Sunday, 6 October 2013

There,s a Moose Loose Aboot This Hoose

More Blackberries!
Oh Yes, lots more. The wonderful Nev brought me just over a Kilo of Blackberries this morning and I thought, must do something different, soooooooooooooooo. 

Enter the maslin pan full of Blackberry Chutney, well it will be once it is in jars.
1.2 Kg Blackberries
2 very big cooking apples, peeled cored and finely diced.
1 pint ish of Red Wine vinegar, I added some Sherry vinegar, just because I could.
12 oz Dark brown sugar,
1 tbsp salt
2 onions, medium, peeled and finely diced.
1 good tsp each ginger, allspice and cinnamon.

Bung it in the pot, bring to boil and then simmer for 1 1/2 hours or so. Till it is thick enough that when you drag a spoon through it leaves a path for a moment. It will be plopping rather than simmering by then.
Into sterilized jars and a vinegar proof lid on nice and tight.
I get my jars and lids from The Jam Jar Co. I do reuse my jars but always use new lids, if there is the smallest scratch the vinegar will get in and corrode the metal, spoiling the chutney. They are as cheap as chips, I stocked up 5 years ago when there was a big promotion and have enough for the next 5 I think.

I have been baking as well.

Two Carrot cakes and vanilla buns for Nev.

Chocolate chip muffins for Francesca.

There are two loaves of bread in the oven and here is the evidence to support the title.

Tut Tut who did that!

Reasons to be grateful.

1. Having good neighbours.

2. Knowing how to make the most of gifts.

3. Francesca looking good with her new highlights.

4. Doing my smallest jeans up without "sucking it all in"

5. No work until Tuesday.

Bread made with my organic wholemeal and rye flour from Poland.

Four and a bit jars of Blackberry Chutney, I could have reduced it a bit more but we like a soft set then it spreads into a sandwich or can be pressed down into some blue brie on a chunk of warm bread.

I will be picking some berries myself tomorrow as I now need at least one more batch of this. I licked the spoon (and have a sore tongue to prove it) after scraping the pan out and even freshly made it is delicious. Another batch for my Christmas Hampers is called for.

Time to get dinner sorted, an easy job today. Meatloaf from the freezer, No You foolish Person, not That Meatloaf! One that I made ages ago, we will go the full on USA dinner and have mashed potato, greens and gravy with it, yum. I do follow one of their oh so bad but oh so good habits and make a mac'n cheese, then griddle some to go with a homemade burger and top with some really crisp cooked streaky bacon. It sounds over the top but is so good.

I better stop there or I will need butter on my hips to get my jeans on!                           TTFN      Pam

BTW we are still unable to connect to Outlook. I am so P****d.


  1. This post has made my mouth water, it all look so good

    Sharon x

  2. That spoonful of hot chutney made my eyes water, nut I do 'fess up to being the moose in the hoose, and they were good, so good that what i did not give away are in the freezer.

  3. Weird coincidence or great minds think alike re the always using new lids ( my blog today too).

    1. definitely great minds, and the fact that we are both, ahem, "ladies of a certain age" I do own up to a few extra years on you. My Granny used to smear a little petroleum jelly around the screw bit of her lids to stop any corrosion, but that was before we had the coated lids.

  4. I find i never have enough jars ... but I have found the plastic lidded (peanut butter) jars are good for chutney .. no metal to corrode. I heat the jars in the oven and plunge the lids into boiling water ... works fine.
    Just love those spotty lidded jars though!

    Vicky x

  5. I have never used plastic lids as my jars are baking hot and the chutney is still bubbling when it goes in them, I am worried that they might melt. I may give one a try next time I make a batch, I have a half full jar of the crunchy stuff and a cookie recipe that will use it up.


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