Preserving food, making jams and pickles
This is a great way of creating your own homemade jams and pickles. They just taste so good and make great presents.
Here are a few recipes to get you started
Winter Chutney: (October to March)
Ingredients: 300g carrots, 400g apples, 300g onions, 200g tomatoes, 2 red peppers, 400g red wine vinegar or apple vinegar, 2 tbsp (tablespoon) sultanas, 1 tsp (teaspoon) salt, 1 tsp pepper, ½ tsp of cinnamon powder, a pinch of cayenne pepper, 500g jam sugar.
1) Wash fruit and vegetables, chop, peel, deseed and dice them into small pieces and put all ingredients into a large, very clean pan. Bring to boil and cook gently for about 1 hour, stirring regularly. When vegetables have the desired consistency, pour the hot mixture into clean glass jars and seal immediately with cling film. Leave to cool. The chutneys last for a couple of months unopened.
Seville orange marmalade (January, February)
Home-made strawberry jam (June, July)
Here is an article you may find useful: