The fragrance of kaffir lime and lemon grass is teamed with the chili zing to make this wonderfully fresh and vibrant jelly. The tart clean flavour of the faithful Granny Smith apple underpins the vivacious citrus and chili tones. Jazz up your next roast lamb or roast pork with a spoonful or two, serve with cream cheese and crackers or for something different try it with smoked salmon. A fabulous addition to the pantry; a taste explosion just waiting to happen. For chili lovers – add more chilies to taste Read More . . .
The sweet tart ruby fruit of the pomegranate produces a spectacular jelly that will be prized by friends, family or on the show bench. Combined with Australia’s own 
This jelly sparkles and shines like a rare jewel that has captured the heart, soul and fragrance of quince. Preserving quince as a jelly makes autumn last all year.Transform breakfast into a special occasion by spreading on thick slices of sourdough toast or homemade crumpets, or treat yourself by spooning over vanilla bean ice cream.Making jelly requires a little more care and patience that jam making. Long slow cooking will bring out the intense ruby colour and carefully strained juice will produce a jelly with such intensity and clarity it will delight the eye of the beholder. I have won a string of awards at Agricultural Shows with this recipe. For a special culinary gift, simply wrap with some colourful ribbon and love.