ContentsINTRODUCTIONDEFINITIONS

JamChutney

EQUIPMENTWax CirclesJarsLabelsPreserving PanSugar ThermometerWooden Spoon

SAFETY PRECAUTIONSJAM RECIPES

Strawberry JamRhubarb & Ginger JamPineapple JamGooseberry JamBlackberry and Apple JamStrawberry & Gooseberry JamRaspberry JamPear and Apple JamCaramel Apple JamDried Apricot Jam

CHUTNEY RECIPESSpiced Apple ChutneyPineapple & Mango ChutneyMango ChutneyBeetroot ChutneyApple Tomato and Sultana chutneyRhubarb and Ginger ChutneyPear ChutneyBlackberry & Apple ChutneyApple & Sultana Chutney

DISCLAIMER

INTRODUCTION

When it comes to jams, chutneys and preserves you may not know what the difference is betweenthem, hopefully with this book I can answer most of your questions.

Preserves have been made for many many years and although they were very popular in the daysbefore fridges and freezers, many people enjoyed making homemade jams and chutneys.

It may seem easier to go to the local supermarket and buy them but its surprisingly easy to create yourown in the comfort of your own home, and the cost is far lower, especially if you can grow your ownfruit and veg, and there is the added bonus of a greater tasting end result.

In this book you will find easy to follow recipes for your jams and chutneys, and with step by stepinstructions. One of the most important things a beginner can learn is to make sure all your equipmentis sterilised and squeaky clean, Bacteria has a devastating effect on your finished product, so ensureeverything is clean and ready to use before starting.

Pectin is also a must have ingredient in the process of jam making. For anyone in the unknown,Pectin is the gelling agent to harden your jam, and turn it from a sweet juice into a jelly likeconsistency. Pectin is rich in some fruits, which are listed on the next page, but for those fruits whichlack in pectin it is available in most supermarkets in a liquid or powdered form.

Chutneys do not require Pectin and are different to jams as the fruits and vegetables are preserved invinegar. Malt or White vinegar is the best to use.

It is worth noting that most jams contain a lot of calories (70) so should be used sparingly by those onweight loss diets. But of course when you get the taste for homemade jams it is hard to resist.

So if you want to become a seasoned jam maker then it is worth investing in high quality equipment, Itmay cost a little more but would be worth it in the end.

DEFINITIONS

JamMaking jam uses fruits and sugar. Sugar has a hardening effect, so when using soft skinned fruits(strawberries etc) then the fruits should be soaked in the sugar first. This will keep them hard andhelp to keep the fruit whole in the finished product. On the contrary, hard skinned fruit should besimmered before adding sugar to the pan. Fruits which are high in pectin (gelling agent) are best formaking jam, using fruit lacking pectin will mean your jam will not set properly,

To extract pectin from a fruit they must be softened thoroughly. As a result when the sugar is addedthe boiling process enables the pectin and sugar to mix, causing your jam to set properly. Fruits highin pectin also contain more acid which helps with the pectin extraction. Here is a guide to showwhich fruits are high in pectin and which are low in pectin.

Fruit high in Pectin are:Blackcurrants

Cranberries

Redcurrants

Plums

Cooking apples

Damsons

Gooseberries

Fruit Medium pectin:Fresh Apricots

Raspberries

Blackberries (early season)

Fruit low in Pectin:Cherries

Pears

Blackberries (late season)

Strawberries

Rhubarb

For fruit that have a low pectin content, there are 3 ways you can make up the deficiency

1. Mixing a low or medium level pectin fruit with a high one e.g. blackberry and apple jam

2. Adding lemon juice or citric acid3. Adding commercially made pectin, this comes in either liquid or powdered form.

When using commercial made pectin follow the instructions per packet. A general guide is about75ml of liquid or 4 tablespoons of powder to every 450gram of fruit. If you use lemon juice, 3tablespoons to every 2kg of fruit.

If you want to test for a set, place 2 saucers in the fridge just before you start to cook the fruit, whenyou have boiled the jam for the given time remove the pan from the heat and place a teaspoon of jamon one of the chilled plates, place back in the fridge and allow it to cool, after 5 minutes take it backout of the fridge and push it with your finger, if a skin has formed then it has set, if not return the panto the heat and continue to boil for another 5 minutes, test again, repeat this procedure until you get acrinkly skin.

