8 Cups Black Grapes 3 cups sugar Remove grapes from stalk and wash. Put grapes into processer and process until just chopped Add to large saucepan with sugar and bring to boil, simmer for 25minutes Push grapes through sieve in small amounts Discard pulp, put back into pan and simmer until jam starts to set. Pour into steralised jars and seal.
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1 kg Onions
3-4 Garlic Cloves 2 fresh Bay leaves 1/4 cup Olive oil 2 kg Tomatoes 2 tablespoons Tomato paste i cup Fresh Basil leaves 2 tablespoons Oregano 1/2 Teaspoon sugar Skin tomatoes by bringing water to the boil pop tomatoes in for a few minutes then straight into cold water, skins will come away very easy chop. Add onions, garlic, origano, basil and bay leaves to oil cook till onions are just tender, add tomatoes to onions. Mix tomato paste to 1 cup of hot water, add salt and pepper to taste, add sugar. Cook 2-4 hours until liquid has reduced and thick. Capsicum and chilli may be added to taste. Wash and dry jars, heat in oven and pack sauce. Store in fridge. Need to use these tomatoes so making more tomato pasta sauce which will come in very handy during winter, also with an abundance of basil to deal with it was back to the kitchen this morning, here is my recipe for basil pesto.
3 Cups fresh basil leaves 2 Cloves garlic 2 Tablespoons pine nuts 1/4 Teaspoon corse salt 1/2 Cup olive oil 1/2 Cup grated parmesan cheese Add Basil, Cloves, Pine Nuts, salt in blender, drizzle in oil while blending. Store in clean jars in the fridge. Pesto will store for longer that 4 weeks if parmesan is added when ready to serve. I also pour a little olive oil on top after bottling. Enjoyyyyyyyyyyyyy With an abundance of tomatoes this year I have stocked my pantry with Tomato Relish, here is my recipe
3kg Ripe Tomatoes 1kg Onions Ikg sugar 2tblesp Curry Powder small Handful Salt 3 tablespoons Mustard 1/2 teaspoon Cayenne Pepper Other vegetables may be added Skin tomatoes by bringing water to the boil pop tomatoes in for a few minutes then straight into cold water, skins will come away very easy. Cut and sprinkle with salt and stand overnight. Pour off water and place tomatoes and onions in pan with sugar, cayenne pepper and other vegetables that have been chopped into small pieces. Just cover with brown malt vinegar and boil 20 minutes. Mix curry, mustard and 2 tablespoons of plain flour together with a little vinegar, add to tomatoes and simmer for 1 hour. Wash and dry jars and lids well, heat jars in oven or microwave, bottle while hot seal and let cool. |
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June 2013
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