450 g (1 lb) sugar
1 litre (1 3/4 pt) malt vinegar
450 g (1 lb) apples, peeled, cored and chopped
1 .4 kg (3 lb) plums, stoned and quartered
450 g (1 lb) onions, skinned and chopped
225 g (1/2 lb) stoned raisins, chopped
225 g (1/2 lb) carrots, peeled and sliced
25 g (1 oz) salt
10 ml (2 level tsps) ground cloves
10 ml (2 level tsps) ground cinnamon
10 ml (2 level tsps) ground ginger
10 ml (2 level tsps) ground allspice
1 litre (1 3/4 pt) malt vinegar
450 g (1 lb) apples, peeled, cored and chopped
1 .4 kg (3 lb) plums, stoned and quartered
450 g (1 lb) onions, skinned and chopped
225 g (1/2 lb) stoned raisins, chopped
225 g (1/2 lb) carrots, peeled and sliced
25 g (1 oz) salt
10 ml (2 level tsps) ground cloves
10 ml (2 level tsps) ground cinnamon
10 ml (2 level tsps) ground ginger
10 ml (2 level tsps) ground allspice
method
1. Put the sugar and most of the vinegar in a pan and bring slowly to the boil.
2. Add the fruit and vegetables.
3. Blend the salt and spices with the remaining vinegar and stir into the ingredients in the pan.
4. Bring to the boil, reduce the heat and simmer until of a thick consistency, with no excess liquid.
5. Pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Add the fruit and vegetables.
3. Blend the salt and spices with the remaining vinegar and stir into the ingredients in the pan.
4. Bring to the boil, reduce the heat and simmer until of a thick consistency, with no excess liquid.
5. Pot and cover.
To sterilise bottles see Sterilising Bottles.
serving amount
makes about 2.5 kg (5 1/2 lb)
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