An alternative way is to invest in a sugar thermometer, and is usually the most accurate method, dipyour thermometer into a bowl of hot water, stir the jam and then place the thermometer into it, takingcare that it does not touch the bottom of the pan as it will break. The normal setting temperature is105C/220F, if this is so then you have reached your setting temperature.

The third way in which you test the setting point is to dip a wooden spin into the jam, remove it andafter 5 seconds tilt the spoon so the jam drops onto a plate, if the drops run together in large flakesthen you have reached your setting point.

One of the most important rules about jam making is to ensure your pans, spoons and jam jars arethoroughly cleaned and sterilised, as bad bacteria will ruin your jam.

Chutney

Chutneys are made from chopped vegetables and fruit, then mixed with spices, vinegar and otheringredients and then reduced to a smooth pulp. The success of making good chutney is for it to besmooth in texture and have a rich, mellow flavour. To get to this point it requires long slow cookingand then it should be left for at least 1 month to mature, longer if you can resist it.

A little tip, when using hard fruit such as apples and onions is to soften them in a small amount ofwater in a covered pan. After this however the remainder of the cooking should be done in an openpan as evaporation of the liquid is vital as part of the cooking process of chutney.

When choosing a vinegar to use always look to check it has an acetic content of 5%, or more. Malt orwhite wine vinegar is recommended. You should always aim to use brown or granulated sugar, as itgives the chutney a darker colour which is very often preferred. If you wish to do a lighter lookingchutney then add the sugar only after the fruit and/or vegetables are already soft and mushy.

Usually whole spices are used rather than ground ones, with the latter creating a muddy, murky effecton the chutney. Bruise these, and tie them in a muslin bag with the other spices.

EQUIPMENT

When making Jams or Chutneys there are a couple of key items which you willneed to ensure your jam making experiences run smoothly.

Wax Circles

As soon as your jars have been filled wipe the rim of the jar clean and place a wax circle on beforeputting on the lid, the circle should be flat on the jar to prevent mould.

Jars

Any type or size of jar can be used for storing your jam, but you must remember they have to bethoroughly sterilised, they should always be heated before putting your jam in them as putting hot jaminto a cold jar may cause it to crack. To sterilise a jar first you must wash it in hot soapy water therinse with hot water, turn upside down on a clean dry tea towel to allow any excess water to run out. Heat your oven to 140C/275F/Gas mark 1 for place your jars on a baking sheet and place in oven forat least 5 minutes. Alternatively you can microwave your jars to sterilise them, fill the jar with coldwater seal the lid and give it a good shake, remove the lid and put the jar into the microwave and setfull power for 1 minute per jar. Everywhere that the moisture has touched around the jar will besterilised so ensure that you wash the water all round the jar. Once the minute has elapsed empty thewater and your jar is now sterile.

Labels

Decorative labels are of course optional, but give a fantastic edge to your jams especially if you arethinking of giving them as gifts to friends and family, It is worth noting the date you made your jam orchutney so you know how long it has been maturing for.

Preserving Pan

When making small quantities of jam or chutney you can use a heavy based saucepan or pressurecooker, but if you want to become a seasoned jam maker then it is worth investing in a properpreserving pan, they can be quite expensive but well worth the effort, and have a life span of abouttwenty to twenty five years.

Sugar Thermometer

These can be very useful to test that the setting point had been reached, and is generally the mostaccurate but it is worth placing your jam on a saucer and checking the “wrinkly” test,.

Wooden Spoon

It is also worth investing in a couple of long handled wooden spoons to mix your jam with as well asa reliable set of scales and a heatproof jug.

SAFETY PRECAUTIONS

It may seem obvious but safety in the kitchen is vital when cooking, here are a few tips to rememberto avoid any disasters.

Never let anything boil over, it could burn surfaces, or if it lands on your hand it will severely burnyou,

When using a hob keep flammable objects away from the flames.

Always remember to never let your sugar thermometer touch the bottom of the pan as it will crack andyou may get glass in your jam.

Always make sure that the berries you use are edible, you don’t want to end up with food poisoning.

Remember everything in this section and you will be a fantastic jam maker in no time at all.

JAM RECIPES

Strawberry Jam

This jam is wonderful with buttered scones and clotted cream. Avoidsupermarket strawberries (if possible). Try and pick your own fresh selection

(picking small to medium fruit which will not break down too much whencooked).

