tomato chilli jam

source 'better homes and garden magazine' august 2008.

ingredients
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp sea-salt flakes
2 cans chopped tomatoes
1/2 cup brown sugar
1/2 cup red wine vinegar
2 tsp dried chilli flakes (or fresh, finely chopped red chilli)

method
1. heat oil in a heavy based pan, add onion, garlic and sat and stir to combine.  cook on low until onion is soft. do not brown.
2. add tomato, sugar, vinegar and chilli and stir to combine. cook on low for 15-20mins stirring occasionally until mixture is slightly thickened and jam-like.  put hot mixture in a sterilised jar. store jam in fridge for up to 2 weeks.

tips...
...serve the chilli jam with barbecued or char-grilled meats
...use as a base for pizzas
...add a couple of spoonfuls to a slow-cooked meat dish
...other spices such as cinnamon sticks, star-anise or 1-2 teaspoons of mustard or cumin seeds can be added with the onions

i've yet to try this, and one probably not for my hubby but i look forward to trying it with my friends who might like a hot little extra. :)

microwave strawberry jam

for mum and kel. my jam sisters.

i still don't think my nanna believes you can make proper jam in the microwave... although she has asked for another jar!

a Sydney Markets recipe.

ingredients
750g strawberries, hulled and roughly chopped
2 cups caster sugar
1/3 cup lemon juice

method
1. combine strawberries, sugar and lemon juice in a large heatproof bowl. stir until strawberries are well coated with sugar mixture.
2. microwave, uncovered, for 7minutes on high power. stir with a wooden spoon. brush sides of bowl with a wet brush to remove sugar crystals. microwave for 30-35 minutes, stirring every 5minutes, until jam reaches setting point*. spoon hot jam into a 500ml sterilized jar. cover with lid. seal tightly when cold.

*to check if jam is at setting point, place 1 teaspoon onto a chilled saucer. freeze for 1-2minutes. run your finger through jam, if the surgace wrinkles and jam stays in 2 portions, it's ready to spoon into jar. if not, cook for another 1-5minutes until jam reaches setting point.

NOTE: my favourite alternative is to use 2/3 strawberries and 1/3 blueberries. a very yum combination. and i use organic raw sugar and have have had great results!

sweet orange marmalade

for dad. my favourite garden-cook buddy.

recipe from 'back to Maclean High School Cookbok 40th Anniversary 19961-2001'
by Margaret Kirby

ingredients
2 oranges
1 lemon
7.5 cups water
1kg sugar

method
1. cut oranges and lemon into very thin slices, removing seeds.
2. put slices into a bowl, add water and leave overnight.
3. next day put into saucepan and cook gently until rinds are soft and water is reduced by 1/3.
4. put seeds in calico and tie to pot handle - dangle in jam.
5. add the sugar, stir until sugar is dissolved, then boil rapidly until setting point is reached.
6. stir gently and bottle into sterilised jars.