Berry compote

Serve with muesli for breakfast or ice cream for dessert.

Ingredients

• 2 t honey
• 2 t vanilla
• 1 t mixed spice
• 1 orange, zest and juice
• 2 cups mixed berries (raspberries, blackberries, blueberries)

Method

1. Put the first four ingredients in a saucepan and let the honey melt. Stir well.
2. Add the berries and simmer for ten minutes until it thickens. It will thicken more on cooling.
3. Keep in the fridge.

Pear and Chocolate Jam

Ideal with buttery things such as croissants, or as a topping on pancakes.

From NZ House & Garden, June 2012.

Ingredients

• 1 kg ripe pears
• 2 lemons, juiced
• 800 g sugar
• Pinch of ground cinnamon
• 150g good quality dark chocolate (minimum 70% cocoa solids), coarsely chopped

Method

1. Peel, core, and dice the pears. Place in a preserving pan with lemon juice and a splash of water.
2. Cook over gentle heat for 4 to 5 minutes, stirring occassionally.
3. Add sugar and cinnamon and stir over low heat until sugar has dissolved.
4. Simmer for 20 to 30 minutes then test for a set. It will be a soft consistency but should not be too liquid.
5. Take off heat and stir in chocolate until melted and thoroughly combined.
6. Spoon into sterilised jars and seal. Keeps for 12 months.

Makes

5 cups

Red Onion and Capsicum Jam

Good with feta cheese, french bread, and cold meats.

From NZ House & Garden, April 2012.

Ingredients

• 3 large red onions
• 1 T salt
• 2 red capsicums
• 1 C cider vinegar
• 1 C white sugar
• 3 T sweet chilli sauce

Method

1. Finely slice the onions. Place in a large bowl and sprinkle with salt. Stand for one hour. Rinse with cold water and drain well.
2. Halve and seed the capsicums and cut into thin strips.
3. In a large pan, heat the vinegar and sugar, stirring until the sugar dissolves.
4. Add onion and capsicums and bring to the boil.
5. Turn to a simmer and cook for 45 minutes until most of the liquid has evaporated.
6. Add chilli sauce and stir until thick and syrupy. Spoon into sterilised jars and seal.

Makes

2 small jars.