900 g (2 lb) cooking apples
225 g (1/2 lb) seedless raisins
225 g (1/2 lb) dates, chopped
1.8 kg (4 Ib) bananas, peeled and sliced
225 g (1/2 lb) onions, skinned and chopped
10 ml (2 level tsps) salt
350 g (12 oz) demerara sugar
30 ml (2 level tbsps) ground ginger
2.5 ml (1/2level tsp) cayenne pepper
600 ml (1 pt) white vinegar
225 g (1/2 lb) seedless raisins
225 g (1/2 lb) dates, chopped
1.8 kg (4 Ib) bananas, peeled and sliced
225 g (1/2 lb) onions, skinned and chopped
10 ml (2 level tsps) salt
350 g (12 oz) demerara sugar
30 ml (2 level tbsps) ground ginger
2.5 ml (1/2level tsp) cayenne pepper
600 ml (1 pt) white vinegar
method
1. Peel, core and roughly chop the apples.
2. Place with the prepared fruit and onions in a preserving pan.
3. Sprinkle with the salt, sugar and spices.
4. Pour in the vinegar and heat to boiling point.
5. Simmer gently, stirring occasionally until soft and pulpy - about 1 hour.
6. Pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Place with the prepared fruit and onions in a preserving pan.
3. Sprinkle with the salt, sugar and spices.
4. Pour in the vinegar and heat to boiling point.
5. Simmer gently, stirring occasionally until soft and pulpy - about 1 hour.
6. Pot and cover.
To sterilise bottles see Sterilising Bottles.
serving amount
makes about 3-4 kg (7 lb).
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