Has anyone here made it?

Ive got everything prepped ready to make it in the morning.

Just wondered how it turned out and what it tastes like?

popeye333 - 2017-09-18 16:42:00

I haven't used Jo Seager's recipe, but have used this one by Chelsea Sugar, and it's great for a change - including the variation with pineapple instead of passionfruit. Nice and tangy.
https://www.chelsea.co.nz/browse-recipes/dried-apricot-passi
onfruit-pumpkin-jam/

Dried Apricot, Passionfruit And Pumpkin Jam
Prep time 8 mins Cooking time 50 mins

Ingredients
250g dried apricots chopped
4 cups water
400g chopped pumpkin (approx 3 cups finely diced)
1 kg Chelsea White Sugar
1/2 cup lemon juice
1/2 cup passionfruit pulp (or substitute with a small can of crushed pineapple)

Method
Soak chopped apricots in water overnight. In the same water boil apricots and pumpkin for 20 minutes. Add Chelsea White Sugar and boil for 25 minutes. Add lemon juice and passionfruit.
Boil for 5 minutes. Bottle while hot in sterilised jars. Cover when cold.

As an aside, swede and pumpkin were often used in the war years to "bulk out" jams - and when someone asked "wny are truckloads of swedes going to C****s factory" in Dunedin, I was able to tell them..... Both the swede and pumpkin go trandparent, help with bulking out jam so less actual fruit is used and - so long as the primary flavour is strong - simply aren't tasted in the finished jam. So, now you know! ;)

Edited by autumnwinds at 10:28 pm, Wed 20 Sep

autumnwinds - 2017-09-20 22:27:00

Then those tasteless Turkish apricots, (which seem to have replaced those lovely big tasty South Island ones), wouldn't add any flavour to this jam?

wheelz - 2017-09-21 09:23:00

** bump**

autumnwinds - 2018-09-21 19:45:00

wheelz wrote:

Then those tasteless Turkish apricots, (which seem to have replaced those lovely big tasty South Island ones), wouldn't add any flavour to this jam?

Can still get NZ ones in the bulk bins but they are much more expensive.

maplekiwi1 - 2018-09-22 07:03:00

Binn Inn have (last time I looked) lovely tart shrivelled up South African dried apricots that are obviously more expensive than the bland Turkish ones, but cheaper than the supermarket bulk bins.

kaddiew - 2018-09-22 14:51:00

I once bought a jar of Pumpkin and Apricot Relish at a market in Papamoa, have never tasted anything like it..would love a recipe, but so far no luck.
it had onion, pumpk, apricots and rasins. etc.

korbo - 2018-09-23 12:59:00

korbo wrote:

I once bought a jar of Pumpkin and Apricot Relish at a market in Papamoa, have never tasted anything like it..would love a recipe, but so far no luck.
it had onion, pumpk, apricots and rasins. etc.

I have made this recipe (link below) which was rather moreish. I used nigella seeds instead of coriander seeds as didn't have any. Easy recipe done in the crockpot.
https://www.bbcgoodfood.com/recipes/12173/butternut-and-apri
cot-chutney

nauru - 2018-09-23 14:56:00

It's coming up to Strawberry season, so I'm posting this for others to try. I haven't yet, found it in a pile of recipes I'm gradually transferring to my pc, and am definitely going to give it a go, as in my mind I can "taste" it already.....

Indian strawberry chutney ( makes 3 cups ) 23/11/2015 Jan Bilton

Panch phoron is an east Indian Bengali spice mix used to season many dishes. It is aromatic and colourful. The spices are used in equal proportions, although you can vary it according to taste. To use, it is first fried in oil or ghee, which causes it to start popping but develops the flavour. To prepare panch phoron, combine 1 teaspoon each of fennel seeds, black mustard seeds, nigella seeds, fenugreek and cumin seeds. Lightly roast in a small frying pan for 30 seconds or until fragrant. Set aside.

Ingredients
1 kg Strawberries
1 Tablespoon Grated ginger
1 cup White sugar
1 teaspoon Canola oil
2 teaspoons Panch phoron, from recipe above
2 small Red chillies, chopped or left whole
½ cup White vinegar

Directions
1. Wash and hull the strawberries, then cut into quarters or slice. Combine with the root ginger and sugar in a large stainless steel saucepan. Stand for 1 hour.
2. Heat the oil in a small frying pan. Add 2 teaspoons of the panch phoron and the chillies and fry for 30 seconds. Add to the strawberries. Bring to the boil and simmer for 10 minutes, stirring often. Add the vinegar and lemon rind and juice and simmer until a jam-like consistency is reached, about 15-20 minutes. Pour into hot sterilised jars, sprinkle with the remaining panch phoron and seal.
3. Best enjoyed when freshly made. Store in a cool place. This chutney is excellent served with curries, cheese, barbecued meats or cold cuts.

autumnwinds - 2019-09-21 01:26:00