Make

Marrow and apple chutney

I used the marrow that I was kindly given into a tasty chutney. Mixed with apples and spices and really gives that Autumnal taste. It was easy to make and a great way to prolong the life of the ingredients. All you need is...

3lb Marrow

1lb Onions

1lb Apples

1lb Sultanas

1 Pint malt vinegar

2lb Sugar- brown gives a nice rich colour

1tsp Ginger

3 tbsp Pickling spice ( I couldn't find this so used mixed spice, cumin, nutmeg,paprika etc)

Add all ingredients to a large pan and cook until the apple and marrow is tender but not too mushy. Make sure the vinegar has been soaked up by the ingredients. Spoon into sterilized jars and leave for around a month to mature. I cant wait to have it on my sandwiches!!

Make

Homemade sweet pepper chutney

We had so many sweet peppers left in the fridge I knew I had to do something with them so I decided to whip up a chutney. I didn't really follow a recipe, just kept on adding bits that I found in the fridge and cupboard. It didn't take along and it is delicious....I don't think it will last long as we are eating it with everything.

It's so easy to make...

6-8 sweet peppers- all colours

2 tins chopped tomatoes

2 courgettes chopped

1 onion

2-3 garlic cloves

1-2 chillies chopped finely

Pink peppercorns

Turmeric

Paprika

Salt and pepper

1 cup white wine vinegar.

Put it all in a large pan and cook until peppers are soft.

Spoon into sterilised jars and seal.

Make

 

 

Apple,Orange and Cider Jelly

 

This recipe is so yummy and so easy to make. I had loads of apples so decided to make a batch to hand out to friends and family- How lucky they are!!

Makes 1.8kg or there abouts

Ingredients

1.3kg/3lb cooking apples( I used everyday apples)

4 oranges

4 whole cloves

1.2 lires sweet cider ( I used medium as this is all I had)

600ml water

800g granulated sugar

• Wash and chop apples and oranges 
• Put into the preserving pan with cloves, cider and water
• Bring to the boil
• Cover and simmer gently for 1 hour
• Sir occasionally
• Pour fruit and juices into jelly bag or over muslin cloth and sieve and leave to drain (best to leave over night)
• Measure the joice addiing 450g suger for every pint
• Heat gently in preserving pan
• Boil rapidly for 10 mins until setting point
• Pour jelly into warmed, sterilized jam jars
• Cover and seal
• Store in cool, dark place
• Use within 18 months and store in fridge once opened

Simple and delicious...makes the house smell lovely too.

Make

Tomato chutney

For some reason I had lots of tomatoes in the fridge that needed using up, as much as I love them we couldnt eat them all in time so I made a yummy tomato chutney. It is so easy to make and so delicious.
Makes about 1.8kg
Ingredients
900 g tomatoes, (skin if using large tomatoes) I used cherry tomatoes
225g raisins
225g onions, chopped
225g caster suger
600ml malt vinegar

• Chop the tomatoes and place in preserving pan
• Add the raisins, onions and caster sugar
• Pour the vinegae into the pan and bring to the boil
• Simmer for 2 hours, uncovered until soft and thickened
• Transfer chutney to warmed,sterilized jars
• Top with waxed lids
• Store in cool,dark place and leave for one month to mature
• It will keep unopened for a year- if you can wait!!
• Once open keep in the fridge and enjoy with cheese's...yum!!

Made a great gift to give to friends and family, make your own labels and even cover with gingham fabric to give it that 'homemade' feel.