This holidays I have been keen to make some chutney and jam!
I have put a chutney recipe up quite similar to the one I have made today, but as its a FAMILY recipe I cant give you the real version of my Grandmas South African Chutney recipe!
I have been collecting jars now for some months, having a wide range of jar sizes is always good as you may like to give some away as a pressie. You’ll end up with probably around 8-10 jars with the recipe below…depending on the size of jar obviously.
Make sure all your jars are really clean before you fill them. Removing the labels, putting them through a dishwasher cycle with no soap and then having your jars in the a warm oven and lids in boiling water before you jar up your chutney. The heated jars and lids will help to create the seal on your jars.
As your chutney or jam cools it should draw the seal in…and then obviously be sealed.
They can be stored in a cool dry place for up to 12 months or more, but once opened make sure you keep it in the fridge.
There are a few factors that can change the longevity of you chutney/preserve/jam.
- If you dont seal it properly.
- If the lid starts to rust. To avoid this, keep the mixture off the lids when sealing the jar.
- Also if you use old fruit/tomatoes they were going off slightly before you started your cooking.
- If you dont use non -iodised salt. Look for ‘preserving’ on the packaging of the salt if you are not sure.
I hope this helps, feel free to ask any questions…but there is lots of info online and also the Women’s Weekly Preserves cookbook is great.
happy preserving!!
Miss xo
