Because there's no thickener added, I keep the mix simmering, stirring often, until it's as thick as I want. Remember that it will thicken further as the relish cools. I use the pop-top jars as tops for the relish - and put those on when the relish has just been put into the jars and isstill very hot. As the relish cools, the lid will pop-down, giving a secure seal, which helps with the keeping of the relish. Please ask if I can help further. Enjoy your relish. :-)
juliewn,
Jan 8, 4:55am
Hi Mum3NZ. yes, plums can be preserved once they've been frozen. though they're best used for plum jam, sauce, etc. as well as the crumbles and puddings. I thaw them out overnight in a preserving pan, and next day I drain off about half the liquid that forms in the pan. Proceed with your recipe as usual. I tend to freeze plums (and tomatoes, etc) in standard sized amounts - say 2 or 3 kg's of plums - or if freezing just enough for a particular recipe - say 3kgs for a plum sauce recipe - I add a tag to the bag noting the quantity of plums in the bag, plus what I'm intending the plums to be used for. Hope this helps. isn't it lovely to have plums available at the moment. yum!
juliewn,
Jan 8, 5:02am
Bumping for Fisuedil and wonderful cherry jam :-)
ams7,
Jan 8, 9:42pm
Thanks Jeliewn Made the relish with the chillies but only had 1/2 the amount of tomatoes and forgot to halve the amount of the chillies so it's a wee bit hot, but yummy anyway.Thanks Heaps.
letto,
Jan 10, 12:59am
bumping for rockingsmoking.. I'm sure you will find what you want---and lots more... cheers
letto,
Jan 10, 12:59am
bumping for rockingsmoking. I'm sure you will find what you want---and lots more. cheers
juliewn,
Jan 10, 3:50am
Hi. if you wanted to make it less hot, you could make another batch, or half a batch - without adding any chillies - and mix the relish you've already made into it not long before it's ready to bottle, so it comes to a good boil. and bottle again. the effect from the chillies will then reduce.
juliewn,
Jan 10, 3:50am
And bumping for plum recipes for nfh1 :-)
juliewn,
Jan 10, 6:46am
Bumping for Suzieblue1 - and summer pickles......
letto,
Jan 10, 8:20pm
bumpitty, bump,
juliewn,
Jan 12, 4:55am
Mmmm that sounds good Popelka :-)
.. and bumping for pickled onion recipes..
juliewn,
Jan 12, 4:55am
Mmmm that sounds good Popelka :-)
. and bumping for pickled onion recipes.
jenna68,
Jan 12, 10:41am
Bumpin. just cos I can! :O)
winnie231,
Jan 12, 7:58pm
Onion & Thyme Marmalade
2kg onions cut into rings,750ml malt vinegar,6 black peppercorns,2 bay leaves,850g firmly packed brown sugar,2Tbs fresh thyme leaves,1tsp salt,10x3cm sprigs fresh thyme ... Place the onion in a large pan with the vinegar.Tie the peppercorns & bay leaves in muslin & add to the pan.Bring to the boil,then simmer 40-45 mins,until onion is very soft.Add the sugar,thyme leaves & salt.Stir until sugar has dissolved,bring to the boil then simmer 20-30 mins or until thick & syrupy.Discard the muslin bag & stir in fresh thyme sprigs.Spoon onion pulp into clean,warm jars,then pour in syrup & seal.Leave for 1 mth to allow flavours to mature.Keep in cool,dark place for up to 12 mths.Refrigerate after opening for up to 6 wks.
