Lorraine Pascale's Apple, Blackberry and Cinnamon Chutney

A home-made jar of chutney is the perfect autumn fare, the trees are brimming with ripe sun kissed apples and the hedgerows are overgrown with ripe blackberries.
 

The children and I went blackberry picking, after walking through the fields and along the hedgerows we gathered the juiciest and fattest blackberries. 

 

I supplemented our stash with a couple of home-grown blackberries and hay presto we had enough for a batch of chutney.

 

 

This would also be the perfect stocking filler, mainly because it's so personal and thoughtful, I guarantee anyone you give these to will be touched by your personal touch.

Yield 5 x 454g jars

Ingredients
1kg Bramley apples, peeled, cored, cut into chunks
300g Onions, peeled, finely chopped
275g White sugar
150ml Balsamic vinegar
2tsp Ground cinnamon
Freshly ground black pepper
500g Blackberries

Method

Sterilise the jars by putting them through your dishwasher on the hottest cycle or place clean jars, lids and equipment into a large pan of water, bring to the boil and simmer for 10 minutes - don't touch the inside of the jars with your hands. I usually put the jars into the oven set at a low temperature until completely dry inside and to warm them up as it prevents them from cracking when you pour in the hot chutney.

 

Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a medium sized saucepan. Place it over a medium heat and gently stir until well combined. Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally.

The apples and onions should become lovely and soft, and the liquid should be thick and syrup like. When you draw your wooden spoon over the bottom of the pan you should be able to see the base.  

Once the apples and onions are cooked, fold in the blackberries and cook for a further 10 minutes.

 

Using a ladle, spoon the hot chutney into the warmed sterilised jars, leave about 1cm head room before closing the lid.

The chutney will keep for up to four months and can be eaten straight away with cold cuts and cheese. I like to give this chutney with some hard cheese and crackers, all wrapped up in clear Cellophane with a pretty Christmas bow!