So far this year it’s been mainly jams and jellies for me, raspberry, loganberry, black currant and blackberry. Now I have my eye on watermelon rind pickle, as the other half only ever wants to throw it in the compost, and possibly a late season pumpkin jam.
I do make a very nice sweet pickled beetroot, which was my grandmothers recipe and contains sugar mustard and black pepper.
4 Jars Rhubarb, orange and ginger jam.
3 jars Indian apple chutney
(28-08-2020, 06:09 PM)Bren Wrote: [ -> ]4 Jars Rhubarb, orange and ginger jam.
3 jars Indian apple chutney
Bren , can you point me in the direction of a recipe for your Indian apple chutney? There are so many out there, it's far easier to go with a personal recommendation.
6 jars of sweet cucumber relish and a dozen or so of courgette chutney this week.
First ever jar of pickled nasturtium pods.
Hi all, can I ask, after making chutney and putting it in jars do you put the jars in a pot of cold water and boil for 30 mins? If so why? I’ve never done that and it’s been fine...have I just been lucky?
I never do that either Jay. Canning is a very American thing I think. But it’s becoming more popular over here. Never tried it. It all seems a bit scary to me.
