If you read my blog regularly you will know I like to give (when I can) homemade gifts. For me, a preserve encapsulates traditional Christmas fayre.
Even The Duchess of Cambridge dusted off her pans and made strawberry jam to give to The Royal Family last Christmas.
Not that you have to give it all away of course. There’s a jar with my name on it maturing at the moment.
Simple Slow Cooked Christmas Chutney – Makes 4 Jars
((Having never made chutney before last Christmas, I adapted (because I just can’t help playing with things!) a recipe from Sarah Flower’s excellent book Slow Cook Fast Food. I highly recommend Sarah’s book )
You will need (follow either metric or imperial quantities):
1kg/2lb Tomatoes (roughly chopped)
500g/1lb Onion (chopped)
250g/½lb Cooking Apples (peeled, cored and chopped)
2 Garlic Cloves (crushed)
250g/½ Dried Fruit (mixture of cranberries and sultanas – you can add a little extra)
200g/0.44lb Muscavado Sugar
10ml/2 tsp Mustard Powder
10ml/2 tsp Ground Ginger (I use frozen cubes)
10ml/2 tsp Hot Chilli Powder
10ml/2 tsp Paprika
568ml/1 pint Malt Vinegar
Black pepper
Large Slow Cooker and 4 Jars
(I use a large cooker as the quantity of ingredients is slightly too much for a standard cooker and also a larger cooker will reduce the liquid more efficiently. If using a standard cooker I’d suggest halving quantities to create the same end result).
Instructions:
(please note that your house will smell of vinegar for a short while whilst cooking – so you may want to take this in account before starting on a day guests are due to arrive! ;-))
Roughly chop the tomatoes and apple
Chop finely the onion – I use a food processor for this
Place all in the pot and add the garlic, spices, powder, sugar, dried fruit and add black pepper to season
Pour in the bottle of vinegar
Stir thoroughly and place lid on the top – Leave on low for 8 hours
30 minutes before the end of cooking time sterilise the jars
I do this by washing the jars in hot soapy water and rinsing. I then leave to dry on paper towel for a few minutes before popping them in the oven, top down on a baking tray, on a low temp (approx. 100°C/Gas Mark 1) for 15 minutes.
Take care if using this method to sterilise, as the jars will be hot to touch. I leave to cool on the tray for a few minutes before filling.
Once sterilised, fill each jar with chutney. Let any excess liquid drain away from the spoon. Slow cooking will mean the liquid doesn’t reduce entirely
Place a small piece of greaseproof paper on the top before securing lid
Leave to mature for at least a month before consuming
There’s nothing quite like holding a jar of homemade preserve in your hand is there?
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!
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Fabulous Jo, you make it look so easy!
Sharron x
That’s because it is easy 😉 (honestly…)
Fabulous Jo, you make it look so easy!
Sharron x
That’s because it is easy 😉 (honestly…)
I can’t wait to try this!
I’d love to hear how it goes Nicole?
Well, the chutney got make over the weekend… Now I just have to hide it while it matures from hubby – who keeps asking ‘when will it be ready, again?’ 🙂
How exciting! The jar I’ve put on one side for us (not gifts) will be on the Christmas tea table. So another 6 weeks away! However I had about a 1/4 of a jar over. I’ve eaten it already. Just popped it in the fridge and had it with cheese and crackers without maturing. Still tasted fab!
I can’t wait to try this!
I’d love to hear how it goes Nicole?
Well, the chutney got make over the weekend… Now I just have to hide it while it matures from hubby – who keeps asking ‘when will it be ready, again?’ 🙂
How exciting! The jar I’ve put on one side for us (not gifts) will be on the Christmas tea table. So another 6 weeks away! However I had about a 1/4 of a jar over. I’ve eaten it already. Just popped it in the fridge and had it with cheese and crackers without maturing. Still tasted fab!
This looks so good! I’m going to make it tomorrow (already bought everything), but I don’t have a slow cooker. I have a cast-iron pot that I could use on the stove top or in the oven. Any advice is welcome!
So sorry if this reply is a little late… follow recipe exactly, but when you bring to boil reduce heat and allow to simmer slowly for up to an hour – keep an eye on it. If the lid is on it will reduce slower than if you remove lid. Check consistency, and once it looks as though the majority of the liquid has been absorbed it’s ready! Good luck and please let me know how you go.
Thanks! I did like you said and it turned out great. I had some left over after filling the jars so I just had to eat it…delicious!
This looks so good! I’m going to make it tomorrow (already bought everything), but I don’t have a slow cooker. I have a cast-iron pot that I could use on the stove top or in the oven. Any advice is welcome!
So sorry if this reply is a little late… follow recipe exactly, but when you bring to boil reduce heat and allow to simmer slowly for up to an hour – keep an eye on it. If the lid is on it will reduce slower than if you remove lid. Check consistency, and once it looks as though the majority of the liquid has been absorbed it’s ready! Good luck and please let me know how you go.
Thanks! I did like you said and it turned out great. I had some left over after filling the jars so I just had to eat it…delicious!
Hi – just discovered this recipe – looks amazing and going to try and make next week as gifts – to assist me in a thrify yet thoughtful Christmas
I made mine two weeks back. It’s maturing nicely. It does make a great gift. Even the Duchess of Cambridge gifts preserves at Christmas! 😉
Hi – just discovered this recipe – looks amazing and going to try and make next week as gifts – to assist me in a thrify yet thoughtful Christmas
I made mine two weeks back. It’s maturing nicely. It does make a great gift. Even the Duchess of Cambridge gifts preserves at Christmas! 😉
Do I need to boil the jars in a water bath to seal when it is finished before storing?
Do I need to boil the jars in a water bath to seal when it is finished before storing?
Would like to know about sealing too
Would like to know about sealing too
Loving this recipe I know it’s late but will put a leAve to mature on my gifts, does it need to mature? Sorry new to this? Could you help with sealing also thNks x
Loving this recipe I know it’s late but will put a leAve to mature on my gifts, does it need to mature? Sorry new to this? Could you help with sealing also thNks x
I’m definitely trying this for Christmas gifts!!……but will halve the ingredients as I only have a standard slow cooker!! So glad I came across your recipe!! ?