2250 tomatoes 8 cloves garlic knob of ginger root 5 white onions 4 brown onions 225 gm red peppers (capsicum) 175 gm strawberries bunch of fresh herbs black pepper Salt ground allspice ground cloves 3 chillies ground cinnamon 2 cups vinegar 1.5 cups white wine 450 gm 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 large onions (white or brown) 200 gm cape gooseberries 300 gm 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 450 gm brown sugar 600 gm 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 500 gm 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.