Archives For apricots

apricot jam 2014
Apricot Jam Recipe – The Tassie Farm 2014

1.8 kg fresh apricots
1.8 kg sugar
400ml water
Juice of 1 lemon
Wash and cut your fruit in half.
Crack the stones and remove the kernels. Blanche the kernels in hot water.
Place fruit, blanched kernels, water and lemon juice in a large saucepan and cook on a medium heat until the fruit has softened.
Kernels can be put in loosley with the fruit but we prefer to put them in a muslin bag, which makes it easier to remove them before you bottle!
Add sugar (refer to tip below). Once sugar is dissolved, bring to the boil and boil rapidly for about 15 minutes or until it reaches setting point.
Remember to remove muslin bag.
Place jam in sterilised jars.
You will find that when you make this jam everyone will want to be your friend!
Sugar Tip:
If you’re using sweet fruit, you may want to reduce the amount of sugar.
We reduced ours to 1.2kg (that’s approx 1/3 less). But just taste as you add the sugar, it all depends on the fruit.

Stone fruit season

October 12, 2013

the-tassie- farm-apricots-spring-australia
Stone fruits come out to play which means Christmas is on its way! Here on The Tassie Farm, we always associate stone fruits with the festive season. And, so it’s with great joy we announce the arrival of our inaugral apricot for 2013! We pruned this tree for the very first time in Autumn – and it seemed to work with the shooting of many baby apricots. We’re looking forward to a bumper crop so we can make jars and jars of Apricot Jam.


Precious tree bares fruit

January 15, 2013

First apricot harvest at The Menagerie.
To find apricots that are very sweet and not floury can be rare. Maybe that’s one of the reasons why the word ‘apricot’ means ‘precious’. Tasmania is well known for apricots and as of this year so is The Menagerie’s one apricot tree! It’s produced a bumper harvest, so Nick and Kerry have been trying not to eat every apricot straight from the tree. Instead, they’ve been stewing and making jam with the not-so-perfect fruit. In a few days well be posting a jam recipe, thanks to our neighbour Mary who’s an internationally renowned jam-maker.
Frequently Apricot Questions: 
Family? A relative of the peach.
Why precious? Apricots ripen earlier than other summer fruits.
Origin? China about 4000 years ago.
Where? Most states of Australia grow apricots.
Varieties? Over 15 in Australia.
Storage? Stewed or dried. Don’t freeze.


New Year Harvest

January 6, 2013

The month of January at The Menagerie.
Apricots, strawberries, rasperries and plums are all in-season on the farm. So, over the next three weeks we’re going to feature stories on each of these fruits, plus recipes including sorbet, jam and pavlova. You’ll also hear little tales about the farm. Like the self-serve orchard where our rooster holds down the tree branches with his beak so the hens can help themselves to the fruit. Who said chivalry was dead?
Higgledy-Piggledy Farm stories have moved.
Now the ebooks have launched, all Higgledy-Piggledy Farm news has moved to the children’s book tab on this blog. So, keep an eye out for more mixed up, messed up, muddled updates. As you know, there’s never a dull moment on Higgledy-Piggledy Farm.