SPICED FRUIT CHUTNEY

Reports are that that run of incredible rainy and cold weather we have been having is coming to an end. I don't know whether I believe it, but, nevertheless,  the cherries are starting to ripen and we could be picking them in a couple of weeks time. They are the first true fruit we pick in the garden each year (I am not counting rhubarb) and I make a lot of things with them; not usually jam, because our cherries are not the wonderful rich amost black ones. These, when turned into jam, make a traditional accompaniment to brebi (a sheeps' milk cheese made in the Pyrenees). Ours tend to be a bit too sweet so I bottle and freeze them, either alone or as a mixed berry-and-cherry compot, I use them to make a fruit vinegar and I make a chutney - recipe for the chutney below:

SPICED FRUIT CHUTNEY

This works for a range of stone fruit – I have tried it with peaches, plums and cherries with success.

2.5 lbs peaches (or other stone fruit) – stoned

1 lb raisins

0.5 to 0.75 pint of red wine vinegar

0.5 to 0.75 lbs granulated sugar

3 cloves of garlic, crushed

1 oz salt

1 oz of a mixture, in equal parts, of ground ginger, cinnamon and all spice

0.5 oz of mustard seeds, bruised with a pestle and mortar

Rinse and drain the fruit and the raisins. Cut the fruit into chunks. Put to one side .

In a large pan combine the vinegar, sugar, garlic, salt, spices and mustard seeds and heat gently until the sugar has dissolved. The add the fruit and raisins and simmer, stirring regularly (it can scorch if you are not careful) until the fruit is tender and the correct consistency is achieved.

I judge the correct consistency as follows: draw a wooden spoon across the surface of your chutney. If the valley you have created fills with vinegar it is still too runny. The valley needs to remain free of obvious liquid for the chutney to be the right texture once it has cooled. If it gets too dry before the fruit is cooked then add some more vinegar and continue cooking until the balance is right.

Bottle immediately into sterilized hot jars and seal at once.

Makes about 4 1lb jars. Store in a cool dark place and do not eat for at least 3 months to allow the chutney to mature properly.