There is something wonderful about sharing family recipes, especially new ones. So……… Grannie it’s over to you………
This morning my trusty jam kettle – bought several years ago from a charity shop for just £1 – had a very rude awakening when it was fetched down from the loft once more. It had thought it had finished its work for the summer after the raspberry and rhubarb jam we made a few weeks ago.
Speaking of raspberries and rhubarb there is lovely young man who was a summer visitor to our neighbours for many years. On his first visit here he wanted to know what the plants were that grow at the bottom of our garden. He had never seen rhubarb before and didn’t know what it was. When he returned to his home in Eastern Europe at the end of the summer he asked whether he could take a plant. He did – in a black bag as his hand luggage on the plane. The following year he returned home with a raspberry plant in the same way. He had never seen raspberries before either. Both plants settled into their new home and it is nice to know that our raspberries and rhubarb are now thriving over there on the Continent.
Last weekend we were given a lovely big bag of apples picked by Ian from one of his local trees. Perfect for baked apples, for pies and for stewing. This week we have been enjoying them stewed with blackberries, with raspberries and on their own. We have several tubs in the freezer ready for the winter, we have very much enjoyed baked apples for desserts and we also have some stored for use later.
Yesterday that lovely young man from Eastern Europe, who now lives permanently next door, gave us a bucket full of windfalls. No good for storing. Perfect for ……………………………Apple Chutney. Cue – the Jam Pan.
We used a combination of several recipes and we now present:-
‘Pugh’s Apple Chutney’.
1.5 kg of apples – peeled, cored and finely chopped
2 Medium Onions – finely chopped
700 ml Malt Vinegar
2 teaspoons Ground Ginger
2 teaspoons All-Spice
Put all the ingredients into a Jam Pan or a large, heavy saucepan. Slowly bring to the boil, reduce the heat and simmer for 30 – 45 minutes stirring frequently until thick and pulpy. When it is thick enough for you to draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, it is ready to spoon into sterilised jars and seal.
This quantity made seven jars.
Now we know you should leave it for about six weeks to mature properly before you use it but you have got to try it haven’t you? We can confirm that Pugh’s Apple Chutney is very yummy indeed, so yummy that we are going to make some more tomorrow.