Kitchen Garden Forum

I made this today adjusting a recipe from Lakeland - delicious and with keeping should be even better. I'm very pleased with the result.

4 tablespoons olive oil
4 finely chopped red onions
2 teaspoons ground giner
4 finely de-seeded and chopped large red chilli peppers
2 kg (4lb) blackberries
1000 grams (2 lb gran. sugar)
1000 ml (1 pint) red wine vinegar.

method
In a heavy-based saucepan or preserving pan gently heat the olive oil.
Add the red onion, and chilli and cook gently for 4-5 minutes until softened.
Add the blackberries to the pan and cook for a further 4-5 minutes, stirring occasionally.
Add the sugar and red wine vinegar and ground ginger to the mixture and stir well, making sure everything is combined.
Bring to the boil, and simmer gently for about an hour until reduced and thickened.
Whilst still hot, funnel into hot, sterilised jars. Cover with waxed discs and allow the contents to cool before sealing with a lid.

Best kept for 3 months before opening.

Thank you for this Beryl, a timely post as blackberries are just coming into season, I will give the recipe a try, it sounds lovely.

I will just say that the original recipe from Lakeland was very low in sugar and vinegar which I didn't think was quite right but I did phone them and they confirmed it was, however I am very pleased with my adjustment recipe but you might like to check it out just the same.

http://www.lakeland.co.uk/L?content=not ... rving(main)

Beryl.

Thank you Beryl, my Mother, who I care for full time is diabetic so I may need to cut down the sugarfor her, and maybe use fruit sugar which is
low GI.

Hi Beryl,

I tried the Lakeland recipie last year and was very disapointed, I do love chutneys but I found it to be a bit like a bad jam! I will give your adjustment a go, and hope for more palatable results .