5 lb tomatoes 8 cloves garlic knob of ginger root 5 white onions 4 brown onions 0.5 lb red peppers (capsicum) 6 oz strawberries Bunch of fresh herbs Black pepper Salt Ground allspice Ground cloves 3 chillies Ground cinnamon 2 cups vinegar 1.5 cups white wine 1 lb brown sugar 4 small apples, cored and gratedChop everything that needs chopping - fairly fine for the garlic/onion/ginger. Combine all ingredients in a heavy-bottomed saucepan and heat over a low heat, stirring continuously with a wooden spoon until boiling. Simmer until you think they are done, then bottle into sterilized, heated bottles.
1.75 kg tomatoes 8 cloves garlic big knob of ginger root 1.25 onions (mixed white and brown) 200gm cape gooseberries 300gm capsicum lots of basil mixed fresh herbs Salt Black pepper and cayenne pepper Ground allspice Ground cloves 3 chillies Ground cinnamon 2 cups cider vinegar 2 cups white wine 450gm brown sugar 600gm apples, cored and gratedChop everything that needs chopping - fairly fine for the garlic/onion/ginger. Combine all ingredients in a heavy-bottomed saucepan and heat over a low heat, stirring continuously with a wooden spoon until boiling. Simmer until you think they are done, then bottle into sterilized, heated bottles.
3.8 kg tomatoes, skinned 6 large onions 1 head garlic 10 dried chillies (or fresh with seeds in) mixed fresh herbs Salt 1 cup cider vinegar 1 cup brown sugarChop everything that needs chopping - fairly fine for the garlic/onion. Combine all ingredients in a heavy-bottomed saucepan and heat over a low heat, stirring continuously with a wooden spoon until boiling. Simmer until you think they are done, then bottle into sterilized, heated bottles.
2.5 kg tomatoes 6 cloves garlic mixed fresh herbs 500gm red onions Salt Black pepper and Szechwan pepper Ground ginger Ground cloves 3/4 cups cider vinegar 3/4 cup brown sugar 2 apples, cored and gratedChop everything that needs chopping - fairly fine for the garlic/onion. Combine all ingredients in a heavy-bottomed saucepan and heat over a low heat, stirring continuously with a wooden spoon until boiling. Simmer for 1 hour, over diffused heat. Cool, and put most of it through the blender (not all - leave some lumps).
Put it back on the stove and re-heat to boiling before bottling into sterilized, heated bottles.