Making your own flavour-packed jams, pickles and sauces in a slow cooker is a cinch – here’s how!
PREP + COOK TIME 7 HOURS MAKES 5 CUPS
1kg rindless bacon slices, sliced thinly, excess fat trimmed
3 brown onions (450g), sliced thinly
4 cloves garlic, sliced thinly
2/3cup (160ml) cider vinegar
2/3cup (150g) firmly packed brown sugar
2/3cup (160ml) pure maple syrup
1 tablespoon wholegrain mustard
4 sprigs fresh thyme
1 teaspoon instant coffee granules
1/3cup (80ml) warm water
1 Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.
2 Transfer bacon to a 4.5-liter (18-cup) slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee, and the water; stir to combine. Cook, covered, on high, for 6 hours. Discard thyme; skim excess fat. Season with pepper.
3 Process bacon mixture until finely chopped, but not pureed. Spoon hot jam into hot sterilized jars; seal immediately. Label and date jars when cold.
PICKLED ONIONS
PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6 CUPS
1kg baby brown onions
½ cup (140g) cooking salt
2 cups (500ml) boiling water
1 cup (250ml) cold water
2 cloves garlic, bruised
1 teaspoon whole black peppercorns
3 cups (750ml) white wine vinegar
1 cup (250ml) white vinegar
1 cup (220g) caster sugar
6 sprigs fresh rosemary
6 sprigs fresh thyme
2 dried bay leaves
هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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