Favourite Relish and Jam Recipes

I was just going through my recipe book for my last post and thought that seeing as I didn't do a post yesterday, I would also post my few favourite relish and jam recipes. I went through a phase for a long while, where I would make an awful lot of relish and jam recipes. Of course, too much for me so would give a lot of it away. These were the three I made most.

Corn Relish

1 cucumber
2 onions
2 large tomatoes
2 green capsicum (paprika/bell pepper)
2 cups whole kernel corn
½ cup sugar
1 tablespoon salt
¼ teaspoon pepper
3/4 cup vinegar
¼ teaspoon turmeric
½ teaspoon dry mustard

Peel cucumber, onions, and tomatoes, remove seeds from capsicum (paprika/ bell pepper), cut corn from cobs.
Place corn in saucepan and chop other vegetables finely. Place with all other ingredients in saucepan and heat, stirring well.
Cook slowly for 45 minutes or until tender. Stir frequently.
Pour into hot dry jars and seal. Store for a few weeks before using.
Makes 1 kilogram.

Chili Tomato Relish

1 kilogram tomatoes
1 large onion
1 tablespoon salt
4 gherkins (pickled cucumber in America?)
3/4 cup brown vinegar
3/4 cup white vinegar
1 cup sugar
2 teaspoons curry powder
½ teaspoon chili powder
3 tablespoons flour
1 tablespoon paprika
2 teaspoons mustard seeds
½ cup white vinegar, extra

Finely chop gherkins, peel and chop tomatoes, peel and finely chop onions.
Place the 3 vegetables in a bowl and sprinkle with salt, stand for 1 hour.
Drain, rinse under cold tap, drain.
Place in saucepan with sugar and vinegars, stir over low heat until sugar is dissolved. Bring to boil, reduce heat, simmer 5 minutes.
Mix curry, chili, flour, paprika, and mustard seeds to smooth paste with the extra vinegar.
Add to tomato mixture. Stir until it boils and thickens.
Reduce heat and simmer uncovered 30 minutes.
Spoon into hot, sterilized jars, seal.
Makes 1.5 liters.

Strawberry Jam

1 kilogram strawberries
6 cups sugar
1 ½ teaspoons tartaric acid
1 tablespoon butter

Use ripe but firm strawberries. Don't use over ripe or damaged fruit.
Hull strawberries and cut in half (or lightly crush) and put into large saucepan.
Stir in sugar and bring to full rolling boil. Boil 5 minutes.
Add tartaric acid and butter and return to brisk boil. Boil 6 minutes, being sure to begin timing when the jam comes to the boil.
Immediately pour into clean, hot, dry jars. Seal when cold and store in a dry place.
Makes about 1.25 - 2 kilograms.