This is one I've been making for a few years now ... no idea where I got the recipe from but it's a favorite of mine.
winnie231,
Jan 12, 7:58pm
Onion & Thyme Marmalade
2kg onions cut into rings,750ml malt vinegar,6 black peppercorns,2 bay leaves,850g firmly packed brown sugar,2Tbs fresh thyme leaves,1tsp salt,10x3cm sprigs fresh thyme . Place the onion in a large pan with the vinegar.Tie the peppercorns & bay leaves in muslin & add to the pan.Bring to the boil,then simmer 40-45 mins,until onion is very soft.Add the sugar,thyme leaves & salt.Stir until sugar has dissolved,bring to the boil then simmer 20-30 mins or until thick & syrupy.Discard the muslin bag & stir in fresh thyme sprigs.Spoon onion pulp into clean,warm jars,then pour in syrup & seal.Leave for 1 mth to allow flavours to mature.Keep in cool,dark place for up to 12 mths.Refrigerate after opening for up to 6 wks.
This is one I've been making for a few years now . no idea where I got the recipe from but it's a favorite of mine.
frasla,
Jan 13, 4:00am
ok its likely there is already something about this but im too tired to go through and i keep getting distracted by other great ideas, so I have a huge tree of old fashioned white fleshed peasches and i dont want them to go to waste.i'd like to stew some and chutney some.Any recipes would be great and other ideas for them.Also because they are not free stone and i loose so much juice and flesh trying to cut it off could i cut them in half and take the seed out and boil them with the stone on and remove it later.I'll give it a try with a wee few but i'd like your opinion do yu think the stone would taint the taste! and would it be a hassle to get them out.While I'm here I've decided the best in invention is a cheery de-stoner, i've been using on cherry plums and it makes plum sauce so easy.
frasla,
Jan 13, 3:30pm
bump. cos it was late when i wrote it last night.
juliewn,
Jan 15, 6:17am
Bumping for Nanny_mcphee :-)
zoopa,
Jan 15, 3:48pm
Can you use frozen tomatoes to make chutney and saucy things!
nanny_mcphee,
Jan 15, 11:58pm
Bottled Apricots with Vanilla Instead of using whole vanilla beans, strips of orange rind or cinnamon sticks can be added to the jars for a different flavor. Or, you could experiment with more exotic spice such as cardamom and star anise. About 3 lbs. firm but ripe apricots 2/3 cup sugar 1/2 cup freshly squeezed lemon juice 1 2/1 cups water 2 whole vanilla beans Makes About 10 Cups 1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and off their skins using a small sharp knife or your fingers, if they come easily. Leave to cool. 2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil. 3.; Add the apricots to the syrup, in batches, if necessary, and poach for 10 minutes
nanny_mcphee,
Jan 15, 11:59pm
cont - Apricot with vanilla 4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar. 5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner. 6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months.
juliewn,
Jan 16, 7:50am
Hi Nanny. thanks for adding your delicious recipes here. the more the merrier:-).
juliewn,
Jan 16, 7:50am
Hi Zoopa. yes you can make sauce, chutney, etc from frozen tomatoes or plums, etc. I place the quantity I need into my preserving pan and cover it with a cloth and leave them overnight standing in the sinkto thaw them out - as a lot of condensation forms on the outside of the pan during thawing. Quite a lot of liquid is in the pan by the time they're thawed completely - I discard about half that, and make the recipe as per usual. Hope this helps.
juliewn,
Jan 17, 3:01am
Bumping for Emu5. :-)
juliewn,
Jan 17, 3:53am
Hi Frasia. your peaches sound delicious. :-) A peach stoner - like a teaspoon with sharp sides that can be pushed into the peach from near where the stem is, then twisted from side to side to cut the flesh free from the stone - would be good. they're not always available - unless they are through speciality kitchen stores. or Trademe member cookessentials may be able to source one for you. The stoner means that you can cut a circle around the peach from the stem part, through the slight dent in the side of the peach, and around and back to the stem - then using the stoner to lift the two halves from the stone. giving perfect peach halves, which you can also slice for cooking and preserving. I have had peaches that have been preserved with the stone still in - and they tasted fine, though were fiddly to eat with cereal, etc. as it was fiddly to get the flesh off with the spoon to eat it.
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