Raspberry jam
450g raspberries
450g white sugar
Simmer berries and sugar over low heat in a large wide pot until sugar has dissolved.
Boil rapidly for approximately 5 minutes. Test for set (put a teaspoon of jam on a very cold plate, wait 30 seconds and then run your finger through the jam to see if it wrinkles). If necessary, boil a few minutes longer then test again. (This jam should be quite runny).
Pour into hot sterilized jars and seal.
Mango and passionfruit jam
Pulp of 6 passionfruit
4 large mangoes, pealed and chopped
750g white sugar
Juice of 3 lemons
500ml water
Pectin (amount as per packet)
Put passionfruit, mango, lemon juice and water in a large wide pot. Simmer until the mango is soft.
Heat sugar and pectin (as per packet instructions) and add to fruit. Stir over low heat until dissolved.
Boil rapidly for 5 minutes. Test for set. If necessary, boil a few minutes longer then test again.
Allow to cool slightly. Pour into hot sterilised jars and seal.
Mango chutney
1.5kg mangoes peeled and diced
Juice and grated rind of 1 lemon
750g brown sugar
500ml cider vinegar
2 red chillies, de-seeded and finely chopped
2 cloves garlic crushed
1/2tsp grated ginger
1 tsp cumin powder
1/2tsp allspice
1/2tsp turmeric
1tsp salt
Put all ingredients in a large wide pot. Boil, stirring frequently, until mixture is thick (this can take 1-2 hours).
Pour into hot sterilised jars and seal.
