Today I bottled 11kg of tamarillos.  We still have some fruit on the trees.  There is a mixture of 3 varieties that have self-seeded in our avocado orchard and grown up tall to reach the light.  I just go and give the trunks a good shake and they fall down if they are ripe.

The three varieties are red, gold and amber.  The red ones are more tart than the other two, so I tend to process the red ones in some way with sugar, and the gold and amber ones are good to eat fresh or to process, needing a lot less sugar.

I used the recipe ‘Bottled Tamarillo’s’ from my cookbook ‘Tamarillo Cookbook’ by Jan Bilton, and this time I decided to use wine instead of water. I have changed it slightly because I found it to be too sweet going exactly by the recipe. Naughty eh 🙂

Once I had bottled the tam’s, I had a whole lot of juice left over, so I bottled that too.  It will be lovely diluted with lemonade or soda water, or just water.

One 10 litre bucket yields aprox 3 kg of scooped fruit, but for the recipe you weigh them before you scoop them out.

Ingredients:

2 cups water or red or white wine

3/4 cup sugar

1 kg tamarillos,  halved and scooped.

Bring the liquid to the boil, add the sugar and stir to dissolve.  Poach the tamarillos until just cooked.  Spoon into clean preserving jars and fill to overflowing with the boiling liquid.  Seal with vacuum seals.

With the excess juice left after bottling, strain, bottle and seal.

Really yummy

Kind regards

Mumma Bear xx