Tag Archive for Canning

Mild green tomato chutney

At the end of the growing season, tomato plants almost always have lots of green tomatoes on them, that will not ripen any more. You can lay them in your window sill and hope that they will ripen there, but unless they already have some colour, that doesn’t work very well. Luckily you can make really tasty (sweet, sour, sharp, spicy) chutney with green tomatoes!

GreenTomatoChutney2

Mild green tomato chutney (~ 4 jars)
Adapted from “Buiten Wonen – Felix Thijssen”

1 kg green/unripe tomatoes
500 g tart cooking apples
200 g raisins
250 g onions
250 g sugar
1 tbsp sambal oelek (or fresh chilli)
1/2 tbsp grated fresh ginger
1/2 tsp dried ginger powder
1 tsp salt
400 ml apple cider vinegar

Cut the tomatoes in pieces. Core and peel the apples, cut in pieces. Chop the onions.
Put everything together in a large pan (preferably thick-bottomed), bring to the boil and leave simmering, stirring occasionally, until it is reduced and jam-y. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready. This can take quite a while.
Pour hot into clean, sterilized jars. Close the lids, leave to cool and stick a label on them.
Leave to mature for at least 2 weeks, but 3 months is best to let them mellow, they tend to be to vinegary and harsh otherwise. Can be kept for at least a year in a cool, dark place. Store opened jars in the fridge and use within 4 weeks.

Apricot-vanilla jam

A delicious jam, fragrant with vanilla and with big chunks of apricot. Delicious on a bit of brioche. Made with dried apricots, so no need for finding tasty apricots (very difficult here in the Netherlands).

Apricot-vanilla jam (4 jars)
Adapted from “Handboek Inmaken – Catherine Atkinson & Maggie Mayhew”

675 g dried apricots
900 ml apple juice
2 tsp vanilla extract
675 g jam sugar

Place the apricots in a bowl, pour over the apple juice, cover, and leave to well for a night.
Pour the apricots and apple juice into a jam pan (or use a large cooking pan). Bring to the boil, turn down the heat and leave to simmer 15-20 minutes until the apricots have softened.
Add the sugar, bring to the boil and stir until the sugar is completely dissolved. Cook for 15-20 minutes, or for the amount of time prescribed by the package of your jam sugar.
Pour into warm, sterilized jars and close. Place upside down for 15 minutes to ensure an equal distribution of fruit. Keep in a dark, cool place. Can be kept for at least 6 months.

Jam and chutney

What are better presents than homemade ones? People are certainly happy when they get a nicely packed set of cute small jars of homemade jam and chutney. Making all the 6 recipes on one day is quite a marathon, you can also make a selection or only one recipe (then use big jars instead).
I give a small introduction describing the taste and some serving suggestions at each recipe.

From left to right; upper row: coconut confiture, courgette chutney, pear-vanilla jam; lower row: tropical marmelade, mandarin jelly, chili jam

From left to right; upper row: coconut confiture, courgette chutney, pear-vanilla jam; lower row: tropical marmelade, mandarin jelly, chili jam

Tropical marmelade (2 jars of 500 g)
Adapted from “2000 recettes de la cuisine Française”

A tropical version of the traditional orange marmelade, delicious on bread, with pate, duck or other game.

1/2 pineapple
1 grapefruit
1 mango
2 kiwi
1 lime
1 kg sugar
250 ml water

Cut the grapefruit in thin slices and then in small cubes. Reserve the juice that came out. Add 250 ml water to the grapefruit cubes and cook for 20 minutes.
Clean the pineapple, mango, kiwi and cube. Reserve the juice that came out.
Melt the sugar in the reserved fruit juice and the juice of the lime. Cook until bubbles for at the surface of the syrup. Add the grapefruit cubes and cook for 20 minutes. Add the pineapple, mango and kiwi and cook for another 20 minutes. Stir regularly.
The marmelade is ready when the pieces of fruit are translucent and when a drop of the syrup becomes jelly on a cold plate.
Pour in sterilized jars.

Chilli Jam (2 cups)
From Annabel Langbein – The Free Range Cook

Delicious sharp, spicy and fragrant. Perfect for dipping vegetables or spring rolls, or as a sauce in stir fries.

1 head garlic, cloves peeled
8 long red chilies, roughly chopped
200 g fresh ginger, peeled and roughly chopped
2 double kaffir lime leaves
2 1/2 cups sugar
1/2 cup water
grated zest of 4 limes
1/3 cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce

Purée the garlic, chillies, ginger and kaffir lime leaves, to a coarse paste (easiest with a blender or in a kitchen machine). Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
Spoon the hot chilli jam into a sterilised jar. Once opened, store it in the fridge.

Coconut marmalade (1 jar)
Adapted from “2000 recettes de la cuisine Française”

Sweet and coconutty, delicious on toasted white bread, with pineapple in a dessert or with chocolate.

1 fresh coconut
250 g sugar
50 g butter
Zest van 1/2 lemon
65 ml coconut milk
vanilla (1 pod or a teaspoon of extract)
10 ml rum

Open the coconut, discard the water (or use it for another purpose), remove the bark from the coconut flesh, then use a peeler to remove any brown bits remaining on the coconut flesh. Grate the coconut flesh finely.
Heat the grated coconut flesh, sugar, coconut milk, lemon zest and vanilla on low heat while stirring regularly. Add the butter when the mixture thickens and mix well. Take off the heat and add the rum, mix well. Pour into sterilized jars.

Courgette chutney (900g)
From “James Martin – The collection”

To give a kick to any kind of meal, for example with cheese, (cold) meats or pate, or with Indonesian/Indian curries.

2 small lemons
3 courgettes
2 onions, peeled and thinly sliced
100 ml dry white wine
3 tsp brown sugar
24 black pepper corns, bruised
2.5 cm ginger, peeled and minced finely
Generous pinch of salt

Peel the lemons, slice thinly and remove the pips. Cut the courgettes lengthwise in halve, then in pieces of 2,5 cm. Mix all the ingredients in a pan, place the lid on top and cook for and hour, stirring occasionally. When it is hot, it still is quite liquid. Pour in sterilized jars.

Pear-vanilla jam (2 jars of 500g)
Adapted from “2000 recettes de la cuisine Française”

Both the pear and the vanilla flavour stand out. Delicious on a slice of bread, but also perfect as a filling for cakes.

500 g pears
375 g sugar
100 ml water
1/2 lemon
Vanilla (2 pods or 2 teaspoons of extract)

Peel, quarter, core and cube the pears.
Dissolve the sugar in the water. Add the pears, lemon juice and lemon rind. Cook on high heat 40 minutes. Then add the vanilla. The jam is ready when the fruit is translucent and a drop of jam will become jammy instantly on a cold plate. Pour in sterilized jars.

Mandarin jelly (2 jars)

Has a delicate, sweet mandarin flavour. Delicious as a filling for cakes and tarts, but it also works great to add a spoon to some sautéed carrots.

600 ml mandarin juice (from +- 1.5 kg (juice)mandarins)
250 g jam sugar (I used “van gilse gelei suiker speciaal”, check the package of your sugar for the right ratio of sugar and juice, and how to prepare the jelly)

Juice the mandarins, sieve the juice and measure how much it is. Mix the sugar with the juice, bring to the boil and cook 4 minutes. Pour in sterilized jars.