| Ingredients
12.5kg (25lbs) of ripe tomatoes
60g (2oz) whole cloves
60g (2oz) whole allspice
30g (1oz) cayenne
1 litre (2 pints) vinegar
1.5kg (3lb) sugar
250g (1/2lb) salt
2kg (4lb) onions
Method:
Chop the onions and tomatoes roughly. Place in a large pot or jam pan together with the rest of the ingredients. Bring to the boil, then boil for 4 hours. Sieve the mixture, then pour into sterilised bottles and seal.
Variation:
Substitute some of the tomato with apple - up to 500g. Garlic and/or chillis can also be added to taste, but ensure that the quantity added is substituted by weight for some of the tomato. This is important is order to keep the ratio of vinegar, sugar and fruit at appropriate levels for good keeping. |
