We visited the National Trust property, Tyntesfield House on Friday. Whilst we were there we checked out the produce table where the gardeners leave spoiled or surplus produce for visitors to help themselves, in return for a small donation. On this occasion they had assorted yellow and purple tomatoes on the produce table. Some were split but fine for making chutney so I picked some up to do exactly that.
I’ve made Tomato and Chilli Jam several times over the past few years, following a recipe from Pam Corbins – ‘Pam the Jam’ preserves book. It’s great in a sandwich, with cheese, or served on its own as a chutney or dip. I needed to restock so the Tyntesfield House tomatoes became jam today. It’s a fairly simple recipe to follow and I was able to make use of some red chilli’s we’d grown in garden this summer. The jam needs a month or so to mellow out and diffuse so it’s now stored away until the Autumn.
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