Ingredients

Will make approximately 1.3kg/3 lbs

900g/2lb just ripe strawberries

900g/2lbs granulated sugar

Juice of 1 large lemon

Method1. Take any green stalks from the strawberries, rinse gently in a colander if needed.2. Place in a large pan, (heavy bottomed or a proper preserving pan) together with the lemonjuice and put over a low heat to start the juices running.3. When strawberries are heated through, remove from the heat and stir in the sugar untildissolved.4. Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, thenreduce to a 'rolling boil' ( Just high enough so that the jam doesn't boil over.)5. Stir very occasionally to prevent sticking, but each time you stir the jam it will cool slightlyso don't overdo it.6. When the jam has darkened and thickened slightly, usually after 10mins or so, you can testfor a set. Place a small amount, around a teaspoonful, onto one of the cold plates, place back inthe fridge for a few moments. To test, gently push the edge of the jam on the plate to see if it'crinkles' - if so, the jam is ready. Turn off the heat, and leave to stand for at least 20 mins as ifyou jar it too hot all of the fruit will rise to the top of the jar.

If it is not yet ready, continue to cook for a further 10 mins, then try again, repeat this procedure untilsetting point has been reached. With experience, you will come to know when a jam is ready fortesting but that is something that has to be learned, if there is sugar foam on the surface of the jam thiscan be dispersed by stirring in a knob of butter.

When the jam is cool enough spoon into the warmed and sterilised jars, cover with wax circles andlids, label and date. Keep, in a cool, dark place and use within 6 months

Rhubarb & Ginger Jam

Late summer is the time to make this jam, when rhubarb leaves are enormous, and thestalks are thick and green, wonderfully tart has a tangy flavour and is delicious

spooned over a plain cake

Makes about 4 ½ lb

Ingredients

2 ¼ lb rhubarb, washed and sliced

1oz fresh root ginger bruised

4oz finely chopped crystallised ginger

2 ¼ lb preserving sugar

Method

1. Cut the rhubarb into short pieces and layer with the sugar in a glass bowl and leaveovernight.2. The next day, scrape the rhubarb mixture in a saucepan;3. Tie the bruised ginger in a muslin bag and add it to the rhubarb,. Cook gently for 30minutesor until the rhubarb has softened.4. Remove the root ginger from the pan and then stir in the crystallized ginger.5. Bring the mixture back to the boil then cook over a high heat until setting point is achieved.Leave to cool for 15 mins.

Pour into warm sterilised jars cover with wax circles and lids. Label and date and store in a coolplace and consume within 6 months

Pineapple Jam

A lovely tangy jam if you like pineapple, lovely in a Victoria sandwich cake or jamtarts. Tastes really nice on a warm buttered scone.

Makes about 2 ½ lbIngredients

1 Medium Pineapple

1 Cup Water

2 cups Jam Sugar

Juice of 2 limes

Method

1Grate the flesh of the pineapple (you should have about 2 cups)

2Put into a pan with water and cook for about half an hour till soft

3Add Sugar and lime juice cook until thick about 45-60 mins

Spoon into warm sterilised jars, cover with wax circles and lids, keep in a cool dark place and usewithin 6 months.

Gooseberry Jam

Pale green gooseberries makes this a sharply flavoured jam

Makes about 4 ½ lb

Ingredients2.7kg gooseberries slightly under ripe

2.7kg granulated sugar

1.1litre water

1 tsp butter

Method1. Use slightly under ripe gooseberries and remove the tops and tails, place all of the fruit intoa heavy bottomed saucepan or preserving pan and cover with the water2. Bring to the boil and cook stirring occasionally for 30-35 minutes or until the fruit is tender,remove from the heat and pulp or mash the fruit3. Add the sugar and stir until fully dissolved add the butter and bring to the boil and boilrapidly, stirring frequently for about 10 minutes.4. Test for a set and when he setting point is reached remove from the heat, skim the surfacewith a slotted spoon and pot the jam into warm sterilised jars, place wax circles on the top andcover with your lid.5. Label when cool. Will keep for six months when opened keep in refrigerator and consumewithin 3 weeks.

