One of the best parts of volunteering at Cogges Manor Farm in Witney is being able to bring home fresh produce throughout the farm’s open season. Even though Cogges is closed for the winter season at the moment you can still enjoy your harvested fruits and vegetables by making them into preserves. Once made most will last for months in a cool, dry place and can be eaten with cold meats, cheese and crackers or mixed into sauces. I have made several different chutneys before (Apple and Cucumber, Spiced Courgette) but never a relish, so when I saw this recipe I knew it would be a great way to use up some unripened tomatoes from the walled garden. This recipe would also work really well with heritage variety tomatoes, especially when they are all different shapes and colours 🙂
24 Green Tomatoes
3.3lb/1.5kg Granulated Sugar
4 Cooking Apples
1 tbsps Root Ginger
Juice of 2 Lemons
- Begin by washing the tomatoes and chopping them into quarters.
- Peel and core the apples before cutting into chunks.
- Put the chopped tomatoes and apple into a large saucepan and coat with the lemon juice.
- Bruise the ginger, tie into a muslin bag and place in the pan.
- Cover with enough water to cover the fruit and bring to the boil, cooking until the fruit is tender.
- Add the sugar and stir well until dissolved.
- Simmer, ensuring to stir occasionally to prevent sticking and burning, until of a thick consistency (Around 1-2 hours).
- Meanwhile, preheat your oven to Gas Mark 1/140ºC/275ºF.
- Carefully wash and dry your jars (You can use large curry/pasta sauce jars or smaller jam/condiment jars depending on what you have! You can of course buy new glass jars, Steamer Trading Company sell 6 400ml jars with lids for £6. Lakeland also sell 6 110ml jars for £5.29, however you often are required to buy the lids separately).
- Place the jars and lids separately in your preheated oven and allow to sterilise for around 10 minutes.
- Carefully remove the jars and lids from the oven. Remove the ginger before spooning the relish into jars while still hot, topping with a wax disc and replacing the lids.
- Allow to cool before labeling. Store in a cool, dry place and use within 6 months.