Jams, Chutneys & Relishes
These confitures are made from chemical free, Blue Mountains Grown fruits & vegetables. They contain half the 'usual' sugar amount - which is either raw or brown. Pectins are made from local citrus seeds. There are several of the chutneys which use garlic chives and spices instead of onions or garlic. Suitable for people on the FODMAPS diet. These low salt confitures are just as delicious, but body-friendly. My positive feedback has been amazing over the years and I have had many complimentary emails and txts. (My details are on my labels). So many thanks for those guys and for buying local.
Seasonal Fruits | Many of the handgrown organic fruit crops with quick shelf life, are made into jams and chutneys. The fruits: Mulberries, Satsuma & Mariposa Blood Plums, Feijoas, Guavas, Kaffir& Tahitian Limes, Lisbon & Meyer Lemons, Satsuma Mandarins, Navel & Blood Oranges, Yellow and white Peaches & Red Tamarillos.
Chutneys & Relishes
Blue Mountains produce is made using both my mini orchard and local fruits, vegetables, herbs with NO added chemicals or preservatives. Low salt, low sugar. Some chutneys are FODMAPs friendly, replacing onion & garlic with chives.$7 standard to $8 large
Jams & Confitures
Blue Mountains produce is made using fresh organic local and Hazelbrook fruits, seed pectins with NO added chemicals or preservatives. Low sugar.$7 standard to $8 large
Definition of Conserve
A preparation made by preserving fruit with sugar; jam or marmalade. Confiture: Classically contain preserved pieces of vegetables or fruit.Info
Chutney vs Relish
Definition of Chutney vs Relish: Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit and vegetable pieces. Relish usually contains vegetables, no fruit and can be a less thick consistency.InfoJelly vs Jam vs Preserves:
Jelly is a clear fruit spread made from cooked fruit juice and sugar, and possibly pectin, which helps it gel and thicken. After the initial cooking, jelly is strained through a muslin stockinette or “jelly bag” to remove any solids.
Jam is a thick spread made from fruit juice, chopped, crushed, or puréed fruit, and sugar. Pectin may also be added to help it gel, but jams are usually looser than jellies. Jam typically contains a bit of fruit pulp, so it’s not entirely transparent.
Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Unlike jams and jellies, preserves are chunky in texture.
Jams In a classic jam, the fruit is diced small and partially mashed before cooking, and the suspending syrup is thick and opaque. Confitures and preserves are kissing cousins: whole or elegantly sliced fruit suspended in syrup is a confiture, which comes from the French verb confire, meaning “to preserve.” In confitures, the fruit is shown to great advantage, glistening in a clear gel; the texture tends to be looser than that of jam. Confitures are perfect on yogurt or crêpes, or spooned over waffles. - by: Mrs Wheelbarrow - November 5, 2014
