Makes about 8 small to medium jars.
Ingredients
1½ kg of tamarillos
1½ kg white sugar
juice of 2 lemons
1 x 440g tin crushed pineapple
Method
Remove skins of tamarillos ( bitter) by cutting a small cross at the base and pouring boiling water over them. Leave for a few minutes, drain off hot water and fill with cold water.
Slice into even pieces and cook with the lemon juice until soft, about 10 minutes.
Add the can of crushed pineapple and the sugar.
Boil for 15 to 20 minutes and test for set on a clean cold saucer.
Cool for 20 minutes, then bottle in warm clean jars.
Cover with plastic wrap and when cold, pour on paraffin wax, put on clean plastic wrap and lid.
Keeps for 12 months.
Author
Dee Fielding
The Pickle Lady, Eltham
Have you got a recipe for tamarillo, ginger and lime jam please? As I grow all three in reasonable quantities when tamarillo is in season, I’m interested in trying the three in combination.