Deliciously preserved blackberry and apple chutney - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Deliciously preserved blackberry and apple chutney By You Magazine - September 19, 2021 Blackberries tend to hang around until the first frost in the northern hemisphere so you can get them right up until November, making it the perfect time to get a stock of chutneys made for Christmas. This is best served with rich meats, but is equally good with the after-dinner board of strong, stinky cheeses. Laura Edwards Makes 4-6 x 230ml jars 600g blackberries, rinsed and patted dry, whole or halved 500ml white wine vinegar 300g apples, peeled, cored and cut into 7mm–1cm cubes 150g red onions, cut into 7mm–1cm cubes 250g light brown or muscovado sugar 3 bay leaves 1/2 tsp mixed spice 1 tsp coriander seeds, lightly crushed 1 tsp mustard seeds, lightly crushed Zest of 1 lemon 1 tsp sea salt Sterilise your jars and lids. Place everything except the salt into a large, wide, low-sided, heavy-based, non-reactive pan and bring to the boil over a medium-high heat. Cook for 30-50 minutes, adding the salt after 20 minutes, to render it down to a sticky consistency. It can stick on the bottom and burn during cooking, so watch it and stir consistently throughout. To test whether it is ready, run a wooden spoon across the bottom of the pan: if there is a clear path for at least 5 seconds it should be ready. Once ready, fill hot, sterilised jars as quickly as you can to retain the heat. Use a ladle and wide-mouthed funnel, and fill to 2-3mm from the top of the rim (for thicker chutneys you may need a teaspoon to push it into the jar). Clean the rim with a clean damp cloth and seal quickly with sterilised hot lids. Once cooled, label and date. Keep sealed in a cool, dark place for 12-24 months. It will be ready to eat in 3-4 weeks but, once opened, must be stored in the fridge and eaten within 4-6 months. Now buy the book Our recipes are from The Modern Preserver’s Kitchen by Kylee Newton, which will be published on 30 September by Quadrille, price £22. To preorder a copy for £18.70 until 3 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved