A great treat to give at Birthdays and Christmas. Fresh jams and chutneys can be made as sweet as you like, and above all, it’s very easy and straight forward to make

Each of these recipes makes around 1.5kg (around 3lb) of Jam or Chutney.

Gooey Strawberry Jam

1kg Strawberries

1kg Granulated Sugar

Juice of 1 Lemon

100ml Water

1.       Cut the ends off of the Strawberries, and roughly cut them up into smaller sizes.

2.       Put these Strawberry chunks into a bowl, along with half the Sugar, the Lemon Juice and the water.

3.       Simmer for thirty five to forty minutes, tasting every ten minutes, and adding extra Sugar if needed.

4.       Allow to cool, and place into clean and sterile jars to store in a cool place.

Blackberry Jam

1kg Blackberries, dried and rinsed

1kg Granulated Sugar

Juice of 1 Lemon

125ml Apple Pectin

1.       Put a couple of small plates in the freezer

2.       Put all of the Blackberries, Sugar and Lemon Juice in a heavy-bottom pan, and cook over a low heat until all the sugar has dissolved.

3.       Heat to a rolling boil (in other words, keep it boiling quickly). Using a slotted spoon, scoop off any of the waste that may rise to the surface. Boil it for three minutes before adding the Pectin and then boil for another two minutes and remove from the heat

4.       Take a teaspoon of the jam and spread it on one of the chilled plates, and leave for thirty seconds. If the surface wrinkles when you push your finger through the surface, it’s ready, if not, boil for another minute

5.       When it’s ready, allow to stand for fifteen minutes, before evenly distributing to warmed, dry sterile jars, and cover securely.

Sweet Chilli Tomato, Onion and Apply Chutney

2tbsp Olive Oil

3 Large Sweet Onions

1kg Ripe Baby Plum Tomatoes

500g Bramley Apples

2tsp sweet Smoked Paprika

3 red Chillies

200g light Muscovado Sugar

350ml Red Wine Vinegar

2tbsp Tomato Puree

1.       Peel and dice the Onion, halve the Tomatoes and peel, core and chop the Apples. Finely chop the Chillies. Leave the seeds in if you want a bit of extra heat.

2.       Heat the oil in a heavy based pan, and add the onions and cook gently. Add ½tsp Salt, and cook until golden

3.       Add the Tomatoes, Apples, Paprika and Chilli, and cook for around five minutes until the Tomatoes start to break down.

4.       Stir in the Sugar, Vinegar and Puree, and boil for three or four minutes, before reducing the heat and simmer for twenty-five to thirty minutes, stirring occasionally to prevent things settling.

5.       Spoon into hot, sterile jars, and allow to cool before covering

Photo Courtesy of: Ndrwfgg