Milton Ulladulla pickles, preserving and jam making group

Milton Ulladulla pickles, preserving and jam making group learning and sharing the best ways to preserve our food.

To know where it's come from , what's in it , control the sugar , cut out the additives and save money and time.

27/01/2026

Say it loud say it often. Learn the skill, use the skills, share the skills.

Being able to feed your family knowing 100% of whats in each and every mouthful feels so good,is good for them and its a...
25/01/2026

Being able to feed your family knowing 100% of whats in each and every mouthful feels so good,is good for them and its a money saver too.

Here is just some of this week's efforts.

Freshly made English muffins, grape jelly/jam , blueberries picked from our local farm soon to be preserved and fruit bottled from your own garden and trees.

These are the skills I want to make sure we don't loose, these are some of the things we will be learning and sharing very soon.

Tell me what is on your wishlist of skills to learn in 2026

We were hoping to start preserving classes early in February however the weather has ment our builder will be here bangi...
23/01/2026

We were hoping to start preserving classes early in February however the weather has ment our builder will be here banging about. As soon as the area is finished should take about 2 weeks weather permitting we will be setting classes up. Sorry for letting you down but we will see you very soon.

Blueberry picking at Higgins creek Blueberry farm. Spray and pesticide free, local and delicious. South of Termiel on th...
13/01/2026

Blueberry picking at Higgins creek Blueberry farm. Spray and pesticide free, local and delicious.
South of Termiel on the highway look for the signs

I have been giving a lot of thought to the next month's and years we will be living through as a globe . Not just our ho...
09/03/2025

I have been giving a lot of thought to the next month's and years we will be living through as a globe . Not just our home town or NSW or even Australian as a whole. The new tariffs being imposed not only on our goods but also it will effect goods coming in.

We preserve to feed our families with clean healthy food and our neighbours at crop swap etc but now it may become vital to make sure we have food in the pantry that will keep for a long time.

From now on if you see seasonal fruits at a good price grab them and preserve it dehydrate it, make jam ,fruit leathers etc. If you have a pressure canner you can also preserve vegetables, meat and pulses.

I hope that we are never in a position that our food security is at risk but knowing you have a pantry stocked and reserves is one way to feel control in a unstable time.

Ok it's fruit abundance season. Yesterday I picked about 6 kg of red grapes and made grape jelly jam. Super easy and sup...
25/01/2025

Ok it's fruit abundance season. Yesterday I picked about 6 kg of red grapes and made grape jelly jam. Super easy and super tasty. Recipe below feel free to multiply it for larger quantities and leave a comment or post if you make it.

What you need.
Large stock pot or jam pan.
Scales
Wooden spoon
Immersion stick blender
Clean jars and lids ( for this quality 4 ro 5 500gm ones)
A wide mouthed funnel not vital but it really helps.

2.5kg seedless grapes (red ,or black.) if they have seed remove them for best results. Washed and drained.
2kg white sugar
2 tablespoons lemon juice ( bottled is fine)
2 saucers that you place in the freezer to start with.

Wash jars and boil lids, place jars only on a tray in a low oven 120c

In a large pan combine all ingredients put in a low heat and stir with a wooden spoon until sugar is dissolved and the grapes are breaking down.

Cook slowly for about 20 minutes, CAREFULLY remove from the heat and blitz with an immersion stick blender until no grapes are left and the skins are blended into tiny bits.

Return to the stove and turn up the heat . Bring it to a rolling boil that can't be stirred down.
Boil for 25 minutes stirring constantly bubbles will change from larger to smaller .

Take saucer out of freezer and place a teaspoon of the hot jam on it. Wait about 20 seconds and then push you finger through the jam. It should leave a clear line and the jam should not be liquid runny. If it tests ok remove from the heat.

Remove jars from oven and ladel the hot jam I to the hot jars attach the dry sterilised lids and set jars aside to cook leaving a space between each to allow air flow. As they cook you should hear the lids pop as they seal.

That's it your done and have delicious home made grape jelly jam. Enjoy.

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Ulladulla, NSW
2539

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