Blackberry and Apple Jam

This jam has a lovely dark colour and a tangy taste, lovely with scones for tea or onhot buttered toast for breakfast

Makes about 3 ½ lb

Ingredients1.3kg fresh blackberries

450grams sliced apples

150ml water

2kg granulated sugar

Method

1. Make sure the apples are finely sliced and put into a pan with a little bit of water ( enough tostop them burning)2. Simmer gently until the apples are soft. Meantime wash the blackberries drain them welland put into a pan with water.3. Stew until tender and add to the cooked apples. Add the sugar and stir well until all the sugarhas dissolved.4. Bring to the boil and boil rapidly for 15 minutes or until the jam sets when tested, remove thesugar scum with a slotted spoon and pot and seal the jars with wax circles and lids.

Label and date when cooled, store in a cool dark place and use within 6 months

Strawberry & Gooseberry Jam

Green gooseberries and Strawberries make perfect partners in this sharply tangy jam.

Makes on average 4½ lbIngredients

1kg strawberries

250g gooseberries

splash water

1250g Jam sugar

1/2 lemon, juiced

knob butter

Method1 Cut the strawberries in half or quarters leaving any small ones intact and place to one side. With thegooseberries, only cut the large ones in half, try to keep all intact. Keep the fruit separate.

2 Take the gooseberries and put into the pan. Put in enough water only to prevent burning to the pan, itwill be barely a splash. Then cook until tender on a low heat. You are only softening them. Don't stirmuch as it will break up the fruit.

3 Add the strawberries to the pan with the gooseberries and add the sugar. Gently mix this and cookon the low heat until all of the sugar is dissolved. At this point all of the juices from the fruits willhave released and there will be a surprisingly large amount of liquid. Again, try not to stir much as itwill break up the fruits.

4 Squeeze in the half a lemon, fresh lemon is by far the best and this will not only add to the flavourbut will help with the thickening process.

5 Check the surface of the fruit for bubbles or froth. By adding a tiny amount of butter this will help tosmooth the liquid and remove these. You won't need very much and if it isn't enough you can alwaysadd a little more.

6. Turn the heat up as high as it will go and boil.

7 Leave your jam to cool in the pan for about 15 minutes

Pour into warm, sterilised jars, cover with wax circles and lids. Label and date when cool, store in acool place and use within 6 months

Raspberry Jam

A real family favourite, wonderful on hot buttered toast for breakfast.Will make approximately 3lbs

Ingredients900g/2lb raspberries

900g/2lbs granulated sugar

Juice of 1 large lemon

Method

1. Check over the raspberries and remove any that are sign of mould, avoid washing ifpossible, or at most, rinse gently in a colander.2. Place in a large jam pan, add the lemon juice and put over a low heat to start the juicesrunning.3. When raspberries are heated through, remove from the heat and stir in the sugar untildissolved.4. Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, thenreduce to a 'rolling boil'.5. When the jam has darkened and thickened slightly, usually after 10mins or so, you can test fora set.

Turn off the heat, then pour into the warm, sterilised jars, cover with wax circles and sealimmediately.

Label and date when cold and store in a cool place, use within 6 months.

Pear and Apple Jam

Tastes nice with cold pork, tangy and fresh taste also gorgeous in jam tarts.

Makes about 2lb

Ingredients6 peeled, cored and finely chopped pears

4 peeled, cored and finely chopped apples

1.25kg of granulated sugar

½ teaspoon of ground cinnamon

80ml of bottled lemon juice

1 packet liquid pectin

Method

1. Crush the apples and pears in a large saucepan and stir in the cinnamon. Mix the sugar andlemon juice thoroughly with the fruit and bring to a boil over a high heat stirring constantly2. Immediately stir in pectin. Bring to a rolling boil (high enough heat so it is boiling but notboiling over) and boil hard for 1 minute, stirring constantly3. Remove from the heat quickly remove any scum and put into warm, sterilised jars. Coverwith wax circles and lids.

Label and date when cold. Store in a cool dark place and use within 6 months.

Caramel Apple Jam

A really nice jam, tastes like toffee, wonderful on hot buttered toast or hot croissantsfor breakfast.

Makes about 2lb

Ingredients12 peeled and diced cooking apples

110 ml Water

1 tsp butter

1 packet powdered pectin

600 grams Granulated sugar

400 grams packed brown sugar

½ tsp ground cinnamon

½ tsp ground nutmeg

Method1. Mix apples, water and butter. Cook over a low heat stirring until the apples are soft but notmushy, stir in the pectin and bring to a full boil stirring constantly2. Add both the sugars, cinnamon and nutmeg, return to the heat and keep a rolling boil(boiling point but so as not to boil over) continue to stir constantly for 1 minute. Remove fromthe heat and skim the foam.3. Pour into hot sterilised jars leaving about ½ inch headspace, place wax circles on top andcover.

Label when cool, will keep for six months but when opened keep refrigerated and use withinthree weeks.

Dried Apricot Jam

This richly flavoured jam can be made at any time of the year, so even if you miss the short apricotseason you can still enjoy the delicious taste of this jam.

Makes about 4 ½ lb

Ingredients1 ½ lb dried apricots

1 ½ pints of apple juice

Juice and grated rind of 2 unwaxed lemons

1 ½ lb preserving sugar warmed

Method1. Put apricots in a bowl with the apple juice and leave overnight to soak.

2. Transfer the apricots and juice to a preserving pan, add the lemon juice and rind, bring to the boil,lower the heat and simmer for 15-20 minutes, until the apricots are soft.

3.Add the warmed sugar to the pan and bring back to the boil stirring until all the sugar has dissolved,boil for a further 15 mins or until setting point has been reached.

Leave the jam to sit for 15 minutes to cool, spoon into warm, sterilised jars and cover with waxcircles and lids.

Leave to cool for completely then label and date, store in a cool place and use within 6 months.

CHUTNEY RECIPES

Spiced Apple Chutney

The perfect flavour and a firm favourite with all the family and it's pretty easy to make. This applechutney has a tangy, sweet flavour which is perfect with cheeses, and is a tasty chutney to serve withhot or cold meats.

Makes approximately 3lb

Ingredients

4lbs cooking apples, peeled, cored and chopped

4 med onions, peeled and chopped

2 crushed cloves of garlic

Juice of 1 lemon

1 tbsp mustard seeds

1.5 pints vinegar

1lb raisins

1 tbsp ground ginger

2 tsp salt

2lbs soft brown sugar

Method

1. Place apples, onions, garlic, lemon juice, mustard seeds and 1 pint of the vinegar into a pan

bring to the boil, reduce heat and simmer until soft, stirring frequently.

2. Add raisins, ground ginger, salt, sugar and the remaining vinegar and simmer until chutney isthick.

Ladle into hot, sterilised jars, cover with wax circles and lids, when cool label and date. Store in acool dark place for about 4 weeks to mature.

Will keep for up to 1 year unopened, once opened store in the fridge and consume within three weeks

Pineapple & Mango Chutney

The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick fromhot chilli. Serve this chutney with chicken or seafood for an exciting burst of flavour

Makes approximately 3lb

Ingredients2 tablespoons vegetable oil

1 teaspoon crushed red chilli flakes

1 large onion, minced

10cm piece fresh root ginger, peeled and minced

1 large yellow pepper, diced

3 large ripe mangoes, peeled, stones removed and diced

1 small pineapple, peeled and diced

75g brown sugar

1 1/2 tablespoons curry powder

125ml cider vinegar

Method1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the red chilli flakes and cookuntil they begin to sizzle, and then stir in the minced onion. Reduce the heat to low, cover and cook,stirring occasionally until the onions have softened, about 20 minutes.

2. Remove the lid, increase the heat to medium, and stir in the ginger and yellow pepper. Cook andstir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, currypowder and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally.

Spoon into warm sterilised jars, cover with wax circles and lids. Label and date when cold, store ina cool dark place for 1 month to allow the flavours to mature.

Will keep for about 1 year unopened, once opened keep in the fridge and consume within three weeks.

Mango Chutney

This is a foolproof mango chutney my favourite chutney by far. Great for using overripe mangoes thatyou can sometimes find on offer. I hope you enjoy this mango chutney! Delicious served with roastedchicken & curries.

Makes about 2 ¼ lb

Ingredients

1 large apple - peeled, cored and chopped

4 mangoes - peeled, stones removed and chopped

200 grams Demerara sugar

2 onions, chopped

½ pint distilled malt vinegar

1 garlic clove crushed

2tsp ground ginger

Directions

1. Chop mangos and put into a non metallic bowl and sprinkle with salt and leave to one side,2. Peel and core the apples and chop roughly3. Put the malt vinegar and sugar in your preserving pan and heat very gently until all the sugarhas dissolved4. Add the mangos, apples, chopped onion, crushed garlic and ginger to the pan and slowlybring the contents to the boil, stirring occasionally.5. Reduce the heat and simmer gently for about an hour stirring frequently towards the end ofthe cooking time until the chutney is reduced to a thick consistency and no excess liquid remains.6. Spoon the hot chutney into warm sterilised jars and cover with wax circles and lids,7. Label and date when cold and store in a cool place to mature.

