Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


This is one of the recipes you will learn, cook and take home in my Summer preserving cooking class

landscape sbtfcutney


When I plant tomatoes each year, I plant a wide variety (I'm talking about 30 different varieties here). Amongst that, there is always some black ones - Black Russian, Black Brandywine, Black Prince or Black Cherry. I sometimes also include purple varieties like the Purple Russian.

You can buy black tomatoes in some greengrocers and maybe some of the large supermarket chains, but they will be much more expensive than the more common red varieties so I'd recommend visiting me on a Sunday for some green thumb tips. The black tomatoes create a slightly runnier, darker chutney than you may be used to but they have a unique set of flavors and taste a bit like red wine, and with this chutney, it's all about flavor, not texture.

You can use a heavy based saucepan for this recipe. If you have a preserving pan, it would be a good idea to use it.



  • 1 kg black tomatoes, peeled and chopped
  • 250 grams brown onion, finely diced
  • 250 grams cooking apples (use a sweet one like a Pink Lady - not Granny Smith), peeled, cored and diced
  • 190 grams sultanas
  • 190 grams currants
  • 1 pinch of cayenne
  • 1-liter vinegar
  • 675 grams sugar (you can use raw sugar for a richer chutney)


  1. Put all ingredients except the sugar in a preserving pan.

    add vinegar to ingredients in pot
  2. Heat the mixture, stirring until boiling.
  3. Cook until mixture thickens. It should take about 1½ hours.

    add sugar again
  4. Add sugar and stir until boiling again.
  5. Cook again for another 1½ hours, stirring frequently, until mixture does not separate.

    finished Black tomato chutney again
  6. Bottle and seal in hot sterilized jars.

    bottled chutney

Makes 7 x 250ml jars.

If you would like to come along and learn to make you're own Sweet Black Tomato Chutney, come along to a summer preserving class.




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