you are new to making preserves and jams, please read Margaret's how -to
article for cooking terms and safety measures. click
Wash fruit. Remove skins
from tomatoes in a boiling water bath. Peel apples and onions. Slice all
fruit, using a slicing blade in a food processor or by hand. Peel and
Place tomatoes, apples,
onions, garlic, salt and vinegar in a large pan. Bring to the boil and
simmer gently over a low heat until the juice from the fruit begins to
run. Continue stirring until the fruit has all softened and become mushy.
This will take approximately one hour. It is important to stir well at
this stage to prevent fruit from sticking to bottom of pan. Pass mixture
through a sieve, use a Moulinex Mill or blend with a hand held blender.
Into sieved mixture,
add sugar and spices and return to the boil. Continue to boil at a fairly
high heat for about 30 minutes, or until the sauce has thickened slightly.
Bottle and seal as per
the jam and sauce hints. Label with the date of manufacture, for good
management of your store cupboard.
Yield: 8 - 10 pints
Recipe from www.inmamaskitchen.com
Contributor: Margaret e. walker