Mementoes of Summer

I woke up yesterday with one thought on my mind- heading to the market and buying loads of goodies to make jams and chutneys. At this time of year, there's nothing better than taking advantage of nature's bounty by canning it up in pretty, little jars- just like our grandmothers used to do. It's like saving all the gifts of the summer season as tasty mementoes- the kind you can savor well into those chilly months ahead.
I did my market shopping early and I was very greedy. In fact, I dare say I bought more than I could can in one day. 

But there will always be next time...
For now, I'll start with a recipe for a sweet and spicy tomato chutney. I have tried a lot of chutneys but this one is really the best. The first thing you'll notice when it hits your mouth is a shot of sweetness. Give it a minute though and BANG! In come those chilies with a jolly good kick! Serve this one on lightly toasted bread, spread with a little goat's cheese or next to a chicken sandwich. It would also be fab as an accompaniment to a cheese board.

Sweet and Spicy Tomato Chutney
Makes about three jars

1 kilo tomatoes, cored, but not deseeded, and chopped
2 Granny Smith apples, peeled, cored and chopped
1 large red onion, chopped
2 red chili peppers, deseeded and chopped
150ml red wine vinegar
100ml balsamic vinegar
500g gelling sugar
½ tsp allspice
1 ½ tsp ground ginger
1 ½ tsp cinnamon
1 tsp fleur de sel
freshly-ground pepper

Combine all of the ingredients in a large pan, stir well and allow to stand for one hour. Bring to the boil and immediately reduce the heat. Allow to simmer gently (covered) for one hour, stirring occasionally. Remove the lid from the pan, increase the heat just a little and allow to cook for an additional 45 minutes, stirring occasionally. Pour the chutney into sterilized jars.

The next recipe is for a thick, almost caramelly plum jam. I chose yellow plums, simply because they were the most beautiful ones at the market. I'm sure the recipe would work with just about any kind of plum though. The hit of orange is courtesy of a little fresh orange juice and a few tablespoons of aromatic orange blossom water. Be warned...this is very good on your morning toast. You might end up eating more bread than you should...

Plum, Vanilla and Orange Jam

Makes about 3 jars

1 kilo yellow plums, cored and chopped
750g gelling sugar
1 fat vanilla pod, seeds scraped out, but keep the pod
2 tbsps orange blossom water
100ml fresh orange juice

Put all of the ingredients in a large pan and bring to the boil. Immediately reduce the heat and simmer (covered) for 1 hour. After this, gently break down the fruit a little with a potato masher, increase the heat just a bit and allow to cook uncovered for about 15 minutes or until the jam reaches the desired consistency.

PS: I'm planning on doing some more of these very 'Martha Stewart' activities soon, so stay tuned!