reached.

Setting point is reach when temperature hits 220 on a candy thermometer, this is the easiest method and it's well worth the $10 to buy a candy thermometer.

or

You can place two saucers in the freezer before you start making the jam and to test for setting point place a teaspoon of the mixture onto a chilled saucer, return to freezer for 30 or so seconds, then if the surface 'wrinkles' when you push it with your finger your jam is ready.

Notes : I used 1.85kg strawberries and 1.85kg sugar

Butter Cookies

500g flour
1 tsp baking powder
2 eggs
200g sugar
Dash of vanilla
250g chilled butter

Combine all ingredients and mix to form a smooth dough.
Refrigerate for 30-40min
Roll out to a thickness of about 3mm and cut out shapes with cookie cutters.
Place on a greased baking tray and bake at 175 for 8-12 mins

Russian Fudge

3 cups sugar

1/2 cup milk

1/2 cup condensed milk

125g butter

1/8 teaspoon salt

1 tablespoon golden syrup

Place all ingredients in a very large microwave safe bowl

Microwave for 15 minutes stirring every 3 minutes

Allow to cool slightly

Then beat with an electric beater until thick

Poor into a lined tin to set

Add vanilla or nuts when beating at the end if you wish

Note : This boils over every time in my microwave even when I use the biggest bowl I have, it only ever boils over the once though.

Also I have noted that its a more creamier fudge if you under cook it but by only a minute or two, no more in case it does not set, suppose it depends on your microwave. If I cook in mine for the full 15mins it comes out as a more crumbly fudge and we prefer it more creamy.

Edmonds Cookery Book

Tomato Chutney

2 large red onions, finely chopped
4 garlic cloves, finely chopped
3 x 800g cans chopped Italian
Roma tomatoes
2 cups white sugar
2 1/2 cups apple cider vinegar
2 tablespoons curry powder
1 teaspoon chilli powder
1 cup sultanas
1 tablespoon salt


Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat.
Cook, stirring, for 10 minutes or until sugar has dissolved.
Bring to the boil.
Reduce heat to low.
Simmer, stirring occasionally, for 1 hour or until mixture thickens.
Spoon hot chutney into hot sterilised jars.
Cover jars with a clean tea towel.
Cool completely.
Top with lids and label.

Notes
Makes 10 x 1-cup capacity jars
Slightly less curry powder, chilli powder and vinegar

I used 1200grams fresh tomatoes, halved everything and ended up with 4 x 8oz jars

* Have since used 2.4kg tomatoes and the full ingredients*

Preserved Oranges

4 (about 800g) medium navel oranges, washed, dried
200g (2/3 cup) salt
250ml (1 cup) fresh lemon juice
250ml (1 cup) fresh orange juice

Cut oranges in half.
Cut each half into 3 equal wedges.
Place in a plastic bag in the freezer overnight.

Remove from freezer and place in the fridge for 4 hours to thaw slightly.
Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in warm, soapy water.
Rinse well.
Drain on a rack.

Place orange in a bowl.
Add salt and stir until orange is coated.
Place orange and any salt from bowl into the glass jar.
Add lemon and orange juice.
Seal and date jar.
Shake to combine.
Store in a cool place out of direct sunlight for 4 weeks, then use as required.

Notes
Preserved oranges are great in salads and desserts. Simply rinse under cold water and pat dry with paper towel. Cut the flesh and pith from rind and discard. Thinly slice rind and use as desired.

TASTE.COM.AU

Gingerbread men or cookies

125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Line 2 baking trays
Beat the butter and sugar in a bowl until pale and creamy.
Add the golden syrup and egg yolk and beat until combined.
Stir in the flour, ginger, mixed spice and bicarbonate of soda.
Turn onto a lightly floured surface and knead until smooth.
Press dough into a disc.
Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, place egg white in a clean, dry bowl.
Beat until soft peaks form.
Gradually add icing sugar and beat until stiff peaks form.
Divide icing among 3 bowls.
Cover 1 bowl with plastic wrap and place in the fridge.
Add red colouring to 1 bowl and stir until combined.
Add green colouring to remaining bowl and stir until combined.
Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes.
Place on trays about 3cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown.
Remove from oven.
Transfer to a rack to cool.
Place prepared icings in small plastic bags.
Cut a small hole in a corner of each bag.
Pipe icing over gingerbread men to decorate.
Finish with Smarties.

Notes
Allow 30 minutes resting time.

Recipe from Taste.com.au

Mothers Apple TART :D

½ Cup Sugar

1 ½ Cup Self Raising Four
125g Melted Butter
1 egg beaten
1 can Apples

(I used home stewed)

Turn oven 180 Degrees Celsius

Grease 20cm square dish
Mix together Sugar, Flour, Butter and Eggs
Crumble half of the mixture over the base of the greased dish
Dot the apples around on top of the mixture
Crumble the rest of the mixture over the top of the apples
Sprinkle with nutmeg and sugar
Bake for 20 Min

(I dont bother with the nutmeg)

Connor got an A+ for this in cooking class! :D

Thanks Mum via Ryan