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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Salted Caramel"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Sunvil Supper Club"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Top ten of 2024"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baked beans"},{"term":"baking mix"},{"term":"batter breads"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"gingerbread"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"k"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"simple"},{"term":"skills"},{"term":"soda bread"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/preserving?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/preserving"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"12"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1981621385247790468"},"published":{"$t":"2024-10-09T07:00:00.173+01:00"},"updated":{"$t":"2024-10-09T07:00:00.242+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"How to Make \u0026 Can Applesauce (Complete Tutorial)"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSg6ZxYsE7CcWGfCwh9mpS2MLYBOfSTs09rCzwnz-KeYBj2ZgUBZ5hlnAAM7jD7NH_ar36VgUpxJwNSRhtRqTav1N6ua9WJwbv2odXpoQX52Jg_QRNka1ACb6sAe2BDUtjNUm2iBmkrcKblYyOnwtQSriy4Fir2AvzsDDNG-UTF-bUuUBB0pa8H3Q5cYE\/s1516\/461785357_467865916299915_4398752483241232325_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1127\" data-original-width=\"1516\" height=\"476\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSg6ZxYsE7CcWGfCwh9mpS2MLYBOfSTs09rCzwnz-KeYBj2ZgUBZ5hlnAAM7jD7NH_ar36VgUpxJwNSRhtRqTav1N6ua9WJwbv2odXpoQX52Jg_QRNka1ACb6sAe2BDUtjNUm2iBmkrcKblYyOnwtQSriy4Fir2AvzsDDNG-UTF-bUuUBB0pa8H3Q5cYE\/w640-h476\/461785357_467865916299915_4398752483241232325_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMy sister and I got together yesterday and canned our own applesauce. Yes, this is the color it turned out. This is because of the variety of apples I used.\u0026nbsp; We wait for these special apples every year. They are beautiful and they make the best tasting applesauce.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMaking your own applesauce is not very hard to do and if you are going to make enough for one meal\/jar, you might just as well make enough to store in the cupboard. It's relatively easy to do and you will be thanking yourself in the coming months that you did!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-IuRu7makiMzr3AI8Z1kx5cOJtXDVgXkrVtT8WEeb-w7iGUK7bL9M9e0dsbK81q0DIj0EVGBum78trJvCaZfM7zxrgpED-RolwlXAk38UYK9TS4BrTimKklv3a919abOmDvTIUOWJr5iBSJZqofltEsQRhvJTh3OMQCDgfGjhz8wHXLQvpn2ZTYnINJQ\/s2048\/462566743_452387457852077_2949420125137640354_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-IuRu7makiMzr3AI8Z1kx5cOJtXDVgXkrVtT8WEeb-w7iGUK7bL9M9e0dsbK81q0DIj0EVGBum78trJvCaZfM7zxrgpED-RolwlXAk38UYK9TS4BrTimKklv3a919abOmDvTIUOWJr5iBSJZqofltEsQRhvJTh3OMQCDgfGjhz8wHXLQvpn2ZTYnINJQ\/w640-h480\/462566743_452387457852077_2949420125137640354_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe name of the apples that we used are Sweet Tart. They are a relatively new variety. We bought them at a local farm marker here in the valley called \u003Ca href=\"https:\/\/www.bing.com\/ck\/a?!\u0026amp;\u0026amp;p=68ead74a7e39c425JmltdHM9MTcyODM0NTYwMCZpZ3VpZD0wYWJjNTIwOS0zYTA4LTZhYzMtMmUxZS00NzBlM2I5YzZiY2ImaW5zaWQ9NTIyNA\u0026amp;ptn=3\u0026amp;ver=2\u0026amp;hsh=3\u0026amp;fclid=0abc5209-3a08-6ac3-2e1e-470e3b9c6bcb\u0026amp;psq=spurs+farm+market\u0026amp;u=a1aHR0cHM6Ly93d3cuZmFjZWJvb2suY29tL1NwdXJyQnJvdGhlcnNGYXJtcy8jOn46dGV4dD1TcHVyciBCcm90aGVycyBGYXJtcy4gNiw2OTYgbGlrZXMgwrc\u0026amp;ntb=1\" target=\"_blank\"\u003ESpur Brothers Farms\u003C\/a\u003E.\u0026nbsp; They had drafted several kinds of apples together and came up with this rather unique variety. Last year was the first time they had them for sale.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThey have a rosy, red\/green skin and don't really look that remarkable from the outside.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirJSrL872X3DjOiSxxXYXvGa0Kq6LlUY_FU5H_1GL8w5VPq2sriDyg1UZmCzpLdiiPPU4ii1_zOzRNViq33Y3-wBvlMKHD77-L7UstFCubI4N6SWjNPezB1ne6ZQN4AzpRbXXSEgoopGRk61sEckCQoWcKi0vJw2y4mdJMTUI7VEfDs1ZbpA1TUF2eCkE\/s2048\/462548751_572165751831443_4299971716597832366_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirJSrL872X3DjOiSxxXYXvGa0Kq6LlUY_FU5H_1GL8w5VPq2sriDyg1UZmCzpLdiiPPU4ii1_zOzRNViq33Y3-wBvlMKHD77-L7UstFCubI4N6SWjNPezB1ne6ZQN4AzpRbXXSEgoopGRk61sEckCQoWcKi0vJw2y4mdJMTUI7VEfDs1ZbpA1TUF2eCkE\/w640-h480\/462548751_572165751831443_4299971716597832366_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAs soon as you cut them open however, you realize that this is no ordinary apple!\u0026nbsp; They are simply beautiful inside.\u0026nbsp; Just look at that color!\u0026nbsp; I have never seen an apple this color before. I think they are simply brilliant.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ENot only are they a good tart eating apple, but they are fabulous for cooking, and they have quickly become a favorite here in our area. They are flying off the shelves in the Farm Market as quickly as they put them out. People have actually been waiting for them to come into season.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI know my sister and I were checking Spurs every week to see if they had them in yet and as soon as they did, we jumped on them.\u0026nbsp; They make the most beautiful applesauce.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQAbjh61i2FUYUXj64GYhFU9q_ScLdpFVjgaR0w0PFQNlgSuSjhfFC81E5mrTxc4Cm34GUTlCN0H2B6IFASewR_beuzPSE6UY0crVBSQtOpmhRXWEMNDoVbyJ2TN89hQCv6neR3ZY3K_wsMlr_PbgV2_8dQIH6Eiust-MJeky_nOHdl7-e6bSuyTvwj3Y\/s1909\/462536989_554894240322091_8196881278481198950_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1409\" data-original-width=\"1909\" height=\"472\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQAbjh61i2FUYUXj64GYhFU9q_ScLdpFVjgaR0w0PFQNlgSuSjhfFC81E5mrTxc4Cm34GUTlCN0H2B6IFASewR_beuzPSE6UY0crVBSQtOpmhRXWEMNDoVbyJ2TN89hQCv6neR3ZY3K_wsMlr_PbgV2_8dQIH6Eiust-MJeky_nOHdl7-e6bSuyTvwj3Y\/w640-h472\/462536989_554894240322091_8196881278481198950_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003EI started off by peeling my apples and cutting out the cores. I used a vegetable peeler, and you will be surprised at the tool I use to cut out the cores.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI us a metal measuring teaspoon. The edge of it is just sharp enough to be able to carve out those seeds, etc. beautifully.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgV94pkp9z0SSlJFe3EaXO9YFuP1CFYiFtCgmy9c4Z0Sh-dwYCPYKNtR2C02AjD207oDlqBa4t3aZw7wLMgufY4IvcE3B9dKienoPoRpRkJd5VL7M7px7FDwokoecMAVYNSaarqIqrZ3MkR3JPswcarXJ99GMI8aYcMaN_ZKQGHDPG0bU0RO9ihuklL5Y\/s1717\/458298747_1310099353463759_4207908065066119692_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1326\" data-original-width=\"1717\" height=\"494\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgV94pkp9z0SSlJFe3EaXO9YFuP1CFYiFtCgmy9c4Z0Sh-dwYCPYKNtR2C02AjD207oDlqBa4t3aZw7wLMgufY4IvcE3B9dKienoPoRpRkJd5VL7M7px7FDwokoecMAVYNSaarqIqrZ3MkR3JPswcarXJ99GMI8aYcMaN_ZKQGHDPG0bU0RO9ihuklL5Y\/w640-h494\/458298747_1310099353463759_4207908065066119692_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce peeled and cored.\u0026nbsp; I also cut out the stem and root ends. I then used a sharp knife to cut them into quarters.\u0026nbsp; It does take a while to do all of those apples, but I love those kinds of jobs. They are the type of mindless activity that you can just do without much effort or thought.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI think this kind of thing is called Mindfulness and it is a very good thing from what I have read.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8mG1eavfX3Wy0eNxsvLa6komnKGXnTDXsYrLTP9M3XrL35gBaM1IO5cT6hDuKhDuRFFeCPV2Mqj9Tlfep73u1MtAhKYXzLzNCnkdgC-usF8DfxZ9eupfyOL4WyJG1gWoXzXsrIKuo7nnfWcRcrQ-g_A1qcjHzWTQr2JRdFdyUfsvwcrtVHwprQZiuzzU\/s2048\/462555636_1244662269871486_4214645676826632256_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8mG1eavfX3Wy0eNxsvLa6komnKGXnTDXsYrLTP9M3XrL35gBaM1IO5cT6hDuKhDuRFFeCPV2Mqj9Tlfep73u1MtAhKYXzLzNCnkdgC-usF8DfxZ9eupfyOL4WyJG1gWoXzXsrIKuo7nnfWcRcrQ-g_A1qcjHzWTQr2JRdFdyUfsvwcrtVHwprQZiuzzU\/w640-h480\/462555636_1244662269871486_4214645676826632256_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ENothing goes to waste. My apple quarters went into my saucepan along with some acidulated water.\u0026nbsp; By that I mean water to which I had added 2 TBS of fresh lemon juice. This will help keep them from browning.\u0026nbsp; I only had about 2 inches of water in the bottom of the saucepan along with the lemon juice.\u0026nbsp; I turned the apples over in it when I added them.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe lemon juice will also help them to preserve properly.\u0026nbsp; As apples are a low acid fruit, it is recommended that you add lemon juice.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EEverything else, the cores, peels, etc. went into my\u003Ca href=\"https:\/\/www.bing.com\/ck\/a?!\u0026amp;\u0026amp;p=39032e0ed35be972JmltdHM9MTcyODM0NTYwMCZpZ3VpZD0wYWJjNTIwOS0zYTA4LTZhYzMtMmUxZS00NzBlM2I5YzZiY2ImaW5zaWQ9NTIxMw\u0026amp;ptn=3\u0026amp;ver=2\u0026amp;hsh=3\u0026amp;fclid=0abc5209-3a08-6ac3-2e1e-470e3b9c6bcb\u0026amp;psq=Lomi+composter\u0026amp;u=a1aHR0cHM6Ly9sb21pLmNvbS8\u0026amp;ntb=1\" target=\"_blank\"\u003E Lomi Kitchen Countertop Composter.\u003C\/a\u003E\u0026nbsp; There it will be turned into the perfect compost to add to my gardens.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmhmp73NphIYzBPqc5JpKHAHFpMxmqP1iz3LuPNP5gW_M33z5kohYefUiyNwqbjVjnxrz8yOS2Cp39l2vrwXfiN30NnML_BC3RtXAjApcSmpG4FUhSOP9En8FSF2ayATtapjtJSkOc2amSUNrMIvUyvq7TS3BD1vhgU_KXzlpEfwTdibKGKigc_HLzz2g\/s1659\/459975777_1344976236463233_162953196687571559_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1338\" data-original-width=\"1659\" height=\"516\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmhmp73NphIYzBPqc5JpKHAHFpMxmqP1iz3LuPNP5gW_M33z5kohYefUiyNwqbjVjnxrz8yOS2Cp39l2vrwXfiN30NnML_BC3RtXAjApcSmpG4FUhSOP9En8FSF2ayATtapjtJSkOc2amSUNrMIvUyvq7TS3BD1vhgU_KXzlpEfwTdibKGKigc_HLzz2g\/w640-h516\/459975777_1344976236463233_162953196687571559_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EA quantity of sugar is also needed if you are wanting to make sweetened applesauce, or if your apples are very tart. That, of course is down to personal preference.\u0026nbsp; My sister did not add any to hers.\u0026nbsp; You can also add spices if you want to make a spiced applesauce.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI don't like my applesauce too tart and so I added 1 TBS of sugar for every apple I used. This still made for a lovely tart applesauce.\u0026nbsp; You could of course use more than that if you wished.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioRTjReNnpCE_s5CQHC5EIdzqQUkIDEWp8MVPHxJaW1GYqCo5iFxnxbe-kP1vDqAulX-66-QuPlKsopLLOjUcsGBFpsYKtuB7v6OCGY6L2yB7i7xF5HCuWxL3I0Sj84WEMrV8uOxoaJ7a-O4YCBbX9i6ZxCo8d70MbrgO15AoyiKDth9pSzVjAqBJ_LzI\/s1689\/462542463_1218512926144575_1468802448225436699_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1689\" height=\"526\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioRTjReNnpCE_s5CQHC5EIdzqQUkIDEWp8MVPHxJaW1GYqCo5iFxnxbe-kP1vDqAulX-66-QuPlKsopLLOjUcsGBFpsYKtuB7v6OCGY6L2yB7i7xF5HCuWxL3I0Sj84WEMrV8uOxoaJ7a-O4YCBbX9i6ZxCo8d70MbrgO15AoyiKDth9pSzVjAqBJ_LzI\/w640-h526\/462542463_1218512926144575_1468802448225436699_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThere was only about 2 inches of cold water in the base of the saucepan. You only want enough to keep your apples from sticking and burning. You don't want a really liquid applesauce. I like mine thick.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EBring it to the boil and then pop a lid on and reduce to a simmer.\u0026nbsp; Cook at a slow simmer until the apples have all softened.\u0026nbsp; Stir occasionally to make sure that they don't catch on the bottom.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAeVjOGxG2G35D1uNeWPhb2RD8u0fRM_WpFslpKUvAxXHgXWM7aJ21CX5orMPAb0oGUX0Qv3L6PTbZJpH7JuycnU4Z97NKSqwR3SJwA6TT_JW5GOcAmvuyvsVtpGoMPIc3dGGeWMHxEyo0pbNZCEFbROdZH2ljLPVx0MOWUyca2N8Ys5zkuRQOBgSZ8fc\/s1725\/462538268_522097693873207_4844965505185675591_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1394\" data-original-width=\"1725\" height=\"518\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAeVjOGxG2G35D1uNeWPhb2RD8u0fRM_WpFslpKUvAxXHgXWM7aJ21CX5orMPAb0oGUX0Qv3L6PTbZJpH7JuycnU4Z97NKSqwR3SJwA6TT_JW5GOcAmvuyvsVtpGoMPIc3dGGeWMHxEyo0pbNZCEFbROdZH2ljLPVx0MOWUyca2N8Ys5zkuRQOBgSZ8fc\/w640-h518\/462538268_522097693873207_4844965505185675591_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust look at that color. If you want a really smooth applesauce, you can put it through a food processor or use a stick blender to process it smooth. I like mine a bit chunky with some substance and so I beat mine with a metal whisk. You could also use a fork.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI still cannot get over the color of it. That is pure and un-edited.\u0026nbsp; Just the light from over the stove shining down onto it.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce I had it made, I popped the lid back on and ran it over to my sisters. She is the one with the water bath canner.\u0026nbsp; I wanted to take it over while it was still hot. You want it to be hot when you pop it into the jars.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEFxpwaR946kUqauT8Kp61yscB-ClXBd9PTPCr9fWDw1VsoAH5pXpM3aRl3oDWafRLr_c6SAiIoRDe9Izyk1cAnJ2CuMjU_YwDXttSlZdZ6R8Gz7AjqhV7Rqp_8M2HWL9OwBB-8qhCDGloGtR71NffyigsCnSbA0uKRnSx8_jI_N5pY1KxxNnqFgLCtJM\/s1698\/462545808_501525312704759_5033599519206245105_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1181\" data-original-width=\"1698\" height=\"446\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEFxpwaR946kUqauT8Kp61yscB-ClXBd9PTPCr9fWDw1VsoAH5pXpM3aRl3oDWafRLr_c6SAiIoRDe9Izyk1cAnJ2CuMjU_YwDXttSlZdZ6R8Gz7AjqhV7Rqp_8M2HWL9OwBB-8qhCDGloGtR71NffyigsCnSbA0uKRnSx8_jI_N5pY1KxxNnqFgLCtJM\/w640-h446\/462545808_501525312704759_5033599519206245105_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.amazon.ca\/Granite-Ware-15-5-Quart-Multiuse-Resistant\/dp\/B09V88MP7Q\/ref=sr_1_10?dib=eyJ2IjoiMSJ9.jo5LNIow3Db34a-5UnLBhSLgFnF7e-4Zdejfjnen0N8E2gF4gFVqtYyIBQQ7aWugFhw_WRZZslu1pxa00mL8mthyPq0-ws_JUW1wAOmOxDhbOgOEw_VRBMNt_yMf5YlBvwyls7sJh1nDXBAosHdxetIBiZ4DmSGFxKD1djYvjaGElrWo_WpZIs6kDkyLHn3GwP0bOZySRRJMK6Z-sglnpZunCd-UUATirz2F3fekkWt15IzMLTjNWKrMYvHcb7Fl6L5pCNBbR78YqFhBvCajeqGWx_ZyL5SEZpsd-w9e3sM.RjfK2UIiiqmPCczc36ubo_Y3ivWF5sqYQtB7V97JpZc\u0026amp;dib_tag=se\u0026amp;keywords=water%2Bbath%2Bcanner\u0026amp;qid=1728403729\u0026amp;sr=8-10\u0026amp;th=1\" target=\"_blank\"\u003EThis \u003C\/a\u003Eis the water bath canner that my sister has.\u0026nbsp; I used to have one of those, but of course all of my things got left in the U.K.\u0026nbsp; I have one on my Amazon wish list and will replace it eventually, but in the meantime my sister is happy to let me use hers whenever I need to.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt is a lovely size and will can 7 jars at a time.\u0026nbsp; Enamel coated with a removable rack and a lid.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWe filled it halfway with water and kept the applesauce hot on the back of her stove over a slow heat with a trivet underneath it so it wouldn't catch.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbhUw4_EZ2Od7BwoICnUt-9xyLEWIQiAMHK8m3wD7Hj3A-MQXU7UdrTgr_fHj-kk2Blsyl4I-1L9A83tMfYHuh3tuIKe6s9aJ_Y48XeawvTKJDLmjfX3qQ8M98SaIOkgka7qfmz4C8jRvbgBaDrwpVnZh3uJS8rbye2FuIB5V5eKZUMQl-iwOJjkTsvd4\/s1393\/462537789_560037459918648_2988375798855094308_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1251\" data-original-width=\"1393\" height=\"574\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbhUw4_EZ2Od7BwoICnUt-9xyLEWIQiAMHK8m3wD7Hj3A-MQXU7UdrTgr_fHj-kk2Blsyl4I-1L9A83tMfYHuh3tuIKe6s9aJ_Y48XeawvTKJDLmjfX3qQ8M98SaIOkgka7qfmz4C8jRvbgBaDrwpVnZh3uJS8rbye2FuIB5V5eKZUMQl-iwOJjkTsvd4\/w640-h574\/462537789_560037459918648_2988375798855094308_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou will want to make sure your jars and lids are clean and sterile.\u0026nbsp; We washed both in hot soapy water, rinsed and dried, and then checked the jars to make sure there were no nicks in the rims. They were actually new jars.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe sealing part of the lids were then put into boiling water and heated thoroughly.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJTe1V-Z06D570WIlNAFf4qGmmD30mewqxxUniHei2P7hBxqoKjYXt9RngramF5m2NiYY4zqKa4B-yBh8_PhqW81xPDiBXwvp2DpYPg-aNlplLO1MzUWCLrrNYl5NAMiPr2nJA0csCly-W2-BGeclgkPrqZz-1t877V7xSV18MHJ0fEvBbd7YxCB14fBc\/s1735\/462555590_1105116401338419_2156684827587799149_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1196\" data-original-width=\"1735\" height=\"442\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJTe1V-Z06D570WIlNAFf4qGmmD30mewqxxUniHei2P7hBxqoKjYXt9RngramF5m2NiYY4zqKa4B-yBh8_PhqW81xPDiBXwvp2DpYPg-aNlplLO1MzUWCLrrNYl5NAMiPr2nJA0csCly-W2-BGeclgkPrqZz-1t877V7xSV18MHJ0fEvBbd7YxCB14fBc\/w640-h442\/462555590_1105116401338419_2156684827587799149_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMy sister sterilized the jars in a 250*F\/121*C oven.