I have a large stainless steel stockpot that lives in the back corner of the pantry on the floor. It usually gets dragged out a few times a year.
Yesterday was one of those days as I decided to make a large batch of pumpkin and celery soup. This may sound like an odd combination but I find the sharpness of homegrown celery that has been growing for several months provides a nice balance to the sweetness of our pumpkins.
I ended up with 18 serves of soup – 2 for dinner and the rest to go in the freezer.
Today I continued with my bulk food preparation by making jam with the 3kg of Davidson plums which I had picked over the past few weeks and stored in the freezer. I ended up with 3.95kg of jam. Davidson plums are a relatively rare Australian native fruit which grows on a rainforest tree in a fairly narrow distribution in northern NSW and south-east Queensland. Therefore, the jam commands a premium price. I compared 3 different brands online and found that the average price per kilo is about $81 which makes my haul worth over $320!!
I also boiled up the seeds and then strained them to make cordial. A splash in a glass of soda water makes a refreshing drink.
Finally, I raided the freezer again for some cherry tomatoes and made a batch of tomato sauce (ketchup). While nowhere near as valuable as the jam, the sauce is a whole other level beyond the commercially produced tomato sauce. The recipe is here.
While the oven was on to sterilise the jars I decided that I might as well make a batch of cheese scones. Recipe is here.
I think it is time to put the stockpot away for a couple more months.