Jams, Jellies and Preserves

I love making jam! No, I really do.  There is something very satisfying about seeing all the jars labelled and lined up.   A very kind friend gave me a new modern jam pan which is a great help in the process.  This year so far I have made strawberry, raspberry, blackcurrant and redcurrant jelly – all the fruit having been grown in my garden.  When the jam making season has finished, I then start on chutney making and the combinations are endless – apples, rhubarb, green tomatoes, plums, onions to name but a few.

Fresh strawberries straight from the garden

I have collected recipes for these from various sources over the years and most are thoroughly tried and tested. One of my favourites and many of my guests too, really enjoy this recipe for spicy apple and walnut chutney. If you’d like to try making it, here’s the recipe below:

Rosemary’s Spicy Apple & Walnut Chutney – delicious!

Spicy Apple & Walnut Chutney


900 ml malt vinegar
450 g light brown sugar
900 g cooking apples
450 g onions , chopped
225 g raisins
25 g English mustard powder
25 g ground ginger
2 tsp yellow mustard seed
2 tsp mild curry powder
20 g salt
1 tsp cayenne pepper
110 g walnut pieces

To make the chutney:

  1. Put the vinegar and sugar in the ‘jam pan’, and bring to the boil. Add everything else except the walnuts.
  2. Bring back to the boil. Cook stirring regularly, until the chutney  is well reduced and thick.
  3. Stir in the walnuts, and pot the chutney in sterilised jars.


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