\u0026nbsp; Some people don't like sterilizing and heating their jars this way, but we have never had any issues with doing it this way. They have never cracked or broken.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWe put them into a large shallow casserole dish to make it easier to take them out of the oven.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFJg8HDs6wZLF_IJfoMa-S3zIqzpxXYZXcSINpOurxbc24ExkkwwxOtyuL9rt2xfBLQOAGcn5XEm29y4zcz8MQo_ODUoyQJE_AVb1QSqMhJCHAFb3Ehprpy5F-F-6CyDztlO2FoCWiXYad_C68-NUXea29f4xjB6b0VOTXl8PoWyyIQDXg5IS-PfCKhOM\/s1678\/462536266_2292424474427618_5539167926771960644_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1283\" data-original-width=\"1678\" height=\"490\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFJg8HDs6wZLF_IJfoMa-S3zIqzpxXYZXcSINpOurxbc24ExkkwwxOtyuL9rt2xfBLQOAGcn5XEm29y4zcz8MQo_ODUoyQJE_AVb1QSqMhJCHAFb3Ehprpy5F-F-6CyDztlO2FoCWiXYad_C68-NUXea29f4xjB6b0VOTXl8PoWyyIQDXg5IS-PfCKhOM\/w640-h490\/462536266_2292424474427618_5539167926771960644_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHere we are all set up to start filling the jars. You can see the hot applesauce on the left, the clean and sterile lids on the right and a clean and sterile funnel (boiling water) to help to funnel the applesauce into the jars without making a mess.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe also lined the countertop with newspaper.\u0026nbsp; This is just something we have always done.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4t5ON9h25a1fFJYpS7gLXAHRZqMOOtdCCG3MA0_TkTmTTXVcAwePcevrDCGlmy4IKdnAtbKPafrchROz_k_c-6dijxcWBA42nThMeISu_YifD1fzEJl8dj3pY3Mn7YPb_xd4AS9g3lUMVfhvjZla8S4YxQVeSsPyQ8R4waFlSKxbdkv58hFOjF8WFJsQ\/s1698\/462550582_1356676705305062_8855311544285294446_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1308\" data-original-width=\"1698\" height=\"494\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4t5ON9h25a1fFJYpS7gLXAHRZqMOOtdCCG3MA0_TkTmTTXVcAwePcevrDCGlmy4IKdnAtbKPafrchROz_k_c-6dijxcWBA42nThMeISu_YifD1fzEJl8dj3pY3Mn7YPb_xd4AS9g3lUMVfhvjZla8S4YxQVeSsPyQ8R4waFlSKxbdkv58hFOjF8WFJsQ\/w640-h494\/462550582_1356676705305062_8855311544285294446_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe hot jars were filled with hot applesauce, leaving about 1\/2 inch of headspace at the top to allow for expansion during processing.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce each jar was filled, and making sure that the rims were scrupulously clean, we applied the lids and screwcaps, tightening them just until no more resistance was met, increasing only to finger-tip tight.\u0026nbsp; This is what is considered safe.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNXXOi45MCGN2qZ_oFrIXsuN-XcYV_i86qs37wer39T36_DtEcdJxEezR2BLJ1TR3QuMpNAsDQmusK_cnSvoMsy_N1a-g_FzPsp4jEr64IESGrU18Hfx07dbf1YxefzQ9UMmOIyNTCmMHtXj4wqQwhBUY1o45uGAb7LemS7MFTYLGOvnCiGVFVO1c9qlc\/s1587\/462535610_1752516271954967_8547484741162934735_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1402\" data-original-width=\"1587\" height=\"566\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNXXOi45MCGN2qZ_oFrIXsuN-XcYV_i86qs37wer39T36_DtEcdJxEezR2BLJ1TR3QuMpNAsDQmusK_cnSvoMsy_N1a-g_FzPsp4jEr64IESGrU18Hfx07dbf1YxefzQ9UMmOIyNTCmMHtXj4wqQwhBUY1o45uGAb7LemS7MFTYLGOvnCiGVFVO1c9qlc\/w640-h566\/462535610_1752516271954967_8547484741162934735_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce they were all filled we popped them into the rack of the canner and lowered them into the hot water.\u0026nbsp; Make sure that there is at least an inch of water over the tops of your jars.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe then brought the water to the boil. This took the longest time. (Of course. That old watched-pot never boiling ditty is true. It seems to take forever! LOL)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce the water came to a full rolling boil, the lid was popped on and we processed them for a full 20 minutes.\u0026nbsp; The burner was turned off at that point and the lid was removed.\u0026nbsp; We left the jars to cool for five minutes before removing to the countertop to finish cooling.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will know they have processed properly as the lids will have sucked down.\u0026nbsp; Hearing the lids ping when they suck down is such a satisfying sound to hear!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZj4DEHe9pYNUvc2W-nqlFpbQKnRZbUZpU3GjJ9WayZiBufBeGyEsuHEFJ2I_TxQN8yPBwZRLk-f6dTFN4KZrBQEXuj9WmJAfKnPt-duxd7xbMVyPEPZ-ivrGOC577JPrd5bQ8_16uWRXiqrcnB6MorUkCuebndhqw7OUDRcbjwMdETncOeQHF6aHF1U4\/s1475\/462552857_559940779903805_5641451861871119728_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce\" border=\"0\" data-original-height=\"1207\" data-original-width=\"1475\" height=\"524\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZj4DEHe9pYNUvc2W-nqlFpbQKnRZbUZpU3GjJ9WayZiBufBeGyEsuHEFJ2I_TxQN8yPBwZRLk-f6dTFN4KZrBQEXuj9WmJAfKnPt-duxd7xbMVyPEPZ-ivrGOC577JPrd5bQ8_16uWRXiqrcnB6MorUkCuebndhqw7OUDRcbjwMdETncOeQHF6aHF1U4\/w640-h524\/462552857_559940779903805_5641451861871119728_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAs you can see the water-bath preserved the jars perfectly. All of the lids popped down proving a good seal. If any of your jars don't seal, you can just refrigerate them and then eat them first.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EFive pounds of apples gave me 8 and 3\/4 half pint jars of applesauce.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI just love, LOVE the color of the applesauce these apples make!\u0026nbsp; So much so that yesterday I went to the shop after we finished canning the first batch to pick up another bag. I am not sure I will make more applesauce, but I think they would make fabulous pies or cakes, etc.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAre you a fan of preserving your own foods?\u0026nbsp; If so you might also enjoy the following:\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2023\/09\/how-to-make-crabapple-jelly-tutorial.html\" target=\"_blank\"\u003ECRABAPPLE JELLY \u003C\/a\u003E\u003C\/b\u003E-\u0026nbsp; This is the most beautiful jelly. It is a lovely deep pink color and looks just like a jewel. It also have a beautiful flavor.\u0026nbsp; You will need to make it now while the crabapples are fresh! A complete Tutorial.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/12\/cranberry-chutney-small-batch.html\" target=\"_blank\"\u003ECRANBERRY CHUTNEY\u003C\/a\u003E\u003C\/b\u003E - I make this pretty much every year. It is\u0026nbsp; the perfect chutney to enjoy along with your Christmas meats and poultry. It also goes great on chacurterie and cheese trays. It is a lovely combination of sweet, tart and spice. This is one of my all time favorite chutneys. A most delicious conserve indeed.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSg6ZxYsE7CcWGfCwh9mpS2MLYBOfSTs09rCzwnz-KeYBj2ZgUBZ5hlnAAM7jD7NH_ar36VgUpxJwNSRhtRqTav1N6ua9WJwbv2odXpoQX52Jg_QRNka1ACb6sAe2BDUtjNUm2iBmkrcKblYyOnwtQSriy4Fir2AvzsDDNG-UTF-bUuUBB0pa8H3Q5cYE\/w640-h476\/461785357_467865916299915_4398752483241232325_n.jpg\",\"name\":\"How to Make \u0026 Can Applesauce (Complete Tutorial)\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT1H\",\"totalTime\":\"PT1H30M\",\"description\":\"There is nothing on earth quite as tasty as homemade canned applesauce. You can make your sauce as sweet or as tart as you prefer.\",\"recipeYield\":\"8 half-pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"5 pounds (2 3\/4 kg) of apples, peeled, cored, quartered and treated with 2 TBS of lemon juice to help prevent them from browning\",\"sugar as desired (I used 1 TBS per apple used)\",\"water\"],\"recipeInstructions\":[\"Combine acidulated apples in a large stainless-steel saucepan, along with just enough water to keep them from sticking, and the sugar.\",\"Bring to the boil, then reduce to a simmer, cover and leave to cook over low heat until the apples have all softened. This will depend on the variety of apple you have used. Mine took about 25 minutes.\",\"Carefully beat with a wire whisk or a fork to give you the consistency you enjoy. (I like mine a bit chunky.) Taste and adjust sugar as needed.\",\"Keep simmering over low heat while you prepare the jars, lids and water bath canner.\",\"Ladle hot applesauce into hot jars, leaving 1\/2 inch of headspace at the top of the jars. Remove air bubbles and wipe rims clean if dirty with a clean cloth. Center lids on jars, and apply the screw bands, tightening only until finger-tip tight.\",\"Place the jars into your water-bath canner, ensuring they are completely covered by at least 1 inch to 2 inches of water. Bring to the boil.\",\"Process for 20 minutes in boiling water for 1\/2 pints or pints. Remove canner lid.\",\"Leave to sit for 5 minutes. Remove from the canner to a soft surface. (I use tea towels.) Leave to cool completely before storing in a cool dark and dry place.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4728399604650\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E8 half-pint jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"How to Make \u0026amp; Can Applesauce (Complete Tutorial)\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSg6ZxYsE7CcWGfCwh9mpS2MLYBOfSTs09rCzwnz-KeYBj2ZgUBZ5hlnAAM7jD7NH_ar36VgUpxJwNSRhtRqTav1N6ua9WJwbv2odXpoQX52Jg_QRNka1ACb6sAe2BDUtjNUm2iBmkrcKblYyOnwtQSriy4Fir2AvzsDDNG-UTF-bUuUBB0pa8H3Q5cYE\/w640-h476\/461785357_467865916299915_4398752483241232325_n.jpg\" title=\"How to Make \u0026amp; Can Applesauce (Complete Tutorial)\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EHow to Make \u0026amp; Can Applesauce (Complete Tutorial)\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 30 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThere is nothing on earth quite as tasty as homemade canned applesauce. You can make your sauce as sweet or as tart as you prefer.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E5 pounds (2 3\/4 kg) of apples, peeled, cored, quartered and treated with 2 TBS of lemon juice to help prevent them from browning\u003C\/li\u003E\u003Cli\u003Esugar as desired (I used 1 TBS per apple used)\u003C\/li\u003E\u003Cli\u003Ewater\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003ECombine acidulated apples in a large stainless-steel saucepan, along with just enough water to keep them from sticking, and the sugar.\u003C\/li\u003E\u003Cli\u003EBring to the boil, then reduce to a simmer, cover and leave to cook over low heat until the apples have all softened. This will depend on the variety of apple you have used. Mine took about 25 minutes.\u003C\/li\u003E\u003Cli\u003ECarefully beat with a wire whisk or a fork to give you the consistency you enjoy. (I like mine a bit chunky.) Taste and adjust sugar as needed.\u003C\/li\u003E\u003Cli\u003EKeep simmering over low heat while you prepare the jars, lids and water bath canner.\u003C\/li\u003E\u003Cli\u003ELadle hot applesauce into hot jars, leaving 1\/2 inch of headspace at the top of the jars. Remove air bubbles and wipe rims clean if dirty with a clean cloth. Center lids on jars, and apply the screw bands, tightening only until finger-tip tight.\u003C\/li\u003E\u003Cli\u003EPlace the jars into your water-bath canner, ensuring they are completely covered by at least 1 inch to 2 inches of water. Bring to the boil.\u003C\/li\u003E\u003Cli\u003EProcess for 20 minutes in boiling water for 1\/2 pints or pints. Remove canner lid.\u003C\/li\u003E\u003Cli\u003ELeave to sit for 5 minutes. Remove from the canner to a soft surface. (I use tea towels.) Leave to cool completely before storing in a cool dark and dry place.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #TheEnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-wrapper{border: 6px double #6672E5}[data-ccmcardnum=\"7\"] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image 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text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmvVFdZzmnEnvTqvaq0cTG0q7MW0xsTpxxag-ESe63mTUdpO2IU2GyWleZUzbr0oMB3U4Zj_eC7ruF35wE1RknuTyn_dcr8_TTH9ePJFTSNKTzTgr_NqbwzWI0XQtDQzURMtTj8zgomWr-8lvCm1VgjgzMldneoejo2phgGNa5ExUgZZ1a_kj0FlmymTI\/s2048\/459819022_877454520558717_1718260430597019422_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmvVFdZzmnEnvTqvaq0cTG0q7MW0xsTpxxag-ESe63mTUdpO2IU2GyWleZUzbr0oMB3U4Zj_eC7ruF35wE1RknuTyn_dcr8_TTH9ePJFTSNKTzTgr_NqbwzWI0XQtDQzURMtTj8zgomWr-8lvCm1VgjgzMldneoejo2phgGNa5ExUgZZ1a_kj0FlmymTI\/w640-h480\/459819022_877454520558717_1718260430597019422_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EA while back someone had requested that I make Piccalilli.\u0026nbsp; I had never made Piccalilli before and I have to confess it has never been one of my favorite things, but I thought that this year I would make a small batch just to try it.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have only ever had commercially made piccalilli and I have always found it to be too sharp and vinegary for my taste.\u0026nbsp; I was loathe to make a full batch recipe of any kind of piccalilli, but I do like to try new things and so I went for it, making a small batch.\u0026nbsp; Even if I did love it, I could never use up a full batch all by myself.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcckm87Ovdr4mZtP7tG7Rbad0EEEgHRmOOl3KgSh1QRMXdTmOeAQKaIQMhuhIrv9UjM9GczorZ-fL623YLaI_5vcOrYzI6dtzS7wmMY9yYm_yIiZU0934uMtxQ4jfxk3ObpjEUiMhhujJBtTEbjmZvncGEu7jRAbE_PbMxTVir5-PcZZK8D8UmC7tEI60\/s1808\/459107176_1723199215147433_8604094102720223647_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Delia Smith\" border=\"0\" data-original-height=\"1425\" data-original-width=\"1808\" height=\"504\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcckm87Ovdr4mZtP7tG7Rbad0EEEgHRmOOl3KgSh1QRMXdTmOeAQKaIQMhuhIrv9UjM9GczorZ-fL623YLaI_5vcOrYzI6dtzS7wmMY9yYm_yIiZU0934uMtxQ4jfxk3ObpjEUiMhhujJBtTEbjmZvncGEu7jRAbE_PbMxTVir5-PcZZK8D8UmC7tEI60\/w640-h504\/459107176_1723199215147433_8604094102720223647_n.jpg\" title=\"Delia Smith\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EPiccalilli is a very British pickled condiment, tracing back to the days of the Great British Empire, with recipes dating back to the mid 18th century. One of the first known recipes comes a 1694 recipe book by Anne Blencoe crediting someone named Lord Kilmory.\u0026nbsp; It was also called Indian Pickle or Picca Lillo.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI did not go back that far to find a recipe for mine. I source this recipe from a favorite British Cookbook of mine, Delia Smith's Complete Cookery Course, which was a gift to me on my birthday in 2003.\u0026nbsp; \u003Ca href=\"https:\/\/www.deliaonline.com\/\" target=\"_blank\"\u003EDelia Smith\u003C\/a\u003E was one of the first television cooks that I used to watch when I first moved over to the U.K. and I trust her recipes implicitly.\u0026nbsp; This book is one of the few treasures I chose to bring back with me when I came back to Canada in 2020.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOL6jcXUhusr1adJJfKlMAyeicQJUCenbyOhrRT4QZiE8SqaROti0d0T_o_Gak1iJu0wFTJDfe-26MSXZsPyOjc2M53vmiTouslGM5Dxjhu-xj2vegl2BFl50-94_qDxsxlGEE1eBmNCvINyFKiiAOfmlQUa_zJzroZb_wrp3ESUH74YtuhwjKr3VF-mc\/s1648\/458204808_504413935522797_4019661193198020862_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"1369\" data-original-width=\"1648\" height=\"532\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOL6jcXUhusr1adJJfKlMAyeicQJUCenbyOhrRT4QZiE8SqaROti0d0T_o_Gak1iJu0wFTJDfe-26MSXZsPyOjc2M53vmiTouslGM5Dxjhu-xj2vegl2BFl50-94_qDxsxlGEE1eBmNCvINyFKiiAOfmlQUa_zJzroZb_wrp3ESUH74YtuhwjKr3VF-mc\/w640-h532\/458204808_504413935522797_4019661193198020862_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE SWEET PICCALILLI\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is not a complicated recipe and it does not use really complicated ingredients. There is nothing complicated about what is needed or in putting it together. I like that. It is a rather lengthy list, but most of the ingredients are spices.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E1 medium cauliflower, trimmed and chopped into 1 inch pieces\u003C\/li\u003E\u003Cli\u003E1\/2 pound (225g) small onions, peeled, quartered and cut across\u003C\/li\u003E\u003Cli\u003E2 cups (480ml) distilled malt vinegar (try to get the white) plus 2 1\/2 TBS\u003C\/li\u003E\u003Cli\u003E1\/4 of a whole nutmeg, freshly grated\u003C\/li\u003E\u003Cli\u003E1\/4 tsp ground allspice\u003C\/li\u003E\u003Cli\u003E1\/2 English cucumber, peeled, seeded and coarsely chopped\u003C\/li\u003E\u003Cli\u003E1\/2 pound (225g) runner beans, trimmed and coarsely chopped\u003C\/li\u003E\u003Cli\u003E3\/4 cup (175g) caster sugar (fine granulated sugar)\u003C\/li\u003E\u003Cli\u003E1 clove of garlic, peeled and crushed together with 1 1\/2 tsp salt\u003C\/li\u003E\u003Cli\u003E4 TBS (28g) dry mustard powder\u003C\/li\u003E\u003Cli\u003E2 TBS (14g) ground turmeric\u003C\/li\u003E\u003Cli\u003E3 level TBS plain all purpose flour\u003C\/li\u003E\u003Cli\u003E1 1\/2 TBS water\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir33UZO9AEa4hiZ5s8XozcsIdH8r2ERD5J6YdzV8qvE5QPFTTqiamKaxuQ36yG_Ra6OMcBUFx_ri6CeJpEW5rFDtDAVyLBMSkSTAgEdahlhIxI_8EwQoVihOrNOx7P-mFFJNYI1YdC8DG0MqbGdZXF7eMC6_691Sl725YFl5DVkVcLrjiyBa4QsP61mh8\/s2000\/Blank%202000%20x%202000.