Your Home – August 2019

food & drink

dirECTionS

nBlitz a quarter of the tomatoes to a smooth

purée in a food processor with the chillies, garlic

and ginger. Place in a large heavy-based pan or

preserving pan.

nPulse the rest of the tomatoes several times

in the food processor to roughly chop them up

and add to the pan with the vinegars and the

lime or lemon zest and juice.

nPlace the pan over a medium heat and bring

to the boil, stirring occasionally. Sprinkle in the

sugar, stirring until it has dissolved. Then reduce

the heat to a gentle simmer for about 30-40

minutes, stirring from time to time, until the

mixture has reduced by roughly half to a richly

coloured, glistening jam.

nremove from the heat and season with the

salt. Meanwhile, sterilise your jars and twist-on

lids. Spoon the chutney into the warm jars,

filling to the brim, and seal immediately.

nStore in a cool, dark, dry place for up to a

year. kee p in the fridge and use within 3-4

months once opened.

Recipe extract from Pam the Jam by Pam Corbin

(Bloomsbury, £20). Published 11th July 2019

Tomato and chilli jam

YoU WiLL nEEd

4 1kg tomatoes (as ripe as possible) 4 4-6 red

chillies, halved lengthways and deseeded

4 4 fat garlic cloves, peeled 4 3cm fresh root

ginger, peeled and roughly chopped 4 200ml

cider vinegar or wine vinegar 4 50ml balsamic

vinegar 4 finely grated zest and juice 1 unwaxed

lime or lemon 4 400g golden granulated sugar

4 1 tsp fine sea salt

Photo

Mark

dia cono

PreParaTion

Time 30 minuTes

Cooking Time

50 minuTes

makes 800ml

spicy pickled fennel

with chilli flakes

dirECTionS

nAdd the fennel to a bowl and toss with

enough sea salt to ensure a light, even

covering. Leave for a minimum of 1 hour.

nPlace the vinegar in a pan with the sugar

and chilli flakes. Bring to a gentle simmer,

remove from the heat and allow to cool to

room temperature.

ndra in the excess liquid from the base of the

fennel bowl. Pack the fennel into a sterilised

jar and cover with the vinegar. Seal and leave

for a week before serving.

Recipe courtesy of Sarson’s

YoU WiLL nEEd

4 4 medium fennel, washed and finely sliced

4 sea salt 4 500g malt pickling vinegar

4 60g sugar 4 1 tbsp chilli flakes

PreParaTion

Time 1 hour 20

minuTes

Cooking Time

10 minuTes

serves 1.3kg