Jams and Chutneys

One needs jam. And marmalade. Here are some recipes for when the time is right (ripe).

Orange Marmalade

Some make this with 2 sugar to 1 of fruit. I make it with 1 of sugar to 2 of fruit. 'Course it means you have to boil it for longer but it works just fine.

As for all citrus, peel the skin off the fruits leaving the pith behind. Slice the zested skin as fine as possible. set aside.

Cut the pith away from the remaining fruit. Discard.

Dice the pulp of the orange. I find there is no need to take the skin away - you're going to cook it for so long it won't matter.

Collect any seeds and sew them into a muslin bag. This helps set the marmalade.

Combine the shredded peel and the diced pulp. Weigh. Put in pot with half that amount of sugar. Add water. How much you add depends on how dark you want the marmalade. The darker, the more water, but then of course you have to boil it for longer. As a general rule it should be enough if you add sufficient for it to come just below the top of the fruit mix before you add the sugar.

Boil gently. Remove any scum arising. Seal in sterilized jars once it passes the set test.

Lemon Marmalade

Same as with the Orange, but more sugar is allowed. I would go as far as 1:1. Not more, though.

Apricot Jam

Stone and dice the fruit. Ratio of 1:1. Add pectin as per instructions on packet as it will be runny otherwise. No added water necessary. Zest and juice of one lemon per kilo of diced fruit gives it a nice edge. Blitz some of the jam once cooked and mix back in to give a more spreadable consistency.

Peach Jam

As above.

Strawberry Jam

Had huge trouble with this one, would not set even with twice the recommended pectin and no water. Ratio of 1:1, which might be too much. Also with one lemon per kilo of fruit. In the end had to thicken it up with arrowroot afterwards, and added a touch of red food colouring just to spic it up while I was at it (worth doing this. Real strawberries cook a little dull). Make sure not to boil this too vigorously or you'll destroy the flavor.

Mango Jam

Quite the best of all the jams. Extraordinary. 300g of sugar to every kilo of fruit, peeled stones and pureed. Boil the sugar with half the quantity of water (i.e. 150 ml per 300 grams of sugar) until it starts forming threads - this is about the soft ball stage. Add the puree, cook for 10 minutes or so, gently. That's it. Absolutely divine.

Tomato Chutney

1kg tomatoes
1/2 kg onions
250g brown sugar
150ml vinegar

5 cloves cardamom
4 cloves garlic
1 chili
4cm ginger
 Bubble bubble boil and trouble.

Enjoy!