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I never use malt vinegar always white..., to me, the malt vinegar does not leave the preserves with a really nice colour and it has a 'coarser'/harsher flavour. My sauce recipe calls for 2lb white sugar for 12lb tomatoes...whatever that is in metrics...:)!! I do not put the spices in a bag cos after cooking I put it through the blender before bottling and it makes a sauce with a bit more spirit!!
Thank you Hunter308 you have inspired me to make some...
I made first batch off this recipe last week and first of all - YESSSS!!
Second - I was worried that it was too watery but it thickened up really well
White vinegar/Apple cider vinegar for clear, malt vinegar for darker, I chucked some sriracha sauce in for a bite
Also, this and my pumpkin soup recipe are where stick blenders are the best
Great while tomatoes are so cheap
Been meaning to post this up for a couple of weeks. If you get caught short, tinned tomatoes works a treat too. We had some whole tinned tomatoes, that we never use, and I thought I'd give them a go as sauce fodder. If I'm honest, I think I prefer the sauce made with tinned than the batch I did the week before with fresh.
I reduced the brown sugar back to about 350gr, threw in a small handful of italian herbs and let it reduce til it looked about right. So far we've used it in sammies, as a pizza sauce, and for making savoury pinwheels. Absolutely fantastic in all of them. Only downside is that we're going through it a phenomenal speed, and a batch doesn't last very long.... The rest of the family keeps flogging it too, which doesn't help.
This is a great recipe, thanks for putting it up!
Glad that everyone is enjoying this recipe and really great to see some variations of the recipe being posted too.