Fiery Tomato Chutney

My homemade Christmas larder is almost complete. In addition to my Spiced Christmas Pears and the Apple and Mint Jelly I have made Fiery Tomato Chutney.

This chutney goes really nicely with Edam and sliced apple.
I also made this at the end of the summer with green tomatoes. The result with red tomatoes is a deeper brown colour. It is the Cayenne pepper which makes it fiery and although it isn't too hot (i.e. not watery-eyed hot), if you don't like things at all hot, replace the cayenne pepper with coriander and cumin.

This is a recipe by Ghillie James in the August 2010 edition of Woman and Home.

1. In a food processor, in batches, whizz the tomatoes, omions and apples until pulpy, but still a bit chunky. Transfer to a large preserving pan, add the remaining ingredients apart from the sugar, stir and bring to the boil. Turn down the heat and simmer for 1 hour, stirring occasionally.
2. Add the sugar and stir well, then leave to simmer, stirring every 15 minutes, for a further 1 hour, or until the mixture and lost most of its water and leaves a trail when you pull a wooden spoon through it.
3. Using a jam funnel, ladle the chutney into warm, sterilised jars and seal them.

Autumn busy-ness

I've made a delicious jelly to add to my other Christmas foodie gifts stocking up in the pantry. I've used Bramley apples but and cooking apple will do.

 Mint and Apple Jelly

900g Bramley apples

granulated sugar

45ml chopped fresh mint

Makes 3 x 450g/1lb jars 

1. Chop apples roughly and put in pan.
2. Add enough water and cover, leave to simmer until soft.
3. Pour all of the apples and water into a jelly bag, being careful not to squeeze the bag. Suspend the bag and place a bowl underneath over night.
4. Measure the amount of juice that drains from the jelly bag. To every 600ml of juice, add 500g granulated sugar, and stir into the juice.
5. Heat gently to dissolve the sugar then bring to the boil. Test for setting by pouring about 15ml onto a cold plate and allowing it to cool. If a wrinkle forms on the surface when pushed with a fingertip, the jelly is almost set. When a set is reached , leave the jelly to cool.
6. Stir in the chopped mint and pour into sterilized jars using a jam funnel. 

The jelly will keep unopened for up to a year. Once opened , keep in the fridge and consume within a week.

If you've still got some apples from your own trees because they've kept so well from your wrapping them carefully, please let me know what you used. Thanks.

This was easy to make and while I waited for it to reach setting point I was able to rake the leaves outside!

Preparations for Christmas

Spiced Christmas Pears
It is the time to start preparing for Christmas, and as we have a pear tree in the garden I decided to make this preserve which is apparently very nice served sliced with cold meats and cheese.

Spiced Christmas Pears

900g pears

600ml white wine vinegar

225g caster sugar

1 cinnamon stick

5 star anise

10 whole cloves

Makes 900g

1. Peel the pears but keep them whole leaving the stalks on. Heat the vinegar and sugar, stirring until the sugar has melted. Pour over the pears, poaching for 15 minutes.
2. Add the cinnamon, star anise and cloves and simmer for 10 minutes. Remove pears and pack tightly into sterilized jars. Simmer the syrup for a further 15 minutes and then pour over the pears so that the cloves and star anise are packed tightly with the pears. Seal the jars tightly and store in a cool, dark place. 

The pears will keep for up to one year unopened. Once opened, store in the fridge and consume within one week. 

These will make a pretty foodie gift at Christmas, just make sure you have the will power not to gobble them before it's time.