I know how much some of you lovelies fret for my poor shelves each time I post about a new preserve so I thought it was time to show my linen in public (not ‘dirty’ linen I hasten to add, there’s no shame in being a habitual chutney maker!) and share what my shelves really look like. It’s not that bad… well thanks to the kilner jars playing Hercules to the sag in the middle there!
Hmmm, there are rather a lot aren’t there! Would you like one?
All you have to do is have a guess how many jars of preserves there are in this picture. I’ll send a jar to the person who guesses closest to the correct answer. I can only post within the UK I’m afraid but don’t let that put you off having a guess international readers.
I’ll contact the winner on Tuesday morning so that those of you who log in at work have a chance to catch up with the weekend’s posts and take part. You’ll be able to choose from any one of these 110g jars:
spiced apple chutney
tomato and apple chutney
runner bean chutney
spiced damson chutney
quince and lavender jelly
roasted tomato and haw berry ketchup
marm’ apple jelly
sweet pickled crab apples
curried apple and carrot chutney (made after photo was taken)
You may have spotted a couple of jars there that I’ve not yet told you about. The Quince and lavender jelly will have to wait for another day but here’s how…
to make spiced apple chutney
225g/8oz onions, chopped
900g/2lb apples, cored and chopped
110g/4 oz sultanas, raisins or chopped dates
15g/½ oz ground coriander
15g/½ oz paprika
15g/½ oz mixed spice
15g/½ oz salt
340g/12oz granulated sugar
750ml/1 pint malt vinegar
- Put all the ingredients into a pan and slowly bring to the boil until the sugar has dissolved.
- Simmer for 1-2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready
- Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating.
(this recipe was copied onto a scrap of paper at the library years before I bought any of my own preserve making books. I didn’t note down the title so let me know if you recognise the recipe from any of your books. Ta.)