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Then add the tomatoes. I wash them, remove the stalks and liquidise them in the blender. Add the Sugar and salt and boil for an hour and a half to reduce the level of liquid. If it caramelises slightly it will add to the flavour but don’t overdo it or cleaning the pan will be tedious. [...] 
I’m currently dealing with an excess of tomatoes so I thought I’d tell you about a couple of products we’ve recently taken on which you can buy via our Amazon store to help me in producing tomato and chilli relish, chutney, salsa and passata. [...] The next day repeat with 1.5 ounces of butter for 10-15 minutes. Repeat on Friday and Saturday. On Sunday heat for 15 minutes with 2 more ozs of butter. In 5 days cooking the spinach has absorbed 10.5 ounces of butter. Such was the Abbe’s secret. [...] Because of the strange patterns of the weather this year we’re looking at bumper crops of Apples, Plums, blackberries – not to mention the mushrooms we talked about the other week. However preserving all this stuff can be a bit of a headache. However I’ve got a great recipe for plum jam from Mary Norwak’s book Jams, Marmalades and Sweet Preserves. The biggest problem with jam is getting the stuff to set. That means pectin aka glop aka polyglucuronic/galaturonic polysaccharides ( I did a D Phil on plant glop so trust me – I know the science ) Sometimes you [...] One of our mixes (which we used here) is a mix of mustard frills, land cress, rocket and bulls blood (which is a beet grown for its leaves – a bit like chard but smaller). The leaves are really tasty but the flavours need blending with something milder – like a standard lettuce – or as here – with carrot. [...] |
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