Mum’s Tomato Chutney
1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 cooking apples, peeled, cored and chopped
2 teaspoons mustard seed or mustard powder
Small piece of fresh ginger (about 3cm long), grated
300g sultanas
200g light muscavado sugar
600ml spiced vinegar (malt will do if you cannot find ready spiced, or buy spices and spice your own)
Salt and pepper to taste
- Place all the ingredients (except the vinegar) in a preserving pan or large deep saucepan. Add half the vinegar and seasoning to taste.
- Place the pan over a medium heat and slowly bring to a simmer, stirring constantly until the sugar has dissolved.
- Simmer for 30–40 minutes, stirring often, until everything is tender.
- While the chutney is simmering, sterilise the jars. Wash them thoroughly in warm, clean, soapy water. Rinse and drain them upside down on kitchen towel and place on a baking tray or directly onto an oven rack (if directly onto the oven rack, take care when you remove them). Place in a preheated oven at 100°C/gas mark 1 for 15 minutes. Turn the oven down to its lowest setting to keep the jars warm while you make the chutney. When you remove the jars from the oven, place them onto an old newspaper or tea towel.
- Stir the remaining vinegar into the chutney and cook for a further 25 minutes or until it has thickened, stirring often. If it is still runny, simmer for another 10 minutes.
- Divide the chutney between the sterilised jars – I do this with a measuring jug – and allow to cool. Take care as it will be very hot and will splash as you fill the jars.
- When the chutney is cool place a waxed disc onto each jar and seal with airtight lids or cellophane and elastic bands. Store in a cool, dry place for a month to allow to mature. Once opened, store in the fridge and use within two months.
Mum’s Spicy Chutney
Large saucepan or preserving pan and jars
1kg ripe tomatoes, chopped
450g of onions, chopped
2 garlic cloves, finely chopped
1 chilli, finely chopped (optional – add if you like it hot!)
2 cooking apples, peeled, cored and chopped
2 teaspoons mustard seed or mustard powder
Small piece of fresh ginger (about 3cm) long, grated
300g sultanas
200g light muscavado sugar
2 teaspoons chilli powder
2 teaspoons paprika
600ml spiced vinegar (malt will do if you cannot find ready spiced, or buy spices and spice your own)
Salt and pepper to taste
- Place all the ingredients (except the vinegar) in a preserving pan or large deep saucepan. Add half the vinegar and season to taste.
- Place the pan over a medium heat and slowly bring to a simmer, stirring constantly until the sugar has dissolved.
- Simmer for 30–40 minutes, stirring often, until everything is tender.
- While the chutney is simmering, sterilise the jars. Wash them thoroughly in warm, clean, soapy water. Rinse and drain them upside down on kitchen towel and place on a baking tray or directly onto an oven rack (if directly onto the oven rack, take care when you remove them). Place in a preheated oven at 100°C/gas mark 1 for 15 minutes. Turn the oven down to its lowest setting to keep the jars warm while you make the chutney. When you remove the jars from the oven, place them onto an old newspaper or tea towel.
- Stir the remaining vinegar into the chutney and cook for a further 25 minutes or until it has thickened, stirring often. If it is still runny, simmer for another 10 minutes.
- Divide the chutney between the sterilised jars – I do this with a measuring jug – and allow to cool. Take care as it will be very hot and will splash as you fill the jars.
- When the chutney is cool place a waxed disc onto each jar and seal with airtight lids or cellophane and elastic bands. Store in a cool, dry place for a month to allow to mature. Once opened, store in the fridge and use within two months.
Rhubarb and Ginger Chutney
Large saucepan or preserving pan and jars
1kg rhubarb, sliced
1 red onion, finely chopped
250g sultanas
12.5cm (5in) knuckle of ginger, finely chopped
400g brown sugar
75ml orange juice
400ml spiced vinegar or white malt vinegar
1 teaspoon curry powder
Salt and pepper to taste
- Place all the ingredients (except the vinegar) in a preserving pan or large deep saucepan. Add the vinegar and season to taste.
- Place the pan over a medium heat and slowly bring to a simmer, stirring constantly until the sugar has dissolved.
- Simmer for 40–50 minutes, stirring regularly until the mixture starts to thicken, otherwise it may stick.
- Prepare and sterilise the jars as instructed for Mum’s Tomato Chutney, on page 231. Bottle the chutney and seal. Ideally, leave to mature for at least a month. Once opened, refrigerate and use within two months.
Mrs Green’s Date Chutney
Mrs Green was our neighbour when I was growing up. When she moved into a retirement home when I was in my late teens, she gave me her wartime recipe notebook. I treasure it. It is full of amazing gems, the best of which will appear in many of my recipe books!
Large saucepan or preserving pan and jars
450g stoned dates
3 large onions, finely chopped
Juice and zest of 1 lemon
500ml vinegar
½ teaspoon cayenne pepper
1 teaspoon curry powder
2 teaspoons paprika
- Place all the ingredients in a pan and boil together for half an hour.
- Prepare and sterilise the jars, and bottle the chutney, as stated in Mum’s Tomato Chutney, on page 231. Once opened, refrigerate and use within two months.
Spicy Mango Chutney
Large stock/preserving pan and jars
1.5kg mangoes, peeled and chopped
350ml water
75g brown sugar
75g raisins
2–3 cloves of garlic, crushed
1 cooking apple, diced
1 teaspoon cayenne pepper
1 stick of cinnamon
1 teaspoon coriander seeds
6 cloves
2 cardamom pods
2 bay leaves
45ml distilled vinegar
- Place the water and sugar in a stock/preserving pan and bring to the boil.
- Add all the remaining ingredients apart from the vinegar. Cover and reduce the heat to low.
- Cook for 20–25 minutes until the fruit is soft.
- Allow to cool, remove the bay leaves, cinnamon stick and cardamom pods before adding the vinegar.
- Prepare and sterilise the jars, and bottle the chutney, as stated in Mum’s Tomato Chutney, on page 231. Once opened, refrigerate and use within one month.
Spicy Apricot Chutney
This is a really rich and spicy chutney, perfect to accompany curries or enliven your bread and cheese!
Large stock pan and jars
500g dried apricots
700g onions, finely chopped
2–3 cloves of garlic, crushed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon turmeric
2.5cm (1in) knuckle of fresh ginger, grated
750ml vinegar
200g sugar
250g sultanas
250g raisins
- Place the apricots in a bowl, cover with water and soak overnight.
- Drain the apricots and place in a large stock pan. Add all the remaining ingredients and cook on medium heat for approximately 1 hour. The chutney should be smooth but not too runny.
- Prepare and sterilise the jars, and bottle the chutney, as instructed in Mum’s Tomato Chutney, on page 231. Once opened, refrigerate and use within one month.
Slow Cook Fruit and Chilli Chutney
Saucepan, slow cooker and jars
600g red onions, finely chopped
600g Bramley apples, peeled and chopped
200g pears, peeled and chopped
200g plums, peeled and chopped
150g sultanas
50g fresh ginger, finely chopped
2–3 chillies (depending on your personal taste)
750g sugar
450ml white wine vinegar
- This is ideal if your slow cooker base can also be used on the hob; if not, you will have to use a saucepan to start, then transfer to your slow cooker.
- Turn your slow cooker to high. Place all the ingredients in the saucepan or slow cooker base (if hob proof). Bring to the boil and simmer for 5 minutes.
- Transfer to your slow cooker (if necessary) and cook on high for 4 hours, until the mixture has reduced by half.
- When you have achieved the right consistency, bottle in sterilised jars (see Mum’s Tomato Chutney recipe on page 231 for full details of how to sterilise the jars). Cover with waxed paper and store for at least 1 month. Once opened, refrigerate and use within two months.
Red Onion Marmalade
This is a huge favourite of mine. Delicious served with cheese on toast, or why not uses this as your base for a red onion and goats’ cheese tart. You can cook this in a casserole dish, preserving pan or slow cooker.
Casserole dish, preserving pan or slow cooker and jars
2–3 tablespoons of olive oil
450g red onions, sliced
20g butter
3 tablespoons dark brown sugar
50g sultanas
1 teaspoon paprika
200ml red wine
40ml balsamic vinegar
Seasoning to taste
To cook on the hob
- Heat the oil in a casserole dish. Add the onions and butter and cook until the onions are soft and translucent.
- Add the sugar and stir well. Cover and leave on a low heat for 15 minutes to start to caramelise.
- Add the remaining ingredients. Cook for another 30 minutes or until the marmalade liquid has reduced, but not dried. Season to taste.
- Prepare and sterilise the jars, and bottle the chutney, as instructed in Mum’s Tomato Chutney, on page 231. Once opened, refrigerate and use within two months.
To cook in a slow cooker
- Preheat your slow cooker as recommended in your manufacturer’s instructions.
- Heat the oil in a sauté pan or the base of your slow cooker. I use my Crock-Pot so I can switch from hob heat back to the slow cooker base without using another pan.
- Add the onions and the butter. Cook until the onions are soft and translucent.
- Add the sugar and stir well. If you have been cooking on the hob, transfer to your slow cooker. Turn the cooker to hot and leave for 1 hour.
- Add the remaining ingredients and leave for another 2 hours.
- Add seasoning to taste – you may want to add more sugar or balsamic vinegar to suit your palate. Cook for another 30 minutes or until the marmalade liquid has reduced, but not dried.
- Prepare and sterilise the jars, and bottle the chutney, as instructed in Mum’s Tomato Chutney, on page 231. Once opened, refrigerate and use within two months.
Green Tomato Chutney
This recipe is perfect for using up those tomatoes that are green at the end of the season. You can halve the ingredients in this recipe if you prefer to make less.
Large saucepan or preserving pan and jars
900g green tomatoes, chopped
6 large onions, chopped
225g sugar
225g sultanas
10g cloves
1 teaspoon mace
7.5cm (3in) knuckle of fresh ginger, finely chopped
1 pepper, finely chopped
1 litre of vinegar
1 teaspoon grated nutmeg
3–5 chillies, depending on taste, finely chopped
- Place all the ingredients in a preserving pan and stir well. Stew gently for 2½ to 3 hours. You can do this in a slow cooker on high if you prefer.
- Once the chutney has reached the desired thickness, prepare the jars, sterilise and bottle as directed in Mum’s Tomato Chutney on page 231. Use within one month.
Marrow Chutney
Large saucepan or preserving pan and jars
500g marrow flesh
½ lemon
225g sugar
300g cooking apples
5cm (2in) knuckle of fresh ginger, finely cut
150g sultanas
400ml pickling vinegar
- Remove the flesh from the marrow, dice into small pieces and place in a preserving pan.
- Place the zest of the lemon in the pan, and then carefully remove any remaining pith (white parts of the lemon) before chopping the lemon into small pieces and adding to the pan.
- Add all the remaining ingredients to the preserving pan. Bring to the boil and cook slowly for 1–1½ hours, stirring as often as possible.
- When the chutney has reached the desired consistency, prepare the jars, sterilise and bottle as instructed in Mum’s Tomato Chutney on page 231.
- Store in the fridge and, once opened, use within two months.
Slow Cook Fruity Chutney
If you have some overripe fruit, instead of throwing it away, why not turn it into a tasty chutney? Combine these ingredients in your slow cooker for a simple, yet delicious, chutney. Alternatively, if you prefer, you can cook this on the hob in a preserving pan.
Slow cooker or preserving pan and jars
3 onions, finely chopped
3–4 cloves garlic, crushed
7.5cm (3in) knuckle of fresh ginger, grated
3 ripe peaches, chopped
3 ripe pears, chopped
2 apples, chopped
200g sultanas
50g raisins
200g sugar
1 teaspoon ground cinnamon
1 teaspoon allspice
4 teaspoons wholegrain mustard
500ml vinegar
To cook in a slow cooker
- Preheat the slow cooker according to the manufacturer’s instructions.
- Place all the ingredients in your slow cooker. Turn to low and cook for 5–6 hours, until the mixture is the right consistency.
- Prepare and sterilise your jars and bottle the chutney as instructed in Mum’s Tomato Chutney recipe on page 231.
- Store in the fridge and, once opened, use within two months.
To cook in a preserving pan
- If you prefer to cook this in a preserving pan, place all the ingredients in the pan and cook on medium heat for 1 hour before bottling in your sterilised jars.
- Store in the fridge and, once opened, use within one month.
Slow Cook Cranberry Sauce
You’ll really get into the Christmas spirit if you make this amazing sauce; the whole house will smell wonderfully Christmassy.
Slow cooker
400g cranberries
1 cooking apple, finely sliced
250ml orange juice
200g sugar
2–3 teaspoons ground cinnamon
- Preheat the slow cooker according to the manufacturer’s instructions.
- Place all the ingredients in the slow cooker and stir well to ensure everything is well blended. Turn the cooker to high and cook for 3–4 hours, stirring occasionally.
- Pour into a serving dish or into sterilised jars (see instructions for sterilising in Mum’s Tomato Chutney recipe on page 231) until you are ready to use. Once opened, refrigerate and use within one month.
Pomegranate Molasses
This is great as a marinade. You can buy it in bottles from specialist shops – it is popular in Lebanese or Moroccan stores – or from specialist delis. But it’s so easy to make, why not have a go and bottle it ready for use?
Large saucepan or preserving pan and jars
750ml pomegranate Juice
100g sugar
250ml lemon juice
- Place all the ingredients in a pan and simmer gently until the liquid has reduced by at least half.
