JHB West - April 22

Plum, Apple & Onion Relish
Make the most of seasonal fruit with Karen’s plum, apple and onion
relish. It’s a winner with cold meats and adds a splash of colour to
any platter. This makes about five jars of 250g each
You’ll need: 5 plump garlic cloves; 1 x 10cm piece of fresh ginger; 2
green chillies, deseeded and chopped; 1kg Granny Smith apples,
peeled, cored and chopped; 5 to 6 medium sized onions, chopped;
500g red plums, stoned and chopped; 1-and-a-half cups apple
cider vinegar; 1-and-a-half cups granulated sugar; 1 Tbsp salt; 2 tsp
chopped fresh sage
To make: Put all the ingredients, except the sage, in a large saucepan
or preserving pan and bring to the boil. Stir frequently until all the
sugar has dissolved. Bring to the boil, lower the heat and simmer for
40 to 60 minutes until it is reduced and thickened. Stir in the sage
and continue to simmer for another 5 minutes. Ladle the relish into
hot sterilised jars and cover with vinegar-proof seals.
Freezing and bottling hacks
Hacks for freezing fresh stone fruit: The best way to freeze fresh plums, peaches and nectarines are to ‘dry’ freeze them. Slice fruit into bitesize
pieces, lay them in a single layer on a tray lined with baking paper, and place into the freezer. Once completely frozen, put the pieces into
portion-sized freezer bags. By freezing the individual pieces before bagging them, you prevent them from clumping. Alternatively, blitz your
favourite fruit and make delicious juice that can be frozen in a sealed container to preserve the fresh taste of summer.
Hacks for sterilising your jars: Wash the jars in warm, soapy water, rinse well and place in an oven pan, lined with a clean tea towel. Place in
a preheated oven at 110ºC for 10 minutes. Remove from the oven and allow to cool.
Peach & Raspberry Conserve
Karen says this conserve goes
perfectly with a really good vanilla
ice cream or a plain sago pudding.
It’s a spectacular addition to a
festive Pavlova. It makes about
three-and-a-half jars of 250g each.
You’ll need:
700g ripe dessert peaches, peeled,
stoned and diced; 1-and-a-half
cups fresh raspberries; 2 cups
granulated sugar; Juice of 1 lemon
To make: Layer the fruit and sugar
in a large glass bowl, cover with
cling wrap and leave overnight at
room temperature.
Put the fruit, sugar and lemon juice
in a large saucepan or preserving
pan and gently simmer for 20
minutes or until the fruit softens.
Turn up the heat and bring to a
boil. Boil for 20 minutes until it
reaches setting point. Remove the
saucepan from the heat while you
test for a set.
Ladle into warm sterilised jars and
seal. Store in a cool, dark place and
refrigerate after opening.
Feel inspired? Follow @juicydelicioussa on
Instagram or visit www.juicydelicious.co.za
for more tempting stone fruit recipes.
Compiled by: KYM ARGO
April 2022 Get It Magazine 19
GIWR0408_018_1033645519.indd 19 2022/03/17 14:23:54