Smoky Chipotle And Red Tomato Jam Chutney Relish Recipes

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

Steps:

• SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add diced tomatoes, chopped chipotle peppers and adobo sauce evenly over pectin. Add butter/margarine to help reduce foaming.
• PRESS Jam button - the cook time will automatically default to 21 minutes. Press Enter.
• WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
• THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid.
• REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
• Can be used right away, refrigerated, or process jars that is filled to 1/4 inch head space in a hot water canner for 10 minutes, covered with one inch of water.

Steps:

• Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
• Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
• This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

Steps:

• To prepare the sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add the onions and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes (including the juice) and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.
• Generously brush or spray the salmon fillets with olive oil; season with salt and pepper to taste. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them off the grate with tongs without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.