Chilli Jam

2-3 red chillies
2-3 green chillies
10 cloves garlic
6 cm piece ginger, peeled and roughly chopped
50ml Thai fish sauce
250ml red wine vinegar
1-2 tbsp vegetable oil
200g canned chopped plum tomatoes
250g caster sugar

Method:
For the chilli jam: blend the chillies, garlic, ginger, fish sauce and red wine vinegar to a paste in a food processor.

Heat the vegetable oil in a saucepan. Add the paste in and fry for a few minutes. Stir in the tomatoes and bring to the boil, skimming off any froth that rises to the surface. Simmer over a low heat for at least 1 hour, or until the jam thickens – add the sugar for the last 20 minutes or so. This jam keeps for up to a month covered in the fridge.
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Date Fig & Apple Chutney

100g Grape Seed Oil
300g Thinly Sliced Onion
60g Minced Ginger
200g Soft, Dried Figs, Sliced
250g Pitted Dates, Sliced
350g Peeled and Diced Apple (Cox)
½ tsp Ground Ginger
½ tsp Ground Cinnamon
¼ tsp Ground Clove
¼ tsp Ground Allspice
½ tsp Finely Ground Black Pepper
300ml Gewürztraminer Wine
250g Pressed, Un-pasteurized Apple Juice
1 Orange
1 Lemon
50g Sherry Vinegar
10 g Salt

Heat the oil in a large saucepan over a medium heat. Add the onion and ginger and turn the heat to low. Sweat for 30 minutes, stirring regularly.

Turn the heat up to begin to caramelise the mixture, then add the figs, dates and apple. Continue to sauté for 10 minutes, then add the spices and stir over the heat for 2 more minutes.

Add the wine to deglaze the pan, and bring to the boil. Boil to reduce the wine by half, then add the apple juice. Bring the pan to a gently simmer and add the orange and lemon zest.

Cook until the mixture thickens and the fruit is soft (approximately 45 minutes). Finish with the sherry vinegar and salt, and stir to incorporate.

Pour into sterilised jars and store in the fridge, allowing the flavour s to develop for at lease=t 24 hours before serving.
Lime Chutney

6 Limes
1 Tablespoon Salt
1 Medium Onion
225 Grams Sugar
1 Teaspoon Mixed Spice
2 Tablespoons Mustard Seeds
50 Grams Raisins
300 mls Cider Vinegar

Chop Limes finely. Sprinkle with salt and let stand for 12 hours.

Simmer all covered for about 45 minutes until tender and thickened.

Try it!
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Marmalade

4 oranges
2 lemons
8 cups sugar
8 cups water

Half, then thinly slice the oranges and lemons
Add 8 cups of water. Boil, then remove from heat.
Add 8 cups of sugar, then cover and leave overnight.

Next morning: Bring back to boil, then lower heat until it simmers and continue cooking for about 2 hours. After 2 hours, bring heat back up to a medium heat and let boil for 30 minutes, stirring often. When thermometer reaches 220ºF, it is ready.

Bottle as usual.
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Onion Marmalade

4 large pacific sweet onions
4 tsp sugar (if not using Pacific Sweet Onions)
1 cup beef stock
2-3 tablespoons prepared grainy mustard
¼ cup balsamic vinegar

Roughly chop onions and place in a large frypan with the beef stock. Add the sugar if not using Pacific Sweet Onions (what the fuck are they anyway.)
Gently simmer until the stock has evaporated and the onion is golden and caramelised (approx 20-25 minutes). If the stock evaporates too quickly add a little water until you achieve the caramel colour. The Pacific Sweet Onions do caramelise brilliantly but other types of onion take a little longer and you may need to cheat with a little bit of gravy browning if they remain too pale. Stir in the mustard and and balsamic vinegar and cool.
This will keep in a small covered container in the fridge for weeks.
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Pat’s ‘Marty Relish

6 lb Tomatoes
2 lb Onions
½ Cup Salt
Water
Malt Vinegar
1 ½ lb Sugar
2 TBSP Curry Powder
2 Dsp Dry Mustard
3 TBSP Corn-flour
1 Tsp Pepper
1 Tsp Ground Ginger
1 Tsp Cloves
1 Tsp Cinnamon
1 Tsp Nutmeg

Cut and peel 6lb tomatoes and 2 lb Onions.

Cover with ½ cup of salt and only just cover with water.
Leave overnight.

