lesley
10-20-2009, 05:11 PM
http://i296.photobucket.com/albums/mm162/bazmj_1/apple-and-pear-chutney.jpg
Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients
* 2730g Bramley apples
* 1357g Conference pears
* 3 Large onions, finely chopped
* 2 Large garlic cloves, finely chopped
* 2 Lemons, grated zest and juice
* 1 Heaped tablespoon wholegrain mustard
* 1 Litre white wine vinegar
* 225g Sultanas
* 225g Dried apricots, roughly chopped
* 1inch/2.54cm Root ginger, peeled and grated
* 3 Tbsp ground ginger
* 1 Tbsp Himalayan salt or sea salt
* 1kg Dark muscovado sugar
Method
* Peel, core and roughly dice the apples and pears
* Put the apples, pears, onions, lemon zest and juice, garlic, mustard and half the white wine vinegar into a large heavy saucepan and bring to the boil
* Simmer for a few minutes, just until the fruit starts to soften, don’t overcook
* Add the rest of the vinegar and all the other ingredients, stir
* Bring back to the boil and simmer for about 25 minutes, stirring occasionally, leave the lid off
* Pack into jam jars or kilner jars and lay a waxed disc on top, wax side down (see Cook’s tips 1.)
* Store in a cool dark place for about a month
Cook's tips
* 1.Wash the jars in hot soapy water or put through the dishwasher
* Dry and sterilize in the oven 130°C/250°F/Gas mark ½ for 10 minutes
* Use only plastic coated metal lids, boil these along with any rubber seals, in a saucepan of water for 10 minutes
Equipment
* Large heavy saucepan
* Jam jars and Kilner jars
Shopping List
* 2730g Bramley apples
* 1357g Conference pears
* 3 Large onions
* 2 Large garlic cloves
* 2 Lemons
* 1 Heaped tablespoon wholegrain mustard
* 1 Litre white wine vinegar
* 225g Sultanas
* 225g Dried apricots
* 1inch/2.54cm Root ginger
* 3 Tbsp ground ginger
* 1 Tbsp Himalayan salt or sea salt
* 1kg Dark muscovado sugar
* Waxed discs
Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients
* 2730g Bramley apples
* 1357g Conference pears
* 3 Large onions, finely chopped
* 2 Large garlic cloves, finely chopped
* 2 Lemons, grated zest and juice
* 1 Heaped tablespoon wholegrain mustard
* 1 Litre white wine vinegar
* 225g Sultanas
* 225g Dried apricots, roughly chopped
* 1inch/2.54cm Root ginger, peeled and grated
* 3 Tbsp ground ginger
* 1 Tbsp Himalayan salt or sea salt
* 1kg Dark muscovado sugar
Method
* Peel, core and roughly dice the apples and pears
* Put the apples, pears, onions, lemon zest and juice, garlic, mustard and half the white wine vinegar into a large heavy saucepan and bring to the boil
* Simmer for a few minutes, just until the fruit starts to soften, don’t overcook
* Add the rest of the vinegar and all the other ingredients, stir
* Bring back to the boil and simmer for about 25 minutes, stirring occasionally, leave the lid off
* Pack into jam jars or kilner jars and lay a waxed disc on top, wax side down (see Cook’s tips 1.)
* Store in a cool dark place for about a month
Cook's tips
* 1.Wash the jars in hot soapy water or put through the dishwasher
* Dry and sterilize in the oven 130°C/250°F/Gas mark ½ for 10 minutes
* Use only plastic coated metal lids, boil these along with any rubber seals, in a saucepan of water for 10 minutes
Equipment
* Large heavy saucepan
* Jam jars and Kilner jars
Shopping List
* 2730g Bramley apples
* 1357g Conference pears
* 3 Large onions
* 2 Large garlic cloves
* 2 Lemons
* 1 Heaped tablespoon wholegrain mustard
* 1 Litre white wine vinegar
* 225g Sultanas
* 225g Dried apricots
* 1inch/2.54cm Root ginger
* 3 Tbsp ground ginger
* 1 Tbsp Himalayan salt or sea salt
* 1kg Dark muscovado sugar
* Waxed discs