Recipes

Chutneys and Jams 

Dumpsy Dearie Jam 

Delicious on hot buttered crumpets, muffins and scones

2 lb Bramley apples, peeled, cored and roughly chopped

2 lb pear, peeled, cored and roughly chopped

2 lb plums, halved and stoned

2inch piece fresh ginger

41/2 lb granulated sugar

Zest and juice of 1 lemon

Place all the fruit in a large pan with just enough water to cover the base.  Bash the ginger, tie in muslin and add to the fruits.  Bring to the boil, then reduce the head and simmer for 45 minutes, until the fruit is tender.

Remove from the heat and stir in the sugar until dissolved. Add the lemon zest and juice.  Bring to the boil and cook rapidly for 15 minutes, then turn down the heat and test to see if it's reached setting point (click here for Method).  If not turn the heat back up for a while and try again.
When it's ready, remove ginger and any scum that may have built up on top.  Pour into sterilised jars right to the top and seal (click here for sterilising Method).  

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.