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!
- 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).
- 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.
If you prefer something more sweet and fruity go for my pear jam to have on your Christmas crumpets.
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: