A Summer Staple here at Tinja
A yearly quandary, what to do with the surplus of summer fruits about to pass their prime? Jams of course, but how about something to accompany the salty, savoury cravings that come with the summer heat – welcoming the humble relish.
Pickling meets jam; sweet, sour, salty. And even better, it’s one of our favourite one pot wonders. Roughly chop, put it all together on the stove and you’ve got yourself a winning accompaniment.
Currently at Tinja we’re using blood plum and pear as our fruit base, but most fruits will work excellently. Kim’s then serving this with her pork terrine at The Zin House this week.
Ingredients
- 2 kg summer fruits
- 2 large red onions
- A few garlic cloves
- 1 tbs coriander seeds
- 1 tbs mustard seeds
- 1 dsp dessertspoon black pepper
- 1 dsp sea salt
- 1 dsp dried chili flakes
- 3 or 4 star anise
- A few bay leaves
- 750 ml white wine vinegar
- 750 ml water, verjuice or white wine
- 1.5 kg white sugar
Method
Roughly chop the fruit, onions and garlic and place in a large heavy based pot with all the other ingredients. Bring to the boil and then simmer for about 45 minutes or until reduced and jammy in texture. Remove the plum seeds and bay leaves. Pour into sterilised jars.
Use as an accompaniment to cold meats or cheese. Will keep well for a year or so unopened.