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ingredients for Piccalilli\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir33UZO9AEa4hiZ5s8XozcsIdH8r2ERD5J6YdzV8qvE5QPFTTqiamKaxuQ36yG_Ra6OMcBUFx_ri6CeJpEW5rFDtDAVyLBMSkSTAgEdahlhIxI_8EwQoVihOrNOx7P-mFFJNYI1YdC8DG0MqbGdZXF7eMC6_691Sl725YFl5DVkVcLrjiyBa4QsP61mh8\/w640-h640\/Blank%202000%20x%202000.jpg\" title=\"Ingredients for Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI did cut my vegetables into much smaller pieces. I don't like really chunky saucy pickles.\u0026nbsp; I don't mind big chunks in things like sweet mixed pickles or mustard beans, but in a relish like this one I prefer them to be smaller. You do what you prefer.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI could not get white malt vinegar and so I used white pickling vinegar.\u0026nbsp; Pickling vinegar has a higher acidity level than regular white vinegar and it also has a more neutral flavor, which makes it great for pickles where you want all of the flavors to shine, not just the vinegar.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you don't have whole nutmeg, you can use ground nutmeg, about 1\/2 tsp, but do note that the flavor of already ground nutmeg is inferior to nutmeg you grate yourself.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECaster sugar is a type of granulated sugar which has a very fine grind. You can use fruit sugar, which is finer than regular sugar, or you can blitz your sugar for a short in a food processor.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9p23C0DaYi47qffLMktdf7o2bLPBXt-hSEfk8YL8L7gfUMp_A1GO5Rp185fLbvXIKcv2xAMDp4RkGSlbl0DsXoiPYti0FRpxA6O0Bk5RfWxQIJd0e6W2b0mEuyhuI-fBy-9jJhOU6J6Si3Izc-RC2qJsV-KfSeKZteasATc5X08opshimiDWx-6EhJt0\/s1368\/458373674_1037469518059356_900841222219727136_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"1034\" data-original-width=\"1368\" height=\"484\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9p23C0DaYi47qffLMktdf7o2bLPBXt-hSEfk8YL8L7gfUMp_A1GO5Rp185fLbvXIKcv2xAMDp4RkGSlbl0DsXoiPYti0FRpxA6O0Bk5RfWxQIJd0e6W2b0mEuyhuI-fBy-9jJhOU6J6Si3Izc-RC2qJsV-KfSeKZteasATc5X08opshimiDWx-6EhJt0\/w640-h484\/458373674_1037469518059356_900841222219727136_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE SWEET PICCALILLI\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is not really that hard to\u0026nbsp; make.\u0026nbsp; The most labor intensive part is prepping and chopping up all of y your vegetables. If you have everything ready to go before you start, this doesn't take too long at all.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EYou will need a large saucepan and five - six (clean and sterile) 1\/2 pint canning jars. (See below on how to prepare your jars.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPlace the cauliflower, onions and 2 cups of vinegar into the saucepan. Add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EUncover and add the cucumber, beans and sugar. Smash the garlic together with the salt on a cutting board and then scrap this in as well.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBring the mixture up to the simmer again, then cover and cook on low for a further five minutes. The vegetables should be crispy tender, not mushy.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESet a colander over a clean saucepan and drain the vegetable mixture, catching the vinegar in the bowl underneath. Reserve the hot vinegar mixture.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0CksRIToJT5awscFyl0L1xVCpny601dk0bRfjyAFQ8ZZaxuK7W4dLALdkE1LvEa2NZirCc1StMSo3bVgLdTYxKjZ7Xs9bzIYDDDC9_XDxjQ1KbiZ3DtJfvuEaoLnyPQshrYcmg3sjI1qIex-sDr8ufJF0S3rVm15_iuywGNhJlTjgRqLk0Ylkz0_qKCY\/s1628\/458481841_1573272706605639_955638885283860122_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"1205\" data-original-width=\"1628\" height=\"474\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0CksRIToJT5awscFyl0L1xVCpny601dk0bRfjyAFQ8ZZaxuK7W4dLALdkE1LvEa2NZirCc1StMSo3bVgLdTYxKjZ7Xs9bzIYDDDC9_XDxjQ1KbiZ3DtJfvuEaoLnyPQshrYcmg3sjI1qIex-sDr8ufJF0S3rVm15_iuywGNhJlTjgRqLk0Ylkz0_qKCY\/w640-h474\/458481841_1573272706605639_955638885283860122_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWhisk the flour, mustard powder, and turmeric together in a bowl. Slowly whisk in the additional vinegar to give you a smooth paste. Gradually whisk in about a cup of the hot vinegar mixture to combine smoothly.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPlace over medium heat and bring to a boil, whisking constantly. Gradually whisk in the remaining hot vinegar and boil gently for about 5 minutes. Stir in the drained vegetables to combine well and heat through.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EDivide the piccalilli between the five hot and sterile jars,, wiping the rims of the jars clean once filled. Screw on the lids and set aside to seal. If desired you can process the piccalilli in a water bath, but it isn't really necessary.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EThis should sit for 3 months before eating. Store in a cool dry place.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEilWZ8c5-OSQbo7jU_9DcMNbMFkmcgkSPbXUtQNzd1hd0IPYi2kmhVFZRAy_cnGLbcPB8TKEMKGgucNiy_OSMstdHXfyYJs1n0NSyFfK-lYrX0uCkDV90A9-MYfkp_GZfXSO9Vx2iIuOCy7e2lYnMSLe761f2Ja98869xvRFUrosg-KcbwmhOBhDwgu4js\/s1385\/458653505_2733702936801891_9003742322526045133_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"972\" data-original-width=\"1385\" height=\"450\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEilWZ8c5-OSQbo7jU_9DcMNbMFkmcgkSPbXUtQNzd1hd0IPYi2kmhVFZRAy_cnGLbcPB8TKEMKGgucNiy_OSMstdHXfyYJs1n0NSyFfK-lYrX0uCkDV90A9-MYfkp_GZfXSO9Vx2iIuOCy7e2lYnMSLe761f2Ja98869xvRFUrosg-KcbwmhOBhDwgu4js\/w640-h450\/458653505_2733702936801891_9003742322526045133_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO PREPARE JARS FOR CANNING\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMaking sure your jars are properly prepared is essential when it comes to preparing jams and pickles.\u0026nbsp; If you follow the following steps, you can be assured everything will be fine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E1. Examine all of your jars. Discard any that have nicks, cracks, uneven rim surfaces or other damage or defects.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E2. Clean the jars and the lids: Wash jars, lids and bands in hot soapy water, give them a good rinse in hot water and then set aside to drain.\u0026nbsp; Wash the lids and bands in hot soapy water and rinse under hot running water. Dry and set aside until ready to use.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E3. Jars should be heated for 10 minutes prior to filling to help prevent breakage due to thermal shock.\u0026nbsp; I just pour boiling water into them, leave it for a few minutes and then dump it out.\u0026nbsp; I heat the lids in a pan of boiling water and then set aside, ready to use.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi512UMOcVUbsRn0fwMEOsAmQ09RNIKYFBq7ouGo6f95aqVCbj3HGzf6iGuJ0MEx9FsPKAl3NqfsOyrkEcIiTgsOhcCaIaXiEWiSwmzHpQYqkLOwDEqjlQn6LYKL4cyzazkGsVFNi4gsCYyjZ3HNQWb3OnCNF5SfUYNYzzJOsEQeMFH2JSWV1rcG5UWIJg\/s2048\/458716699_500966555897555_4895810610096168543_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi512UMOcVUbsRn0fwMEOsAmQ09RNIKYFBq7ouGo6f95aqVCbj3HGzf6iGuJ0MEx9FsPKAl3NqfsOyrkEcIiTgsOhcCaIaXiEWiSwmzHpQYqkLOwDEqjlQn6LYKL4cyzazkGsVFNi4gsCYyjZ3HNQWb3OnCNF5SfUYNYzzJOsEQeMFH2JSWV1rcG5UWIJg\/w640-h480\/458716699_500966555897555_4895810610096168543_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have never been a huge fan of the commercially prepared piccalilli, having always found it to be quite vinegary.\u0026nbsp; This one is quite nice, but I'd expect nothing less from Delia Smith. It is not as sharp as commercial piccalilli which I was happy about.\u0026nbsp; There is a nice sweetness to it, without it being too sweet. It reminded me very much of my mother's mustard pickles.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDo bear in mind that you have to wait three months for this to be ready to eat. If you make it now, it should be ready for Christmas.\u0026nbsp; Perfect for the cold meat and cheese trays during the holidays!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSFEc8BVeVTKKu7QFOs_2oCXsnJhQUp7STcZ1eJ5O1JQEKwTDFiH1vVRSrrXs0ay4-A0txJP-zlKhxp8Pw2WvOR2StyAJSUGkX6R9WbkTIMh37cYb2_eP9uQueErlr340Xn4QcXHaoppmdjADBh0ALMYUatc5A_J071Mhg0SJ4uk9ur26oMHg3Y3mCHC4\/s1142\/458737425_508405678561360_320780400206186185_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" border=\"0\" data-original-height=\"926\" data-original-width=\"1142\" height=\"518\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSFEc8BVeVTKKu7QFOs_2oCXsnJhQUp7STcZ1eJ5O1JQEKwTDFiH1vVRSrrXs0ay4-A0txJP-zlKhxp8Pw2WvOR2StyAJSUGkX6R9WbkTIMh37cYb2_eP9uQueErlr340Xn4QcXHaoppmdjADBh0ALMYUatc5A_J071Mhg0SJ4uk9ur26oMHg3Y3mCHC4\/w640-h518\/458737425_508405678561360_320780400206186185_n.jpg\" title=\"Sweet Piccalilli\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are a fan of making your own pickles and relishes, you might also enjoy making the following.\u0026nbsp; Both are old family favorites here in The English Kitchen.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" target=\"_blank\"\u003ESPICED PEAR CHUTNEY \u003C\/a\u003E\u003C\/b\u003E- Delicious and spicy and very easy to make.\u0026nbsp; This pear chutney is a great thing to make with pears when they come into season.\u0026nbsp; With onions, garlic and dried cranberries, this is a delicious chutney that goes very well with cold meats and cheeses. It does have a bit of a kick, but not overly so.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html\" target=\"_blank\"\u003EGREEN TOMATO CHOW\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp; This is a delicious pickle recipe that I inherited from my late mother-in-law!\u0026nbsp; It is the BEST green tomato chow going.\u0026nbsp; I could never make enough of it.\u0026nbsp; My family loved it. With green tomatoes, onions and red peppers, all in a delicious sweet mustard sauce.\u0026nbsp; I could eat this by the spoonful.\u0026nbsp; Its quite simply one of my favorite pickles\/relishes of all time, and a great way to use up some green tomatoes.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmvVFdZzmnEnvTqvaq0cTG0q7MW0xsTpxxag-ESe63mTUdpO2IU2GyWleZUzbr0oMB3U4Zj_eC7ruF35wE1RknuTyn_dcr8_TTH9ePJFTSNKTzTgr_NqbwzWI0XQtDQzURMtTj8zgomWr-8lvCm1VgjgzMldneoejo2phgGNa5ExUgZZ1a_kj0FlmymTI\/w640-h480\/459819022_877454520558717_1718260430597019422_n.jpg\",\"name\":\"Sweet Piccalilli\",\"description\":\"If you cannot find runner beans you may use frozen string beans to make this tasty pickle\/relish. This is a very British condiment, a much beloved and integral part of a cold meats tray, especially during the holidays.\",\"recipeYield\":\"2 1\/2 pounds (5 to 6 pints)\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 medium cauliflower, trimmed and chopped into 1 inch pieces\",\"1\/2 pound (225g) small onions, peeled, quartered and cut across\",\"2 cups (480ml) distilled malt vinegar (try to get the white) plus 2 1\/2 TBS\",\"1\/4 of a whole nutmeg, freshly grated\",\"1\/4 tsp ground allspice\",\"1\/2 English cucumber, peeled, seeded and coarsely chopped\",\"1\/2 pound (225g) runner beans, trimmed and coarsely chopped\",\"3\/4 cup (175g) caster sugar (fine granulated sugar)\",\"1 clove of garlic, peeled and crushed together with 1 1\/2 tsp salt\",\"4 TBS (28g) dry mustard powder\",\"2 TBS (14g) ground turmeric\",\"3 level TBS plain all purpose flour\",\"1 1\/2 TBS water\"],\"recipeInstructions\":[\"You will need a large saucepan and five - six (clean and sterile) 1\/2 pint canning jars.\",\"Place the cauliflower, onions and 2 cups of vinegar into the saucepan. Add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes.\",\"Uncover and add the cucumber, beans and sugar. Smash the garlic together with the salt on a cutting board and then scrap this in as well.\",\"Bring the mixture up to the simmer again, then cover and cook on low for a further five minutes. The vegetables should be crispy tender, not mushy.\",\"Set a colander over a clean saucepan and drain the vegetable mixture, catching the vinegar in the bowl underneath. Reserve the hot vinegar mixture.\",\"Whisk the flour, mustard powder, and turmeric together in a bowl. Slowly whisk in the additional vinegar to give you a smooth paste. Gradually whisk in about a cup of the hot vinegar mixture to combine smoothly.\",\"Place over medium heat and bring to a boil, whisking constantly. Gradually whisk in the remaining hot vinegar and boil gently for about 5 minutes. Stir in the drained vegetables to combine well and heat through.\",\"Divide the piccalilli between the five hot and sterile jars,, wiping the rims of the jars clean once filled. Screw on the lids and set aside to seal. If desired you can process the piccalilli in a water bath, but it isn't really necessary.\",\"This should sit for 3 months before eating. Store in a cool dry place.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4726493836542\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2 1\/2 pounds (5 to 6 pints)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Sweet Piccalilli\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmvVFdZzmnEnvTqvaq0cTG0q7MW0xsTpxxag-ESe63mTUdpO2IU2GyWleZUzbr0oMB3U4Zj_eC7ruF35wE1RknuTyn_dcr8_TTH9ePJFTSNKTzTgr_NqbwzWI0XQtDQzURMtTj8zgomWr-8lvCm1VgjgzMldneoejo2phgGNa5ExUgZZ1a_kj0FlmymTI\/w640-h480\/459819022_877454520558717_1718260430597019422_n.jpg\" title=\"Sweet Piccalilli\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ESweet Piccalilli\u003C\/h3\u003E\u003Cdiv class=\"ccm-summary\"\u003EIf you cannot find runner beans you may use frozen string beans to make this tasty pickle\/relish. This is a very British condiment, a much beloved and integral part of a cold meats tray, especially during the holidays.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 medium cauliflower, trimmed and chopped into 1 inch pieces\u003C\/li\u003E\u003Cli\u003E1\/2 pound (225g) small onions, peeled, quartered and cut across\u003C\/li\u003E\u003Cli\u003E2 cups (480ml) distilled malt vinegar (try to get the white) plus 2 1\/2 TBS\u003C\/li\u003E\u003Cli\u003E1\/4 of a whole nutmeg, freshly grated\u003C\/li\u003E\u003Cli\u003E1\/4 tsp ground allspice\u003C\/li\u003E\u003Cli\u003E1\/2 English cucumber, peeled, seeded and coarsely chopped\u003C\/li\u003E\u003Cli\u003E1\/2 pound (225g) runner beans, trimmed and coarsely chopped\u003C\/li\u003E\u003Cli\u003E3\/4 cup (175g) caster sugar (fine granulated sugar)\u003C\/li\u003E\u003Cli\u003E1 clove of garlic, peeled and crushed together with 1 1\/2 tsp salt\u003C\/li\u003E\u003Cli\u003E4 TBS (28g) dry mustard powder\u003C\/li\u003E\u003Cli\u003E2 TBS (14g) ground turmeric\u003C\/li\u003E\u003Cli\u003E3 level TBS plain all purpose flour\u003C\/li\u003E\u003Cli\u003E1 1\/2 TBS water\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EYou will need a large saucepan and five - six (clean and sterile) 1\/2 pint canning jars.\u003C\/li\u003E\u003Cli\u003EPlace the cauliflower, onions and 2 cups of vinegar into the saucepan. Add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes.\u003C\/li\u003E\u003Cli\u003EUncover and add the cucumber, beans and sugar. Smash the garlic together with the salt on a cutting board and then scrap this in as well.\u003C\/li\u003E\u003Cli\u003EBring the mixture up to the simmer again, then cover and cook on low for a further five minutes. The vegetables should be crispy tender, not mushy.\u003C\/li\u003E\u003Cli\u003ESet a colander over a clean saucepan and drain the vegetable mixture, catching the vinegar in the bowl underneath. Reserve the hot vinegar mixture.\u003C\/li\u003E\u003Cli\u003EWhisk the flour, mustard powder, and turmeric together in a bowl. Slowly whisk in the additional vinegar to give you a smooth paste. Gradually whisk in about a cup of the hot vinegar mixture to combine smoothly.\u003C\/li\u003E\u003Cli\u003EPlace over medium heat and bring to a boil, whisking constantly. Gradually whisk in the remaining hot vinegar and boil gently for about 5 minutes. Stir in the drained vegetables to combine well and heat through.\u003C\/li\u003E\u003Cli\u003EDivide the piccalilli between the five hot and sterile jars,, wiping the rims of the jars clean once filled. Screw on the lids and set aside to seal. If desired you can process the piccalilli in a water bath, but it isn't really necessary.\u003C\/li\u003E\u003Cli\u003EThis should sit for 3 months before eating. Store in a cool dry place.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #TheEnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-wrapper{border: 6px double #6672E5}[data-ccmcardnum=\"7\"] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image img{max-width:100%;}[data-ccmcardnum=\"7\"] 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They have been around a very long time and have been gracing many a table for many, many years!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9EBhwXivMZc48FogxHWU-2a6yJseIIVnQUa_aPuKCLIYhJviBq5ZKjChTRAHDv34UDj4W_CHOZFBOrwDN3EirwMtEBUnEI0iSpnptXR_yDh6b_c2Tbz3MLugiVe1qfFDLTQ7-iDSolEaR3DNuL_wY71YB8xcpBKyWjzLqB2ay0SwlVSEHzu5txgkh\/s3365\/IMG_1057%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3365\" data-original-width=\"2578\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9EBhwXivMZc48FogxHWU-2a6yJseIIVnQUa_aPuKCLIYhJviBq5ZKjChTRAHDv34UDj4W_CHOZFBOrwDN3EirwMtEBUnEI0iSpnptXR_yDh6b_c2Tbz3MLugiVe1qfFDLTQ7-iDSolEaR3DNuL_wY71YB8xcpBKyWjzLqB2ay0SwlVSEHzu5txgkh\/w490-h640\/IMG_1057%20(2).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"490\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis recipe which I am sharing today is for a refrigerator version, so there is no real cooking involved. A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars.\u0026nbsp; The jars are then left in the refrigerator to \"age\" for a few weeks.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe end result is a pickle that everyone is going to love!\u0026nbsp; This is a small batch recipe, making only two pint jars.\u0026nbsp; But to be honest, you don't want to have any more than that cluttering up your refrigerator!\u0026nbsp; Small batch recipes suit me well because there is really only myself to please these days!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXRroWCVmRGxdE8FX6mWqodh8gG7e4zyd7pguzOlptbe9bubiZW5NB8PqrZ37ewrdX7_F2IO037jNrW7rYOhETXl72U8mBOX_jtfNPkCoO84qBEs5Z4dD_7t8FsDRgCB0lRQkSaubF9YlcSFdnuVQZPjMS4YMMMuNx_SPUpDEDWTKZCezCIn4yoAOM\/s2987\/IMG_1055%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2795\" data-original-width=\"2987\" height=\"598\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXRroWCVmRGxdE8FX6mWqodh8gG7e4zyd7pguzOlptbe9bubiZW5NB8PqrZ37ewrdX7_F2IO037jNrW7rYOhETXl72U8mBOX_jtfNPkCoO84qBEs5Z4dD_7t8FsDRgCB0lRQkSaubF9YlcSFdnuVQZPjMS4YMMMuNx_SPUpDEDWTKZCezCIn4yoAOM\/w640-h598\/IMG_1055%20(2).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen my children were growing up I made tons of pickles every year.\u0026nbsp; And they all got eaten. My children's favorites were always the dill pickles, but mine were always these!\u0026nbsp; They are sweeter than dills and go well with just about anything.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was said that they got their name from back during the depression days when people could only afford pickle and butter sandwiches for their lunch.\u0026nbsp; It has also been said that people traded these pickles for essentials such as bread and butter in yet another theory.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhatever the origin of the name is, one thing is for certain and that is that these are really delicious pickles!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9WmqS-LYh7EEwJGCS8xKmKCc53oGXFufQ9gyTUr3mE53mcEejD74QSeAyDbOGtDdrnVdzksxr8WJ5w0u0h49m0mgsp9H6xXgfHI62mO1q0vwt14hPKGVXocTfiqht_nLeecV6c-cX7roTx_t0PteDOuI3VIVZIs6MRfZ0hAO5CAMO1NrPE-l12Dyo\/s5184\/IMG_1059%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9WmqS-LYh7EEwJGCS8xKmKCc53oGXFufQ9gyTUr3mE53mcEejD74QSeAyDbOGtDdrnVdzksxr8WJ5w0u0h49m0mgsp9H6xXgfHI62mO1q0vwt14hPKGVXocTfiqht_nLeecV6c-cX7roTx_t0PteDOuI3VIVZIs6MRfZ0hAO5CAMO1NrPE-l12Dyo\/w640-h480\/IMG_1059%20(1).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnly a few basic ingredients, not including the jars. I have used canning jars, but in reality you can even do these in plastic tubs. No specialized equipment needed.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"454\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 pound\" data-amount-secondary=\"454 g\"\u003E1 pound\u003C\/span\u003E\u0026nbsp;(450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices\u003C\/li\u003E\u003Cli\u003E1\/2 large onion, thinly sliced\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E\u0026nbsp;(240ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E\u0026nbsp;(120ml) cider vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E\u0026nbsp;(120ml) filtered water\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"150\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"150 g\"\u003E3\/4 cup\u003C\/span\u003E\u0026nbsp;(150g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"36\" data-units-original=\"tablespoons\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 tablespoons\" data-amount-secondary=\"36 g\"\u003E2 tablespoons\u003C\/span\u003E\u0026nbsp;fine sea salt or pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"11\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"11 g\"\u003E1 tablespoon\u003C\/span\u003E\u0026nbsp;whole yellow mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"10\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"10 g\"\u003E1 tablespoon\u003C\/span\u003E\u0026nbsp;whole black peppercorns (optional)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"2\" data-units-original=\"teaspoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 teaspoon\" data-amount-secondary=\"2 g\"\u003E1 teaspoon\u003C\/span\u003E\u0026nbsp;celery seed\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSiOZiz3hYTdCYLx4pLZkXvRFg3uaiREj91zhXICBvnMqumZsKDVvbc9tYyj1ibGmJzgR3qspjfcPAsDF9IPAKcnNL1h4np1fbWaPiF8u9X2brIGL-VhOPgkZ5M2ucJ0bPTWxqzBJ2zjqTqRJUYKkEoWA82GI8pWDN08vZigxUPxLxKzF7K20VLTAk\/s5184\/IMG_1060%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSiOZiz3hYTdCYLx4pLZkXvRFg3uaiREj91zhXICBvnMqumZsKDVvbc9tYyj1ibGmJzgR3qspjfcPAsDF9IPAKcnNL1h4np1fbWaPiF8u9X2brIGL-VhOPgkZ5M2ucJ0bPTWxqzBJ2zjqTqRJUYKkEoWA82GI8pWDN08vZigxUPxLxKzF7K20VLTAk\/w640-h480\/IMG_1060%20(1).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPickling cucumbers are cucumbers which are specifically grown for use in making pickles. Their thinner skins, crunchy texture and smaller seeds make them ideal for pickling.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat is not to say that you cannot use regular cucumbers. You can use any cucumber if it is not over-ripe. I have even heard of people making these pickles with small zucchinis.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI never use the black peppercorns because I don't like them in my bread and butter pickles. I like my bread and butter pickles with just the mustard and celery seeds.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRXzAqzKvmzmzM9vJJwV6zN-JuVwXToL3n8A0ej97fJXICoM2P9D_Dn5bTR32UIdjE4eZVkkXTu87o563zRApaqA2NMp47T0FkHX_1OxlSA8_TxneBafGxCdQSEx2HVLud9-BzqPfqYkaHJQbOC_Bb-60l8Ln-vV3OpLSjuUfXVWacnM_W5EKam5TT\/s3461\/IMG_1061%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2717\" data-original-width=\"3461\" height=\"502\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRXzAqzKvmzmzM9vJJwV6zN-JuVwXToL3n8A0ej97fJXICoM2P9D_Dn5bTR32UIdjE4eZVkkXTu87o563zRApaqA2NMp47T0FkHX_1OxlSA8_TxneBafGxCdQSEx2HVLud9-BzqPfqYkaHJQbOC_Bb-60l8Ln-vV3OpLSjuUfXVWacnM_W5EKam5TT\/w640-h502\/IMG_1061%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have seen people add all kinds of things to these pickles however. Hot peppers or red chili flakes seem to be very popular. I like them just as they are however.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI use my mandolin to slice them into 1\/4 inch coins. I also use the mandolin to slice the onions. It makes for better uniformity in the sizes.\u0026nbsp; Some people like to crinkle cut them. By all means do so if that is what you enjoy and if you have a crinkle cutter!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7yhFdTUpNt7-GUz2TOGcDlFSHjKHbrPDdoSRa0DZ386t7pEXXpmo8aX65ffMogjBVfkz1QDn-Wa_umLedxnrGrDL9lobKldGtBuZeqlyA8CrtbP7ATmN4PDgcCi8GoNbB-V7Jh55FLF7DO0L3BeuXPz4GATwuza_p8Y_0SviDOhNjm4j-pxCQdpFc\/s2675\/IMG_1062%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2290\" data-original-width=\"2675\" height=\"548\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7yhFdTUpNt7-GUz2TOGcDlFSHjKHbrPDdoSRa0DZ386t7pEXXpmo8aX65ffMogjBVfkz1QDn-Wa_umLedxnrGrDL9lobKldGtBuZeqlyA8CrtbP7ATmN4PDgcCi8GoNbB-V7Jh55FLF7DO0L3BeuXPz4GATwuza_p8Y_0SviDOhNjm4j-pxCQdpFc\/w640-h548\/IMG_1062%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENothing could be easier. No real cooking involved. Nothing but patience is needed while you wait for the brine to do its job and then they get better tasting with every week that follows!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EMake sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EYou can cut your cucumbers into 1\/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRe9GxhhFzCJaWBx9rvBKlAlNNEQKvKCtas0RVSYDuUBakGDYFLjIi9KaWMq4pXLNjg7V8Am6fsZZIFYmBVXy1Ouax64o9uB03GVK6TQCNV3GytYUfunaZSfZny5VsR6GW7y9ucPXarKMS4UFY9A9GAqQrR4Rj-R_aa6uCjVk_672LvB_STulovjxK\/s3076\/IMG_1067%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2916\" data-original-width=\"3076\" height=\"606\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRe9GxhhFzCJaWBx9rvBKlAlNNEQKvKCtas0RVSYDuUBakGDYFLjIi9KaWMq4pXLNjg7V8Am6fsZZIFYmBVXy1Ouax64o9uB03GVK6TQCNV3GytYUfunaZSfZny5VsR6GW7y9ucPXarKMS4UFY9A9GAqQrR4Rj-R_aa6uCjVk_672LvB_STulovjxK\/w640-h606\/IMG_1067%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ETop with the mustard and celery seeds, and peppercorns (if using).\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ECombine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EPour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EScrew on the lids and place into the refrigerator. Leave for at least two weeks before using.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EThese will keep for three to four months in the refrigerator.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjccuEp-i-uwr6SXRfUm59rGxmHL4-5BF3_L7QqT7dRu6TzeRK07H9FPC4Zyu6rijX03UviZW_Q0-H8tp49S0Pn2BODnooG-y-Ooa0xBkQh9NV4Y5KTXFkBrjIqwUgZo7KH07z2I9iKmcH6FLJKjA14BWOhnj2eiWtBki7Biy8a3vp8LmhT_01Fj1GF\/s5184\/IMG_1065%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjccuEp-i-uwr6SXRfUm59rGxmHL4-5BF3_L7QqT7dRu6TzeRK07H9FPC4Zyu6rijX03UviZW_Q0-H8tp49S0Pn2BODnooG-y-Ooa0xBkQh9NV4Y5KTXFkBrjIqwUgZo7KH07z2I9iKmcH6FLJKjA14BWOhnj2eiWtBki7Biy8a3vp8LmhT_01Fj1GF\/w640-h480\/IMG_1065%20(1).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs I said, the hardest part of making these is waiting for the brine to do its job. It is the same with any pickle I guess. The longer they sit the better.\u0026nbsp; These are lovely and sweet and crisp.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI enjoyed some on this day with an air fryer grilled cheese sandwich, made on bread machine white sandwich bread.\u0026nbsp; Oh boy but this was a delicious lunch.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo make a grilled cheese in the air fryer. Just butter your slices of bread and put them together with sliced processed cheese, butter side out.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPop into your air fryer basket and fry at 370*F\/185*C for 8 minutes, flipping the sandwich over halfway through the cook time. Delicious and crisp with perfectly melted cheese!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzEpZ39WoImptFYqeB0nFVlNJOI5ZRzfs1UFrp_t6nZYAtL5vb1F1MNQEX09yHsxOtve22HjfdtEEp--bUe6nHrIGUY3-_fZ0P3A5GsrVI6mlX4qW1g3l-79a_fp7rfdIV_cgZZlj5kJUf6FBvTxLuMj0oWuhPopYdH9rqNzsL_x5ft7YANWHfT8zZ\/s2779\/IMG_1064%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2408\" data-original-width=\"2779\" height=\"554\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzEpZ39WoImptFYqeB0nFVlNJOI5ZRzfs1UFrp_t6nZYAtL5vb1F1MNQEX09yHsxOtve22HjfdtEEp--bUe6nHrIGUY3-_fZ0P3A5GsrVI6mlX4qW1g3l-79a_fp7rfdIV_cgZZlj5kJUf6FBvTxLuMj0oWuhPopYdH9rqNzsL_x5ft7YANWHfT8zZ\/w640-h554\/IMG_1064%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is the season for pickling. If you are a person who loves do make pickles and relishes you might also enjoy these recipes:\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;GREEN TOMATO CHOW\u003C\/a\u003E\u003C\/b\u003E - The perfect recipe to use up some of the green tomatoes in the garden. This was my MIL's recipe and my family just loved it. I love this sweet green tomato chow better than any other kinds I have tried. Its perfectly delicious!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/07\/million-dollar-relish-small-batch.html\" rel=\"nofollow\" target=\"_blank\"\u003EMILLION DOLLAR RELISH\u003C\/a\u003E\u003C\/b\u003E - Another small batch recipe, this tasty relish goes with just about anything. Nice and sweet, its is wonderful on hotdogs and hamburgers!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/w640-h550\/cover%20pickles.JPG\",\"name\":\"Refrigerator Bread \u0026 Butter Pickles\",\"description\":\"Crisp and sweet, these are my favorite pickles. This is a small batch recipe.\",\"yield\":\"2 pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices\",\"1\/2 large onion, thinly sliced\",\"1 cup (240ml) white vinegar\",\"1\/2 cup (120ml) cider vinegar\",\"1\/2 cup (120ml) filtered water\",\"3\/4 cup (150g) granulated sugar\",\"2 tablespoons fine sea salt or pickling salt\",\"1 tablespoon whole yellow mustard seeds\",\"1 tablespoon whole black peppercorns (optional)\",\"1 teaspoon celery seed\"],\"recipeInstructions\":[\"Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.\",\"You can cut your cucumbers into 1\/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.\",\"Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.\",\"Top with the mustard and celery seeds, and peppercorns (if using).\",\"Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.\",\"Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.\",\"Screw on the lids and place into the refrigerator. Leave for at least two weeks before using.\",\"These will keep for three to four months in the refrigerator.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4661451744935\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Refrigerator Bread \u0026amp; Butter Pickles\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/w640-h550\/cover%20pickles.JPG\" title=\"Refrigerator Bread \u0026amp; Butter Pickles\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ERefrigerator Bread \u0026amp; Butter Pickles\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2 pint jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003ECrisp and sweet, these are my favorite pickles. This is a small batch recipe.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"454\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 pound\" data-amount-secondary=\"454 g\"\u003E1 pound\u003C\/span\u003E (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices\u003C\/li\u003E\u003Cli\u003E1\/2 large onion, thinly sliced\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E (240ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) cider vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) filtered water\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"150\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"150 g\"\u003E3\/4 cup\u003C\/span\u003E (150g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"36\" data-units-original=\"tablespoons\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 tablespoons\" data-amount-secondary=\"36 g\"\u003E2 tablespoons\u003C\/span\u003E fine sea salt or pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"11\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"11 g\"\u003E1 tablespoon\u003C\/span\u003E whole yellow mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"10\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"10 g\"\u003E1 tablespoon\u003C\/span\u003E whole black peppercorns (optional)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"2\" data-units-original=\"teaspoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 teaspoon\" data-amount-secondary=\"2 g\"\u003E1 teaspoon\u003C\/span\u003E celery seed\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EMake sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.\u003C\/li\u003E\u003Cli\u003EYou can cut your cucumbers into 1\/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.\u003C\/li\u003E\u003Cli\u003EPack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.\u003C\/li\u003E\u003Cli\u003ETop with the mustard and celery seeds, and peppercorns (if using).\u003C\/li\u003E\u003Cli\u003ECombine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.\u003C\/li\u003E\u003Cli\u003EPour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.\u003C\/li\u003E\u003Cli\u003EScrew on the lids and place into the refrigerator. Leave for at least two weeks before using.\u003C\/li\u003E\u003Cli\u003EThese will keep for three to four months in the refrigerator.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXgXNwKXyJzr55nDpf0hrYEUThyQFsOQzu5dSbQReLYpMsMXf6YVqDD-pm7w6GV0AxAJkKuigMmNV6hvNsSJlxHSEXFZY1Wsfpf3lJMmIp1n27FvOKG2QaTWHHh5lzdgVEXhsGUurX7W1yoIpJCI7EmRjk7hx0TMz7RdGgSrNe6zkxWAP37QoptdkJ\/s2844\/end%20pickles.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2647\" data-original-width=\"2844\" height=\"595\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXgXNwKXyJzr55nDpf0hrYEUThyQFsOQzu5dSbQReLYpMsMXf6YVqDD-pm7w6GV0AxAJkKuigMmNV6hvNsSJlxHSEXFZY1Wsfpf3lJMmIp1n27FvOKG2QaTWHHh5lzdgVEXhsGUurX7W1yoIpJCI7EmRjk7hx0TMz7RdGgSrNe6zkxWAP37QoptdkJ\/w640-h595\/end%20pickles.JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThanks so much for visiting! Do come again!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6926095269646423585\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/08\/refrigerator-bread-and-butter-pickles.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6926095269646423585"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6926095269646423585"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/08\/refrigerator-bread-and-butter-pickles.html","title":"Refrigerator Bread and Butter Pickles"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/s72-w640-h550-c\/cover%20pickles.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7820784653658013864"},"published":{"$t":"2022-07-26T07:00:00.174+01:00"},"updated":{"$t":"2022-07-26T07:00:00.248+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Strawberry Rhubarb Jam (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/s4012\/cover%20jam.