Apple Jelly Fairies

1kg fresh or frozen corn kernels

2 onions peeled and finely chopped

1 small red capsicum, halved, deseeded and finely chopped

2 tablespoons salt

2 cups sugar

2 cups white or cider vinegar

3 teaspoons mustard powder

2 teaspoons ground turmeric

2 teaspoons cornflour

3 tablespoons white vinegar extra

Combine corn, onions and capsicum in bowl, mix with salt and leave to stand for 2 hours. Place, sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved. Add vegetables, bring back to the boil and cook for 25-30 min. Mix cornflour to a paste with extra vinegar. Stir into relish, boil for 3 min. Spoon into warm sterilised jars and seal immediately. Relish may be eaten at once, however will improve after 2 weeks. Will keep for 12 months before opening.

This jam was an experiment as I had run out of white sugar so used half white suagar and half brown sugar. It seems to have worked very well and is a syrupy jam.

500g chopped rhubarb

1kg strawberries

500g white sugar

500g brown sugar

1 1/2 cups pectin stock

(Note follow link for recipe for pectin stock

http://figjamandlimecordial.com/2009/03/09/homemade-pectin/

Combine rhubarb, strawberries and pectin in large saucepan. Bring to the boil and cook until fruit is soft. Add sugar and stir until boiling. Boil until the jam reaches 105 degrees Celsius on a sugar thermometer or the jam sets when placed on a cold saucer. Spoon hot into sterilised jars.