Everyone welcome to vote and join in
We have the following suggestions:
Sweet
Pear Vanilla Jam
Apple Butter
Rhubarb and Ginger Jam
Bottled Belgian Pears
Savoury
Mary Berry's Christmas Chutney
Classic Apple Chutney
Fig Chutney
Tomato Jam
Quince Jelly
Cherry Tomato and Sweet Chilli Jam
Red Onion Marmalade
Blackberry and Apple Jelly
Spiced Apple Chutney
7 medium eating apples, peeled, cored and diced
12oz granulated sugar
3 cloves
1 tsp ginger, grated
¼ tsp star anise powder
¼ fennel powder
A pinch of cardamom powder
A pinch of salt
1 tsp (or more) chilli flakes
Mix together the apples and sugar in a large saucepan. Leave on a low heat until the juice begins to seep out of the apples. When there is juice in the pan you can increase the heat (this is just so the sugar doesn?t burn). Don?t stir the mixture with a spoon, simply swirl it in the pan if you want nice big pieces of apple in your chutney.
When the sugar begins to caramelise and the mixture reduces to thick syrup add the ginger, star anise powder, fennel powder, cardamom powder, salt and chilli. Cook on a very low heat for 2-3 minutes then remove from the heat. The heat left in the pan should be enough to finish cooking the spices perfectly.
Fill the chutney into a sterilized glass jar and keep in the fridge. It should keep well for a few months.
Great with cheese, but also fab just on some toast.
Apple Mint Jelly
1kg apples, peeled and cored
1 litre water
50g fresh mint, chopped
500g caster sugar
Put the apples and 2 tablespoons of water to a large saucepan, cook for twenty minutes over low to medium heat. Spoon the mixture into a large sieve and let the juice drain into a bowl. (Try to leave for 3 hours).
Add the mint and 1 litre of water to a saucepan and bring to the boil. Remove from heat and set aside for 10 minutes.
Pour in the strained apple juice and add sugar. Bring to the boil, reduce heat and and simmer gently for 40 minutes, stirring constantly. Pour into sterilized jars.
Delicious with lamb, as a nice change from standard mint sauce/jelly. Also goes really well with cold meats.
Apple and Rosemary Jelly
2¾ lb cooking apples
Juice of one lemon
Sugar
2 medium sprigs rosemary
Wash the apples and cut off any bruised bits and cut the apples into chunks without peeling or coring.
Put in a pan with the lemon juice and enough cold water to cover and bring to the boil and simmer until the apples are very soft and the liquid is reduced by a third.
Strain the apple mixture through a jelly cloth or muslin overnight. Don't squeeze the apples though, as this will make a cloudy jelly.
Measure the strained liquid and for every 450ml of liquid add 450g sugar. Put the apple liquid, sugar and rosemary sprigs into a large pan. Stir until the sugar has dissolved and then boil rapidly for 10 minutes or until setting point is reached.
Put the jelly in to warmed, sterilised pots, cover with a waxed lid (or circle of greaseproof paper) and seal. Will keep for ever!
This is great with any meat, but particularly lamb and pork.