23/09/2026
STOP BUYING EXPENSIVE PRESERVING PANS — DO THIS INSTEAD
Use a wok.
Seriously, if you make jams or chutneys, you don’t necessarily need to spend money on a specialist preserving pan.
A wok gives you a massive surface area, which means more moisture can evaporate at once. That helps jams and chutneys reduce quicker and gives you that proper thick consistency without cooking them for half the day.
Today I used mine to make a homemade tomato and sweet pepper chutney using homegrown tomatoes.
🍅 TOMATO & SWEET PEPPER CHUTNEY
• 1.25kg cherry tomatoes, halved
• 2 medium onions, finely chopped
• 2 sweet peppers, finely diced
• 3 cloves garlic, chopped
• 250ml 5% acidity malt vinegar or cider vinegar
• 200g brown sugar
• 1 tsp salt
• 1 tsp mustard seeds
• 1½–2 tsp ginger paste
• ½ tsp black pepper
• ½ tsp chilli flakes — optional
Put everything into the wok, bring it to a simmer and cook uncovered, stirring regularly.
Keep reducing it until it’s properly thick. If you drag a spoon across the bottom and the chutney doesn’t immediately flood back into the gap, you’re about there.
Then spoon it hot into clean, hot jars.
Sometimes resilience isn’t about buying more kit.
Sometimes it’s about making better use of what you’ve already got.
Grow it. Cook it. Preserve it. Put it on the shelf.