It’s clear that this Christmas we will have everything under control. No more rushing around for last minute gifts!

We are under the spell of ‘foodie gifting’ – as we indulge in our culinary proficiencies to make our own sparkling jams and jellies to use as Christmas gifts, as these types of gifts are always appreciated.

This year we made a marvellous golden strawberry jam and red fruit mince by adding Gold Shimmer dust to the recipe. The Gold Shimmer is completely edible and will not dissolve, giving sparkling golden pizazz to our foodie gifts this season.


This recipe created a wonderfully fresh tasting strawberry jam!

s jam.


  • 1kg Strawberries, hulled
  • 750g Sugar
  • Juice of 1 Lemon
  • 3 Tbs. Fruit pectin (which can be purchased from your local pharmacy / health shop)

Our simple strawberry jam recipe is prepared by first coating the fresh strawberries in the sugar; leave uncovered in the fridge for up to 12 hours or overnight.

Add the lemon juice and heat the strawberry mixture in a pot on the stovetop until the sugar is completely dissolved. Bring the mixture to a boil for 4 minutes, and then add the pectin. Boil for a further 1-5 minutes or until the jam coats the back of a chilled spoon (a jammy texture that sticks on the back of a cold spoon vs. an under-cooked syrup that runs off the cold spoon).

Take off the heat and pour directly into sterile jam jars. Seal the lid whilst the jam is still hot.


We created our own red fruit mince by combining red currant jelly, brandy and fruit juice with all the good ‘bits’ that go into fruit mince. This recipe is not an instant ready-to-use mince; it should be made up to 1 month advance, and left for the flavours to develop and deepen in the jar.  mince.


  • 1/2 cup Red glacé cherries
  • 1/2 cup Cranberries, dried
  • 1/2 cup Golden sultanas
  • 1/2 cup Currants
  • 1/2 cup Dates, dried, pitted, chopped
  • 1/4 cup Candied mixed peel
  • 2 tsp. Lemon zest, fresh
  • 2 tsp. Orange zest, fresh
  • 1 tsp. Cinnamon, ground
  • 1/2 tsp. Nutmeg, ground
  • 1/2 tsp. Ginger, ground
  • 1 small jar Red currant jelly (condiment)
  • 1/4 cup Apple juice
  • 1/4 cup Lemon juice, freshly squeezed
  • 1/4 cup Orange juice, freshly squeezed
  • 1/4 cup Brandy (use to taste)
  • 1/4 cup Golden syrup

Mix the liquid ingredients and dissolve the jelly in the liquid. Mix in the dried fruits, zests and spices. Transfer to an airtight container. Stir the mixture again at least 12 hours later (add extra liquid if the mixture is too dry – the fruit will absorb the liquid over the next month). Place in sterile dry jars for 4 weeks to allow flavours to develop, before using in your favourite recipe.

Mixture makes approx. 900g / 875 ml. This should be a great foodie gift for those who love fruit cake; or use the mince as a topping for ice-cream, or baked in fruit mince strudel, in mince pies or in Christmas muffins.

Ta daa – Special foodie gifts made in advance, and brimming with home-made satisfaction.