- Use immediately or bottle in a sterilised jar (see Mum’s Tomato Chutney recipe on page 231 for full instructions) until required. This will keep for up to six months if bottled in a sterilised jar.
Orange and Lemon Marmalade
Large saucepan or preserving pan and jars
15 oranges (Seville are traditionally the best)
3 lemons
4 litres of water
1.5kg sugar
- Extract the juice from the oranges and lemons. I use my electric citrus juicer for this as it is quick and easy, and retains the pulp and flesh (which we need).
- Pour the juice into a preserving pan. Keep the pulp and the pips in a bowl, and now focus on the peel.
- Chop the peel into shreds. I prefer fine shreds, but do this to suit your own preference. Once chopped, add this to the juice in the preserving pan, along with the water.
- Scoop up the pulp and pips and place them in a muslin bag. Tie the bag tightly and add it to the preserving pan, making sure it is submerged in the juice.
- Bring to the boil and simmer gently until the peel is tender. This can take anything from 45 minutes to over an hour. Once you are happy with the peel, carefully remove the muslin bag. This will be very hot so be careful. Leave to cool slightly in a bowl (so you don’t waste any juice that may seep out). Once it is cooler, you can squeeze out the excess juice and return it to the preserving pan.
- Add the sugar, and bring to the boil. Remove any scum from the surface of the mixture. You are now waiting for the jam to start to set. Check this after 15 minutes, then every 10 minutes until you are happy. To check, spoon a little of the mixture onto a saucer. Leave to cool (or place in the fridge if you are in a hurry). If it forms a skin, it is done and ready to bottle.
- Prepare the jars, sterilise them and bottle the marmalade according to the instructions given for Mum’s Tomato Chutney on page 231. Top each jar with with a waxed paper disc, cover and store until needed.
Mrs Green’s Dried Apricot Jam
This is another of Mrs Green’s gems. It’s a very simple recipe.
Large saucepan or preserving pan and jars
450g dried apricots
1.5 litres of water
About 1kg sugar
- Soak the apricots in the water for 48 hours.
- Boil the fruit and water for 1½ hours. Add the sugar (340g sugar for every 500ml of water) and boil for 1 hour.
- Prepare and sterilise the jars as instructed in Mum’s Tomato Chutney on page 231 and bottle as required.
Mrs Green’s Gooseberry Jam
Again, this is from my childhood neighbour Mrs Green’s wartime notebook. It makes a wonderful jam and is a real favourite in our house.
Large saucepan or preserving pan and jars
450g sugar
250ml water
450g gooseberries
- Boil the sugar and water together for 15 minutes. Add the gooseberries and simmer gently until the jam is clear and set.
- Prepare and sterilise the jars as instructed in Mum’s Tomato Chutney on page 231 and bottle as required. If stored in sterile jars and sealed correctly this should keep for several months.
Mum’s Fabulous Raspberry Jam
This recipe makes around 2.7kg of jam.
Large saucepan or preserving pan and jars
1.8kg raspberries
1.8kg sugar (Mum uses half granulated sugar and half jam sugar)
- Wash and dry the jam jars and put into a warm oven to sterilise (see Mum’s Tomato Chutney recipe on page 231 for full instructions).
- Wash the fruit if necessary and drain well. Place in a preserving pan.
- Simmer until some juice has been extracted.
- Add the sugar, stirring until it has dissolved.
- Bring to the boil and boil rapidly for 5–10 minutes until the jam sets when tested.
- Test by putting a little jam onto a cold saucer and leaving for a few minutes. If it creases when you run your finger across it, the jam is ready.
- Remove the scum and leave the jam to cool slightly.
- Pot and seal while still warm. If stored in sterile jars and sealed correctly this should last for several months.
Mum’s Raspberry and Redcurrant Jam
This recipe makes around 2.7kg of jam.
Large saucepan or preserving pan and jars
900g raspberries
900g redcurrants
1.8kg sugar (Mum uses half granulated sugar and half jam sugar)
- Wash and dry the jam jars and put into a warm oven to sterilise (see Mum’s Tomato Chutney recipe on page 231 for full instructions).
- Wash the fruit if necessary and drain well. Place in a preserving pan.
- Simmer until some juice has been extracted.
- Add the sugar, stirring until it has dissolved.
- Bring to the boil and boil rapidly for 5–10 minutes until the jam sets when tested.
- Test by putting a little jam onto a cold saucer and leaving for a few minutes. If it creases when you run your finger across it, the jam is ready.
- Remove the scum and leave the jam to cool slightly.
- Pot and seal while still warm. If stored in sterile jars and sealed correctly this should last for several months.