I tried to make tomato chutney. I have instead made five and a bit jars of tomato jam
This is the exact opposite of a problem.
Two and a half kilos of assorted tomatoes:
plus half a kilo of red onion, all chopped up fairly fine:
(I have to admit, Iím a bit sad that the colours didnít stay clear. I was going to call it traffic light chutney if they did. XD Maybe if I try a recipe with less liquid and a lot less cooking timeÖ)
One litre of vinegar (half malt, half white), half a kilo of brown sugar, some salt, white pepper, half a teaspoon of minced chilli, garlic, ginger, and then itís on to the simmering!
And simmering. And more simmering. Seriously, this took seven and a half hours to reduce down, and that was after
I sweated off a lot of juice from the tomatoes etc. (I stirred in three teaspoons of salt, let it all sit for half an hour, then strained off the liquid the salt had drawn out. Next time Iím sweating them overnight.)
After all the simmering (making the house smell glorious
), I had five and a bit jars of delicious, delicious tomato sort-of jam, which Iíve sealed up via water bath preserving, so it should theoretically last up to a year. As if Iím going to let any of it survive that long, ha!
Thatís the and-a-bit, which is sitting in the fridge for immediate consumption. It would be a bigger bit, but I caught the GEB sneaking into the kitchen and eating spoonfuls out of the pan.
I can tell you that it tastes absolutely wonderful on fresh bread with a slice of sharp cheddar cheese, too.