The hedgrows should be bursting with blackberries and apples will be about to fall off the trees so why not make some of this stunning Apple and Blackberry Chutney!
2.2lbs/1kg blackberries 2 large cooking apples, peeled and chopped 2 medium onions, peeled and chopped 1 tablespoon sugar 1 pint/500ml red wine vinegar 12oz/330g muscovado sugar
Spices tied in muslin:- 1 teaspoon ground allspice small piece whole cinnamon Piece fresh ginger (1 inch, 2.5cms)
Wash 4-5 8oz/227g jars and put into the oven to heat and dry.
Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours
Combine all ingredients in a large preserving pan and place over a medium heat, stirring to dissolve sugar. Bring to the boil, and simmer until thick and glossy - around 11/2 hours. Stir occasionally to prevent sticking.