It's very easy to do. This is how my Mom taught me and I make it every year: Pick the amount of red tomatoes you wish, peel them, scoop the major part of the seeds and dice them. No need to be absolutely thorough, as some seeds also add to the beauty of the jam. Weigh the prepared tomatoes. In a pan mix the tomatoes with the same amount of sugar and a cinnamon stick. Mix and cook over a low heat until the setting point is reached. That's all. Some variations: if you don't want it to be as sweet you can cut the amount of sugar a bit, but bear in mind that the jam won't last as much that way. If you plan to eat it in a shorter amount of time that is fine. You can substitute and/or add a bit of ginger instead of the cinnamon stick. This jam is also wonderful if you mix in assorted berries, even frozen, with the tomatoes before cooking over the heat. Serve over vanilla ice cream and with a dash of Créme de Cassis for a truly Summer flavour or spread on a slice of homemade bread to go with a cup of tea. Hope this helps Eduarda

If you're prepared to risk it Apple Chutney from any high acid British recipe does not need any kind of processing. I know this is heretical on here but I have chutney on my shelves from October 2010 which we will be eating for the next couple of years quite happily. The flavour improves with keeping. 2 months would be a minimum. But it must be a traditional high vinegar recipe designed to be kept in this way. Here's mine: 5lb apples 1pt vinegar 1lb soft brown sugar 1 tbsp salt 1 tbsp ground ginger 8oz onions 8oz sultanas 8os stoned chopped dates Chop the whole lot up roughly. (Not in a food processor) Bring to the boil and simmer for about 1 1/4 hours stirring occasionally to stop it catching. It should be dark brown and thick with no liquid left from the apples. I then pot it into hot jars and cover with a vinegar proof lid. That's all. But obviously I can't recommend that on here.

This is my cousin's recipe. It's good! Chutney 20 tomatoes 6 peaches 6 pears 6 onions 6 sour apples 3 red peppers 3 green peppers 1 large celery bunch 4 cups sugar 2 Tbsp salt 1 pint (2 cups) white vinegar ½ cup pickling spice in cheesecloth Drop tomatoes in boiling water until skins break. Remove and cool. Remove tomato skins and chop into cubes. Peel and chop the peaches, pears and apples. Chop vegetables. Mix together in a large pot. Mix together the sugar, salt, and vinegar; add to pot. Wrap the pickling spice in a cheesecloth and add to the pot; simmer on low for 2 hours. In a separate pot, boil water and sterilize the jars and lids. Spoon chutney into the sterilized jars and seal with the lids. Let cool. This is excellent on meat pies and mashed potatoes!

We went grocery shopping today. I picked up a nice piece of fresh halibut at Costco and, while I missed following most of the MI party, it seems like you guys had this sauce on fish. So...one thing led to another.... Wow, this stuff is wonderful! I marinated the fish for 20 min. or so and broiled it. OK...the experiment: First, a disclaimer. No way is this USDA approved advice, it's the opinion of my own personal self, so take it for what it's worth (not a whole lot, hehe). Testing pH is not a part of Idaho's program, but I have corresponded with MFPs from NM and CA where it's common practice. I made Jessy's sauce as posted (well, I might have added an extra clove or two of garlic and I didn't have brown mustard so used dijon), then simmered part of it for 10 minutes and tested it. It tested at a bit below 3.5. The highest pH recommended for boiling water bath is 4.6, so it's plenty acidic. The addition of peaches won't lessen the acidity, but onions would, so I'm not sure I'd add very many. I have some nectarines ripening so on Sunday or Monday I'll make some of Maureen's sauce and keep track of proportions, cook it, blend it, then test and see what it does to the pH. I can see where it'll be really good with peaches. The flavor of the cooked sauce was mellower and verrrry good, and I'm sure the processing would take some of the chipotle's heat away. At least that's what happens with my salsa.