Recipes

Chutneys and Jams 

Spiced Apple Chutney

The perfect way to use up fallen and bruised fruit.  Very easy to make and wonderfully satisfying to place on your larder shelf.

Makes about 1 litre.

400g cooking apples; peeled, cored and roughly chopped

1 medium onion, chopped

150g sultanas

250g demerara sugar

350ml cider vinegar

1 tsp ground allspice

1 tsp ground cloves

1 1/2 tsp ground ginger

1/2 tsp salt

pepper

1 tsp tumeric

2 tsp mustard seeds

  First, make sure you have some jars ready.  You will need about 4x250ml jars, or equivalent.  Wash in warm soapy water and place on a baking tray in a preheated oven (140°C)to dry and sterilize.  Leave in the oven until you are ready to use them.

  Just chuck all the ingredients into a medium sized wide pan and bring to the boil.  Cook over a medium heat, stirring occasionally, for 30-40 minutes, until nicely thickened.  

  Spoon into the jars, be careful not to get any on the rims and  leave a 1/2 inch gap at the top; seal straight away.  Leave to cool and check after a few hours to make sure it has sealed by pressing down on the top of the lid; if it doesn't pop back it has sealed.