I was today obliged to spend a great deal of time pasting labels on to jam,jelly and chutney jars,the kitchen being so full that until they were stored away no more preserves could be made.
In theory it is Pa who does the labelling but this year all entreaties threats and promises have e fallen upon deaf ears so it is a case of do it yourself Avie!
Ages passed and I had done only half the bottles,time was passing so I shelved (no pun intended) the rest of the job and began to prepare another batch of chutney which,unlike the Christmas chutney which needs three moths to mature is ready within three weeks.
SWEET STAFFFORDSHIRE CHUTNEY
1lb onions pee;de and chopped
2 lb dates stoned and chopped
2 lb apples peeled and cored
4oz walnuts chopped
1pint of vinegar
1 teaspoon salt
2 teaspoons ground ginger
1lb sugar
Place the onions in to a large heavy based pan with a little water,bring to the boil and simmer until soft. Add the apples and continue to cook for fifteen minutes then put in the walnuts,dates,salt and spice and half the vinegar. Cook until the mixture thickens then add the sugar and the rest of the vinegar. Boil until the mixture becomes really thick then bottle in sterile jars.
Matured in three weeks this is a great Autumn pickle and is a must if the Christmas pickle is to survive long enough to mature. Try this with a real vintage Cheddar or a good red Leicester.
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