Will keep for up to 1 year unopened, when open store in fridge and consume within three weeks

Beetroot Chutney

A lovely tasting chutney that can be served with cheese or cold meat, mix it up with sour cream,fromage frais or yogurt it makes a lovely dip,

Makes approximately 3lb

Ingredients

1200g/3lbs beetroot, peeled and chopped

1600g/4lbs cooking apples, peeled, cored and chopped

600g/1.5lbs onions , peeled and chopped

300g/12oz demerara sugar

320ml/14fl oz red wine vinegar

1 tsp ground ginger

4 tsp salt

Method

1. Place all ingredients prepared together in a large pan

2. Bring to the boil, then reduce heat and simmer until soft, stirring frequently to preventsticking. Turn the heat off.

3. Either jar at this point for a chunky chutney or use a stick processor to blend until smooth -great for use in sandwiches!

4. Ladle into hot, sterilised jars and seal, label and date when cold.

This chutney will keep for 1 year unopened, once opened keep in the fridge and consume within threeweeks

Apple Tomato and Sultana chutney

I conjured up this wonderful tasty chutney; it's a basic ' chuck it all in the pan ' job, which much to mydelight has turned out really well. Just hope you likes it as I do, It's fantastic served with cheese, coldmeat .

Makes approximately 3lb

Ingredients1lb of fresh tomatoes

1lb of peeled and cored apples

2 good handfuls of sultanas

1 tin of chopped tomatoes

2 medium onions

1 oz of peeled ginger

2 cloves of peeled garlic

1 lbs of dark muscovado sugar

1 1/2 pints of malt vinegar

1 tsp of allspice

1 tsp of turmeric

A good dash of Worcestershire sauce

3 tbsp of plain flour

Salt and pepper to taste

Method1. Finely chop the apples, ginger, tomatoes, onions and garlic, add the mix to a large saucepan,and add 1 pint of the vinegar, sugar, spices, tinned tomatoes, bring to a boil for 40 mins, stirringconstantly.2. In a separate jug add the remaining vinegar and stir in the flour until thoroughly mixed.3. After the 40 mins is up, add the sultanas, worcestershire sauce the remaining flour andvinegar to the saucepan, reduce the heat and simmer for a further 10 mins, season to taste.

Pour the chutney into warm sterilised jars, cover with wax circles and lids, store in a cool darkcupboard for 4 weeks to allow chutney to mature.

Will keep for up to 1 year unopened, once opened store in fridge and consume within three weeks.

Rhubarb and Ginger Chutney

Serve with cheese, pâté, cold meats and sandwiches.

Makes approximately 3lb

Ingredients

1.8 kgs rhubarb, cut into pieces

450g dates, chopped

450g onions, finely chopped

15g ground ginger

50g mixed spice

7g curry powder

15g salt

900g brown sugar

1 litre malt vinegar

Method1. Place first three ingredients into preserving pan together with the spices, salt and sugar and500ml of the vinegar.2. Simmer together until soft; add more vinegar to prevent sticking.3. Stir from time to time. This will take around one and a half hours.4. The rhubarb may contain a lot of moisture which needs to be cooked off. Up to 150ml of thevinegar may not be needed.

Pot into warm, sterilised jars cover with wax circles and lids. Label and date when cold.

Store in a cool dark place to allow the chutney to mature, will keep unopened for 1 year, once openedkeep in the fridge and consume within three weeks.

Pear Chutney

Lovely with cold meats or cheese, hot and tasty, just to tickle your taste buds.Makes approximately 3lb

Ingredients14 Pears peeled and chopped

2 cooking apples peeled and chopped

1lb onions

1lb raisins

1 tsp hot chilli powder

1 tsp ground ginger

1 garlic clove

1 tsp salt

Juice and rind of 2 lemons

1lb brown sugar

570 ml white distilled vinegar

Sprinkle of nutmeg

Method1. Peel and chop the onions and crush the garlic, put all the ingreients into a large pan with thevinegar and stir well.2. Bring to the boil stirring well at regular intervals, reduce heat to a simmer and then continuesimmering until the mixture has a thick consistency.3. Ladel into hot clean and sterilised jars, cover with wax circles and lid.4. Label and date when cool, keep in a dark place for a month to mature, when opened keeprefrigerated and consume within three weeks, will keep for a year unopened.

