4 lb. cooking (tart) apples
1 lb. ripe tomatoes
1 pint vinegar
1 lb. soft brown sugar
4 oz. crystallised ginger or 2 level teaspoons ground ginger
2 level teaspoon Mixed Spice (All Spice / Pumpkin pie spice)
Pinch cayenne pepper
1/2 level teaspoon salt
1 lb. seedless raisins
2 oz. finely chopped mint
1 lb. ripe tomatoes
1 pint vinegar
1 lb. soft brown sugar
4 oz. crystallised ginger or 2 level teaspoons ground ginger
2 level teaspoon Mixed Spice (All Spice / Pumpkin pie spice)
Pinch cayenne pepper
1/2 level teaspoon salt
1 lb. seedless raisins
2 oz. finely chopped mint
method
1. Peel, core and chop the apples, and skin and chop the tomatoes.
2. Cook the apples with 1/2 pint of vinegar until thick and pulpy, then stir in the remaining vinegar, the tomatoes, sugar, ginger, spice, cayenne, salt and raisins.
3. Cook for a further 15 minutes, then stir in the mint and cook for 5 more minutes or until thick.
4. Pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Cook the apples with 1/2 pint of vinegar until thick and pulpy, then stir in the remaining vinegar, the tomatoes, sugar, ginger, spice, cayenne, salt and raisins.
3. Cook for a further 15 minutes, then stir in the mint and cook for 5 more minutes or until thick.
4. Pot and cover.
To sterilise bottles see Sterilising Bottles.
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