It’s tamarillo time! These deliciously sweet and tangy fruits are in season in New Zealand between March and September, and if you’re lucky enough to have access to a tree, there are worse things you can do than make this delicious Tamarillo Jam recipe, which was sent to me by passionate foodie Jenny Maloney.
Jenny’s well-known in her circles for creating amazing food, and she rocks out the tamarillo jam whenever she gets the opportunity! “I eat this with pretty much everything!” she says. “It’s delicious with pies and lamb, but I love it with cheeses like Camembert and Brie too. It goes with anything – in pita pockets, with meat, sandwiches – whatever! I love adding it at the end in curries too – it gives it a real spruce up.”
Jenny’s Tamarillo Jam
Ready in 2-3 hours. Makes approx. 2kg
- 1.5kg tamarillos
- 500g onions, chopped
- 500g green apples, chopped
- 2 tblsp ground mixed spice
- 2 teaspoons each: cayenne pepper, salt
- 1 red chilli, finely chopped, seeds out
- 1kg brown sugar
- 3 cups malt vinegar
- 200g dates
- 100g cranberries or Craisins
- 4 sterilised jars (approx. 500g each)
Poach tamarillos in boiling water for 5-7 minutes, or until skin separates easily from the flesh. Remove, drain, peel and chop into 1cm size pieces.
Place all the ingredients in a non-reactive pan and bring to the boil, lid off.
Reduce heat and simmer gently on low, still without the lid, for a couple of hours, stirring occasionally (make sure it doesn’t ‘catch’ on the bottom of the pan). Mash regurlary with a potato masher to squash the fruit.
Remove from heat and allow to cool.
Divide jam evenly between your jars. Cover the tops with a piece of baking paper and secure.