Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


A recipe for tomato sauce from Jacican

Who likes tomato sauce on their sausage rolls and steak pies? Well here at Jacican, I need tomato sauce on mine. Each year towards the end of the tomato season, I whip up a batch of homemade tomato sauce. One of the many preserves we make in my summer preserving cooking classes.


  • 1 kg red tomatoes, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 whole allspice
  • 5 grams yellow mustard seeds
  • 2 whole cloves
  • 1 small pinch of cayenne
  • 120 ml vinegar
  • 6 grams salt
  • 75 grams sugar


Cook tomato and garlic until well pulped.

Put through a mouli to break down to a fine pulp and remove the skin and seeds.

Rinse out the pan and return the pulp to it.

Cut tomatoes ready to cook    Tomatoes in the mouli 


Normally I tie the spices in a muslin bag and add it to the tomato pulp, along with the cayenne, vinegar, salt, and sugar - but normally I make 10 kilograms of sauce at a time. For this recipe, you can add the spices straight into the sauce, which is what I did. Muslin cloth is quite expensive to only use once, then throw away.

Cook until the mixture does not separate. This takes approximately 1½ hours.

Adding the spices to the tomato  Adding vinegar to the tomato  Adding sugar to the tomatoes  Cooked down tomatoes for sauce

Bottle and seal in hot sterilized jars.


Bottling the Jacican tomato sauce recipe

Makes 2 x 250ml bottles.



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