September 24, 2018
Slow cooked fruit preserve :)
7 hrs 30 mins
500 ml Malt Vinegar
3 teaspoons Mustard Powder
3 teaspoons Curry Powder
1 1/2 teaspoon Chilli Flakes (optional)
500 g Sugar
1 kg Tomatoes
3 lg Onions
4 cloves Garlic
3 sticks Celery
3/4 cup Sultanas
2 Cooking Apples (peeled)
1Score the tomato skins & place in boiling water for about 5-10 minutes & peel skin off & chop the core out.
2Chop Onions, Garlic, Celery & Tomatoes fine (or place in food processor/chopper & blitz).
3Place all ingredients in the slow cooker & stir & cook on high for about 6-7 hours.
4If needs thickening use cornflour, if not wanting to use flour take the lid off & cook until desired thickness.
5Spoon into clean jars & place lids on. Tip the jars upside down for about 5 minutes to seal the lids.
6Will last for a long time or make great gifts.
Submitted by Deanna Rankin
October 28, 2018
Nice has a bit of a bite to it with the chilli
I might add less chilli next time or try without.
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