Made 98 jars of preserves!

odds-n-sods

I got it off of here but i cant find the post again so I don't know who to credit it to!

"Chilli Jam:

1 kg tomatoes, blanched skinned and chopped
500 g sugar
3 tbsp lemon juice
1/3 cup white wine vinegar
6-10 red chilies
2 tsp salt
2 tbsp fish sauce (nam pla)


peel tomatoes, put in large bowl and cover with boiling
water for 10 minutes. This helps the skin to peel so much
easier. Chop the tomatoes and mix with the sugar.
This must stand for several hours or overnight.
When settled, add all ingredients to big pot and simmer
until thick. This can vary from 40 minutes to 1.5 hours
depending on juice in tomatoes etc. Pour into warm sterile
jars. This will keep for at least 6 months, although we
always eat it before much time has elapsed!"

I pureed it after it was cooked, as it was very syrupy and chunky and then it was a bit too thick, but i'd puree it before or make the tomato really finely diced next time.

Penny-Pincher!!

Have you thought about selling them at bootsales etc? I would buy some off you for sure:D

PP
xx

odds-n-sods

I have thought about selling them, but as it's the first time I've used this type of jar, I want to make sure they won't go off, so maybe next year. The mason jars I usually use you can't buy here and they are too expensive to get shipped here.

Bexstars

all sounds wonderful

thank you for the recipies, I think I shall be trying out the apricot chutney this weekend

scrimpingbadger

Thanx for the recipe odds - looking forward to making that (doing home made xmas this year).

Aril

This is one I tried a couple of weeks ago and I really liked it. Think it would be good with poppadums. It's came from another forum.
Apple Peach & Ginger Relish
1 1/4 lb cooking apples, 8oz dried peaches, 4oz sultanas, 1" piece of root ginger, 3 garlic cloves, 3/4 pt cider vinegar, 15oz caster sugar, 2tsp salt, 1tsp cumin, 1/2 tsp chilli power.
Chop everything up and simmer 45 mins. Bottle in sterilied jars.

Great minds think alike...I'm making apple butter this weekend out of my recently purchased 50p preserves book!
Aril

missimaxo

Sorry - hope this is not a really dopey question.....

But where do you get the jars from? Do you simply save the ones you buy or can you get them cheaply from somewhere?

I have been really inspired by this thread and fancy having a go.

Also - once made do the jars keep in a cupboard or do you have to chill them?

Thanks

tiff

You just reuse the jars you already have, ask friends and neighbours for theirs and I also got some on freecycle to start me off. Yes, jam will keep in the cupboard as the sugar preserves it, I usually put mine in the fridge once it has been opened.

odds-n-sods

I got my tons of jars from https://www.coloredbottles.co.uk - click on food jars and follow the links. They do them by the case or in small quatnities, I bought by the case. Worked out to 30p per jar, so I figure it doesn't matter if I give it to friends and dont' get the jars back.

nearlynewbie

odds-n-sods wrote: »

Red Onion CHutney

2 KG red onions, chopped finely
60g butter - Do not use marg/stork or anything else!
2 tbsp olive oil
3 tbsp chopped fresh thyme
1 cinnamon stick
6 cloves
150g sugar
1L red wine
325ml red wine vinegar

Melt butter + oil, add in onions, sugar, thyme, cinnamon, cloves. Stir well, and cook on low heat until onions are caramelized and and sticky - do not rush this part! Add in the wine and vinegar and cook for another 30- 40 minutes until the wine is reduced and sticky - can use 1 bottle of red wine and port/madiera for the rest. Put into jars and seal. Can be used immediately, but again, tastes better if let to sit for a couple of weeks.

Good with pate, stirred into gravies, with cheese, and in meat pies.

I've been looking for a recipe for this for ages thank you.

how long do you think it will keep for- What is the maximum lenght of time you have kept it for? My sister wants some for christmas(in fact wants a variety of pickles so i shall work my way through you recipes.)