Preserving excess seasonal fruit and vegetables for future use was a part of family life before the proliferation of convenience foods. The process is simple, effective and completely natural.
At Mason Clarke Preserving Co. every jam, chutney or preserved fruit that we ‘put up’ here in our Dimboola kitchen has been prepared in this way. Jams are cooked quickly without any additional pectin (because we believe that jam should simply capture the fruit’s character). The only preservation techniques used are the addition of sugar, salt, vinegar and the application of heat, just as it has been done in homes since sugar became an affordable commodity. Our focus is on preserving the produce and the simplicity of our finished products reflects this.