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.
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.