Jam and Preserve Recipes
Sweetcorn Relish
This is such a great addition to any BBQ or picnic food but really, you will be eating it with everything before long! Use whole cobs or loose frozen/tinned for recipe, not both!
Ingredients
Onions (medium),
Peeled and chopped
Peeled and chopped
1 each
Carrots,
topped, tailed and peeled
topped, tailed and peeled
1 each
White Cabbage
8 oz
200 g
Red Bell Peppers
1 each
Green Peppers
1 each
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
1 each
Sweetcorn,
whole cob
whole cob
5 each
Sweetcorn,
tinned or frozen
tinned or frozen
1lb
500 g
2 tsp
1 tbsp
20 fl oz
600 ml
Sugar, Soft Brown
8 oz
250 g
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Method
- Place your chosen jars in a low oven to warm
- Finely chop the onions, carrots, white cabbage and the peppers - either by hand or by machine
- Peel and shred the fresh ginger
- Strip the corn from the cobs, if using, with a sharp knife, or drain well if using tinned
- Pour the vinegar into a large pan, add mustard seeds and salt and stir. Add all of the prepped vegetables and corn
- Cook ove a medium heat for 45 minutes stirring often
- Add the sugar and stir until dissolved, cook for a further 30 minutes
- Pot into the warm jars filling right to the top
- Check for air pockets and remove with a skewer of the blade of a dinner knife
- Seal with the lids immediately and leave until cold
- Label and store away from bright light
- For best flavour leave to mature for at least 4-6 weeks
- Brilliant with home made burgers and salad
How long will it take to make?
Preparation time:
15 mins
Cooking time:
1 hour 15 mins
Total time:
1 hour 30 mins
How much?
8-10 300g/12oz jars
Look after it
shelf stable for up to a year, refrigerate once opened
Rosie's Preserving School Workshops
Sweetcorn Relish
