Because I open up my sewing business at 8 o clock I have to do anything that requires me going down the garden before I open up so this morning I got up at 7 and before 8 had picked our wonderful garden produce.
The tomatoes from the greenhouse.
Yes they really are that big!
The onions from drying on the trug in the greenhouse [Twiglet only gathered them from the garden yesterday!].
And I picked Bramley apples from our new little Apple tree in the garden [the whole tree is only about 4 foot 6 inches tall but has already produced us some wonderful apples].
I have chopped all the ingredients and filled my large preserve pan with the fruit, veg, sugar and pickling vinegar. It's all simmering away as I type :-)
....and the smell is just wonderful :-)
For those interested in making some here is the recipe I've used.....
- 1kg ripe tomatoes, chopped
- 450g onions, chopped
- 2 eating apples, peeled, cored and roughly chopped
- 200g light brown sugar
- 600ml pickling vinegar
1. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
2. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
3. Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it's still runny, simmer for another 10-15 minutes.
4. Divide the hot chutney between sterilised jars and set aside to cool.
Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.