I found this recipe originally through Nigella Lawson - original recipe can be found here.
I changed a few aspects of it - and it worked really well!
It made around 8 200ml ish jam jars, although Nigella says that it makes 9 250ml jars... maybe it depends on your batch.
Ingredients -
- 750 grams cooking apples (peeled, cored and chopped small)
- 1 medium onion (peeled and roughly chopped)
- 500 grams fresh or frozen cranberries (thawed if frozen)
- 200 grams of prunes (the slightly sticky ones you get in the dried fruit section) - (cut roughly into 3)
- 3 clementines (or satsumas) - I actually don't know the difference
- 400 grams caster sugar
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon cayenne pepper
- 500 millilitres white wine vinegar
- 2 teaspoons maldon salt (or 1 teaspoon table salt)
Method -
- Sterilize your jars by washing them well in soapy water, then rinse them and let them dry in a cool (140ºC/gas mark 1/275ºC) oven. If you’re putting warm chutney into them, all jars must be warm. Or use dishwasher-clean jars fresh from the machine.
- Put the cooking apples, onion, cranberries and prunes into a large pot/pan.
- Zest the clementines/satsumas over the top, then squeeze in the juice and scrape in the pulp.
- Add the sugar, ground cloves, ginger, cinnamon and cayenne pepper, then pour the vinegar over and sprinkle in the salt.
- Now all you have to do is give a good stir, turn on the heat, bring to a boil, then turn down the heat and let it bubble cheerfully, uncovered, for about an hour or until you have a pulpy mass.
- Spoon into your warm, prepared jars and seal.
Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.
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