Banana Butter

4 Bananas
1/2 cup sugar
2 Tbsp lemon juice
2 eggs
60g butter

Process banana and lemon juice, add eggs, butter and sugar. Cook and stir til it coats the back of a spoon.  Store in sterilised jars in the fridge.

Mango chutney

1 tbsp olive oil
1 oinon, finely chopped
2 cloves garlic, finely chopped
3cm piece of ginger, finely grated
1 cup sugar
1/3 cup rice wine vinegar
4 mangoes, cheeks removed and chopped
2 granny smith apples, peeled, quartered, cored and sliced
2 small red chillies, seeded, finely chopped
salt and pepper to season

1. Heat olive oil in a deep heavy based pan over a medium heat. Add oinon and cook for 4 minutes or until softened. Add garlic and ginger, and cook for 1 minute. Add sugar and vinegar, then stir until sugar is dissolved and mix comes to the boil.
2. Add mango, apple and chilli. Stir until combined and mix comes to the boil. Simmer for 20 minutes or until mix thickens and is reduced by a third. Season with salt and pepper, then remove from heat and cool. Spoon chutney into sterilised jars and process.

Chinese plum sauce

suitable for jarring/canning

8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

Makes about 4 cups

Plum sauce

Suitable for jarring/canning

8 c chopped fruit (can be Italian plums, or combo of plums, apricots, peaches, etc)
1 c chopped onion
1-1/2 c brown sugar
1/2 c yellow raisins
1/2 c dark molasses
1/2 c rice vinegar
1/2 c orange juice
1/2 c water
1/3 c soy sauce
1/3 c teriyaki sauce
1 lemon, juice and zest of
2 T minced garlic
2 T minced ginger
1-1/2 T Chinese 5 Spice
1 to 2 tsp salt, to taste
1/2 tsp ground white pepper
1/2 tsp chili powder
1 tsp vanilla

Combine all in pot, bring slowly up to simmer, stirring frequently to prevent from sticking to bottom of pot. Simmer 45-60 minutes, uncovered, stirring; mixture will be reduced by nearly half. Cool slightly and put mixture in blender (working in batches if necessary) to puree. Can put through food mill or sieve instead. Return mixture to pot and bring back up to low simmer and test for desired taste. Add more salt, chili powder, white pepper at this stage if needed to balance to your tastes. Fill sterilized desired size jars, leaving about 1 inch headspace. Adjust lids and process jars in pressure canner. 20 minutes at 11 pounds for pints and half-pints.

Quantity will depend upon juiciness of fruit, how much you reduce your sauce, etc. I got about 9 half-pints total. I've been making half-pints to give away and pints for me to keep. :) Can be used for duck, chicken, pork, dipping sauce for eggrolls, chicken drummettes, a dollop in homemade salad dressing, you name it and the sky's the limit.

Spicy beetroot relish

Chef: Judith Sweet

You can grate the beetroot in a food processor. I would suggest that you wear disposable gloves whilst dealing with the beetroot. This mixture can be successfully doubled.
You can make this in advance and keep it in a sterilised sealed jar in the refrigerator.

Degree of difficulty: Low

You need:
2 cups grated peeled raw beetroot
1 tablespoon mildly flavoured honey
quarter cup red wine vinegar or cider vinegar
1 teaspoon mustard seeds
quarter teaspoon ground allspice
half teaspoon ground cinnamon
quarter teaspoon ground cumin
three quarters cup water
1 teaspoon salt

Method:
Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
Bring to the boil and then reduce to a simmer and cook for about an entire day or until most of the liquid has evaporated and the grated beetroot is tender.
Taste for seasoning while it is still warm and adjust if necessary.

Lemon Butter

Mum's lemon butter. Adjust quantities to suit the amount of fruit you have.

4 lemons

3 eggs

1 ¼ cups sugar

90g butter

Process eggs for 5 seconds and then add sugar and lemon juice. Place in saucepan, add butter, stir over low heat till thick. Place into sterilised jars and process.

Blood Plum Jam

This is my mum's recipe (you can tell it's old as it's in pounds)! Adjust quantities to suit the amount of fruit.

4lbs plums

3lbs sugar

chop up plums and cook till soft with a little bit of sugar.

warm sugar - I put in baking dish and gently warm in oven

tip sugar in with plums and stir until sugar dissolved

boil rapidly until set

to test when set, put saucer in freezer, drop bit of jam on and when it wrinkles when you push with finger take off.

Process in sterile jars to keep for longer