go troppo jam

makes approximately 3 cups

True story, but when it came time to naming this jam I was at a loss. So I put it on social media. I received a ton of great ideas but the name ‘Go Troppo’ came from an Australian serviceman based in Far North Queensland. I sent him a jar as a thank you but he was not at home when it arrived. His wife told me she loved it.

5 good sized ripe bananas

450-gram can of crushed pineapple including juice

¼ cup desiccated coconut

3 cups raw sugar

Juice of 1 lemon (about 3 tablespoons)

¼ teaspoon ground turmeric

  1. Peel and slice bananas.
  2. Add banana and all other ingredients into a high-sided pot (be careful, it splashes). Stir to combine and bring to a boil. Reduce heat and simmer whilst stirring often.
  3. Cook until it starts to thicken (20–25 minutes). Continue to stir occasionally.
  4. Remove from heat. Use a potato masher to combine.
  5. Spoon immediately into sterilised jars. (This makes approximately 3 cups.)
  6. Seal as soon as jars can be handled, or wear heat-resistant gloves. 

TIP: If you want a finer consistency use a hand-mixer instead of a potato masher. 

NOTES:

i46

beetroot & pineapple chutney

makes 4-6 jars

This came about due to an abundance of beetroot in the vegetable garden one year; it was either eat it or be dominated by it. We love it tossed through salad, and on pizza. It adds colour, texture and a burst of sweetness.

1½ kilos fresh beetroot

450-gram can of pineapple pieces, drained

3 brown onions, peeled and roughly chopped

3 granny smith apples, peeled and roughly chopped

2 cups balsamic vinegar

⅓ cup orange juice

2 ½ cups raw sugar

½ teaspoon ground cloves

2 sprigs of rosemary

  1. Wrap beetroot in foil and bake for an hour at 200°C, or boil for 1 hour in water on a stovetop.
  2. Once cooled, peel beetroot and chop into small cubes.
  3. Place apples and onions in a food processor and process quickly into small pieces.
  4. In a large pot over a medium heat add beetroot, pineapple, onion, apple, vinegar, orange juice, sugar and cloves. Mix until warmed through.
  5. Add sugar and stir until dissolved.
  6. Add rosemary, turn heat down and simmer for 1 hour.
  7. Remove rosemary and spoon into a sterilised jar immediately.
  8. Seal as soon as jars can be handled, or wear heat resistant gloves. 

NOTES: 

i47

caramelised onion jam

makes 12 

I love this on beer bread or pizza. It is a common jam worldwide and one that surprises those that have never had the privilege. It gets a fair run over summer when we are sitting by the dam with a beer in hand, freshly baked beer bread and a sunset.

1 kilogram brown onions

2 tablespoons olive oil

1 kilogram raw sugar

75 grams mustard seeds

400 ml red wine vinegar

300 ml sweet chilli sauce

  1. Slice onions very thinly (use a mandolin slicer if you have one).
  2. Heat oil in a large pot. Add onions and cook until soft.
  3. Add sugar and stir until dissolved.
  4. Add mustard seeds, vinegar and chilli sauce.
  5. Bring mixture to a gentle boil, and boil until liquid reduces and thickens (about 30 minutes).
  6. Pour into sterilised jars immediately.
  7. Seal as soon as jars can be handled, or wear heat-resistant gloves.

NOTES:

jalapeno jam

makes 12 small jars

This one is another surprising jam, and one of my most popular lines when I was selling my produce at a specialty store. Want to make it super hot? Use hotter chillies.

12 whole jalapenos (approx. 200 grams), red or green, washed and ends cut off

2 cups apple juice

½ cup apple cider vinegar

50 grams jam-setting pectin

4 cups raw sugar

  1. Place the jalapenos in a food processor and chop until a pulp.
  2. Add jalapeno, juice, vinegar and pectin into a large pot. Bring to a boil, stirring occasionally.
  3. Once boiling, add sugar, stir in to dissolve, and allow to boil for another minute.
  4. Pour into sterilised jars immediately.
  5. Seal as soon as jars can be handled, or wear heat-resistant gloves.

NOTES:

i48