I have been cooking jams, chutneys and relishes for as long as I can remember. Jake bought me the most beautiful antique copper jam pot a few years ago which I have been using regularly. I always get excited when the seasons change and I can find new fruits and veggies to preserve!
The tomato season is coming to an end now, but here is a few of my favourite recipes.
TOMATO JAM WITH CHILLIES
3.5 kg tomatoes
2.5 kg sugar
1 teaspoon chopped red chillies
0.5 teaspoon salt
Cook for about an hour and do the thermometers test. Briefly stir the jam, dip a jam thermometer into very hot water, then place in the jam. Move it around but do not touch the pot base. Jams reach setting point at 150 degrees C. Bottle in sterilised jars.
TART TOMATO RELISH
2 preserved stem ginger
450 g cherry tomatoes
115 g cup muscovado sugar
120 ml cup white wine vinegar
5 ml salt
Coarsely chop the preserved stem ginger. Slice the lime thinly, including the rind, then chop the slices into small pieces. Place the cherry tomatoes, sugar, vinegar, salt, ginger and lime in a large heavy pot.
Bring the mixture to the boil, stirring until the sugar dissolves, then simmer rapidly for about 45 minutes. Stir frequently until the liquid has evaporated and the relish is thick and pulpy.
Leave the relish to cool for about 5 minutes and spoon into sterilized jars.
YUM Eat Cafe sells both products also in labeled jars next to piccalilli and other natural preserved jams, chutneys and relishes.