Sunday, 17 July 2016

Spicy Mango Chutney with demerara sugar

No pictures of the fruit or the preparation...the chutney was made, potted, labelled and stashed away in the preserve cupboard in very short time.  Made on Friday day, and in the cupboard this morning.

The recipe is very similar to the one I made in 2015, except that I wanted a slightly richer flavour.  I used demerara sugar in place of white, and used some of my Cornish Chilli sea salt, as my little pepper plant is no more.  I also omitted the red sweet pepper.

Earlier this year in February, when there were some magnificent Mangoes in the shops, I made a batch similar to the one in 2015, but without the sweet red pepper, and that is now finished.  A little mango chutney in sandwiches with either cold meats or cheese adds a nice mellow tone.

Strawberry Jam

When my I received a picture of my Grand daughter's jamming session,  I knew it was time to get serious, and make a batch to stash away for the winter.

I picked up several punnets of strawberries in town, and then looked around for sugar.  Mr M likes his jam with a fairly firm set, but can also detect too much lemon juice too.

This year for the strawberry jam, I've resorted to adding Pectin alongside the juice of a lemon.  I did have half of bag of the preserving sugar to use, and had a few bags of the standard granulated sugar.  When I read that the liquid pectin Certo had sulphites as a preservative,

I thought to avoid it, then found some Tate and Lyle Pectin in Waitrose.  This is dried and has no preservatives listed on the packet.

Looking forward to scones and strawberry jam!