Wandering around the local national trust market we picked up a lot of new cheeses to try at Christmas. Imagine cheddar with chilli or lime; honey soft cheeses and various hard cheeses with fruits like cranberry and apricots. As we were going to the one off effort of the cheeses I figured the least I could do is make some fruity chutney to go with it. I also had a load of Christmassy mixed fruits and spices leftover from making mincepies (https://modernmrsbeeton.blog/?s=mince+) and my pudding recipe.
Serve up with a lovely mulled wine!
https://modernmrsbeeton.blog/2018/10/01/cheats-mulled-wine-recipe/
Ingredients:
- 1kg dried fruit (I had sultanas; raisins and cranberries)
- 450g white onions
- 1 pint cider vinegar
- 1 heaped spoon ginger
- 50g sea salt
- 1 pinch all spice (and any other Christmassy spices you have)
- 450g brown sugar
- 1 litre jar
Obviously tailor the quantities up and down to how much you want to make. This makes just over a 1 litre but I’m planning on keeping it until next year to see if ages well (or not).
Method:
- Chop everything into small pieces.
- Put all in a big pan or slow cooker if you don’t have one big enough.
- Cook on low for 1.5 hours.
- Test the jam on a cold plate to see if it firms up to a good consistency.
- Seal in the sterilised (dishwasher or boiling water) jar.
Mince
If you prefer something more sweet and fruity go for my pear jam to have on your Christmas crumpets.
https://modernmrsbeeton.blog/2018/06/05/pear-jam/
Serve with lots of cheese; crackers, pate and butter.
If you want similar jars to mine to store it in you can find them at:
the modern mrs beeton 
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