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3384\" data-original-width=\"4012\" height=\"540\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/w640-h540\/cover%20jam.JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe are getting very near to the end of Strawberry and Rhubarb season now, but I managed to get in the best strawberry rhubarb jam recipe before it is too late. If you hurry you just might be able to do the same.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EA small batch recipe, it makes only 7 (one cup\/250g) jars of this beautiful ruby colored sweet taste of summer!\u0026nbsp; I just know that I am going to be enjoying this when the Winter comes!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnakX5v3VE_GwQcreS88ELz94BxJt-OsXmitf_zM9ebBukjUw8oApuCyJHi6Gr-QpouonepMFB7rJ9uR_f9NqE3QaNrfsm3iQ79_nb3VjUVJO-WksxwPAHkPBWjP8CUr3rccGLoAjrOeSNccCFHkLoW9ChlKcBUVfphvoO-_Ebwu10ERa8EBcfbDs2\/s4061\/IMG_0381%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3698\" data-original-width=\"4061\" height=\"582\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnakX5v3VE_GwQcreS88ELz94BxJt-OsXmitf_zM9ebBukjUw8oApuCyJHi6Gr-QpouonepMFB7rJ9uR_f9NqE3QaNrfsm3iQ79_nb3VjUVJO-WksxwPAHkPBWjP8CUr3rccGLoAjrOeSNccCFHkLoW9ChlKcBUVfphvoO-_Ebwu10ERa8EBcfbDs2\/w640-h582\/IMG_0381%20(3).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe are all great jam lovers in my family!\u0026nbsp; It is something I never have a problem using up.\u0026nbsp; We love it spooned over ice cream, spread between layers of our favorite sponge cake, spooned over vanilla ice cream and of course on bread, either toasted or not.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBread and jam is one of those simple treats that never fails to please.\u0026nbsp; You just cannot beat a slice of it late in the afternoon on a cold winter's day with a hot cup of whatever brings you joy. A simple supper that warms the heart.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEWYlxM_SsB8rRwg7gEFjElyZykfh1-qXosX5ttiQzLEoNl3DeOVmEgIHhSPBT66lLvqFNymeH_wun_o8v-_WewoEhrTNr8OoRy-_7fg_8Y21ze-PzMPxpPPDa2XSd65XakbCgs9FTsPIj174IF5V18JSD81v5JgfubtjwUYv6OXgimu_Sj6n07MdO\/s5184\/IMG_0386%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEWYlxM_SsB8rRwg7gEFjElyZykfh1-qXosX5ttiQzLEoNl3DeOVmEgIHhSPBT66lLvqFNymeH_wun_o8v-_WewoEhrTNr8OoRy-_7fg_8Y21ze-PzMPxpPPDa2XSd65XakbCgs9FTsPIj174IF5V18JSD81v5JgfubtjwUYv6OXgimu_Sj6n07MdO\/w640-h480\/IMG_0386%20(2).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EPRESERVING CHECK LIST\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUse this handy guide to safely process all of your jams and preserves.\u0026nbsp; Safety in 10 easy steps.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E1.\u0026nbsp; Filling the jar\u003C\/b\u003Es - Make sure your jars are scrupulously clean prior to use and inspect them for any chips or cracks. If you are using a water bath canner, its not really necessary to sterilize your jars, but you should make sure that they are hot by keeping the in hot water until just prior to filling. This helps prevent breakage from sudden temperature changes.\u0026nbsp; For cold packed preserves, room temperature jars work fine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E2. Check your headspace\u003C\/b\u003E - This is the gap between the top surface of your food and the rim of the jar. Making sure you have the correct amount of headspace ensures that you will achieve a strong vacuum seal as the jars cool.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E3.\u0026nbsp; Remove air bubbles \u003C\/b\u003E- Some recipes require that you remove any air bubbles which could lead to spoilage later on. Poke a non-metallic utensil inside each jar a few times to release any pockets of air. A plastic knife, chopstick or the handle of a wooden spoon work great.\u0026nbsp; After removing any air bubbles, check the head space again and top up with more\u0026nbsp; of what you are preserving if necessary to reach the recommended level of head space.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E4. Wipe jar rims\u003C\/b\u003E - Use a clean damp cloth or piece of paper toweling to remove any drips or spills of food from the jar rims before securing lids.\u0026nbsp; I also like to wipe away any food drips from around the jar threads where the screw bands will come into contact with the glass. This prevents them from becoming stuck and hard to remove later on.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E5. Screw on the lids\u003C\/b\u003E -\u0026nbsp; Follow the manufacturers guidelines on the packaging for preparing lids for processing. You can reuse the jar bands, but use only clean new lids for processing.\u0026nbsp; Position the lids over the clean jar rims and position the jar bands, securing them in place just until finger tip tight. Do NOT screw the bands on too tight.\u0026nbsp; It is necessary for some air to be able to escape during processing.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9FQq2s5RR0Wlc8Q050K2Sl1tyncVVm3wimSTjDQhHVRgmHVcjOuYlSJGw_n2AgLVYdrhDjngUVmcVl5BKNSGyFdoqqocE5j5hOAsu7IBEErDH4fZzu6Ycrd0D7IEwhHaC7Qh9PaLxNEJng0gh9PsGc-C-LXRBli_WqVp05wSpB_IGwwyVDSRQnsnV\/s3531\/IMG_0382%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"2801\" data-original-width=\"3531\" height=\"508\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9FQq2s5RR0Wlc8Q050K2Sl1tyncVVm3wimSTjDQhHVRgmHVcjOuYlSJGw_n2AgLVYdrhDjngUVmcVl5BKNSGyFdoqqocE5j5hOAsu7IBEErDH4fZzu6Ycrd0D7IEwhHaC7Qh9PaLxNEJng0gh9PsGc-C-LXRBli_WqVp05wSpB_IGwwyVDSRQnsnV\/w640-h508\/IMG_0382%20(3).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E6. Lower the jars into the canner\u003C\/b\u003E - I know many people don't use a water bath canner and rely on the heat from the jam to seal the lids and in the old days they would cover jam with wax. I like to use a water bath canner.\u0026nbsp; Fill your canner with water and place it over high heat about 25 minutes before you will be needing it so that it will be ready.\u0026nbsp; Have an extra kettle of boiled water ready to top up if necessary. You will need to be sure that when you lower the jar filled rack of your canner into the boiling water that the boiling water will come up at least 1 inch over the tops of the jars. Keep the lid on your canner when not moving jars in or out to maintain the temperature and reduce evaporation.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E7. Use a timer\u003C\/b\u003E - Start timing only once the water in the canner has come back to a full boil and then follow the recommended time for each recipe you are processing.\u0026nbsp; When processing time is up, turn off the heat and remove the lid. Leave the jars in the canner for 5 more minutes. If you live at a high altitude ( more than 1000 feet\/305 meters above sea level) adjust your timings accordingly)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E8. Removing jars\u003C\/b\u003E - Cool surfaces can cause hot jars to crack to be very careful not to place the hot jars directly on them. Place them on a rack or a counter which has been lined with a double layer of clean kitchen towels. Leave some space between the jars for air circulation. It can take up to 24 hours for the lids to seal. You will hear a popping noise as they do. Do not tighten the screw bands while the jars are cooling.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E9. Check the seals \u003C\/b\u003E- Once your jars are fully cooled, check the seals by pressing down in the middle of each lid. If there is no give and the lid is securely suctioned down your jar has safely sealed.\u0026nbsp; If for some reason a jar has not sealed, store that jar in the refrigerator and use it up first.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E10.\u0026nbsp; Label and Store \u003C\/b\u003E-\u0026nbsp; You may think you will have no problem remembering what is in each jar, but trust me when I say that six months down the road you could be scratching your heard if you don't label them. Label each jar with the contents and the date.\u0026nbsp; Store in a cool dark place and consume within one year. Any opened jars must be refrigerated after opening.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7D8B_7WQZWYpWNTXwZQ8b-rQJqkNSGUGtLaFMILVKp-q5OwEJJzBo3qKKEmGU0MFiiveFAQpjcEaGqxJAcjnOUTxPkQ8H9crPBFIroSMD_zZdqWHZoXYgiXRCeJcIsvl1Hx9HAHSH-Xfs-NdrkjQvF9GCeJk6MlYi0hvEvBmLkmR5SkaHzL8875Ex\/s3735\/IMG_0387%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3332\" data-original-width=\"3735\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7D8B_7WQZWYpWNTXwZQ8b-rQJqkNSGUGtLaFMILVKp-q5OwEJJzBo3qKKEmGU0MFiiveFAQpjcEaGqxJAcjnOUTxPkQ8H9crPBFIroSMD_zZdqWHZoXYgiXRCeJcIsvl1Hx9HAHSH-Xfs-NdrkjQvF9GCeJk6MlYi0hvEvBmLkmR5SkaHzL8875Ex\/w640-h570\/IMG_0387%20(2).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp; \u0026nbsp; \u003Cb\u003EWHAT YOU NEED TO MAKE STRAWBERRY RHUBARB JAM\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003EStrawberries, rhubarb, pectin and sugar. See printable recipe for amounts.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cb\u003EHOW TO MAKE STRAWBERRY RHUBARB JAM\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECrush the berries with a potato masher. You should end up with 2 1\/2 cups (625g) of mashed berries.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERinse and wash the rhubarb. Chop into 1\/2 inch pieces and add them to the berries in the saucepan.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EStir in the pectin powder and bring to a full boil over high heat, stirring often.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EReduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EIncrease the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5K1w4WRGWBM5eXVDOkYtyGtAwywqCuSHTDSWfyCRMfsrAe1vzDtWN1dtSnFABHsGSu7BjxXAjeR88YZaZ8SYetjJnfoFM225UddgWYtX_apGPu8tXXGNSXR9D5RbOhtYewPkznONXj0irMqX2uGR4GDltER0w7TkA0W6t2bv5lk-YngJ8rcfAwdEx\/s5184\/IMG_0389%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5K1w4WRGWBM5eXVDOkYtyGtAwywqCuSHTDSWfyCRMfsrAe1vzDtWN1dtSnFABHsGSu7BjxXAjeR88YZaZ8SYetjJnfoFM225UddgWYtX_apGPu8tXXGNSXR9D5RbOhtYewPkznONXj0irMqX2uGR4GDltER0w7TkA0W6t2bv5lk-YngJ8rcfAwdEx\/w640-h480\/IMG_0389%20(1).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ESkim off and discard any scum which rises to the top.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ELadle into hot sterile jars leaving 1\/4 inch of head space. Wipe rims of jars with a damp clean cloth. Top with sterile hot lids and rings, tightening the rings just to finger tight.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EProcess, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAulMWenop6_TsLT4seKpKw6s94gHQc9XRLTRPoCstp0npp_v9g3qRXuk51Lj-c_Xu8HYARMW6sXAeMT-Cv4B0_X2lLVIaYnduY4yVt0vk7cyOfZzDBkbaCjKf-jSZiSWzc2BhXulnprd13J8lH3vO7hSQIZ87qpCzV76U0hIKEfF3lRcAIKfb2fyy\/s5184\/IMG_0390%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAulMWenop6_TsLT4seKpKw6s94gHQc9XRLTRPoCstp0npp_v9g3qRXuk51Lj-c_Xu8HYARMW6sXAeMT-Cv4B0_X2lLVIaYnduY4yVt0vk7cyOfZzDBkbaCjKf-jSZiSWzc2BhXulnprd13J8lH3vO7hSQIZ87qpCzV76U0hIKEfF3lRcAIKfb2fyy\/w640-h480\/IMG_0390%20(1).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo there you have it, a beautiful recipe for a quintessential taste pairing that will have you dreaming of summer in the winter months to come.\u0026nbsp; I really hope that you are still able to get your hands on some of these lovely fruits and make some for yourself!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkOqaVM5sc8GDwllgepqB6ZDdOvVLByZX8-sRgZ_2YfKLiso1u5_3j1xUeuLIQKdFMJBA_17IaSXxXQcCYj5tcwoBs7Grap8SJshpRW8nDX7torPPsHfoaAU4y3JYvfuwgR6C1mYuMXSVmuDAStVx0Wdl1EB0AJ8-5npQZ6s6B_F4s7G5yedodNfqI\/s5184\/IMG_0391%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkOqaVM5sc8GDwllgepqB6ZDdOvVLByZX8-sRgZ_2YfKLiso1u5_3j1xUeuLIQKdFMJBA_17IaSXxXQcCYj5tcwoBs7Grap8SJshpRW8nDX7torPPsHfoaAU4y3JYvfuwgR6C1mYuMXSVmuDAStVx0Wdl1EB0AJ8-5npQZ6s6B_F4s7G5yedodNfqI\/w640-h480\/IMG_0391%20(1).JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESome other tasty\u0026nbsp; jam recipes which I have shared over the years:\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003EPEAR AND SAFFRON JAM \u003C\/a\u003E\u003C\/b\u003E-\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is a really pretty coloured jam.\u0026nbsp; Delicious, easy to do and doesn't make a ton.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/08\/apple-blackberry-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/08\/apple-blackberry-jam.html\" rel=\"nofollow\" target=\"_blank\"\u003EAPPLE AND BLACKBERRY JAM \u003C\/a\u003E\u003C\/b\u003E- Apples and blackberries make a perfect pairing. I just love this jam. Its a real favorite on toast, in tarts, between cake layers, etc\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/w640-h540\/cover%20jam.JPG\",\"name\":\"Strawberry Rhubarb Jam (small batch)\",\"description\":\"Juicy strawberries and tart rhubarb are a marriage made in heaven. A little taste of summer preserved for the Winter days ahead.\",\"yield\":\"7 (1 cup\/250g) jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 1\/2 pounds (675g) fresh strawberries\",\"1 pound (450g) rhubarb stalks\",\"1 package (57g) pectin powder\",\"6 cups (1 1\/2 kg) granulated sugar\"],\"recipeInstructions\":[\"Wash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.\",\"Crush the berries with a potato masher. You should end up with 2 1\/2 cups (625g) of mashed berries.\",\"Rinse and wash the rhubarb. Chop into 1\/2 inch pieces and add them to the berries in the saucepan.\",\"Stir in the pectin powder and bring to a full boil over high heat, stirring often.\",\"Reduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.\",\"Increase the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.\",\"Skim off and discard any scum which rises to the top.\",\"Ladle into hot sterile jars leaving 1\/4 inch of head space. Wipe rims of jars with a damp clean cloth.Top with sterile hot lids and rings, tightening the rings just to finger tight.\",\"Process, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4658758535105\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam (small batch)\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/w640-h540\/cover%20jam.JPG\" title=\"Strawberry Rhubarb Jam (small batch)\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EStrawberry Rhubarb Jam (small batch)\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E7 (1 cup\/250g) jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EJuicy strawberries and tart rhubarb are a marriage made in heaven. A little taste of summer preserved for the Winter days ahead.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"680\" data-units-original=\"pounds\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 pounds\" data-amount-secondary=\"680 g\"\u003E1 1\/2 pounds\u003C\/span\u003E (675g) fresh strawberries\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"454\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 pound\" data-amount-secondary=\"454 g\"\u003E1 pound\u003C\/span\u003E (450g) rhubarb stalks\u003C\/li\u003E\u003Cli\u003E1 package (57g) pectin powder\u003C\/li\u003E\u003Cli data-amounts-original=\"6\" data-amounts-secondary=\"1200\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"6 cups\" data-amount-secondary=\"1200 g\"\u003E6 cups\u003C\/span\u003E (1 1\/2 kg) granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EWash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.\u003C\/li\u003E\u003Cli\u003ECrush the berries with a potato masher. You should end up with 2 1\/2 cups (625g) of mashed berries.\u003C\/li\u003E\u003Cli\u003ERinse and wash the rhubarb. Chop into 1\/2 inch pieces and add them to the berries in the saucepan.\u003C\/li\u003E\u003Cli\u003EStir in the pectin powder and bring to a full boil over high heat, stirring often.\u003C\/li\u003E\u003Cli\u003EReduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.\u003C\/li\u003E\u003Cli\u003EIncrease the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.\u003C\/li\u003E\u003Cli\u003ESkim off and discard any scum which rises to the top.\u003C\/li\u003E\u003Cli\u003ELadle into hot sterile jars leaving 1\/4 inch of head space. Wipe rims of jars with a damp clean cloth. Top with sterile hot lids and rings, tightening the rings just to finger tight.\u003C\/li\u003E\u003Cli\u003EProcess, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWzVd5fXnGYw-XGHhxYlMx8fezExVCMFBjX818R0uuNCE2Sn70uQi41Dsk50HdS68eN_Ic-GbbPpc6ccd-8Phx6M4lbdRnUNLUcUpQWak39plMJ7QegonBzLyMUI98koTTd9qdu3EmCJCvmYsxnMchq2vktv9x3hxas97ugxP2GHZTu5FN0DXsTTPC\/s3953\/end%20jam.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Strawberry Rhubarb Jam\" border=\"0\" data-original-height=\"3400\" data-original-width=\"3953\" height=\"550\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWzVd5fXnGYw-XGHhxYlMx8fezExVCMFBjX818R0uuNCE2Sn70uQi41Dsk50HdS68eN_Ic-GbbPpc6ccd-8Phx6M4lbdRnUNLUcUpQWak39plMJ7QegonBzLyMUI98koTTd9qdu3EmCJCvmYsxnMchq2vktv9x3hxas97ugxP2GHZTu5FN0DXsTTPC\/w640-h550\/end%20jam.JPG\" title=\"Strawberry Rhubarb Jam\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7820784653658013864\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/strawberry-rhubarb-jam-small-batch.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7820784653658013864"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7820784653658013864"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/strawberry-rhubarb-jam-small-batch.html","title":"Strawberry Rhubarb Jam (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhaBpxL7kHM1A-ETMVhCXTdvTYSHsKPF2Od5i-HG5sQ_Uxz32heWuGDnwGDuYTrgN3ASrx6WGkJ8erwHC-YeyFF_IHlxkTXA_rdicraaDofu3DgtX_OxA_2xa-RuN0wyYrBgaSZmDbHpI9J1_z9fY9jGT56_VVvT-SA4xl-dVp-3vC1LJapdNVs7Gm\/s72-w640-h540-c\/cover%20jam.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8473549176080534159"},"published":{"$t":"2022-07-21T07:00:00.131+01:00"},"updated":{"$t":"2022-07-23T20:27:42.272+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Million Dollar Relish (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/s3100\/best%20cover%20relish.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2519\" data-original-width=\"3100\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/w640-h520\/best%20cover%20relish.JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMillion Dollar Relish. I reckon there are about a bazillion recipes for this tasty pickle relish out there, each one claiming to be the best.\u0026nbsp; I am sure they are all very good.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is my version and it is very good.\u0026nbsp; Its an excellent pickle relish to serve with cold plates, in potato or macaroni salads, or on burgers and dogs.\u0026nbsp; And (trust me on this one) its excellent stirred into tuna or chicken salad.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEppmm_cbdSc44MTx2Sal-vkmX0k70Ou42CD57DCpkF3XbBPXnKaZN9J8gYBR-u68mtmiJnfkgyOk72ZnXRG6v4_kB22ksiIolYm8xZcJrGhjstWJ-owpSINsCY12N0rR5S_Nm6JI6cptBtbiAE1jBgJHKsjAEgzF6vKtTii941si6wKvDIYM7_4Za\/s3487\/cover%20million%20dollar%20relish.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3332\" data-original-width=\"3487\" height=\"612\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEppmm_cbdSc44MTx2Sal-vkmX0k70Ou42CD57DCpkF3XbBPXnKaZN9J8gYBR-u68mtmiJnfkgyOk72ZnXRG6v4_kB22ksiIolYm8xZcJrGhjstWJ-owpSINsCY12N0rR5S_Nm6JI6cptBtbiAE1jBgJHKsjAEgzF6vKtTii941si6wKvDIYM7_4Za\/w640-h612\/cover%20million%20dollar%20relish.JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome recipes out there use ground cauliflower in the mix.\u0026nbsp; This version does not. Its just a simple kitchen garden variety.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen my children were growing up I made dozens and dozens of jars of pickles, jams and relishes each year.\u0026nbsp; It was something which I really enjoyed doing. I loved seeing the bejeweled jars of finished goods lining my larder shelves and my family loved partaking of the fruits of my labors through the winter months.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie11pWn9qQx6hQSVdvfpW1LgxDY9VFgwjeQqKs5gMVyrEeQlWnK9RZvxL2eYZYoww8pYfzw3DdcbkcMhDPCr7ad6s0uMlv4jF-S3W0CrrfaSMrJRprTtIezsdugZAOiyMdWGxD4RcEZ1SLV_GCViSBg6FBcuNweKhAdjad31daVzGDhmw_a-s4ouZl\/s3068\/IMG_0292%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2889\" data-original-width=\"3068\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie11pWn9qQx6hQSVdvfpW1LgxDY9VFgwjeQqKs5gMVyrEeQlWnK9RZvxL2eYZYoww8pYfzw3DdcbkcMhDPCr7ad6s0uMlv4jF-S3W0CrrfaSMrJRprTtIezsdugZAOiyMdWGxD4RcEZ1SLV_GCViSBg6FBcuNweKhAdjad31daVzGDhmw_a-s4ouZl\/w640-h602\/IMG_0292%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENow that I have an empty nest, preserving is not something I do a lot of anymore.\u0026nbsp; \u0026nbsp;I do find myself missing my old favorites however and so this year I am trying to downsize\/small batch some of them so that I can enjoy them in the months to come.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA few weeks ago, at the start of strawberry season, I did some \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/06\/honey-strawberry-jam-small-batch.html\" rel=\"nofollow\" target=\"_blank\"\u003EStrawberry \u0026amp; Honey Jam\u003C\/a\u003E\u003C\/b\u003E. It was a success and so today I decided to make a pickle\/relish.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXzvE32GLUBd2ClevXDu60LxVGstKirfzWc32XSXziSZWFCEIc5Is2t7sNQUOJZPqQh5xNjVWWw8VY89SXLtfJDfGZ7dTYHpwWHn-UQZq7f4-ht_CTS5FhGCo1K3WF6rHNByIBVX4SLP6a6jnzb0AvOhrpNNWsLlY0M_ll5XNgDPufl6s4zG7k4AN3\/s4379\/IMG_0305%20(4).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3807\" data-original-width=\"4379\" height=\"556\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXzvE32GLUBd2ClevXDu60LxVGstKirfzWc32XSXziSZWFCEIc5Is2t7sNQUOJZPqQh5xNjVWWw8VY89SXLtfJDfGZ7dTYHpwWHn-UQZq7f4-ht_CTS5FhGCo1K3WF6rHNByIBVX4SLP6a6jnzb0AvOhrpNNWsLlY0M_ll5XNgDPufl6s4zG7k4AN3\/w640-h556\/IMG_0305%20(4).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis recipe will make two pint jars of this delicious relish. Just enough to last this small household the winter.\u0026nbsp; I just know that come January it is going to be a delicious taste of summer for me!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn years gone by people used to pickle and preserve to help to use up some of the abundance of their garden plots, so that nothing went to waste.\u0026nbsp; Things like cucumbers tend to come in gluts and you can only eat so many fresh.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPickling the abundance only makes sense, as there is not much else you can do with an over abundance of cukes!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3VJIQnpTKPdDlHNxLY3TObTEQfYrGFT1qPQ42xNLkEl7QI2hzPXfg2yAaA7ufWyGe3gWFU7I7eKWXs8RbUH4VhQJQhIbJSjk1K3HevJFargjvzFBkE4_fCEBBrGv2qp8sKOAO0U3DHSjW4EASE_4KI3WTQOvsLPTBI3Piak61Sntax9X69tV_2rwh\/s4035\/IMG_0303%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3065\" data-original-width=\"4035\" height=\"486\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3VJIQnpTKPdDlHNxLY3TObTEQfYrGFT1qPQ42xNLkEl7QI2hzPXfg2yAaA7ufWyGe3gWFU7I7eKWXs8RbUH4VhQJQhIbJSjk1K3HevJFargjvzFBkE4_fCEBBrGv2qp8sKOAO0U3DHSjW4EASE_4KI3WTQOvsLPTBI3Piak61Sntax9X69tV_2rwh\/w640-h486\/IMG_0303%20(3).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE MILLION DOLLAR RELISH\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhile some recipes do call for cauliflower, this one does not. It looks like a long list of ingredients, but most of it are spices.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E2 pint jars, washed and sterilized\u003C\/li\u003E\u003Cli\u003E3 whole cucumbers, unpeeled, seeded\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"227\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 pound\" data-amount-secondary=\"227 g\"\u003E1\/2 pound\u003C\/span\u003E\u0026nbsp;(226g) onions, peeled\u003C\/li\u003E\u003Cli\u003E1\/4 medium green pepper\u003C\/li\u003E\u003Cli\u003E1\/4 medium red pepper\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"73\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"73 g\"\u003E1\/4 cup\u003C\/span\u003E\u0026nbsp;(60g) pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E\u0026nbsp;(240ml) hot water\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E\u0026nbsp;(120ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 tsp\" data-amount-secondary=\"1 g\"\u003E1\/4 tsp\u003C\/span\u003E\u0026nbsp;celery seed\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/3\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/3 tsp\" data-amount-secondary=\"1 g\"\u003E1\/3 tsp\u003C\/span\u003E\u0026nbsp;turmeric\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 tsp\" data-amount-secondary=\"2 g\"\u003E3\/4 tsp\u003C\/span\u003E\u0026nbsp;mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"300\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 cups\" data-amount-secondary=\"300 g\"\u003E1 1\/2 cups\u003C\/span\u003E\u0026nbsp;(300g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"6\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 TBS\" data-amount-secondary=\"6 g\"\u003E3\/4 TBS\u003C\/span\u003E\u0026nbsp;cornstarch (corn flour)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"15 ml\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;cold water\u003C\/li\u003E\u003Cli\u003Epinch hot pepper flakes (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0RMl8dGwnvNLY_VFQuWzlycK1WS5EDrMkamCLIBNLLhk1ch9qvI2ElPNWvdT2hv2kNAlacnawR_QqsmGIjmi7hoIiKrlPkzl2e9kkyicDmQMwqJZTn5BNwLNS39DiXkfTDiIQMDZcfpNyQr5HuZEgvC4fp2S1BP4pyn931rhm3n4djxHJL7jBQ_Sz\/s5184\/IMG_0300%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0RMl8dGwnvNLY_VFQuWzlycK1WS5EDrMkamCLIBNLLhk1ch9qvI2ElPNWvdT2hv2kNAlacnawR_QqsmGIjmi7hoIiKrlPkzl2e9kkyicDmQMwqJZTn5BNwLNS39DiXkfTDiIQMDZcfpNyQr5HuZEgvC4fp2S1BP4pyn931rhm3n4djxHJL7jBQ_Sz\/w640-h480\/IMG_0300%20(1).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI just used ordinary garden cucumbers.\u0026nbsp; Wash, quarter and scoop out the seeds with\u0026nbsp; a spoon, discarding them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will need to trim the peppers, discarding the ribs and seeds. I used 1\/4 pepper of each red and green.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust use regular cooking onions.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you can't find pickling salt, use kosher salt or sea salt. I would \u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003Enot \u003C\/span\u003E\u003C\/b\u003Euse iodized table salt.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoVsiuTjPibgBPq_MWKBHmQLiugujDr1BtuJjmlQCgVyo-uhXN7UGf0Rg2R75ROkU7VqzmezaejdNYC8HBK5K4dv6rUoROAJ-U9KhyH9Tbp1H3cqJTTqYVAlaoai-YJsIs3tyZEoI8LqXhUj27vs8GKUBP162evSsGT5ziUJLKhJ98aqFj88eZWnXB\/s3906\/IMG_0299%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3649\" data-original-width=\"3906\" height=\"598\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoVsiuTjPibgBPq_MWKBHmQLiugujDr1BtuJjmlQCgVyo-uhXN7UGf0Rg2R75ROkU7VqzmezaejdNYC8HBK5K4dv6rUoROAJ-U9KhyH9Tbp1H3cqJTTqYVAlaoai-YJsIs3tyZEoI8LqXhUj27vs8GKUBP162evSsGT5ziUJLKhJ98aqFj88eZWnXB\/w640-h598\/IMG_0299%20(3).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE MILLION DOLLAR RELISH\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs with most pickle and preserving recipes, you do need to begin these the night before you mean to cook them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPut the cucumbers, onions, and peppers through a meat grinder, or chop them finely by hand. Place them into a colander and drain them well.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EOnce drained, place into a bowl and add the salt and hot water, mixing well together. Cover with\u0026nbsp; clean tea towel and leave to stand overnight.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxB0xZEnPv_d-vWIfYQnbm_Rn4yp4Qbbl2A96jor9ClyshcnpwS4OPMdbNM6vHDyGIKEQj3bDLnLkmtp-ShM1kxXHcGfNzErTuFTf1AaWlGMY-oQ-n0hhevb8U54M-exMmrO4VmTFFCrbGdPXr9vtF0JUYCukmz-SP66030Qz2eM3ZGf2bUoVlkUEh\/s3410\/IMG_0298%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2529\" data-original-width=\"3410\" height=\"474\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxB0xZEnPv_d-vWIfYQnbm_Rn4yp4Qbbl2A96jor9ClyshcnpwS4OPMdbNM6vHDyGIKEQj3bDLnLkmtp-ShM1kxXHcGfNzErTuFTf1AaWlGMY-oQ-n0hhevb8U54M-exMmrO4VmTFFCrbGdPXr9vtF0JUYCukmz-SP66030Qz2eM3ZGf2bUoVlkUEh\/w640-h474\/IMG_0298%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003ENext day:\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWhisk the cold water together with the cornstarch. Set aside.\u0026nbsp; Drain the vegetables\u003C\/span\u003E\u003Cspan style=\"background-color: white;\"\u003E\u0026nbsp;well, rinse under cold water and drain again. Place into a medium saucepan. Add the vinegar, celery seed, turmeric, mustard seed, sugar and hot pepper flakes, if using.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBring to the boil. Reduce to a simmer. Simmer at slow boil for half an hour.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd the cornstarch slurry, stirring it in well with a fork until it dissolves. Allow to thicken.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EMake sure your jars are hot and freshly sterilized. (I do this in boiling water) Sterilize your lids and jar bands as well. Keep them hot.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EDivide the relish between both hot and sterilized jars to within 1\/4 inch of the top. Wipe the rims with a clean damp cloth and seal.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EStore in a cool dark place. Once opened, refrigerate.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlF4ZsyltmCrWvvGgAzmYkfeV7Ul0SuNU-9La8JTvJscHPkaQxEaBP7GVEgRZgGBKwaNqgNXYOpxYJljUeSo7pcJigOuT_GM3Zo2ryVgYd3utfT_344okD91YQLYf30KfQwsoLBZH2Lry_mqdqN0YVa4VrbFPbUcejCpMc1NAG8aab44DzwjYQ5mlt\/s3887\/IMG_0297%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3658\" data-original-width=\"3887\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlF4ZsyltmCrWvvGgAzmYkfeV7Ul0SuNU-9La8JTvJscHPkaQxEaBP7GVEgRZgGBKwaNqgNXYOpxYJljUeSo7pcJigOuT_GM3Zo2ryVgYd3utfT_344okD91YQLYf30KfQwsoLBZH2Lry_mqdqN0YVa4VrbFPbUcejCpMc1NAG8aab44DzwjYQ5mlt\/w640-h602\/IMG_0297%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are not really all that familiar with making pickles and preserves, I do recommend that you consult a professional canning resource to make sure you do things right and according to their directions when it comes to prepping your jars, vegetables, etc.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't just take my word for it. \u003Ca href=\"https:\/\/nchfp.uga.edu\/publications\/publications_usda.html#gsc.tab=0\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EA place like this\u003C\/b\u003E\u003C\/a\u003E can give you expert and up-to-date advice on what the protocol is for making home preserves safely for your family to eat.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen it comes to food safety you cannot be too careful!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhR_ATZfaONt5IoGvDfLNDWkjKh1WVaDi2GM2JE9uoMpeCYrV0tx6Dlya5fxpCKDFZoOMz7Jly6UdGfEyRPj6NBGuI0rVSaVH-eCxV9lco8Z_V0Iw7Rt0AmibA9MyHqALVmBW2r57kpJSrjoykh0s-WBlRFXvcKsTaWFSDTtHY3QsEKuVH8lbpEtxhN\/s3242\/IMG_0296%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2988\" data-original-width=\"3242\" height=\"590\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhR_ATZfaONt5IoGvDfLNDWkjKh1WVaDi2GM2JE9uoMpeCYrV0tx6Dlya5fxpCKDFZoOMz7Jly6UdGfEyRPj6NBGuI0rVSaVH-eCxV9lco8Z_V0Iw7Rt0AmibA9MyHqALVmBW2r57kpJSrjoykh0s-WBlRFXvcKsTaWFSDTtHY3QsEKuVH8lbpEtxhN\/w640-h590\/IMG_0296%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have always really loved the way my house smells when I have been putting up things like pickles, relishes and chutneys.\u0026nbsp; All sweet and vinegary, slightly spicy.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo me it smells like home sweet home.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPreserving has never been work to me. Its just always been something I enjoy immensely.\u0026nbsp; I like to think I am channeling my ancestors when I do things like this.\u0026nbsp; They never had shops to buy things like pickles and relishes from.\u0026nbsp; What they had they made themselves.\u0026nbsp; There is a great deal of satisfaction to be had from doing so.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVjVb9HoOCErTTZUuirIw4F1iLVpexLQ42wTxxxqFo9xhTQarmIjNhBIp8DqYci3vU_29yNlO8q7uWYjjpQPcMaISWbXK0h9ktGhhy9EZJSBbXh6vXIEN1LcspKsRH5aZNspXi4ibXCsDhUk9AHNQXhRx2UHp2R831OqLRDm38hgYbh8kbpyEJKKhQ\/s3832\/IMG_0295%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"3676\" data-original-width=\"3832\" height=\"614\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVjVb9HoOCErTTZUuirIw4F1iLVpexLQ42wTxxxqFo9xhTQarmIjNhBIp8DqYci3vU_29yNlO8q7uWYjjpQPcMaISWbXK0h9ktGhhy9EZJSBbXh6vXIEN1LcspKsRH5aZNspXi4ibXCsDhUk9AHNQXhRx2UHp2R831OqLRDm38hgYbh8kbpyEJKKhQ\/w640-h614\/IMG_0295%20(2).JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EIf you have caught the canning buy perhaps you will enjoy a few of these other preserving recipes of mine:\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html\" rel=\"nofollow\" target=\"_blank\"\u003EGREEN TOMATO CHOW \u003C\/a\u003E\u003C\/b\u003E- This is my ex MIL Elizabeth's recipe and has been pleasing my family for years and years.\u0026nbsp; It is a full sized recipe, but makes great gifts!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003ESPICED PEAR CHUTNEY\u003C\/a\u003E\u003C\/b\u003E - Pears, cranberries and plenty of sweet spice.\u0026nbsp; This is fabulous in midwinter when you crack open a jar to enjoy with a good cheese.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html\" rel=\"nofollow\" target=\"_blank\"\u003EBEETROOT CHUTNEY \u003C\/a\u003E\u003C\/b\u003E-\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is delicious.\u0026nbsp; You can vary the strength of the heat by upping or reducing the amount of crushed chilies.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/w640-h520\/best%20cover%20relish.JPG\",\"name\":\"Million Dollar Relish\",\"prepTime\":\"PT12H\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT12H30M\",\"description\":\"This is a wonderful relish to make in the summer when fresh local produce is readily available. Its delicious and goes well on cheese boards, hotdogs, burgers, etc. My family always loved it. I have small batched it for the smaller family.