Preserving Pam’s Pantry

Since the age of 17, Pam has been making jams, chutneys, and marmalades - a family tradition inspired by her mother and aunties. “I used to do it with them, and it was mainly bottling pears and peaches in those days,” Pam recalls.

For the past 13 years, Pam’s reputation blossomed well beyond her kitchen - having been a fixture at the Te Awamutu Council Carpark Market every Saturday. There, under her gazebo dubbed ‘Pam’s Kitchen,’ locals flock to sample her homemade delights.

Her regular customers know exactly what they’re after - be it plum jam, apricot and pineapple jam, feijoa chutney, plum sauce, beetroot chutney, tomato relish, or kamokamo chutney. “I’ve got village residents who come down to the market, and I’ve also got market regulars who visit every week, and they’ve all got their favourites to buy.”

Many of Pam’s cherished recipes have been passed down through generations, with some coming straight from the iconic Aunt Daisy recipe book - like the Dundee marmalade. “I have actually cut down on the sugar in Dundee marmalade, and it works just as well,” she shares, always striving for healthier yet equally tasty options.

Making preserves is no small feat. “It takes a good three hours for chutney or pickle, marmalade can take three days. The trick is to let it mature,” Pam explains as she 'lives life her way'. But the effort is worth it and her jars of sweet mustard pickle are especially popular.