The rhubarb has a happy, organically grown, sustainable life, waving its leaves in the sea breeze, overlooking the water to Bruny Island. ‘Sustainable’ in that rhubarb is a plant that we like but wallabies don’t—yet!!
Initially I did not make jam. Huff Puff. Then I made it and it sold. Now I make jam.
It is, no secret, just cooked with sugar and a bit of citric acid to keep the freshness alive, and a touch of pectin. The trick is not to cook it too long so as not to lose colour.
How I do that is a secret!
On toast, toast and more toast.
Add it to sweet pastries or a sponge cake filling.
The pepperberry tree is indigenous to Tasmanian forests. The berries are macerated in the pinot juice to extract the pungent flavours and hot pepper essence. The pinot’s summer fruit flavours of raspberries, strawberries and cherries are retained in this conserve. In cooking the jelly, some of the heat of the pepperberry is lost so a touch of chilli is added to keep the ‘pepper’ alive. The result is an aromatic jelly with a mild chilli finish.
It has a firm set so it can sit on a warm meat plate without dissolving into a puddle.
It complements game meats such as wallaby, rabbit, venison and duck.
Glaze the cooked meats and allow to rest before carving.
To create a wine sauce, deglaze a meat pan with wine, add jelly and serve. Forget the gravy.