Tomato Chutney — Kilner
A sweet tomato preserve from Kilner, retained as a documented source recipe. The source says to process the jars but gives no process type, time, altitude adjustment, or tested acidity basis.
Ingredients
- 500 g cherry tomatoes small and ripe
- 500 g preserving sugar
- 1 stick cinnamon
- 1 strip lemon peel
Directions
- Lower the tomatoes into boiling water for 25–30 seconds. Lift them out, peel, and transfer to a preserving pan.
- Crush the tomatoes, then add the preserving sugar, cinnamon stick, and lemon peel.
- Bring to a boil and simmer for 6 minutes, mashing the tomatoes as they soften.
- Remove the lemon peel and cinnamon. Mash until the mixture is thick.
- Return to a simmer for another 6 minutes.
- Stir well and fill warm sterilized jars, leaving about 1 cm headspace.
- The source then says only to “process your jars” and does not specify a process type or time. Do not infer or invent a shelf-stable process.
- For a conservative adaptation, cool promptly, refrigerate, and use as a refrigerated preserve. For shelf-stable tomato preserves, select a tested recipe with explicit acidification and processing instructions.
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Recipe Notes
Safety status: unverified/incomplete for shelf storage. Kilner’s page omits a defined canning method, processing time, altitude adjustment, finished acidity, and jar yield. Its claim of up to 12 months of cool, dark storage is therefore not treated here as a validated shelf-stability schedule. Safer adaptation: refrigerate this preparation, or use a tested shelf-stable tomato preserve formula from an authoritative home-canning source. Source accessed September 11, 2026.
Exact source: https://www.kilnerjar.co.uk/recipe/tomato-chutney