Next day
Pour off brine, almost cover with vinegar and bring to the boil.
Add 1½ lb Sugar, stir well and mix in a small bowl with a little cold cold vinegar 2TBSP Curry Powder, 2 Dessertspoons Dry Mustard, and 3 Tablespoons Corn-flour.
Boil altogether for 45 minutes.
3 minutes before the finish mix some hot relish with 1 teaspoon of pepper, 1 teaspoon of ground ginger, 1 teaspoon of ground cloves, 1 teaspoon of nutmeg, and 1 teaspoon of Cinnamon.

Stir in well and bottle.
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Pear and Ginger Confit
Stacks Image 376
2 kg Pears ***
500 g Onions
500 g Brown Sugar
250 g Mixed peel
100 g crystallised Ginger
3 ½ Cups Cider Vinegar
3 Tablespoons Salt
1 Teaspoon Cayenne Pepper
1 Tablespoon Curry Powder
Zested rind of 1 Lemon

Peel the Pears and Onions, and chop into small dice, and then chop up the ginger.
Put all ingredients in a large stainless pot before leaving them to soak for at least 2 hours.
Cook on a very slow heat for 2 - 2½ hours until thickened, stirring more frequently near the end. Then pour the marmalade into sterilised jars and cover.

Makes 8 small jars.

This recipe calls for 2 kilograms of Pears, however, you will need to start with approximately 3 kilograms in order to yield the final quantity after peeling and dicing.


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Red Capsicum Jam

1½ Cups finely diced red capsicum
1 Apple, peeled, cored and finely diced
1 cup cider vinegar
½ cup water
2 cups Sugar

In a medium sized saucepan, simmer the capsicum, apple, vinegar and water for 10 minutes, stirring occasionally.
Add the Sugar, and simmer for a further 8-10 minutes until the jam is thick and glossy.
Pour jam into sterilised jars and seal. Store in the fridge.

Makes about 3 small jars.
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Seville Marmalade

1 Kg Oranges

This process takes two days.

Scrub the Oranges, then cut into quarters.
Put the quartered Oranges into a large (non-reactive) pot and cover with 2 Litres of water. (The water should cover the Oranges).
Cover the pot and simmer the orange quarters until they are tender and can be easily pierced (about 2 hours).
Leave the pot to cool and sit overnight - this allows for better setting.
The next day, take a spoon and scoop out the Orange insides and white rind, leaving only the outer skin. Put the insides and rind into a sieve to drain and save the liquid. Discard the innards after draining.
Finely slice the quarters of orange skins. Add the drained liquid from the insides and rind to the liquid in which the oranges were simmered. You should have about 1.2kg (1200ml) by volume in all. If not, add water to make the volume up to 1200ml. Add the slivered orange quarters.
Measure out the same volume of sugar as of the liquid.
At this point, you need to have sterilized your jars and tops, but putting them in 125ºC oven for half an hour, and by putting the lids in boiling water for about 10 minutes. (This recipe makes 5 250 ml jars of Marmalade.
Heat the liquid plus orange slivers until it reaches a slow boil, then add the sugar and stir until dissolved. Lower the burner temperature and let the mixture boil gently. You will need to use a LARGE pot, as the mixture can rise and overflow if you are not careful.
Stir frequently, and after a little while start testing to see if the jell point has been reached. (Or you can use a candy thermometer as fruit jams should jell at about 104ºC).
Turn off the burner and let the mixture sit for a few minutes while you get the sterile jars out the oven. (Letting the mixture sit and cool, helps prevent all the orange slices from floating to the top of the jar).
Ladle the marmalade into the sterile jars, if you wish, you may add a little whisky to the top of a jar before sealing the jar.
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Win’s Relish
Stacks Image 571
2lb Ripe Tomatoes
2lb Ripe Cucumbers
½lb Onions
2 Cups Chopped Celery
¼ Cup Salt
4 Cups Hot Water
2 Cups Vinegar
3 Cups Sugar
3 TBSP Dry Mustard
1 TBSP Turmeric
¼ Cup (or less) Flour

Peel and chop the Tomatoes finely, Place in basin overnight.
Peel and finely chop cucumber and onion and celery, and place in another bowl.
Dissolve salt in hot water, and pour this over the cucumber, onion and celery. Leave overnight.

Next Day:
Drain the brine from cucumber etc, also liquid from the tomatoes. Discard the brine and the liquid.
In a preserving pan, put 1 cup of the vinegar, add the sugar, and heat to boiling point stirring until sugar has dissolved.
Mix mustard, turmeric and flour together until smooth, add remaining vinegar; mix well.
Spoon a little of the hot vinegar and sugar mixture into the flour mixture, then blend both mixtures together. Stir well.
Heat, stirring constantly until thick and smooth. Add the drained veges and heat to boiling point.
Do not cook any longer.

Makes 5 lbs