Delicious recipes for using tamarillos – chutney, jam and jelly

Tamarillo Chutney

This is a recipe given to me by a friend many years ago.

1.5kg tamarillos

1.25kg apples – cored, peeled and chopped

500g onions, chopped

150g sultanas

1kg brown sugar

500ml white vinegar

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon salt

Method

Cut a small cross in the base of each tamarillo, drop into a saucepan of boiling water, stand 2 minutes, drain.  Place in cold water.

Peel away skins, chop flesh finely.

Combine tamarillo flesh with remaining ingredients in a large saucepan.

Stir over heat, without boiling, until sugar is dissolved. 

Bring to boil the simmer uncovered, stirring occasionally, for abut 2 hours or until the mixture is thick.

Pour into hot sterilized jars and seal immediately.

Tamarillo Jelly

To peel the tamarillos, dip in boiling water for 1 minute, then plunge into cold water.  The skins should then peel off easily.

1.25kg tamarillos, chopped

Juice 2 lemons

1.5 litres water

Sugar

Method

Place the peeled tamarillos, lemon juice and water in a saucepan and bring to the boil.  Simmer gently for 20 minutes until tamarillos are soft.

Pour into a colander that has been lined with muslin and leave to stand for several hours if possible.

For each cup of liquid add one cup of sugar.  Bring to the boil, stirring, then boil over medium high heat until setting point is reached.

Pour into warm sterilised jars and seal immediately.

Tamarillo Jam

Peel the tamarillos (as per jelly recipe above)

1.5kg peeled tamarillos, diced

Juice 1 lemon

1.5kg sugar