Bell Peppers and Tamarillos.

Tamarillo flowers.

 3 kilos tree tomatoes, scooped out of their skins with a teaspoon.
3 large onions, garlic optional.
4 apples, peeled, cored and chunked.
2 tablespoons of grated fresh ginger or tablespoon of dried.
1 teaspoon (5 ml ) each of salt and pepper.
1 tablespoon ( 20 ml) of chilli powder or 6 bell chillies, finally chopped with seed to get the heat.
3 ( approx 750 grammes ) cups of brown or white sugar.
3 (750 ml ) of cider or white vinegar.
Place and combine all ingredients into large pot or boiler. Slowly bring to the boil stirring occasionally. Once to the boil reduce heat to a gentle simmer. I place a couple of glass marbles ( my Mother taught me this ) into the pot to prevent the mixture catching. After 60 to 90 minutes and after observing the texture of the mixture turn the heat off and let stand. In the meantime prepare and sterilize the glass jars and lids. Decant mixture into jars, let cool then place lids on firmly. Ready to impress within a couple of weeks.


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March 2, 2018 · 11:12 pm

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