Red hot relish

10:40am Friday 4th July 2008

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IF you want to join the ranks of trendy foodies it’s time to sign up to the DIY club.

Displaying a shelf full of jars, ideally with oh-so-cute fabric covers, filled with irresistible fruit jams or spicy pickles shows you’re not only a discerning gourmet but are also smart enough to make your own. The only thing to earn you even more bonus points is to bake your own bread on which to spread the above.

While these culinary pastimes were once the sole preserve of traditional grannies or Women’s Institute members, today’s cash-strapped times mean more people are returning to DIY kitchen activities.

These recipes are from two books being published by Apple Press next month – James, Jellies & Marmalades by Maggie Mayhew (£9.99) and Pickles, Relishes & Chutneys by Catherine Atkinson (£8.99).

Ingredients:

800g red onions,

1 3/4lb chopped tomatoes

3 red (bell) peppers, seeded and chopped

3 fresh red chillies, seeded and finely sliced

200g/7oz granulated sugar

200ml/7fl oz red wine vinegar

30ml/2tbsp mustard seeds

10ml/2tsp celery seeds

15ml/1tbsp paprika

5ml/1tsp salt

Method:

Put the chopped tomatoes, onions, peppers and chillies in a preserving pan, cover with a lid and cook over a very low heat for about 10 minutes, stirring once or twice, until the tomato juices start to run.

Add the sugar and vinegar to the tomato mixture and slowly bring to the boil, stirring occasionally until the sugar has dissolved completely. Add the mustard seeds, celery seeds, paprika and salt and stir well to combine. Increase the heat under the pan slightly and cook the relish, uncovered, for about 30 minutes, or until most of the liquid has evaporated and the mixture has a thick, but moist consistency.

Stir frequently towards the end of cooking time to prevent the mixture sticking to the pan. Spoon the relish into warmed sterilised jars, cover and seal. Store in a cool, dark place and leave to mature for at least two weeks before eating. Use the relish within one year of making.

Peach and Amaretto jam

Makes about 1.3kg/3lb

Ingredients:

1.3kg/3lb peaches

250ml/8fl oz/1 cup water

Juice of two lemons

1.3kg/3lb/6 1/2 cups granulated sugar, warmed

45ml/3tbsp amaretto liqueur

Method:

Carefully peel the peaches using a vegetable peeler, or blanch briefly in boiling water, then peel with a knife. Reserve the skins.

Halve and stone (pit) the fruit, dice the flesh and put in a pan with the water. Place the skins in a small pan with water to cover. Boil until the liquid is reduced to 30ml/2tbsp.

Press the skins and liquid through a sieve into the peaches. Cover and simmer for 20 minutes, or until soft.

Add the lemon juice and sugar to the pan. Heat, stirring, until the sugar has dissolved completely. Bring to the boil and cook for 10-15 minutes, or to setting point (105C/220F).

Remove from the heat and skim off any scum from the surface using a slotted spoon.

Leave the jam to cool for about 10 minutes, then stir in the amaretto and pour into warmed sterilised jars. Seal, then leave to cool completely before labelling. Store in a cool, dark place.