Rosie’s preserves & ferments


At the Youth Food Movement’s event (the Community feature in the new Dec/Jan issue), we met permaculturalist Rosie, who kindly shared some timely recipes for preserves that would make great home made gifts for the festive season.


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Moroccan Chilli Jam

- 8 red capsicums
- 1/2 cup olive oil
- 10-20 hot chillies
- 1 head of garlic
- 3-4 heaped tsps Moroccan spice mix

- 1 tsp salt
- 1 cup white vinegar
- Fine rind of a lemon

Combine first six ingredients and simmer for 45 minutes. Then add remaining three ingredients and cook until thick. Allow to cool and pour into sterilised jars.

Preserved fruit

- pitted, sliced fruit
- water or sweetened syrup
- sweet spices (cloves, vanilla and/or cinnamon)

Fill sterilised jars with fruit, spices and enough water or syrup to cover. Seal and place jars on a cloth in a large pot with 2/4 water and bring to simmer for 20 minutes. Store in the cupboard for up to 12 months.

Brandied cumquats

- 500g cumquats
- 2 and a 1/4 cups sugar
- 600ml brandy
- 1 vanilla bean

Combine ingredients in a large sterilised jar and cover. Stir contents every few days with a clean skewer until sugar is dissolved. Leave for two months before using.

Preserved lemons

- 250g coarse salt
- 10 thick skinned lemons, scrubbed and quartered
- 1 bay leaf, torn into pieces
- 2-3 cloves
- 1 stick cinnamon, broken into pieces
- extra lemon juice (optional)

Scatter a spoonful of salt into a one litre clean jar. Massage lemons with remaining salt then pack inti jar with spices. Press down on fruit to release as much juice as possible. Cover with extra lemon juice if required. Seal jar and allow to mature for at least one month in a cool spot.


- 1 large cabbage
- 1 tbsp salt
- 1 tbsp dried dill
- water
- 1/2 cup whey or biobubble (optional)

Finely chop cabbage and combine with salt and dill. Pack into sterilised jars and drench with enough water or water*whey or biobubble mixture to cover all the cabbage. Let sit for 2-4 weeks then store in the fridge.


- organic milk
- natural yoghurt

Heat the milk to 90 degrees celcius and then allow to cool to 40 degrees celcius. Pour into a glass jar and mix in a large tbsp of yoghurt. Keep warm overnight then refrigerate.

For more info on ferments, including a delicious recipe for a Russian fermented drink made from beetroots, check out the current issue of Green Lifestyle magazine.