For this jam recipe I used about 2 pounds of fresh Tayberries with a quarter pint of water (and a couple of Strawberries thrown in). Let it simmer for a few minutes, add 2 pounds of sugar and stir until it dissolves, then add pectin and a knob of butter, get it to a rolling boil for a few minutes and pour into sterilised jars, and seal.

It won't last until winter as my son keeps eating it, and so do I.

Find copyright free pictures to accompany this article at:
http://www.simonthescribe.co.uk/TAYBERRY%20AND%20STRAWBERRY%20JAM.html

Roughly chop tomato, cucumber, onion, garlic, and jalapenos, and add them all to a mixing bowl.

Add rest of ingredients to mixing bowl, and mix together.

In batches, puree mixture in a blender, and transfer to another mixing bowl.

Cover bowl with plastic and place in refrigerator for a few hours to let flavors blend.

Serve with a dollop of sour cream, and a little bit of fresh cilantro and chives, to garnish.

Tim Sousa is the webmaster for http://www.classy-cooking.com.