Last weekend I went into photo and video with Kylie to buy him a new lens. He got one, then the salesman showed me a few lenses I would have fun with on my camera. OOoo and am I. (Lets just say spare cash from selling car is bad… it stayed in savings account for about aaaaa… 2 weeks)
The play starts with photographing our preserves making epic/s. LOTS of apples. I also found a cool tutorial on photographing food from photojojo, nice and easy to read full of easily implementable suggestions…. fun! I kinda enjoy the light and coziness of photos that are yellowed by interior lights tho, helps one remember that they were up til’ 11pm, jarring those apples…
The recipe found for the cinnamon looking preserve (can you say Apple turnover, apple pastry aaand apple… yum yum) the original is here, but for your pleasure its also here: (with changes) we doubled the recipe to fill 3x 500ml Jars.
Dutch Apple Preserves
1 kg Granny Smith or cooking Apples (that’s 1kg after peeling & coring!)
1 cup sultanas
3 cups water
Juice of 1 lemon
2 teaspoon ground cinnamon
1/2 teaspoon allspice
1 cup light brown sugar
1. Pour water and lemon juice into a large pot.
2. Wash then peel and core apples, then slice them into small pieces. Cast the apple into the pot as you go.
3. Add the sultanas and bring the mixture to a boil, then reduce to a good simmer.
4. Add remaining ingredients and continue to simmer with the lid of the pot off.
5. Simmer for at least half an hour. Stir regularly!
6. Wash 3 500ml preserving jars, place on oven tray and bake in oven at 120 – 140 degrees Celcius for 20 minutes. Whilst they are baking (to sterilise them) wash and dry the screw bands and set aside. Wash and prepare lids according to manufacturers directions.
7. When all is ready. Quickly ladle preserves into clean jars. Wipe jar rims and threads with dry clothe.
8. Cover with two-piece lids. Allow to cool completely before checking seals. Label and date.
Stay tuned because its autumn (my favorite season) I am all amped to take lots of pretty piccies!