{"id":7368,"date":"2011-10-24T10:48:03","date_gmt":"2011-10-24T08:48:03","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=7368"},"modified":"2014-10-12T17:02:34","modified_gmt":"2014-10-12T15:02:34","slug":"green-tomato-and-chili-jelly","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=7368","title":{"rendered":"Green Tomato and Chili Jelly"},"content":{"rendered":"

\"\"I have just spent another weekend making King of the Pippins Sauce<\/a> (they have finally appeared on my market) and preserving green tomatoes, which will soon be over. Contrary to the Green Tomato Salad<\/a>, this recipe is, I can proudly say, my own invention. Of course it is not very original since I based it on Hot Pepper Jelly<\/a>, modifying the proportions, but aiming at a similar blend of sweet and hot, my favourite flavours’ combination. I first made it as an experiment with a couple of leftover green tomatoes, but the result was so good, I have been preparing this jelly for three years now. In spite of being hot, this jelly has a very subtle, slightly refreshing taste. It is not as versatile as the Pepper Jelly<\/a>. It goes well also on toast, with grilled or stir-fried meat, fish, vegetables, but I avoid pairing it with curry, red tomato sauce, spicy dishes or simply with very powerful flavours.<\/p>\n

The process is very easy. You simply mix the tomatoes and the chillies in a food processor, then cook it with the remaining ingredients, add the pectin and put into jars.<\/p>\n

Preparation: 45 minutes + hot water bath or another processing method<\/em><\/em><\/p>\n

Ingredients:<\/em><\/p>\n

1 kg green tomatoes<\/em><\/p>\n

red or green chili peppers (here everything depends on how hot you want it to be; I usually add 10 bird’s-eye-chili peppers)<\/em><\/p>\n

1 tablespoon salt<\/em><\/p>\n

300 g white sugar<\/em><\/p>\n

100 ml vinegar 4,5% acidity (or less if using stronger vinegar)<\/em><\/p>\n

60 g pectin in powder<\/em><\/p>\n

Wash the tomatoes and the peppers.<\/p>\n

Cut off the stems.<\/p>\n

Put both in a food processor and mix well.<\/p>\n

Put into a pan, add the vinegar, the sugar and the salt and boil on medium heat for about 20 minutes.<\/p>\n

Add the pectin, stir well and let the jelly simmer for 15 more minutes.<\/p>\n

\/At this point you can (after the chutney has cooled down) either freeze it or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year!\/<\/p>\n

Pour the chutney, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.<\/p>\n

Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot \u2013 but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.
\nStick on self-adhesive labels, write the name of the chutney and don\u2019t forget to mark the date.<\/p>\n

NOTE: For the readers who live in the USA, the USDA-approved canning method is different. You can find it described here:\u00a0http:\/\/www.uga.edu\/nchfp\/publications\/uga\/using_bw_canners.html<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I have just spent another weekend making King of the Pippins Sauce (they have finally appeared on my market) and preserving green tomatoes, which will…<\/p>\n","protected":false},"author":1,"featured_media":7370,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[220,13,50,18],"tags":[12],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7368"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7368"}],"version-history":[{"count":18,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7368\/revisions"}],"predecessor-version":[{"id":12887,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7368\/revisions\/12887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/7370"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}