Green tomato and jalapeño jam

The growing season is about done now so we decided to clear out the greenhouse. There were still loads of tomatoes in there so we picked everything and ended up with just over 2kg of green tomatoes. This jam is sweet, sour and spicy all at once and is great in a sandwich or with meat.

Ingredients

450g green tomatoes, chopped

450g sugar

4 garlic cloves, crushed

4 jalapeños, seeded and chopped

1 tsp lazy ginger

110ml cider vinegar

2 tbsp soy sauce

* put all the ingredients in a large pan, bring to the boil and then simmer for around 15 minutes or until the jam is thickened

* pour the jam into sterilised jars

Pickled Jalapeños

Our first year of growing our own food is going very well and the jalapeños are looking great, so I decided to try my hand at preserving some. Good on nachos or burgers, or chopped up in chillies etc.

Ingredients (1 jar)
4 large jalapeños, sliced into rings
70ml white wine vinegar
70ml water
1/4 tsp salt
2 garlic cloves, peeled
6 black peppercorns
1 washed jam jar

* warm the jam jar in the oven
* put the vinegar and water in a pan and heat, but don't allow to boil
* pack the sliced peppers into the jar with the garlic and peppercorns and pour over the hot vinegar then add the salt and seal the jar.