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jfullerwellness.com 
Aust: 0476 195 034
Overseas +61 476 195 034   

 Jams & Preserves

Citrus Curd

Ingredients:
50 gms butter
Juice of 2 large limes or lemons or equivalent juice of any citrus fruit of your choice
1 cup sugar 
1 large egg
1 teaspoon of vanilla extract
Add 1 sprig of rosemary or 2 bay leaves (optional) 

Cream all ingredients in a saucepan on a very low stove until combined. 
Keep stirring until the mixture thickens slightly. 
(Remove the rosemary.  If using bay leaves, leave a bay leaf in the jar to intensify the flavour)
Pour into sterilised jars and seal with the lids. 
When cool place in the fridge. 
The curd will keep for about 7-10 days if you use clean spoons each time you eat it.

Makes approximately 300ml


Finger Lime Curd for an Australian Indigenous Experience!

Ingredients:
50 gms butter
Juice of 1 small lime 
1 cup sugar 
1 large egg
Pearls from 5 finger limes

Cream the first 4 ingredients in a saucepan on a very low stove until combined. Watch this liquid carefully.
Keep stirring until the mixture thickens slightly. 
Add the finger lime pearls and stir for about 1 more minute. 
Pour into sterilised jars and seal with the lids. 
When cool place in the fridge. 
The curd will keep for about 7-10 days if you use clean spoons each time you eat it.

Makes approximately 300ml


Sugar-free Marmalade

Ingredients
2 cup of mixed citrus fruit finely sliced into 2cm strips
1 cup of water
1 cup of birch xylitol sweetener (natural sweetener check health food stores)
1 cinnamon stick

Bring the fruit and water to the boil in a saucepan with the cinnamon.
Turn the stove down to a medium heat and add the sweetener.
Stir the mixture regularly until it thickens. Turn off and let it cool to a warm temperature, then transfer it to a clean jar and place the lids on firmly. Jars can be sterilised if cleaned and rinsed in boiling water. Then dry them and place them for 3 minutes in an oven that has been preheated to 180 degrees Celsius. If the lids are metal, the clean, dry lids can be placed in the oven too. Transferring the marmalade to a hot jar and covering it immediately will create a seal. 
The marmalade will keep for about 10 days if you use clean spoons each time you eat it.

Makes approximately 400ml


Sugar-free Berry Jam

Ingredients
2 cups of mixed berries 
1 cup of water
1 cup of birch xylitol sweetener (natural sweetener check health food stores)
1 teaspoon of vanilla extract
1 large lemon or lime sliced.

Bring the citrus and water to the boil in a saucepan. Remove the peel and keep the pulp in the pan. This will provide the pectin or natural jam setting agent.
Add the berries and turn the stove down to a medium heat and cook for 5 minutes.
Add the vanilla extract and sugar and continue cooking.
Stir the mixture regularly until it thickens.
Turn off and let it cool to a warm temperature, then transfer it to a clean jar and place the lids on firmly. Jars can be sterilised if cleaned and rinsed in boiling water. Then dry them and place them for 3 minutes in an oven that has been preheated to 180 degrees Celsius. If the lids are metal, the clean lids can be placed in the oven too. Transferring the jam to a hot jar and covering it immediately will create a seal. 
The jam will keep for about 10 days if you use clean spoons each time you eat it.

Makes approximately 400ml