How to sterilise your jars

Step 1
Wash your glass items (including lids) in boiling hot soapy water and rinse well.

Step 2
Place your jars or bottles on an oven tray, upside down, and pop in a cold oven.

Step 3
Turn your oven onto 100C (fan forced) and let the glass jars (or bottles) heat up slowly.  When your oven reaches the correct temperature, leave the glass items in the oven until you are ready to bottle your sauce (or whatever you have made).

Step 4
Always bottle your food while it is still hot, and always into warm/hot glass. Only get your jars out of the oven just prior to bottling. Seal your items as soon as possible and leave to cool on the bench.

Note – be very careful when handling hot glass, you don’t want burnt fingers!

Raspberry Jam

Ingredients:

1kg raspberries
1kg sugar - I used white sugar, but you could use raw.
3-6 large glass jars

Method:

Step 1- To sterilise your jars, wash them in very hot, soapy water and then place in a cold oven, on an oven tray. Turn your oven on to 50C and allow your jars to dry and sterilise.

Step 2 - Place raspberries and sugar into your mixing jug and cook for 20 mins/steaming temp/speed 1. (Steaming temp is the hottest your machine will go - if you have a TM5 use temp 115).

Step 3 - You will know your jam is done when it sticks to the back of a metal spoon. It might still seem runny in your jug, but it will thicken once cold.

Step 4 - Pour immediately into warmed jars and seal your jar.

Step 5 - Store opened jars in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.

Other flavours:

Apricots

Blackberries

Strawberries

Blackcurrants

Plums

Fruit Chutney

Ingredients:
3 small red onions, cut into wedges with skin on
1 piece of ginger, julienne
2 garlic cloves, smashed
3 granny smith apples, peeled and diced
1 and 1/2 cups of cherries, leave pips and stalks in/on.
1 cinnamon stick
3 star anise
2 tablespoons of brown sugar
salt and pepper
2 tablespoons of red wine vinegar
a good dash of olive oil
30g butter

Method:
Preheat oven at 180 degrees.
Put all this in a heavy based and spread and mix thoroughly. Cook for 35 to 40 minutes.