Scooping out Apricot pieces from tins of South African apricot jam that my grandmother used to always have is a taste of childhood and perhaps that is why apricot jam has a special place in my heart. I adore apricot jam and this version I think is glorious.
Continue reading “Apricot, Lime & Vanilla Jam (No Refined Sugar)”Category: Jams, Preserves & Liqueurs
Roast Tomato Chutney
A tomato chutney that does justice to the sun ripened tomatoes we know and love in this part of the world. Spiced with hot smoked paprika, coriander, a lot of fresh ginger and a few other treats too. Golden sultanas add more sweet and the sour is provided by apple vinegar. This version is made with grape juice concentrate and fruit sugar but regular sugar will work just fine.
Its brilliant with cheddar, adds zing to a ham sandwich and gives fried eggs a little “shakshuka” treatment.
Ingredients
This makes quite a lot of chutney 15-16 small jars but it is a good use of a glut of tomatoes and so far, a very popular chutney; it just seems wrong to give smaller quantities!
- 2.5kgs of sun ripened tomatoes, halved, roasted until semi dried. Passed through a food mill to yield 1.5kg of tomato puree
- 200g of organic tomato concentrate
- 1 x 300g jar of organic sun dried tomatoes finely chopped or coarsely pulsed
- 500g of white onions
- 1 head of garlic – approx 8-12 cloves
- 200g golden sultanas
- 600g of grape juice concentrate and 400g fructose or 800g regular sugar
- 600ml apple vinegar
- 200g fresh ginger
- Spices: 3tbsp ground coriander seeds, 2 tbsp hot smoked paprika, 2tbsp fennel seeds, 1 tbsp turmeric, 1 tbsp fenugreek, 1tsp ground cardamon, 3tbsp Nigella seeds, salt and pepper
How To
Making chutney is a slow affair and this is no exception. First roast the tomatoes very slowly so that they lose approx half their weight. I roast mine at 90C iin a convection oven. If you do not have a food mill then take out the seeds first. (A food mill makes like a lot easier as you simply pass the tomatoes through and a fine puree results)
Make a paste of the onions, garlic and ginger by processing in a blender with a couple of tablespoons of water.
Dry fry the paste together wth all the spices to fully develop the aromas
Now add all the wet ingredients, the sultanas and the sugar/ fructose and bring to the boil. Then turn down and simmer very very gently for 3-4 hours until reduced and thickened. Leave overnight or for 1 day in the fridge.
After one day bring to the boil again and pot in sterilised hot jars.
White Peach & Cardamon Conserve
Flat white peaches ooze and drip peachiness; smelling like peaches did in childhood holidays. They peel like a dream and miraculously retain their fleshiness when cooked – magical fruit indeed. A light sprinkling of cardamon seeds is just enough to complement them in this blushing pink jam which is all you need with a sourdough toast, sharp spreadable goat cheese and hot coffee type summer breakfast.
Ingredients
for 7-8 200ml jars
1kgs cut pieces of peach flesh (from approx 1.25 kgs flat white peaches)
1 lemon, juiced and the rind saved to add to the jam
1/2 litre of apple juice from boiled whole quartered sour apples such as Granny Smith, passed through a fine cloth
900g sugar
Cardamon seeds, slightly crushed, 1 teaspoon of the inner black seeds
How To
Step One: Make a syrup by lightly boiling (five minutes) the sugar, apple juice and lemon. Leave to cool and add the peach pieces and macerate overnight.
Step Two: Boil to a rolling boil until setting point – which will take 20-30 minutes depending on your pan and the liquid in the peaches (I measure on a jam thermometer until 105C and test for set on frozen plates too) . Remove the lemon rind pieces and jar in sterilised jars following the Jam Sessions – Rules for making jam.