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Lime and Coconut Marmalade

Makes about 5 cups
Preparation time: 10 minutes + overnight standing
Cooking time: 1 hour

700 g limes
4½ cups caster sugar, approximately
⅓ cup desiccated coconut

– Scrub the limes, then cut in half lengthways. Slice very thinly crossways and place into a large glass or ceramic bowl. Stir in 6 cups of water, cover and leave to stand overnight.
– Transfer the limes and water to a large saucepan. Bring to the boil, then reduce the heat so the mixture is at a simmer. Cook, uncovered, for about 40 minutes or until reduced by about one third.
– Let the mixture cool slightly, then measure by ladling into a large measuring jug then into a large bowl. Once you have measured, pour back into the saucepan. For every cup of lime mixture (or fraction thereof), add 1 cup of sugar. Stir over low heat without boiling until the sugar has dissolved. Increase the heat to medium-high and bring to the boil. Cook, uncovered, for 20 minutes. Skim any dense froth from the surface with a large metal spoon.
– Remove the pan from the heat and test the marmalade to see if it is set. Stir in the coconut. Spoon into warm sterilised jars and seal tightly. Leave to cool, then label jars with the name and date.

Vanilla Fig Jam

Makes about 4 cups
Preparation time: 15 minutes
Cooking time: about 20 minutes

750g figs, stems trimmed, chopped
¼ cup lemon juice
1 vanilla bean, split lengthways
3 cups caster sugar

– Combine the figs, lemon juice, vanilla bean and ¼ cup water in a large saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, until the figs are soft.
– Add the sugar to the pan, and stir without boiling until dissolved. Increase the heat to medium-high and bring to the boil. Cook for 15 minutes, stirring occasionally.
– Remove the pan from the heat and test the jam to see if it is set. Use tongs to remove the vanilla pod. Spoon the jam into warm sterilised jars and seal tightly. Leave to cool, then label jars with the name and date.

Green Tomato Chutney

Makes about 4 cups
Preparation time: 20 minutes
Cooking time: 55 minutes

1.5 kg green tomatoes, chopped (a tinge of red is fine)
1 large onion, finely chopped
2 cups white wine vinegar
1 cup raisins
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 cup caster sugar

– Combine the tomatoes, onion, vinegar, raisins, garlic and ginger in a large saucepan. Bring to the boil, then reduce the heat slightly and simmer over medium heat for 10 minutes, until the tomatoes are soft.
– Stir in the sugar without boiling until dissolved. Return to a simmer and cook for about 30 minutes, or until the mixture has thickened and reduced. Stir occasionally, especially towards the end of cooking time, to prevent sticking and burning on the bottom.
– Spoon into warm sterilised jars. Seal tightly, then leave to cool. Label with the name and date.

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