Made 98 jars of preserves!

thriftlady_2

Wow Odds -I thought I was prolific on the preserving front, but 98 jars -that's amazing :T Bet you're feeling smug:D

Thanks for the apricot chutney recipe, it sounds like one I used to make from a Good Food mag years ago. It was lovely -I've been looking for something similar for ages.

This summer I've made; blackcurrant jam (currants from my mum), damson chutney, damson gin and crab apple jelly. The quinces on my tree are nearly ready so I think I'll make quince vodka and quince cheese. I've also got lbs and lbs of blackberries in the freezer so I may make more jam. Mincemeat is also something I must do in the next couple of months.

Quackers

thriftlady wrote: »

The quinces on my tree are nearly ready so I think I'll make quince vodka and quince cheese.

And if you ever need a new neighbour I'd be happy to oblige

wendym

thriftlady wrote: »

. The quinces on my tree are nearly ready so I think I'll make quince vodka and quince cheese. quote]

Is it really a year since I was so envious of a quince that actually produces a crop? I spoke encouragingly to mine in the spring. but again I have no fruit at all. I shall have to buy just one from Waitrose.

odds-n-sods

LOL - all my old neighbours used to say that! Once, my neighbours got a load of prawns - my DH defrosted a 1 KG bag of them and there was about 60. Had friends over for dinner but the neighbour still got enough for them too.

odds-n-sods

OH, and the apple butter can be used on bread and toast, with cheeses, and as a filling for layer cakes - either whites ones or lightly spiced cakes.

And I'm trying to make mango chutney today.

odds-n-sods

Red Onion CHutney

2 KG red onions, chopped finely
60g butter - Do not use marg/stork or anything else!
2 tbsp olive oil
3 tbsp chopped fresh thyme
1 cinnamon stick
6 cloves
150g sugar
1L red wine
325ml red wine vinegar

Melt butter + oil, add in onions, sugar, thyme, cinnamon, cloves. Stir well, and cook on low heat until onions are caramelized and and sticky - do not rush this part! Add in the wine and vinegar and cook for another 30- 40 minutes until the wine is reduced and sticky - can use 1 bottle of red wine and port/madiera for the rest. Put into jars and seal. Can be used immediately, but again, tastes better if let to sit for a couple of weeks.

Good with pate, stirred into gravies, with cheese, and in meat pies.

scrimpingbadger

WOW you have been very busy !!! I'm very impressed but also I'm very interested in the sweet chilli jam recipe, if you're feeling generous... (if not completely preserved out).

thriftmonster

Made spiced pickled runner beans yesterday - but all are going into new jars for sale. I actually need to get my finger out nad make some stuff for us/ pressies in recycled jars - but I've so many queries about the stuff for sale for Christmas that I've wanted to get ahead with that. Made so far:
Runner beans
Spicy peach chutney
Carribean chutney
Tomato and apple chutney

Still to do
Apple and mint jelly
Corn relish
Onion relish
Pickled onions
Eastern chutney
Marmelade

Hmmm - maybe I'd better get going.

GreenNinja

odds-n-sods wrote: »

that recipe looks good, I'll try it.

No, he's british; I hope it won't go on forever, I always overcook and bake, so I give it to the neighbours so we don't eat it all.

Nope, I dont' drink, Looyates, how do you make fruit wines??

Gree Ninja, its a drie apricot chutney I make.

the orginal recipe is from when I was a chef; it went with the sandwiches in 1 place I worked in , the cheese board at another, and with several different starters at a 3rd. The key to my chutneys is that I cook them as slowly as possible so the flavours get chance to meld.


Apricot Chutney:

1 KG dried apricots
4 red onions
1 head garlic
3/4 packet rosemary
1.5 lb brown sugar
3/4 L apple cider vinegar

Finely chop up the onions and garlic. Slice the apricots fairly finely. Chop the rosemary very finely. Mix all the ingredients together in a large pot and simmer slowly for 1 1/2 hours. Let it barely bubble. You'll know when it is done when the chutney is thick, and a golden apricot colour, almost caramel. Jar and seal as usual. It will smell very vinegary, but don't adjust it down! Once its cool, it is ready to eat but tastes better of let to sit for 1-2 weeks.

Thank you! will be trying it this weekend, I think :T

Just wanted to ask though... sounds like a lot of garlic... does the finished product taste really garlicky??

P.S. Thanks lbt! I will look out for the said magazine xx

odds-n-sods

no, you need that much garlic and rosemary or it will be way too sweet to eat.