Comments on: Pammy Faye finds over 120 varieties of home-made bliss

By: Nigel

Nigel — Wed, 20 Jan 2010 20:51:12 +0000

He’s at 62 Hawke St. Everyone knows where he is. He’s been there for ever. PS The Bear was distracted by the sassy 70s something blond and her Nissan Fairlady (one owner) parked opposite. And the beach! Top spot…

By: Speedy

Speedy — Mon, 11 Jan 2010 10:41:39 +0000

oooh Pammy, I don’t know Huski that well, but I spend almost a quarter of my time down on the Shoalhaven, so I’d love to find Keith. is it an obvious place to look for?

By: Pammy Faye

Pammy Faye — Mon, 11 Jan 2010 01:28:41 +0000

Yes, you MUST stop and have a look. It’s worth it just to see Keith in action, blue singlet and all. His operation looks a little dodgy (as does the inside of some of his jam lids) but you can taste the love.

We’ve just run out of his tomato chilli relish at our bush camp down south and I’m kicking myself for not thinking to buy more!

By: kathryn

kathryn — Fri, 08 Jan 2010 06:21:07 +0000

I’m feeling quite ashamed after reading your post. My folks live in Huskisson I’ve driven and walked past Keith’s place so many times, but I’ve never stopped. I had no idea he sold so many varieties. I also had no idea his name was Keith. They only excuse I can make is each time I visit my parent’s I leave with at least one jar of home-made jam, chutney, pickled beetroot. But still.

That’s it, next time I’m visiting Keith’s and stocking up on some of that fig and ginger jam.

By: dogpossum

dogpossum — Sun, 03 Jan 2010 09:24:45 +0000

I wish more people made lilypily jam. They’re such common suburban/urban bushes, they fruit furiously, but no one but the birds (and me) seems to eat them. But I’m not a preserve-maker.

By: emica

emica — Sat, 02 Jan 2010 17:49:50 +0000

I have pantry envy and am deeply impressed at such a huge range of amazing spreads. It makes such a beautiful line up on the shelves. Almost art :)

I made apple & cranberry chutney as Christmas pressies for colleagues, keeping a jar for myself. It’s so much fun to make. I keep finding tempting combinations I want to try – the Ottolenghi book has a rhubarb & ginger combo I really want to try – but I’m running out of jars and people to off load it onto.