\",\"yield\":\"2 pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 pint jars, washed and sterilized\",\"3 whole cucumbers, unpeeled\",\"1\/2 pound (226g) onions, peeled\",\"1\/4 medium green pepper\",\"1\/4 medium red pepper\",\"1\/4 cup (60g) pickling salt\",\"1 cup (240ml) hot water\",\"1\/2 cup (120ml) white vinegar\",\"1\/4 tsp celery seed\",\"1\/3 tsp turmeric\",\"3\/4 tsp mustard seeds\",\"1 1\/2 cups (300g) granulated sugar\",\"3\/4 TBS cornstarch (corn flour)\",\"1 TBS cold water\",\"pinch hot pepper flakes (optional)\"],\"recipeInstructions\":[\"Put the cucumbers, onions, and peppers through a meat grinder, or chop them fine but coarsely in a food processor. (You do not want them liquified, but to have some substance.) Place them into a colander and drain them well.\",\"Place into a bowl and add the salt and hot water, mixing well. Cover and leave to stand overnight.\",\"Whisk 1 TBS of the vinegar together with the cornstarch.\",\"In the morning drain them well and place into a medium saucepan. Add the remaining vinegar, celery seed, turmeric, mustard seed, sugar and hot pepper flakes, if using. Bring to the boil. Reduce to a simmer. Simmer at slow boil for half an hour.\",\"Add the cornstarch slurry, stirring it in well with a fork until it dissolves. Allow to thicken.\",\"Make sure your jars are hot and freshly sterilized. (I do this in boiling water) Sterilize your lids and jar bands as well. Keep them hot.\",\"Divide the relish between both hot and sterilized jars to within 1\/4 inch of the top. Wipe the rims with a clean damp cloth and seal.\",\"Store in a cool dark place. Once opened, refrigerate.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4658334528573\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Million Dollar Relish\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/w640-h520\/best%20cover%20relish.JPG\" title=\"Million Dollar Relish\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EMillion Dollar Relish\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2 pint jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background-color: #f2f2f2; background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 12 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 12 H \u0026amp; 30 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a wonderful relish to make in the summer when fresh local produce is readily available. Its delicious and goes well on cheese boards, hotdogs, burgers, etc. My family always loved it. I have small batched it for the smaller family.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 pint jars, washed and sterilized\u003C\/li\u003E\u003Cli\u003E3 whole cucumbers, unpeeled, seeded\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"227\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 pound\" data-amount-secondary=\"227 g\"\u003E1\/2 pound\u003C\/span\u003E (226g) onions, peeled\u003C\/li\u003E\u003Cli\u003E1\/4 medium green pepper\u003C\/li\u003E\u003Cli\u003E1\/4 medium red pepper\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"73\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"73 g\"\u003E1\/4 cup\u003C\/span\u003E (60g) pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E (240ml) hot water\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 tsp\" data-amount-secondary=\"1 g\"\u003E1\/4 tsp\u003C\/span\u003E celery seed\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/3\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/3 tsp\" data-amount-secondary=\"1 g\"\u003E1\/3 tsp\u003C\/span\u003E turmeric\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 tsp\" data-amount-secondary=\"2 g\"\u003E3\/4 tsp\u003C\/span\u003E mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"300\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 cups\" data-amount-secondary=\"300 g\"\u003E1 1\/2 cups\u003C\/span\u003E (300g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"6\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 TBS\" data-amount-secondary=\"6 g\"\u003E3\/4 TBS\u003C\/span\u003E cornstarch (corn flour)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"15 ml\"\u003E1 TBS\u003C\/span\u003E cold water\u003C\/li\u003E\u003Cli\u003Epinch hot pepper flakes (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPut the cucumbers, onions, and peppers through a meat grinder, or chop them fine but coarsely in a food processor. (You do not want them liquified, but to have some substance.) Place them into a colander and drain them well.\u003C\/li\u003E\u003Cli\u003EPlace into a bowl and add the salt and hot water, mixing well. Cover and leave to stand overnight.\u003C\/li\u003E\u003Cli\u003EWhisk the cold water together with the cornstarch. Set aside.\u003C\/li\u003E\u003Cli\u003EDrain the vegetables well, rinse under cold running water and drain again. Place into a medium saucepan. Add the vinegar, celery seed, turmeric, mustard seed, sugar and hot pepper flakes, if using. Bring to the boil. Reduce to a simmer. Simmer at slow boil for half an hour.\u003C\/li\u003E\u003Cli\u003EAdd the cornstarch slurry, stirring it in well with a fork until it dissolves. Allow to thicken.\u003C\/li\u003E\u003Cli\u003EMake sure your jars are hot and freshly sterilized. (I do this in boiling water) Sterilize your lids and jar bands as well. Keep them hot.\u003C\/li\u003E\u003Cli\u003EDivide the relish between both hot and sterilized jars to within 1\/4 inch of the top. Wipe the rims with a clean damp cloth and seal.\u003C\/li\u003E\u003Cli\u003EStore in a cool dark place. Once opened, refrigerate.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9HfdWNsPyZLOIUtGcPGWg6Kd6Cqr_0WkSORsxNhyOvXvsaQlwu53Yq-JDw2dFV098UMOreqWhuKEA_yAbDXT1HLg-WxZqySpfFosJIG3F3QGz-nsAAyMzkbk-0jf5go2eP1cZSZEStiUHXvlm1cCnxAzFP6FxKPyYFp7dds9ZKgxuz5jwNvQGx0-S\/s2374\/end%20relish.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Million Dollar Relish\" border=\"0\" data-original-height=\"2282\" data-original-width=\"2374\" height=\"614\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9HfdWNsPyZLOIUtGcPGWg6Kd6Cqr_0WkSORsxNhyOvXvsaQlwu53Yq-JDw2dFV098UMOreqWhuKEA_yAbDXT1HLg-WxZqySpfFosJIG3F3QGz-nsAAyMzkbk-0jf5go2eP1cZSZEStiUHXvlm1cCnxAzFP6FxKPyYFp7dds9ZKgxuz5jwNvQGx0-S\/w640-h614\/end%20relish.JPG\" title=\"Million Dollar Relish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8473549176080534159\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/million-dollar-relish-small-batch.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8473549176080534159"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8473549176080534159"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/07\/million-dollar-relish-small-batch.html","title":"Million Dollar Relish (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMOTks46jhXjNzN6t4yWPDw_Ok-1MGvYREMYNfbfawSFu7K_EJQSc29wTlSwuB95sHERRJTbni4-24ocE_1a-p0S3WeRbrJ1fAl95_FVJwKuDuzj7xe5B6n0DC2IKNFZhKVxMFzAnwedBoBN1-QTBmnkc5WL5-P8FZ2GQzuM03W45K70OIrcfl8b98\/s72-w640-h520-c\/best%20cover%20relish.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5155280490030474507"},"published":{"$t":"2020-08-14T04:00:00.000+01:00"},"updated":{"$t":"2020-08-14T04:00:08.862+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Gifts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Homemade Blackberry Liqueur"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYd_PI8YQhq18kj1eXZIRPlDH7qmFWISfeiaFKN60QLLKGN7rC7pW37yAJ-l5JIEskHsPggn7RNwvas7JB2rUOEo3hOasIA2ZeJrvKp8v0Bt4pmHY2bzGH8PCYxayuTB8mQHFj2FY5Z7I\/s1600\/cover+Creme+de+Mure.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1445\" data-original-width=\"1600\" height=\"361\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYd_PI8YQhq18kj1eXZIRPlDH7qmFWISfeiaFKN60QLLKGN7rC7pW37yAJ-l5JIEskHsPggn7RNwvas7JB2rUOEo3hOasIA2ZeJrvKp8v0Bt4pmHY2bzGH8PCYxayuTB8mQHFj2FY5Z7I\/s400\/cover+Creme+de+Mure.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOur blackberries are coming fast and furious on our canes at the moment.\u0026nbsp; They seem to be a bit earlier this year than before, but I say that every year.\u0026nbsp; Blackberry Liqueur is something I have always wanted to try making and so this year I thought I would actually do it.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinzsGN0DV0h2O4oxOjCcaXzfLkW5LkiWEUTxzODbQuk_qmTi17GnB_zq_5ArpBgkYEAnn5GqNXJS00tK_t-K_-erRtUFH0x-_8SYTjZSorVccLhEyZ2upJ4LjoTescsoJ69fsuVW10Mek\/s1600\/IMG_5064.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1498\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinzsGN0DV0h2O4oxOjCcaXzfLkW5LkiWEUTxzODbQuk_qmTi17GnB_zq_5ArpBgkYEAnn5GqNXJS00tK_t-K_-erRtUFH0x-_8SYTjZSorVccLhEyZ2upJ4LjoTescsoJ69fsuVW10Mek\/s400\/IMG_5064.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt was actually relatively easy to make. You simply mash a quantity of clean berries and then leave them to macerate for a couple of days with a bottle of wine.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjE1qLvrI0JFl87RajZXkp6gEsJidr34jxgsJIj1itX1npcjUqvWC2-pPoSbTcydA7vVu31j8z6G8KEI8zkAVesrZDAx9TC7TTGsQm-PzpHZCPAtRArgvShGbPRp-ce8fCxPvt-PyMCZyk\/s1600\/IMG_5070.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1383\" data-original-width=\"1600\" height=\"345\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjE1qLvrI0JFl87RajZXkp6gEsJidr34jxgsJIj1itX1npcjUqvWC2-pPoSbTcydA7vVu31j8z6G8KEI8zkAVesrZDAx9TC7TTGsQm-PzpHZCPAtRArgvShGbPRp-ce8fCxPvt-PyMCZyk\/s400\/IMG_5070.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt says to use a medium bodied wine. I looked that up and a medium bodied wine would be a Merlot, Shiraz, Tempranillo or Nebbiolo. I wouldn't really know one wine from another as we are not wine drinkers really, but I used a Shiraz. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhs-2uB9kYwLZyCN6gDcuAHXpq98gz3fvQ_VANfgAyCFZ5sKgCRblRY5n55RgfSTC3AcEckbKHz7YNvFzjf5Nr_wsgmpoRyaSKlkeTG_7bLxj0wDGVvDIRDSSjynsIxqo1K_ZIpY5FVvPY\/s1600\/IMG_5072.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1464\" data-original-width=\"1600\" height=\"365\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhs-2uB9kYwLZyCN6gDcuAHXpq98gz3fvQ_VANfgAyCFZ5sKgCRblRY5n55RgfSTC3AcEckbKHz7YNvFzjf5Nr_wsgmpoRyaSKlkeTG_7bLxj0wDGVvDIRDSSjynsIxqo1K_ZIpY5FVvPY\/s400\/IMG_5072.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI do know that in cooking they say you shouldn't use any wine that you would not drink, and so I used a moderately priced one. Not the most expensive, but not the cheapest either!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhliEdogeRzJVs46QIhLZP13v82vJ_B6jMxyi5ocnfLG1obKXQKLHjW1Fp4vqKxArZmnbba9YPxwthPzTdnSZyHneu3YgwpwWJHbQS_7-9y6aJzBCwWgoWYENAHM99UQy2WYGqB29Pkbqo\/s1600\/IMG_5075.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1571\" data-original-width=\"1600\" height=\"392\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhliEdogeRzJVs46QIhLZP13v82vJ_B6jMxyi5ocnfLG1obKXQKLHjW1Fp4vqKxArZmnbba9YPxwthPzTdnSZyHneu3YgwpwWJHbQS_7-9y6aJzBCwWgoWYENAHM99UQy2WYGqB29Pkbqo\/s400\/IMG_5075.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou clean your berries really well, removing and discarding any leaves or stems, etc. and then you mash them in a large non-reactive\u0026nbsp; container. I used a large glass bowl. That's when you add the wine.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWc5KnNtkF2jNTy2Lz34GWFPgDpGBpUN89yz4O5RMckcT0Yuo_nGSvmBssBmmAAgH_gF4asDxR1V9D7RjWmKFZUEFBYkLefA_fZjBJ0VWxtdiaqeUu-GWYvmSFJLyWvgXjKg1sqW83570\/s1600\/IMG_5076.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1492\" data-original-width=\"1600\" height=\"372\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWc5KnNtkF2jNTy2Lz34GWFPgDpGBpUN89yz4O5RMckcT0Yuo_nGSvmBssBmmAAgH_gF4asDxR1V9D7RjWmKFZUEFBYkLefA_fZjBJ0VWxtdiaqeUu-GWYvmSFJLyWvgXjKg1sqW83570\/s400\/IMG_5076.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGive it all a good stir and then leave it to macerate for 48 hours.\u0026nbsp; Cover it of course so nothing falls into it.\u0026nbsp; I used a clean tea towel.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7-LE-dmYSbNx9cz-JIuxL7fwpgc77qIDs1aayvQQJccex6KslmvQ8zUL14b8potoJdB1yKVKvNJbSiza_IUUyrP2cdzpBsCUyxBJB29wRy8jAk4lOLnLeMuwEtaxuSPRXBURBnTwL4z8\/s1600\/IMG_5078.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1404\" data-original-width=\"1600\" height=\"350\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7-LE-dmYSbNx9cz-JIuxL7fwpgc77qIDs1aayvQQJccex6KslmvQ8zUL14b8potoJdB1yKVKvNJbSiza_IUUyrP2cdzpBsCUyxBJB29wRy8jAk4lOLnLeMuwEtaxuSPRXBURBnTwL4z8\/s400\/IMG_5078.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAt the end of that time you strain the juice twice. Once through a fine mesh sieve to remove all the seeds, etc. and then again through a bit of cheesecloth to make sure absolutely no debris remains and you have a nice clear liquid. Any solids left behind might go mouldy, so you really need to be careful there are none left.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgimUs2ZUT0MOGhpsoA16VgBjQBx9mMqF4CFrVpAGT6kYXCERVgCupLE4-Jb2W4xkqQaQhIDlBwBqRFGspI41id5XwYzafgW1_24W2P9SGHR0aKZj7cE424R5eEBi_HMaeVThpRiMynGcE\/s1600\/IMG_5077.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgimUs2ZUT0MOGhpsoA16VgBjQBx9mMqF4CFrVpAGT6kYXCERVgCupLE4-Jb2W4xkqQaQhIDlBwBqRFGspI41id5XwYzafgW1_24W2P9SGHR0aKZj7cE424R5eEBi_HMaeVThpRiMynGcE\/s400\/IMG_5077.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAfter that you heat it gently with a quantity of sugar, until the sugar melts . . .\u0026nbsp; and then you add some alchohol.\u0026nbsp; Vodka or gin. I used vodka.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhC5nUdVTDFqDkgJqYRxcqlu7O-Su3e0T5Kqtd73EVJYmNBZMSJlG8Epi21tsLtcNXd7MFiLsNV-1EF6-X4pvHxeMeZTIWbR7S_Ju6KHBwQL0mVmcDvuZDogqFwYflt8Z8_iEt2x_b5-HY\/s1600\/IMG_5079.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1496\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhC5nUdVTDFqDkgJqYRxcqlu7O-Su3e0T5Kqtd73EVJYmNBZMSJlG8Epi21tsLtcNXd7MFiLsNV-1EF6-X4pvHxeMeZTIWbR7S_Ju6KHBwQL0mVmcDvuZDogqFwYflt8Z8_iEt2x_b5-HY\/s400\/IMG_5079.JPG\" title=\"Blackberry Liqueur\" width=\"373\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAt that point it is ready to decant into clean and sterile bottles, ready to seal and store in a dark place, ready for gifting, or keeping depending on your religious affinity.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixNF2gGHZbZC3MoAq050YOSq74O5l-2csquZ7JSeKb2Co9Z4yzd2JW1IUyphtH8LmjMF-zhM0iICy90AKEgLyjrLGs5enFTzCJ10sYEpFuSZ6ejTBzjOHcbCckVHNyDLXP1Yc1_kuC-A4\/s1600\/IMG_5081.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1298\" data-original-width=\"1600\" height=\"323\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixNF2gGHZbZC3MoAq050YOSq74O5l-2csquZ7JSeKb2Co9Z4yzd2JW1IUyphtH8LmjMF-zhM0iICy90AKEgLyjrLGs5enFTzCJ10sYEpFuSZ6ejTBzjOHcbCckVHNyDLXP1Yc1_kuC-A4\/s400\/IMG_5081.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs with most of these things, the longer they sit the better they get, or so I am told. I did share a bottle with my next door neighbor and she thought it was quite nice!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIBJie26Q6OihgVpHhFP5I4ROiE-S9lmA9ZPYmGfeIVrfwDArDbASRTMZ-EWnDWQd4ulWSWUcSkmBqEsHxOQ9Je9QZupJKKo17hOS_40F7aDFTbMZqS5cbnoHEYJ1bxkmiDcLfbyWeJ_Y\/s1600\/IMG_5082.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1391\" data-original-width=\"1600\" height=\"347\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIBJie26Q6OihgVpHhFP5I4ROiE-S9lmA9ZPYmGfeIVrfwDArDbASRTMZ-EWnDWQd4ulWSWUcSkmBqEsHxOQ9Je9QZupJKKo17hOS_40F7aDFTbMZqS5cbnoHEYJ1bxkmiDcLfbyWeJ_Y\/s400\/IMG_5082.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI call that a win! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRye-ytKw9CaxOCAn5GfcaDBUW8fb4Op5KGYNGlbWejv4vqZUS4dUvS5szxnCp-v0dO5T_b8aIY3eWNgW-qM9IgifrZ5KShLtXAoVid6TQAUzgN2raDloIlJwHbpOwI0SNN5AuFptt5qs\/s1600\/IMG_5083.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1447\" data-original-width=\"1600\" height=\"361\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRye-ytKw9CaxOCAn5GfcaDBUW8fb4Op5KGYNGlbWejv4vqZUS4dUvS5szxnCp-v0dO5T_b8aIY3eWNgW-qM9IgifrZ5KShLtXAoVid6TQAUzgN2raDloIlJwHbpOwI0SNN5AuFptt5qs\/s400\/IMG_5083.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used Kilner clip top square bottles, and filled five of them.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdwrrs11NV7XZxzLgG2qAcmpWRCggDdq8u8bLvzgwtDxDWdXW8AAR1eIap0pRh5YqeQaSR4yJjzMK6DIKmIP5BtgDRFPSCnOBusyukqKlF1jiC075eX7Uq_dApmxH6uHcydsxBpjtSFt8\/s1600\/IMG_5084.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1550\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdwrrs11NV7XZxzLgG2qAcmpWRCggDdq8u8bLvzgwtDxDWdXW8AAR1eIap0pRh5YqeQaSR4yJjzMK6DIKmIP5BtgDRFPSCnOBusyukqKlF1jiC075eX7Uq_dApmxH6uHcydsxBpjtSFt8\/s400\/IMG_5084.JPG\" title=\"Blackberry Liqueur\" width=\"386\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nVery pretty and jewel-like.\u0026nbsp; Very festive. I suspect it will be really nice by the time Christmas rolls around.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003Cscript type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYd_PI8YQhq18kj1eXZIRPlDH7qmFWISfeiaFKN60QLLKGN7rC7pW37yAJ-l5JIEskHsPggn7RNwvas7JB2rUOEo3hOasIA2ZeJrvKp8v0Bt4pmHY2bzGH8PCYxayuTB8mQHFj2FY5Z7I\/s1600\/cover+Creme+de+Mure.JPG\",\"name\":\"Homemade Blackberry Liqueur\",\"prepTime\":\"PT48H\",\"cookTime\":\"PT8M\",\"totalTime\":\"PT48H8M\",\"description\":\"This  sweet and fruity liqueur is amazingly easy to make. It is also known as Creme d Mure.  It would make the perfect gift for all your friends who drink alcohol this Christmas and is the perfect thing to make from some of that Blackberry Glut.