This is a quick chutney, ideal to eat straight away and with cheese. Can be kept in jars for 2 weeks in the fridge too.
Makes : two jars
- 1 Medium Red onion, chopped
- 25g (1oz) butter
- 450g (1 lb) Pears, peeled and cored and diced
- 175g (6 oz) Seedless raisins
- 1 tsp Mixed spice
- 2 tbsp Balsamic vinegar
- 1 tbsp Cider vinegar
- 2 tbsp Dark brown sugar
- 200g (8 oz) Cranberries
- 1 Orange, grated zest and juice
- Salt and pepper
- Melt the butter in a saucepan and cook the onion gently over a low heat for 10 minutes until soft.
- Add the pears and raisins and cook for 5 minutes.
- Add the spice and then vinegars and sugar and then stir in the cranberries, orange zest and juice.
- Season and add more sugar or vinegar to your taste.
- Cook gently over a low heat for 10 minutes.
- Taste and adjust the seasoning accordingly.
You can use any type of pumpkin or squashes. Just make sure to follow the basic guidelines for the quantities of vegetables, sugar and vinegar.
Makes: approximately five 340g jars.
- 1 tsp green peppercorns
- 1 cinnamon stick
- 6 cloves
- 700g peeled, deseeded butternut squash, or pumpkin diced (peeled weight)
- 500g quince, peeled, cored and diced (peeled weight)
- 250g cooking apples, peeled, cored and diced (peeled weight)
- 250g red onions, peeled and diced
- 250g raisins
- 250g light soft brown sugar
- 400ml cider vinegar
- 1 thumb-sized piece fresh ginger, peeled and finely chopped
- ½ tsp salt
- 1 tsp chilli flakes
- Tie the peppercorns, cinnamon and cloves in a circle of muslin.
- Put into a preserving pan or a large, stainless-steel pan with the rest of the ingredients and bring slowly to the boil, stirring occasionally.
- Simmer gently, uncovered, for two to three hours – stir it regularly and ensure it does not burn.
- It’s ready when it’s glossy, rich and thick, but with the chunks of fruit and veg still clearly visible and not mushy.
- It should be thick enough that, when you draw a spoon through it, the chutney will part to reveal the base of the pan for a few seconds.
- Pour into warm, sterilised jars.
- Pack down with the back of the spoon to remove any air pockets, and seal with vinegar-proof lids.
- Store in a cool, dark place and leave for a couple of months to mature before using.
- Use within two years.
In Portuguese the name for this fruit is ‘Marmelo’. Spanish is Membrillo, so from this came the word marmalade, which originally meant quince jam.
Makes: about 3.2 kg (7 lb)
- 1.75 Kilogram Quinces (4 lb)
- 3 Lemons, rind and juice
- 3.5 Litres Water (6 pints)
- Wash the quinces and chop. Simmer, covered, with 2.25 litres (4 pints) water, the lemon rind and juice until tender – about 1 hour.
- Strain through a jelly bag. Return the pulp to the pan and add the remaining water. Bring to the boil; simmer for 30 minutes, then strain.
- Mix the two extracts together and measure. Add 450g (1 lb) sugar to each 500 ml (1 pint) of extract. Return to the boil and boil vigorously until the setting point is reached.
- Pot and cover the jelly in the usual way.
Fruit cheeses are traditional country preserves, with a very thick texture, and are usually served sliced, to accompany meat, poultry or game. They can be potted in small moulds and simply turned out whole when needed.
Makes : 1.4 kg (3 lb)
- 1.4 kg Damsons (3 lb)
- 225 ml Water ( 1/4- 1/2 pint)
- Sugar ( add 350g (12 oz) sugar for each 600ml (1 pint) purée produced)
- Put the fruit and water to just cover in a saucepan. Cover and simmer gently for 15-20 minutes, until the fruit is really soft.
- Scoop out the stones with a slotted spoon as they come to the surface.
- Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the purée.
- Return the purée to the pan and add 350g (12 oz) sugar for each 600ml (1 pint) purée.
- Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil gently, stirring frequently, for 30-40 minutes, until so thick that the wooden spoon leaves a clean line through the mixture when drawn across the bottom of the pan.
- Pot and cover the cheese, or if preferred, prepare and fill a bowl or several small moulds from which the cheese can be turned out and served whole.
- Leave to set and cover as for jam.
- Store in a cool, dry place for 2 months to mature.
Makes: 3 jars
- 3 Granny Smith or other firm, tart apples
- 250ml unsweetened apple juice concentrate or blackcurrant concentrate
- 1 lb/500g blackcurrants
- 2 sprigs of fresh bruised mint (optional)
- Peel, quarter and core the apples. Chop them coarsely and combine in a large saucepan with the apple and Blackcurrant concentrate. Bring juice to the boil.
- Turn heat to simmer, cover and cook for 10 minutes. Add the blackcurrants. Return the heat to simmer, cover and cook for 5 minutes. Uncover the pot. Turn heat up to medium high and reduce the liquids.
- Cook until a spoon drawn across the bottom of the pan causes a hissing sound. This will happen within 10 minutes.
- Remove jam from the heat. Crush the mint and add to the hot jam.Steep for 5 minutes or until the mint scant is noticeable.
- Remove mint and spoon the jam into hot, sterilized jars and screw clean caps on tightly.
- Process in a boiling water bath (with water covering the jars 1 inch over the tops) for 10 minutes.