Put the peppers, chillies, ginger and garlic into a processor and process until finely chopped. Transfer the mixture to a large saucepan and add the tomatoes, sugar and vinegar. Bring to the boil, then turn down the heat and simmer for 40–50 minutes until the mixture thickens. Stir frequently, especially in the last 10–15 minutes, to prevent the mixture from sticking to the bottom of the pan and burning. Bottle in sterilised jars and seal. Refrigerate once the jar has been opened. Makes 750 ml
This sauce is delicious in stir-fries, over burgers and as a dipping sauce for spring rolls.
Put the plums, onions, ginger, garlic, soy sauce and vinegars into a large saucepan. Bring to the boil and simmer, uncovered, for 20–30 minutes until the plums are very soft. Remove and push the mixture through a sieve. Return the mixture to the saucepan and stir in the sugar and star anise. Bring to the boil again and simmer, uncovered, for 50–60 minutes, stirring frequently until thickened and creamy in appearance. Remove the star anise and discard. Bottle in sterilised bottles and seal. Makes about 1.5 litres
Put all the ingredients into a large saucepan and heat gently until the sugar has dissolved. Bring to the boil, then simmer over a low heat, stirring frequently until the mixture is thick. Remove from the heat and mash with a potato masher until well blended. Spoon the mixture into sterilised jars and seal. Leave to mature for 1–2 weeks before using. Makes 500 ml
Halve the limes and slice them very thinly. Put them in a bowl and pour over the boiling water. Cover and leave overnight. Put the limes with the water into a saucepan and cook gently, uncovered, until the peel is tender and the liquid has reduced by a third. Add the sugar and stir until dissolved. Bring to the boil and boil rapidly until setting point is reached. Leave to stand for 10 minutes before bottling in sterilised jars. Makes 750 ml
Wash the fruit and peel the skins with a vegetable peeler. Cut the peels into julienne strips. Remove the pith from the fruit and discard. Segment the fruit and remove the pips, tying them up into a muslin bag. Put the fruit flesh, peel strips and pips into a bowl. Add the water and set aside for 1 hour. Put the bowl in the microwave and cook on full power for 25 minutes, stirring at least twice during that time. Stir in the sugar until dissolved. Microwave again on high for 20–25 minutes, stirring every 5 minutes until the setting point is reached. Spoon into sterilised bottles and seal while hot. Makes 500 ml
Remove the skin from the fruit with a vegetable peeler and slice thinly. Remove the pith from the fruit and discard. Remove the pips and tie them up in a muslin bag. Segment the fruit. Place the flesh, peel and bag of pips into a saucepan then add the water. Cover and leave to stand overnight. Bring the contents of the saucepan to the boil and simmer gently, uncovered, until the peel is tender. Remove the bag with the pips. Add the sugar and stir until dissolved. Add the ginger, bring to the boil and boil rapidly until the setting point is reached. Spoon into sterilised jars and seal while hot. Makes 1 litre
Put the raspberries and lemon juice into a large, microwave-safe glass bowl and microwave on full power for 3 minutes. Remove and stir in the sugar. Return to the microwave and cook for 15–20 minutes until the setting point is reached. As the jam boils, remove any scum that forms. Remove from the heat and add the vanilla seeds. Bottle in sterilised jars and seal. Makes about 500 ml
Put the blueberries, water and lemon juice into a saucepan and bring to the boil. Reduce the heat, cover and simmer for 6–8 minutes or until the fruit is soft. Combine the sugar and pectin and mix well. Add to the blueberries and stir over a low heat until the sugar dissolves. Bring to the boil and boil rapidly until the setting point is reached, stirring frequently to prevent the mixture from catching on the bottom. Remove any scum that forms as the jam boils. Bottle in sterilised jars and seal. Makes about 750 ml
Put the figs, lemon juice and rind in a large, microwave-safe glass bowl and microwave on full power for 3–4 minutes, until the figs are soft and mushy. Combine the sugar with the pectin powder and mix well. Add this to the figs and mix well. Return to the microwave and cook on full power for 15–20 minutes, stirring every 5 minutes until the setting point is reached. Remove any scum that forms on the top. Spoon into sterilised jars and seal. Makes about 250 ml
TEST FOR SETTING POINT: Put a small saucer in the freezer when you start preparing your jam. When you’ve boiled the jam and it is starting to reduce and thicken, remove the saucer from the freezer and drop a small spoonful of the jam onto the saucer. If the mixture forms a gel that wrinkles when pushed with your finger, the setting point has been reached. If it’s still runny, continue boiling the jam for a few more minutes and repeat the test, keeping the plate in the freezer until the setting point has been reached.
HOW TO STERILISE BOTTLES: You can use old bottles, just make sure they have well-fitting lids. Bottles with rubber seals are also suitable. (Don’t put the rubber seals in the oven or microwave – just wash well in hot soapy water.) Wash bottles in the dishwasher or wash well in hot soapy water and rinse well.
TO STERILISE IN THE OVEN: Place bottles and lids on a baking tray in the oven at 120 °C for 20 minutes. Remove and leave to cool before filling.
TO STERILISE IN THE MICROWAVE: Half fill the bottles with hot water and place in the microwave on full power for 2–3 minutes. Carefully remove and empty them, then dry well with a clean tea towel. Leave the bottles to cool before filling them.
Peel and dice the beetroot into small cubes. Combine in a large saucepan with the remaining ingredients and bring to a gentle simmer. Simmer, uncovered, for 50–60 minutes, until the liquid has reduced and the mixture thickens. Bottle in sterilised jars and seal while hot. Makes 1 litre