Homemade Preserves - The Bad The Good The Yummy

The Bad
I have had a glut of Eggplant a few weeks ago and tried to marinate some except I forgot one major step, I forgot to pickle it, I salted & washed it, dried and char grilled it, then placed it in jars with vegetable oil. I tried it about 3 weeks later and it was chewy, no leathery would be a better description. Then I read the process and realised I missed a big bit. Thankfully I have a few eggplants on the go and will be able to try the recipe again and do it correctly.
0/10

The Good
Strawberries were quite cheap this weekend so I bought a few punnet's, thinking Jam time. I had Castor Sugar in the pantry a plenty, I know granulated is best but castor works.
7/10 tasty, sweet, good consistency

The Yummy
I have Eggplant being picked every other day so I tried another recipe, this one a Chutney

Strawberry Jam
Ingredients
500 g strawberry (hulled)
500 g castor sugar
40 mls lemon juice

Method
place all ingredients into a heavy based saucepan and stir over med heat until dissolved - do not boil
once dissolved bring to boil then reduce to simmer for about 30 minutes
test to see if ready but placing a small amount on a cold plate and set in fridge for 30 seconds to see if set
pour hot jam into hot sterilised jars, seal, invert for 15 mins, turn right way up
label ans store in dark cool place for a week
Once opened leave in fridge for 1 week

Notes
Sterilise jars by placing in hot oven (start cold) for 25 mins or in dishwasher on high heat setting, boil lids for 5 minutes
can replace one berry with multiple berries if desired
this made 3 jars @ 150mls per jar

to make more simply double the ingredients

Tomato & Eggplant Chutney
Ingredients
1.5 kgs tomatoes
450 g Eggplant - about 1 (cut to size, salt Eggplant for at least 20 mins) removes excess water & bitterness of seeds
3 Granny Smith Apples
250 mls red wine vinegar
1 cup (220 g) packed brown sugar
1 1/2 tsp fennel seeds
1 1/2 tsp cumin seeds
1 1/2 tsp mustard seeds
2 red onions
2 cloves garlic
2 birdseye chilli
60 mls olive oil

Method use a large pot
dry fry the seeds until aroma released, set aside
cut a cross at the base of tomatoes, place in boiling water for a few seconds to soften skin
remove skin & discard, cut in half, remove seeds & discard, cut tomatoes into chunks
cut onions finely as well as garlic & chilli, fry in oil til tender
add Eggplant and cook for about 5 minutes
add tomato flesh, spices, vinegar, sugar & apples to pot, bring to boil
reduce heat & simmer until most of liquid has evaporated

pour hot chutney into hot sterilised jars, seal, invert for 15 mins, turn right way up
label and store in dark cool place for a month before using. Will happily sit in your cupboards for months
will store in fridge once opened for a good while

Notes
Sterilise jars by placing in hot oven (start cold) for 25 mins or in dishwasher on high heat setting, boil lids for 5 minutes


this made 4 jars @ 250 mls per jar

10/10 excellant flavour, just spicy enough, great texture & consistency


I have recently bought some lovely preserving jars from Kitchenware Direct http://www.kitchenwaredirect.com.au in WA (online ordering is my friend) Bormioli Rocco Quattro Stagioni jars in multiple sizes. It is also where the Jam recipe came from. The Chutney came from http://taste.com.au