Cherry Tomato Jam

YouTube Follow Along at 01:29

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Ingredients

• 600g Cherry Tomatoes 

• 300g Sugar 

• 1 Cup Water

• 10g Ginger (Optional)

Method

1. Wash the cherry tomatoes.

2. Weigh the tomatoes.

3. For every 600g of tomatoes, use 300g of sugar. 

4. Remove skin from the ginger.

5. Layer the sugar tomatoes and ginger in a heavy-bottomed jam pot.

6. Allow it to sit over low heat on the stove until the juice is partially extracted and the mixture becomes slightly warm.

7. Heat it slowly and stir occasionally until all the sugar has dissolved. Do not let it boil before all the sugar has dissolved.

8. It will take about an hour to complete the cooking process.

9. Remove the ginger and all the tomato skins.

10. Seal in jam bottles.

Enjoy your Cherry Tomato Jam

Mushroom Spread

YouTube Follow Along at 05:09

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Ingredients

• 250g Mushrooms 

• 230g Cream Cheese (Spring Onion and Chives)

• 1 Spring onion

• 30ml Balsamic Vinegar 

• 2 Tablespoons Olive Oil

• 2 Tablespoons Sugar

• Salt

Method

1. Chop all the mushrooms.

2. Saute mushroom in a pan with olive oil, balsamic vinegar and salt.

3. Pour mushrooms blend from pan, cream cheese and chopped spring onion into a blender.

4. Blend until smooth.

5. Pour mixture into a bowl.

6. Sprinkle some sugar over the mushroom mixture and flame it with a cooking flame torch like a crème brûlée.

Enjoy your Mushroom Spread

Peach Chutney

Ingredients

• 2.5kg yellow peaches

• 1 tablespoon curry powder

• 1 teaspoon ginger

• 2 tablespoons salt

• 2kg onions

• 1 teaspoon whole cloves

• 1 teaspoon cumin

• 4 cups white vinegar

• 750g sugar

• 2 teaspoons coriander

Method

1. Place the spices in vinegar and bring to a boil.

2. Stir in sugar, salt, curry powder, and cumin.

3. Peel the peaches and cut them into pieces.

4. Slice the onions and add everything to the vinegar mixture.

5. Boil rapidly for 20 minutes.

6. Bottle while hot and seal.

7. Remember to remove the whole cloves before serving.

Enjoy your homemade Peach Chutney

Strawberry Jam

Ingredients

• Fresh strawberries

• Sugar (250g sugar for every 500g of fruit)

Method

1. Start by washing the strawberries and removing the stems.

2. Weigh the fruit, and for every 500g of fruit, use 250g of sugar.

3. Layer the fruit and sugar in a large saucepan. Press down on the bottom layer of fruit to help release the juice. Allow this mixture to sit overnight.

4. Gently heat the mixture while stirring occasionally until all the sugar has dissolved. Continue cooking until it's done, and then seal the jam.

Enjoy your homemade Strawberry Jam

Apricot Jam

Ingredients

• 2kg apricots

• 750g sugar

Method

1. Pit the apricots and sprinkle sugar over them.

2. Let them sit for 6 hours or overnight.

3. Stir thoroughly and cook slowly until all the sugar has melted.

4. Increase the heat to high and boil rapidly.

5. Stir continuously until the jam thickens, resembling lava.

6. Scoop into sterilised bottles and let it cool.

7. Seal the jars.

Enjoy your homemade Apricot Jam

Pineapple Jam

Ingredients

• Pineapples, peeled and cores removed

• Water

• Sugar (300g sugar for every 500g of fruit)

• Lemon juice (15ml for each pineapple used)

Method

1. Peel the pineapples and remove all the brown cores.

2. Grate the pineapples.

3. Measure the finely grated pineapple, and for every 500ml of fruit, add 500ml of water. 

4. In a pot, cook the water and pineapple. Include the pineapple cores, and cook them together for 15 minutes.

5. Remove the cores.

6. Now add 300g of sugar for every 500g of fruit used.

7. Add 15ml of lemon juice for each pineapple used.

8. Stir over low heat until the sugar has dissolved, then bring it to a rapid boil. Cook until the fruit becomes translucent, and the syrup thickens.

9. Spoon the jam into sterilised, dry, and warm bottles.

10. Seal the bottles when the jam is cold and store them in a cool, dry place.

Enjoy your Pineapple Jam

Grape Jam

Ingredients

• Seedless grapes

• Sugar (300g sugar for every 500g of fruit)

Method

1. Wash the seedless grapes.

2. Weigh the grapes.

3. For every 500g of grapes, use 300g of sugar. Layer the fruit and sugar in a heavy-bottomed jam pot.

4. Allow it to sit over low heat on the stove until the juice is partially extracted and the mixture becomes slightly warm.

5. Heat it slowly and stir occasionally until all the sugar has dissolved. Do not let it boil before all the sugar has dissolved.

6. It will take about an hour to complete the cooking process.

7. Seal in jam bottles.

Enjoy your Grape Jam

Green Fig Preserve

Ingredients

• Green figs

• 3tbs Baking soda

• Sugar (300g sugar for every 500g of figs)

• Water (2 cups for every 300g of sugar)

• Lemon juice (1 tablespoon for every 1kg of fruit)

• Optional: Cloves, cinnamon sticks, or crushed fresh ginger

Method

1. Peel the green figs very thinly and make a small cross-shaped incision at the blossom end of each fig.

2. Weigh the figs.

3. Let the figs soak overnight in a solution of 3 tablespoons of baking soda and 3.5 liters of water.

4. Rinse the figs and place them in boiling water, cooking for about 15 minutes until they are soft.

5. Add 300g of sugar for every 500g of figs, along with 2 cups of water for every 300g of sugar.

6. Add 1 tablespoon of lemon juice for every 1kg of fruit.

7. Optionally, add a few cloves, cinnamon sticks, or crushed fresh ginger.

8. Cook the figs in the syrup for about 2 hours until the figs become translucent, and the syrup thickens.

9. Pack the figs into clean, sterilised bottles, fill them with the syrup, and seal.

Enjoy your Green Fig Preserve