200g Granulated Sugar ..... heated gently in a large pickling pan.
I added a little less Malt Vinegar and substituted with some Raspberry Vinegar and White Wine Vinegar so i had 400ml i think, all in.
350g/ 3 Raw Beetroot (from the Veg Box)
350g/3 Cooking Apples (scrumped from a neighbour if possible)
225g/ 3 Red Onions (Man sent to the shops to fetch)
Chop them all as small or big as is your preference. I like mine as small as i can, 1cm cubed on average. Add them to the liquid in the pan.
3 oranges - the rind and juice of (i just re-read the recipe and it says only 2, oop, i added 3)
1 garlic clove crushed
1tsp ground Allspice
... i added to the mix also: 1tsp Mustard seeds / 1tsp Corriander seeds / Celery Salt / 1tsp GROUND Peppercrons. Add whatever you like... oh and some fresh tiny cut Rosemary! (love that stuff)
Bring it the boil - just - then put it on a low setting and simmer away for 40mins. I put a lid on mine but you don't need to....
Give yourself a pat on the back and feel rather pleased with yourself :)
After 40mins - whack i gave mine a good mulch with a big potato masher as i don't like anything too chunky. Then whack the heat right up again and boil away the last of any liquids you dont want. I kept a bit of liquid in mine.
Oh IF ONLY this screen was scratch and sniff! This kitchen smells amazing x i am in love with my own culinary genius... or i love chutney / presrves / pickles x
This ingredients list made 2 FULL 1/2Litre Kilner Jars - so you are looking at 4 standard jam jars? or even 5 if you want to give away / sell jars that aren't too big?
A glass of chilled white wine to celebrate the fact it was now 5pm on a Friday and i had survived another week as an amazing Mum! tee hee (i have to keep saying it as one day, i'll believe it)
Decorate the jar a bit, of course! And i always put the dates on each jar as i will never remember, come Nov / Dec when they were made or how long they will keep:
"Made in beg. August 2009 - use in Nov 2009 - once opened, keep refridgerated and use within one Month"
So there you have it - open it mid November and you'll have a sweet and spicy preserve to accompany meats and cheeses and it will take you right through Christmas festivities from Mid November into the New Year x