What a warm welcome back. Thank you so much. It is very good to be back.
|Damsons and tattered sweet peas from the farm shop|
While I wasn't blogging I was still doing all the things I blog about. One of those things is preserving.
I have to make damson gin and damson chutney every year. Have to.
|Damson gin in progress|
This year I also made some tomato and red pepper chutney which has turned out very well. The recipe is from my trusty Good Housekeeping Complete Book of Preserving with some tweaks of my own. Excellent in a cheese sandwich.
Tomato and Red Pepper Chutney
Makes about 4lb (1.8kg) - you could easily make half this amount.
4 lb (1.8kg) tomatoes, skinned and chopped
1lb (450g) onions, chopped
2 red chillies, seeded and finely chopped
2 red peppers, diced
4 cloves of garlic, crushed
1 pint (570ml) vinegar I used cider vinegar
8oz (225g) demerara sugar I doubt using white sugar will make much difference
2 tsp salt
2 tsp smoked paprika
½ tsp chilli powder
Put everything in a large, thick-bottomed saucepan or preserving pan.
Heat gently to dissolve the sugar then simmer for about 1½ hours or until it is thick and chutney-like. The usual test is to see if you can scrape a clear channel across the bottom of the pan, a parting of the chutney waves. This is quite a runny chutney though, because of the juiciness of the tomatoes.
When ready pot into warm sterilised jars. We made a start on ours almost immediately but all chutneys benefit from a few weeks maturing.
For an all-purpose chutney formula to make use of whatever you have try Hugh Fearnley-Whittingstall's glutney. I made a quince and pumpkin version of this a few years ago which was good but not very popular with my household, besides tomatoes and peppers are a lot easier to chop than quinces and pumpkins.
This year's currant harvest was much better than last year's. I had a good amount of black, red and white currants. I put them all in the freezer while I decided what to do with them and after much consulting of fancy dessert recipes I made the whole lot into jam. Mixed currant jam.
I reckon we have enough jam to last until next summer .
Apologies for the reuse of some of my instagram photos I like to keep instagram pictures and blog pictures different but I haven't been using my proper camera while I've been away, something I must get back into the habit of doing.