Preserving the summer

With all the gluts happening at this time of year, I love to transform them into a bulging cuboard of jams, jellies and preserves. Apples feature heavily because of the tree in the garden, and has been added to from some lovely beets int he veg box, and from the wild plum tree in the garden.

Beetroot, onion and apple chutney on the left, Wild plum, apple and chilli chutney on the right

Beetroot, onion and apple chutney
1lb apples - peeled, cored and a half chopped, half grated
1lb red onions - diced
1lb beetroots chopped (~5mm cubes)
1/2 pint cider vinegar
1/4 pint red wine vinegar
10-15g fresh chopped ginger
40g raisins
1tsp pickling spice
12oz brown sugar

Heat all the ingredients together until the beetroots are softened and the overall consistency is thick and syrupy. Spoon into sterilised jars and seal.

Wild plum and apple chilli chutney
400g apples peeled, cored and chopped
400g wild plums, halved and all the stones removed
100ml cider vinegar
1/4 tsp pickling spice
10g fresh chopped ginger
1/2 chilli - finely diced

Heat all the ingredients together until the apples and plum are softened and broken down and the overall consistency is thick and syrupy. Spoon into sterilised jars and seal.