Put the apples, pears, onions, garlic ... the boil and simmer for 20-25 minutes or until thick and pulpy. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with ...

Wash but do not peel or core the fruit. Cut it into quarters. Place all the fruit in a large slow cooker. Cook on low overnight or at least 10 hours. Drain and press the fruit. I did this in ...

Peel the pears. Cut each pear lengthwise into quarters and trim away ... Add to the bowl with the bread. 5. Peel the apples, cut them into quarters and trim away the cores. Chop the quarters into ...

Turn the heat down and simmer for around 1 hour, stirring from time to time. After an hour the chutney should be good and thick. Scrape out the chutney into sterilized jars and seal. Leave to cool ...

Bosc pears are also ideal for baking, as their flavor intensifies when roasted or baked in a galette or fruit crumble. While ...

Peel, core and thinly slice the apples. Place in a large pan with the ... glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 ...

Down South, the age-old art of home canning is known as “putting up ... Culinarily, pumpkin butter, like apple and pear, is a traditional preserve often made in the fall when the produce ...

That's why you should try giving your apple cider a creamy upgrade with canned pumpkin. Canned pumpkin is a fun addition to your next batch of apple cider for the flavor and texture it brings to ...

The chutney recipe here is based on UK chef and food writer Hugh Fearnley-Whittingstall's recipe. Prepare the butternut, quince and apple then weigh for this recipe. It's a very thick chutney with ...

“For a more unique dish, consider making a savoury apple and pear chutney to pair with cheeses and meats.” Carrots, parsnips and beetroots also thrive in cooler conditions. “The cooler ...