Zimbabwe W.I. - Chutney & Jam - under construction
APPLE CHUTNEY
Ingredients
900 g apples 1/4 teaspoon cayenne pepper
450 g onions 1/4 teaspoon ground ginger
450 g sugar 2 teaspoons Salt
450 g sultanas 852 ml vinegar
14 g mustard seed
Method
Peel core and slice apples, add onions and vinegar. Boil slowly until cooked, add all other ingredients and boil until thick.
TOMATO CHUTNEY
Ingredients
2 kg tomatoes (ripe) peeled and cut up fie 2 teaspoons red seal salt
750 g onions cut up small 1 whole head of garlic cut up small
10 small chillies cut up small 500 g sugar
Method
Boil all together until thick. Then add vinegar 1/2 bottle or 1 tablespon vinegar essence
(This is much better as it doesn't make so much liquid)
Boil again +- 1 1/2 hours then bottle when cold.
N.B. If tomatoes are very watery put in sieve to drain before using.
EASY CHUTNEY
Ingredients
1 tin pie-apples 500 g onions
750 g Fruit (tomatoes, peaches, appricots, Mangoes) 600 ml vinegar 1 level teaspoon paprika 250 g raisins
1 large teaspoon fine salt
1/2 packet mixed pickling spice tied in a muslin bag
500 g brown sugar
1 teaspoon ginger
1 level teaspoon cayenne pepper
1 good teaspoon mustard mixed with a
little vinegar
1/ teaspoon pepper
Method
Mince the apples, onions and fruit. Add the other ingredients amd boil until thick, about
1 — 1 1/2 hours.
MINT JELLY
Ingredients
7 m Gelatine 1 ml Salt
50 ml; Cold water Shake of paprika
125 ml Bruised Fresh Mint 125 ml White Vinegar
3-4 drops Green Food colouring
Method
Soak the gelatine in water. Bring mint, vinegar, sugar, salt and paprika to the boil. Remove from stove and allow to draw a while. Strain through a cloth or pour through a sieve., add gelatine and stir until melted. Add colouring, pour into a container and put in fridge to set.
PAW PAW CHUTNEY
Ingredients
3-4 medium sized ripe paw paws chopped 10 sping onions chopped
6 bananas sliced 2 teaspoons ground ginger
3-4 large onions chopped 750 ml Brown sugar
About 20 chillies chopped 1 kg Sunsweet sugar
Method
Boil for about 3 hour (low heat). Bottle when cold.
SWEET AND SOUR PICKLE
Ingredients
3 large cucumbers 2 cups sunsweet sugar
1 Onion 3 ml Turmeric
60 g Red Seal Salt 2 ml ground cloves
2 cups vinegar 15 ml mustard seeds
Method
Slice vegetables thinly cover with salt and leave 4 hours or over night. Next day drain and rinse well. Simmer vinegar, sugar, mustard seeds, tumeric, cloves for 9 mins. Add drained vegetables and simmer 1 min. Bottle hot.
82 83
GRAPEFRUIT DIABETIC MARMALADE
Ingredients
3 grapefruit 1.5 litre water
juice of 4 lemons 500 ml glycerine
sweetener to taste
Method
Peel grapefruit very thinly, then shred yellow peel. Remove pith from fruit and slice. Put sliced fruit in a muslin bag, simmer with shredded peel in water, about 90 minute, or until peel is soft.
Remove bag offlesh after squeezing back juice. Bring juice to boil, reduce peel and juice to about 500 ml. Add glycerine, boil until marmalade thickens. Add sweetener to taste. Pour into hot sterilised jars and seal.
SUGARLESS STRAWBERRY JAM
Ingredients
500 g strawberries 10 ml gelatine to every 300 ml water
37,5 ml boiling water 8 tablets sweetener
Method
Soak gelatine in boiled water. Stew strawberries gently until about two-thirds of original bulk. Crush sweetener tablets, dissolve in 5 ml hot water, add to strawberries. Stir in gelatine. While still hot, pour into small, hot sterilised jars and cover with melted wax. This jam will not keep for long after it has been opened.
ORANGE SPREAD
Ingredients
1 large apple peel of 1 orange, grated
4 tablets sweetener
Method
Boil apple to a pulp, add orange peel. Crush sweeteners, stir into mixture. While still hot, pour into small hot, sterilised jars and seal. When opened, it should be refrigerated and used within a few days.
SUGARLESS-APRICOT JAM
Ingredients
250 g dried apricots 1,2 litres water in which apple peels,
pips amd cores have been cooked
10 ml gelatine to every 300 ml pulp 4 tablets sweetener
Method
Soak apricots for three days in apple water. Bring to boil, stirring continuously, then cook at a fast simmer. Stir occasionally until apricots are thoroughly done (about 45 mins). Remove from heat, add sweeteners and gelatine, stirring until dissolved.
SUGARLESS MARMALADE
Ingredients
3 oranges lemon juice
8 tablets sweetener, crushed 10 ml gelatine for every 300 ml pulp
Method
Cut rind from oranges, being careful not to remove white pith with rind, then chop. Cut up pulp, place in a preserving pan with rind and 600 ml water. Boil gently about 30 mins, and sweetners and lemon juice. Cook until pulp and rind are tender, then stir in gelatine.
While hot pour into small hot sterilised jars and cover with melted wax. This marmalade will not keep once opened.
APPLE PUREE PRESERVE
Cook apples until tender. Pulp them. Add crushed sweetener to taste. While hot, pour into hot, sterilised jars and seal with melted wax.
This puree should keep six months. Use quickly after opening.
84
MICROWAVE LEMON CURD
Ingredients
Makes 500 mls 100 grams (110 mls)
Margarine
2 large lemons 225 grams (275 mls) sugar
3 large eggs
Method
In a 2 litre dish microwave margarine for one minute at 100°C
Grate lemon rind and squeeze lemons. Add sugar, lemon rind and juice to margarine and mix well.
Micro on 100°C uncovered for 4 minutes stirring at one minute intervals.
Micro for another 30 seconds or until thick. This will thicken as it cools. Bottle and seal.
