kyska Posted November 18, 2012 Report Share Posted November 18, 2012 Well, I've just finished my Christmas chutney run, such good gifts for freinds. Made a 'Autumn chutney' apple, tomato, onion, raison and pepper, not my thing, lts of sugar, but smelt very festive.....but...burnt the sugar onto my le creuset pot, damn, tried boiling it with salt, can't get it off...any ideas? So, carried on with my prize copper bottomed pans, piccallii made, its just superb home made, and a apple and cranberry. All jarred, looking cute. Anyone else make preserves? Quote Link to comment Share on other sites More sharing options...
pontbeck Posted November 18, 2012 Report Share Posted November 18, 2012 Yep Just made a Chilli jam,Pear and cranberry chutney and an apple chutney. To accompany my game terrine's and game pies. Bill Quote Link to comment Share on other sites More sharing options...
bakerboy Posted November 19, 2012 Report Share Posted November 19, 2012 (edited) Handlebar's, wife makes loads and sells them at Farmers markets. She is the Lady to talk with,she is also World Jampion Jam maker of 2012 (Strawberry Jam) Edited November 19, 2012 by bakerboy Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 19, 2012 Report Share Posted November 19, 2012 Hi Gordon. Taken from this topic. I've had a few PMs about this so here's the recipe: Obviously the quantities here are small so double, triple, quadruple up as desired! The original recipe comes from friends of mine who ran a youth hostel and I spent a few years staying with them inchutney making season, and we all used to muck in, in exchange for a few jars. They used cookers so for mine I have halved the sugar quantity, and added the chilli and cumin. So to be faithful to the original recipe (with cookers) omit the chilli and cumin, use 8oz sugar (and cooking apples obviously). 2lb apples 1.5lb onions 4oz dates 5.5oz raisins 4oz light brown soft sugar 1tsp ginger 0.5 tsp chilli powder 0.5 tsp cumin powder 1tsp salt 14fl.oz malt vinegar (5% acidity) Peel and cut apple flesh into rough chunks. Peel and coarsely chop onions. Chop dates in half. Cook uncovered in a heavy-bottomed pan, stirring and simmering gently on a low heat for about three hours, if you use 2x, 3x quantity you should not need to add more moisture as long as the heat is low. It's ready when glossy and a 'well' made across the surface doesn't instantly full with juice. Jar whilst hot into sterilised jars. I am going to try mine after three months, the recipe says six but that's for cookers which will take longer for the flavours to develop. I'm hoping a nice, sweet-ish and slightly spicy chutney. Quote Link to comment Share on other sites More sharing options...
bakerboy Posted November 19, 2012 Report Share Posted November 19, 2012 I will ask Handlebar to get pictures up of his wifes latest Jam creation's for Christmas Sales. I will let him describe what is in them as I would not do Justice to the Jams (apologies slightly off subject from the Chutneys) Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 19, 2012 Report Share Posted November 19, 2012 I've made the latest lot this year and I upped the chilli a bit, and increased the cooking time so it went very dark and gooey. I gave a jar to someone local and he's been raiding the fridge eating spoonfuls of it apparently, so I think it must be good this year. Quote Link to comment Share on other sites More sharing options...
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