Fruit Chutney - a more fruit version of mango chutney, lovely if you like a bit of sweetness with your crackers, I use it in homemade stuffing balls

600g apples, peeled and chunked
900g pears, peeled and chunked
1 large mango, peeled and chunked
150g dried apricots, chunked
150g sultanas (optional i dont use)
350g demerara sugar
4cm piece of root ginger, peeled and finely chopped
250 ml cider vinegar
1 tbsp wholegrain mustard (optional)
1 tsp cinammon

place everything into a pan
heat stirring gently until sugar dissolves
heat gently for 1-2 hours, stirring occasionally until you have a thick syrupy texture and it retains shape for a while when dragging a spoon through it
put in sterilised warmed jars
store in dark place for at least a week before eating

principe borghese

principe borghese

san marzano

tigerella

greenhouse 22-9

melon 22-9

Chillies 22-9

woohoo actually got a birds eye

roasted vegetable chutney

1lb tomatoes, skinned and halved
2 medium courgettes, diced
2 white onions, diced
6-8 peppers, whatever sort you fancy, sliced
2-4 chillies, whatever you have depending on how hot you want, sliced
olive oil, for coating
smoke paprika,
125 mls white wine vinegar
125g caster sugar

Remove skins from tomatoes with boiling water
place all veg in roasting dishes and coat and rub in olive oil, sprinkle with smoke paprika roast for 20-25 mins til softened.
remove skins from peppers if you wish (i leave mine on)
chop as small as you want the pieces and place all veg in saucepan/jam pan.
add sugar and ww vinegar, bring to boil, then simmer for 1-2 hours.
once you can pull the spoon through the mixture and it takes a while to return to the same point its ready to put in sterilised jars, this amount made 6 small jars

Plum & strawberry jam

900g plums, halved and stoned
100g strawberries, tops removed and halved
3/4 pint water
1tsp of mixed spice
1kg of jam sugar (pectin contained)
knob of butter

Put a couple of ceramic plates in fridge.
Put fruit,water and spice in pan over a low heat until softened and reduced.
Add sugar, mixing all time, stir until sugar has dissolved.
Once dissolved, add knob of butter, turn heat up and bring to a rolling boil.
Boil for 10mins, remove from heat and test on a plate, if you can push your finger thru and it doesn't move straight back into place it's done.
If not ready, return to heat and boil for another 5 mins, it was ready after 10 for me.
before putting into sterilised jars, remove scum from top with slotted spoon.
this made 5 medium sized jars full