I'm jammin

Last year I made green tomato ketchup which was really nice.

I've also made damson ketchup, which was the best brown sauce ever.

I used to make chutney from vegetables and tomatoes, but I don’t anymore, although you have put the idea back in my mind.

The best chutney I ever made was years ago when the tomatoes wouldn’t ripen and I had a glut of green tomatoes. What could have been a disaster was averted and we enjoyed Green Tomato Chutney all year, plus it made good sticking fillers at Christmas. 

I don't make them but I do like them. Particularly strawberry or mixed fruit jam - I have a spoonful with my natural yogurt for breakfast every morning.

TheCatWoman said:

I don't like mango's

You are well out of that mango palaver in preserves week - as it is a very low pectin fruit (flesh particularly low, skin not so low).

I like mango but prefer the late-season variety "Keitt" (if there is a choice in the matter).

That variety "Keitt" is grown in countries across North, Central, and South America (United States, Mexico, Brazil, Peru, and Colombia), the Caribbean (Dominican Republic and Puerto Rico), West Africa (Mali, Ivory Coast, Gambia, and Malawi), Spain, Israel, China, and New Zealand. 

My favourites Keitt Mangoes are usually those grown in the Caribbean.  They seem to be less fibrous in texture than those from some other countries.

I particularly like dried mango strips (no added sugar) - but have not tried making my own at home.

There are lots of different varieties of mangoes - some are far too sweet, or really too peppery for my taste.

I shall be making High Dumpsey Dearie Jam which is a blend of damsons/plums, apples and pears.

I freeze most of the raspberries and blueberries as Mum like them on her breakfast.

I know it's a heracy to many people, but I don't like mango's, fresh or in chutney.

TheCatWoman said:

Any one else do preserves?

Of a sort. When fruit is in season locally I can get loads of things like mangos, plums, figs and some berries really cheap.

I'll cook them up in a big pot until it turns into a sort of sweet soup and then freeze it in bags to use on top of yogurt, cerial or just on its own as a sweet treat.

No added sugars (although there are loads of natural sugars) and lots of fibre makes it bordering on healthy.

Yes, the Damsons have been particularly good this year on our 1 small tree ...this week they were converted into 30 jam jars of Damson Jam.