The right way to make jams is a packed little book of preserves of all kinds. What it lacks in photography it more than makes up for density of recipes and tips. This week we tackled picallili and tomato ketchup. The picallili was a breeze to make (after you had chopped over 2 kg of veg). We used carrots, cauliflower, courgettes, cucumber, baby onions (we used the amazing Picard frozen ones), green chilli, green beans all combined with a sauce of vinegar, flour, turmeric and mustard. It’s been fantastic to have a home made pickle to put with a whole host of dishes, just alongside a supermarket quiche to make it a little more exciting. Next up was tomato ketchup. You start by infusing cider vinegar with spices and then heat the tomatoes to a pulp and then reduce. The flavours of the ketchup are good (the secret for good Tommy k is apparently Mace) but the consistency was a little thin. Anyway it was a good week of pickling.