Recipes - Jams & Chutneys

(Most recently added recipes display first.)

Rich Red Tomato Jam


  • 1.5 kg tomatoes
  • 700g caster sugar
  • rind and juice of 1 lemon
  • 1 cinnamon quill
  • 1-2 tblsp Jamsetta


  • Skin, slice and remove tomatoes’ seeds.
  • Place in a strainer and thoroughly drain away excess liquid.
  • Place fruit and lemon in an 8 cup pyrex jug or bowl.
  • Zap on HIGH (100%) for 5 minutes.
  • Stir in sugar and cinnamon quill; Zap on HIGH (100%) for 5 minutes.
  • Stir in 1-2 tblsp Jamsetta and zap on HIGH a further 5 minutes or until set.
  • Alternatively, place all the ingredients in a heavy saucepan. Bring to the boil and simmer for 20-30 minutes.
  • Pour jam into sterilised jars.

To check the setting point, drop a little jam onto a cold saucer. Place in the refrigerator for 2 mins. When a skin forms and wrinkles when touched the jam is set. Extra cooking maybe required to set jam. Setting temperature is 105°C.

Glut Buster Jam


  • 500g pitted plums, peaches or nectarines chopped
  • 1 sweet orange seeded and finely chopped
  • Zest of 1 lemon
  • 1 tablespoon of jamsetta

Jam Tips
The correct proportion of fruit to sugar is essential for success.
For speedy jam cooking, 1kg prepared fruit to 1kg castor sugar.
Jams take from 15 to 45 minutes on High (100%) depending on the ingredients and quantity.
To avoid boil-over use a sufficiently large container.
Place paper towel under the container for easy cleanup.


  • Place plums, orange and zest in a 2 litre microwave safe glass jug.
  • Cover and cook on High (100%) for 5 minutes.
  • Uncover, stir and cook on High (100%) for a further 5 minutes.
  • Stir in jamsetta and cook on High (100%) for 5 minutes.
  • Cool and bottle in sterilised jars.

Each 25g serve contains:
–  Energy 35kj Fat
–  Carbohydrate 1.5g
–  Fibre 0.58g

Pineapple and Lime Jam


  • 1 medium ripe pineapple, peeled + cored
  • 2 large limes, juiced
  • 2 cups caster sugar
  • 2 tblsps Jamsetta


  • Grate the flesh of the prepared pineapple. There should be about 4 cups or 500g.
  • Place grated fruit into a 2 litre microwaveable glass jug and stir in lime juice
  • Microwave cook, uncovered, on HIGH (100%) for 6 minutes.
  • Stir through sugar and microwave, uncovered on High (100%) for 6 minutes.
  • Add jamsetta, stir through evenly and microwave, uncovered for a further 6 minutes.
  • Spoon into sterilized jars and keep in the fridge.

Strawberry & Rhubarb Jam


  • 750g Strawberries, hulled and quartered
  • 250 g rhubarb, coarsely chopped
  • 1/4 cup lemon juice
  • 500g white sugar
  • 50g packet jamsetta (commercial pectin)


  • Place berries, rhubarb and lemon juice in a 8 cup Pyrex jug or bowl and zap on High (100%) for 10 minutes uncovered.
  • Stir in sugar and zap on High (100%) for 10 minutes uncovered.
  • Stir through Jamsetta and Zap a further 5 – 10 on High, uncovered.
  • Pour into hot sterilised jars, seal and label.


Test for setting by placing a spoonful of jam onto a cold saucer, place in frieezer for a minute. Push mixture with finger; if it wrinkles it’s ready

Makes a neat Xmas gift from your kitchen