Blackberry & Apple Chutney

Great to have with duck, goose etc. For more of a Blackberry taste use blackberry in 3:1 ratioto apples and recommend using 3lb berries and 1lb apples doubling all of the rest of theingredients

Makes approximately 3lb

Ingredients2.2lbs/1kg blackberries

2 large cooking apples, peeled and chopped

2 medium onions, peeled and chopped

1 tablespoon sugar

1 pint/500ml red wine vinegar

12oz/330g muscovado sugar

Spices tied in muslin:-1 teaspoon ground allspice

small piece whole cinnamon

Piece fresh ginger

Method1. Make up the spice bag in a muslin square - bruise the whole spices slightly to release theflavours2. Combine all ingredients in a large preserving pan and place over a medium heat, stirring todissolve sugar.3. Bring to the boil, and simmer until thick and glossy - around one 1nd a half hours. Stiroccasionally to prevent sticking.4. Pot into the pre-heated jars and seal tightly with wax circles and lids. Label and date whencool.

Store in a cool dark place to allow flavours to mature, will keep for 1 year unopened, once openedkeep in the fridge and consume within three weeks.

Apple & Sultana Chutney

A delicious apple and sultana chutney flavoured with garlic, chillies, ginger and curry powder. Tastesfantastic with the left over cold meats at Christmas or wonderful with the cheese board, or served asa side dish with salad.

Makes approximately 4lb

Ingredients450g (1 lb) cooking apples, peeled and chopped

50g (2oz) salt

580ml (1 pint) malt vinegar

450g (1 lb) soft brown sugar

225g (1/2 lb) sultanas

110g (1/4 lb) raisins

2 cloves garlic, crushed

1 tablespoon freshly chopped red chilli or 1 teaspoon chilli powder

1 teaspoon mustard powder

1/2 teaspoon ground ginger

1 teaspoon curry powder

Method1.Place chopped apples into large bowl; sprinkle salt between the layers and cover. Leave to stand ina cool place overnight. Drain thoroughly.

2.Place apples in a pan with 140ml (1/4 pint) vinegar. Bring to the boil. Reduce heat and simmer for10 minutes.

3.Pour remaining vinegar into another pan with sugar and heat gently until dissolved. Bring to theboil. Boil for 5 minutes. Add to apple mixture. Stir in sultanas and raisins; cook for 10 minutes.

4.Mix peeled crushed garlic and finely chopped chillies, mustard, ginger and curry powder to asmooth paste with a little water. Stir into the apple mixture.

5.Mix crushed garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water.Stir into the apple mixture. Bring to the boil, then reduce heat and simmer gently for 30 minutes oruntil thick.

6.Pour into clean warm jars and seal. Label and datewhen cold and store in a cool dark place.

Will keep for 1 year, once opened keep refrigerated and consume within three weeks.

DISCLAIMER

The recipes contained in this book are passed on in good faith.

The publisher cannot be held responsible for any adverse results. Some recipes usedboth imperial and metric measurements and the reader should not mix imperial andmetric measurements together.

Spoon measurements are level, teaspoons are assumed to be 5ml, Tablespoons 15ml.

Times given are for guidance ONLY as preparation techniques may vary and can leadto different cooking times.

Table of ContentsINTRODUCTION.. 2DEFINITIONS. 3Jam.. 3Chutney. 5EQUIPMENT. 5Wax Circles. 5Jars. 5Labels. 6Preserving Pan. 6Sugar Thermometer. 6Wooden Spoon. 6SAFETY PRECAUTIONS. 6JAM RECIPES. 7Strawberry Jam.. 7Rhubarb & Ginger Jam.. 8Pineapple Jam.. 9Gooseberry Jam.. 10Blackberry and Apple Jam.. 10Strawberry & Gooseberry Jam.. 11Raspberry Jam.. 12Pear and Apple Jam.. 13Caramel Apple Jam.. 14Dried Apricot Jam.. 14CHUTNEY RECIPES. 15Spiced Apple Chutney. 15Pineapple & Mango Chutney. 16Mango Chutney. 17Beetroot Chutney. 18Apple Tomato and Sultana chutney. 19Rhubarb and Ginger Chutney. 20Pear Chutney. 21Blackberry & Apple Chutney. 22Apple & Sultana Chutney. 23DISCLAIMER. 24