For a few weeks I'd been planning on making a chutney or jam to use up all the stonefruit we keep getting in our fruit co-op. I stumbled across THIS recipe in my search, which struck me as sounding incredibly delicious (as well as being a great gift idea). It was however, slightly unrealistic sounding in terms of school term- which is why on my very first day of holidays I set about making it.
|All ready for giving away!|
(sadly, half of it had already been given away
when I though to take this photo)
I chose not to use the chilli- I'm sure it would have been delicious, but some of the people I gave it to aren't big on heat- and used 1 1/2 cups of vinegar, which worked fine I thought. I chose to use only 2 pots, because they were very large. The bigger one (which was also on a larger burner) took about an hour and a half less, but this allowed time for bottling it while the other finished off.
From: http://kitchen-paradeveggieventure.blogspot.com/ 2007/08/gramma-millersripe-tomato-relish-aka.html
Time: allow a whole day, about 2 hours for prep work, then several hours stove-time with frequent attention
Makes about 10 pints (4.7L)
30 medium ripe tomatoes
6 medium yellow onions
3 green peppers
2 jalapeno peppers (this isn't traditional, I'm adding it this year for the first time)
6 pears, peeled and diced (because pears aren't yet in season, I use 3 15-ounces cans of pears in light syrup, including the syrup, the fruit diced small)
4 cups sugar
1 - 2 cups (or more) white vinegar
2 tablespoons table salt
2 tablespoons pickling spices
Fill a large pot with water and bring to a boil for blanching the peaches and tomatoes. While the water comes to a boil, in batches chop the onion, green pepper and jalapeno in a food processor. Transfer to a large bowl Add the pears, sugar, vinegar (see notes below about vinegar quantity) and salt.
Four or five at a time, drop the peaches into the water and blanch for 1 minute til skin splits, transfer to colander to drain and cool. Let water return to a boil before adding more.
Cut an X in the skin of the blossom end of each tomato, then four or five at at time, drop into boiling water. Cover and blanch for 1 - 2 minutes til skin splits, transfer to a colander to drain and cool.
One by one, peel and then chop the peaches and tomatoes, discarding the peels and adding the pieces (juice and seeds and all) to the bowl and stir to combine. If there is more tomato than the bowl can hold, keep it separate until the relish is on the stove, making sure you allow it space in the pots.
Fill two-three large pots (depending on the pot size) about 2/3 full. Wrap the pickling spices in two or three squares of cheesecloth. (You'll need as many as you have pots for cooking. You can also staple the spices into coffee filters).
Bring the pots to a boil and let simmer until liquid cooks off, adding any leftover tomato as soon as you can. Especially at the beginning and near the end, stir ever 15 minutes to monitor the temperature.
A couple of hours in, TASTE the mixture. It needs to have a strong vinegar component, if it doesn't, add vinegar. (My Mom and I made a very unsuccessful batch one year, we realized too late it was because we didn't use enough vinegar.) It's done with the liquid is cooked off and the whole mixture has turned a beautiful shade of brown. (Although the recipe says it takes 2-5 hours, my smaller pot took almost seven. I think the amount of liquid and the size of the pot/burner were to blame). It could be refrigerated at this point ... say if it's time for bed and you don't have the energy to fill and process the jars right then! If so, return to a boil but be careful, once it's fully cooked, it's easy to accidentally burn the bottom.
Fill the jars and process for 10 minutes.
|The pickling spices were based on a google result-recipe.|
Given the sizes of the pieces, I mostly ignored the quantity
for the relish.
|Aren't the colours beautiful??|
All in all, a big success, that I'll certainly make again (though it may have to wait until next holidays)!