\",\"yield\":\"1 scant litre (35 oz)\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"5 cups blackberries, picked through, de-stemmed and washed (700g)\",\"26 1\/2 ounces of a medium bodied red wine (750cl bottle, I used Shiraz)\",\"1 1\/2 cups granulated sugar (300g)\",\"1\/2 cup of vodka or gin (120ml)\"],\"recipeInstructions\":[\"Measure your berries into a large glass or other non-reactive bowl. Mash them with a potato masher and then pour the bottle of wine over top. Cover with a clean towel and leave to macerate for 48 hours in a cool dark place.  Give them a bit of a mash every now and then.\",\"When 48 hours is finished, strain everything through a mesh sieve to remove all of the berries and debris.   Strain again through some cheese cloth to make sure you have a clean juice without anything extra in it.\",\"Pour the juice into a large saucepan. Add the sugar. Heat gently to a simmer and leave to warm over low heat for about 8 minutes, until all the sugar has dissolved. Remove from the heat and stir in the alcohol.\",\"Leave to cool completely and then decant into clean sterile bottles. Store in a cool dark place. If your bottles are sterile it should keep for a very long time, if not then keep an eye on it and use it within a year.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\n\u003Ch3 class=\"ccm-name\"\u003E\nHomemade Blackberry Liqueur\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=177\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Homemade Blackberry Liqueur\" draggable=\"false\" height=\"361\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYd_PI8YQhq18kj1eXZIRPlDH7qmFWISfeiaFKN60QLLKGN7rC7pW37yAJ-l5JIEskHsPggn7RNwvas7JB2rUOEo3hOasIA2ZeJrvKp8v0Bt4pmHY2bzGH8PCYxayuTB8mQHFj2FY5Z7I\/s400\/cover+Creme+de+Mure.JPG\" title=\"Homemade Blackberry Liqueur\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E1 scant litre (35 oz)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 48 hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 8 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 48 H \u0026amp; 8 M\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\"\u003E\nThis\u0026nbsp; sweet and fruity liqueur is amazingly easy to make. It is also known as Creme d Mure.\u0026nbsp; It would make the perfect gift for all your friends who drink alcohol this Christmas and is the perfect thing to make from some of that Blackberry Glut.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli\u003E5 cups blackberries, picked through, de-stemmed and washed (700g)\u003C\/li\u003E\n\u003Cli\u003E26 1\/2 ounces of a medium bodied red wine (750cl bottle, I used Shiraz)\u003C\/li\u003E\n\u003Cli\u003E1 1\/2 cups granulated sugar (300g)\u003C\/li\u003E\n\u003Cli\u003E1\/2 cup of vodka or gin (120ml)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli\u003EMeasure your berries into a large glass or other non-reactive bowl. Mash them with a potato masher and then pour the bottle of wine over top. Cover with a clean towel and leave to macerate for 48 hours in a cool dark place.\u0026nbsp; Give them a bit of a mash every now and then.\u003C\/li\u003E\n\u003Cli\u003EWhen 48 hours is finished, strain everything through a mesh sieve to remove all of the berries and debris.\u0026nbsp;\u0026nbsp; Strain again through some cheese cloth to make sure you have a clean juice without anything extra in it.\u003C\/li\u003E\n\u003Cli\u003EPour the juice into a large saucepan. Add the sugar. Heat gently to a simmer and leave to warm over low heat for about 8 minutes, until all the sugar has dissolved. Remove from the heat and stir in the alcohol.\u003C\/li\u003E\n\u003Cli\u003ELeave to cool completely and then decant into clean sterile bottles. Store in a cool dark place. If your bottles are sterile it should keep for a very long time, if not then keep an eye on it and use it within a year.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBwqe0B7M0CQ4-2ehaqv9Ovo-6MBWvRqkY4ENvLTpkQ5GQpCaSI9cirJMo-JLiHj00oJBNakT4ktjA2GmtC0Pd3PkbSkYrGrpjF5hIEY-PWErZr6FJ-9SxsaGx8wKDqwNZZjA8OCdY1oY\/s1600\/IMG_5085.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Blackberry Liqueur\" border=\"0\" data-original-height=\"1230\" data-original-width=\"1600\" height=\"307\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBwqe0B7M0CQ4-2ehaqv9Ovo-6MBWvRqkY4ENvLTpkQ5GQpCaSI9cirJMo-JLiHj00oJBNakT4ktjA2GmtC0Pd3PkbSkYrGrpjF5hIEY-PWErZr6FJ-9SxsaGx8wKDqwNZZjA8OCdY1oY\/s400\/IMG_5085.JPG\" title=\"Blackberry Liqueur\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI labeled my jars with the\u003Ca href=\"https:\/\/www.amazon.co.uk\/Innoveem-Labels-Jars-Perfectly-Preserving\/dp\/B08169GB1G?ref_=ast_sto_dp\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E Innoveem Labels for Jars\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiemtN3vA_5g3FyhrJDQBe9_C2by8sRP1NorQj9NsJGW3SDB4c2bXetW6PvJ1qZs7zl3dpLtymWO4LuP8Fzr9x9RXmuYdfGvUhjXYihW8KyQE5hyJNqgzM3D_6n1dPnkWi3imvSXIsILVA\/s1600\/81Yen0DQDUL._AC_SL1500_.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1497\" height=\"320\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiemtN3vA_5g3FyhrJDQBe9_C2by8sRP1NorQj9NsJGW3SDB4c2bXetW6PvJ1qZs7zl3dpLtymWO4LuP8Fzr9x9RXmuYdfGvUhjXYihW8KyQE5hyJNqgzM3D_6n1dPnkWi3imvSXIsILVA\/s320\/81Yen0DQDUL._AC_SL1500_.jpg\" width=\"319\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey worked really well. These are a nice size and perfect for this purpose. I have used these before and I can attest that you really can remove them without any sticky residue being left behind and they are very easy to write on. I think all of the shapes are quite attractive!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;This content (written and photography) is the sole property of\u0026nbsp; The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: theenglishkitchen@mail.com \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikhPUjSSoyBPaj6Q0C3MabXRxXCQagIBCd2QjJyMGjNE-5qY_MHs3YToS8EaGIwpes1437zjC9P4sAvTTGVrfyn80L_gz6VILVS418nk4KFIMZcPHM3hkrLxFdIHRjUx_JvnWXnIAuGLg\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5155280490030474507\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/08\/homemade-blackberry-liqueur.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5155280490030474507"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5155280490030474507"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/08\/homemade-blackberry-liqueur.html","title":"Homemade Blackberry Liqueur"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYd_PI8YQhq18kj1eXZIRPlDH7qmFWISfeiaFKN60QLLKGN7rC7pW37yAJ-l5JIEskHsPggn7RNwvas7JB2rUOEo3hOasIA2ZeJrvKp8v0Bt4pmHY2bzGH8PCYxayuTB8mQHFj2FY5Z7I\/s72-c\/cover+Creme+de+Mure.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7352360029615092329"},"published":{"$t":"2020-08-10T04:00:00.000+01:00"},"updated":{"$t":"2020-08-10T04:00:04.344+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Green Tomato Chow"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s1600\/Cover+Elizabeth%2527s+Chow.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s400\/Cover+Elizabeth%2527s+Chow.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I was raising a family the months of August on into September were always a busy ones for me. It was spent picking and harvesting vegetables and fruits, prepping them for the freezer or canning jams, jellies and pickles.\u0026nbsp; I haven't done a lot of that since moving here to the UK.\u0026nbsp; First of all there are only two of us to feed now, and secondly I was lacking in confidence as the same materials I used to can and preserve were not available to me here. I have done the odd small batch of jam and preserves.\u0026nbsp; This year however I decided to make Green Tomato Chow.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh82dFq7WUjojom3LAR_lSJfHXHRuOZ6icCflXsNqQg2dl9-x1g2D5xMlHPrTwPPNZtHWWEh4VYxSW9rGAyw2RY7ftGXdsFQTApFbMSLAribTgDMZRbPY_OcvUWfO3crlkk3_1klV0agx0\/s1600\/IMG_5086.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1315\" data-original-width=\"1600\" height=\"328\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh82dFq7WUjojom3LAR_lSJfHXHRuOZ6icCflXsNqQg2dl9-x1g2D5xMlHPrTwPPNZtHWWEh4VYxSW9rGAyw2RY7ftGXdsFQTApFbMSLAribTgDMZRbPY_OcvUWfO3crlkk3_1klV0agx0\/s400\/IMG_5086.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used my ex MIL's recipe and cut it in half, because again . . .\u0026nbsp; there are only two of us, but this chow is something I had not tasted in over 20 years and was\u0026nbsp; something I was missing.\u0026nbsp; It truly is the best Green Tomato Chow I have ever tasted.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZCfc_ChaA9VmALlCpxIUq8BqVZHfjoeGOiNJGwXTZha9gYTIWk9nH2ssKl_PliKjdtqqZxgIJSii6MFum3UJTESJtwuh_GXnfuTA5SGQ5x82con-7Jle5HcSJ7jffzzCu2mJQ6pL5TQI\/s1600\/green+tomatoes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"379\" data-original-width=\"556\" height=\"272\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZCfc_ChaA9VmALlCpxIUq8BqVZHfjoeGOiNJGwXTZha9gYTIWk9nH2ssKl_PliKjdtqqZxgIJSii6MFum3UJTESJtwuh_GXnfuTA5SGQ5x82con-7Jle5HcSJ7jffzzCu2mJQ6pL5TQI\/s400\/green+tomatoes.jpg\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA part of the impetus for me to make this was discovering I could buy green chutney tomatoes from \u003Ca href=\"https:\/\/www.thetomatostall.co.uk\/shop\/product\/one-kilo-of-chutney-tomatoes\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EThe Tomato Stall\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; I thought about it for a few weeks and then thought about how much I missed this fabulous pickle and decided what the heck, I'm going to go for it!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs5Ln6oqE5X6oW_NMQDCmMhALP-ZWu14-NxtO9_vUdtN52s2xvVfk-5TgtVz2igsSH-kEKYZ6miAUALmYyyeEgeQK91gjUxiU7uq16t9KaEYFavvXiv5viq2B9bEzEhvEIryl-gw7-6xE\/s1600\/02EB3520-D6EA-455B-B8B3-9588467B33FC.jpeg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs5Ln6oqE5X6oW_NMQDCmMhALP-ZWu14-NxtO9_vUdtN52s2xvVfk-5TgtVz2igsSH-kEKYZ6miAUALmYyyeEgeQK91gjUxiU7uq16t9KaEYFavvXiv5viq2B9bEzEhvEIryl-gw7-6xE\/s400\/02EB3520-D6EA-455B-B8B3-9588467B33FC.jpeg\" title=\"Green Tomato Chow\" width=\"300\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts really not that hard to make. A bit time consuming, but then again all the best things in life are. You will need to slice a quantity of green tomatoes and onions and leave them to soak in a mixture of salted water over night.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnQRn0LvQCXYxVpX83ezhVJ5nff4HXpHKVyP4x4wh-ShsIDlDgzhEwu67yyaKeiupN9YBup_ZUWSB_5EJpsqwGxF9ZhOs-U6SlHubdqsUNQ8alMi_SCWD3sUlR6BzkrClf1lM9DgkCP0E\/s1600\/IMG_5060.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1529\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnQRn0LvQCXYxVpX83ezhVJ5nff4HXpHKVyP4x4wh-ShsIDlDgzhEwu67yyaKeiupN9YBup_ZUWSB_5EJpsqwGxF9ZhOs-U6SlHubdqsUNQ8alMi_SCWD3sUlR6BzkrClf1lM9DgkCP0E\/s400\/IMG_5060.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe next day you drain them well and then add them to a large saucepan along with more water and some vinegar . . .\u0026nbsp; and some pickling spice.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpJfyZ0qvC1pY-VxIzA6GZt_9Ye4dwFygT08fk-_nJAXZtwxwmuchCZbqZhJ2i0YakcauJXMaAYyeTgmskDwNWBk96Zg5gjX31zmcl0gL96Zx3_DacwJa-Bb8kQyHvevLg7rFIg0rDblc\/s1600\/IMG_5061.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1503\" data-original-width=\"1600\" height=\"375\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpJfyZ0qvC1pY-VxIzA6GZt_9Ye4dwFygT08fk-_nJAXZtwxwmuchCZbqZhJ2i0YakcauJXMaAYyeTgmskDwNWBk96Zg5gjX31zmcl0gL96Zx3_DacwJa-Bb8kQyHvevLg7rFIg0rDblc\/s400\/IMG_5061.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI made a tiny muslin bag to put the pickling spice in. You crush it with a rolling pin and add it to he pot.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbq7gbXa8Ypf3lk8wQxNFnMpMyfbjEkezNwh8WlIEA4SJ93wBmTXycwhI5RMnK2Eh3EoY-mpvHlBlzrL1Ecyd-bCnHqFJPiIFyQVSvcoUfCNDtNzqlF4O3ZfP5K9rPFepbbd5OAHW2JHA\/s1600\/IMG_5062.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1115\" data-original-width=\"1600\" height=\"278\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbq7gbXa8Ypf3lk8wQxNFnMpMyfbjEkezNwh8WlIEA4SJ93wBmTXycwhI5RMnK2Eh3EoY-mpvHlBlzrL1Ecyd-bCnHqFJPiIFyQVSvcoUfCNDtNzqlF4O3ZfP5K9rPFepbbd5OAHW2JHA\/s400\/IMG_5062.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI added a along thread so that I could tie it to the handle of the saucepan (I used a large stock pot) making it easier to fish out when done. You cook it for a while, add whie and brown sugars, cook it for a while longer and then you add a paste of cornflour, dry mustard powder and turmeric, and a chopped red pepper and cook it over a low heat for several hours until it gets nice and thick. Your house will smell amazing while it is cooking.\u0026nbsp; AMAZING!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTlViRtkpgoP3KPg09eTDCrkALPVZeS-y7cNdsUV_QHVP9WhgV3abGnueltpT2eTM1xSl0x-MfnKCYMcOEbdLiQ6HakoKOPBoIfo3R-3JfLdCPiOFioYsN-WTrRo5k4FUHv3M9_4R56ho\/s1600\/IMG_5087.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1344\" data-original-width=\"1600\" height=\"335\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTlViRtkpgoP3KPg09eTDCrkALPVZeS-y7cNdsUV_QHVP9WhgV3abGnueltpT2eTM1xSl0x-MfnKCYMcOEbdLiQ6HakoKOPBoIfo3R-3JfLdCPiOFioYsN-WTrRo5k4FUHv3M9_4R56ho\/s400\/IMG_5087.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe jars I used for this were Weck Jars, the 580ml size, that came with rubber seals, glass lids and metal clips to use while processing.\u0026nbsp; I was a bit unsure about how that would work as I had never used these kinds of jars before.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVa4KxHGtfFt1jO0XDH0WFnG2p8MCbUYz4kWyDih-PXBXWAqtwWfBML4HjnlgBWjr0oPX3fv0uD4EIvkAaiSw2bZvnufdS-bQr21TI-COk1SmvowGGkCsUkYIFYA0CYwNGsJ5Lw-DmjAA\/s1600\/IMG_5088.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1233\" data-original-width=\"1600\" height=\"307\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVa4KxHGtfFt1jO0XDH0WFnG2p8MCbUYz4kWyDih-PXBXWAqtwWfBML4HjnlgBWjr0oPX3fv0uD4EIvkAaiSw2bZvnufdS-bQr21TI-COk1SmvowGGkCsUkYIFYA0CYwNGsJ5Lw-DmjAA\/s400\/IMG_5088.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBut it worked very well.\u0026nbsp; Just research canning with Weck Jars on YouTube and you will come up with tutorials. I processed my jars, clips on, in a water bath for 45 minutes.\u0026nbsp; I did some on top of the stove in simmering water and the rest in my pressure\/instant pot and as you can see I got a perfect seal.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4aofneZ5Z8JZThHg5w-LELG7GsrD5LhaqgcEszCokSBE5EIxwIfPGaYd0q-qgPWmLcDDX54L2VT3Mv3GyOZlgw-1Sw3lht-IbKBYd-8vzv6PLTkZpTKGq5ycT9W32d7NyYj1uyU2uw7M\/s1600\/IMG_5090.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4aofneZ5Z8JZThHg5w-LELG7GsrD5LhaqgcEszCokSBE5EIxwIfPGaYd0q-qgPWmLcDDX54L2VT3Mv3GyOZlgw-1Sw3lht-IbKBYd-8vzv6PLTkZpTKGq5ycT9W32d7NyYj1uyU2uw7M\/s400\/IMG_5090.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI feel totally confident now that this pickle is sealed properly and will keep safely without refrigeration.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPCki-lKUQt746QJBNBLeS8ogf8uyT3Y4yboVLOg5jGy53UrG2Hpmrio45uqs1UteLpGjWvucZlDUt_ittuy5PT4JcuBbzkLKGikhWZy6WjzqTS49j27K4riQCD9RotiaiDUOg5j_LROM\/s1600\/IMG_5091.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1356\" data-original-width=\"1600\" height=\"338\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhPCki-lKUQt746QJBNBLeS8ogf8uyT3Y4yboVLOg5jGy53UrG2Hpmrio45uqs1UteLpGjWvucZlDUt_ittuy5PT4JcuBbzkLKGikhWZy6WjzqTS49j27K4riQCD9RotiaiDUOg5j_LROM\/s400\/IMG_5091.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will of course need to refrigerate it after opening.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb2feC5SttwDTHATKSPLavP9fYzfGxzTnI-gODLG1p5pKFPrKd2Zp6jMgjXFcH66M2py0wC0gWY7zwIxyMWRy93D4E4D_TGgOS2aTi7Nbp-3PilfSOiLQpc_qAaihfMO6WdVVy9VOb0DM\/s1600\/IMG_5093.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1493\" data-original-width=\"1600\" height=\"372\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhb2feC5SttwDTHATKSPLavP9fYzfGxzTnI-gODLG1p5pKFPrKd2Zp6jMgjXFcH66M2py0wC0gWY7zwIxyMWRy93D4E4D_TGgOS2aTi7Nbp-3PilfSOiLQpc_qAaihfMO6WdVVy9VOb0DM\/s400\/IMG_5093.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA half recipe gave me about 5 1\/2 pints. I may end up having to give some of it away as I am not sure we will use it all, but we are surely going to enjoy it while it lasts!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCZvQyiLYPTu_bF62IPgaEK9CU6G202I7kSOo95DyNCr3j6cAD7qlKtdfd4JhAf8_U26ISizvstNMmeampjbw78Ro0NcOEFLTaOcPs42C09Y_Ev-2FwSzkrT3_Js1PSzoCYifwsX9oZDg\/s1600\/IMG_5094.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1360\" data-original-width=\"1600\" height=\"338\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCZvQyiLYPTu_bF62IPgaEK9CU6G202I7kSOo95DyNCr3j6cAD7qlKtdfd4JhAf8_U26ISizvstNMmeampjbw78Ro0NcOEFLTaOcPs42C09Y_Ev-2FwSzkrT3_Js1PSzoCYifwsX9oZDg\/s400\/IMG_5094.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always liked my MIL's Green Tomato Chow better than my mothers.\u0026nbsp; Elizabeth's was sweeter and thicker.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8H2d4ZbSaoy2gqI6sUWl6b-iqiNXCUv_XOOXWSJ9P5-W4Qzb_TVAgo4zAJdb5cGYJc9dwqJrgc7amdxR1twiqADIsOuKH5WpRtNCo8pfEE-VO3AA8kbaYQCfO54ihSPezjUGAT7YjKAU\/s1600\/IMG_5095.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1429\" data-original-width=\"1600\" height=\"356\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8H2d4ZbSaoy2gqI6sUWl6b-iqiNXCUv_XOOXWSJ9P5-W4Qzb_TVAgo4zAJdb5cGYJc9dwqJrgc7amdxR1twiqADIsOuKH5WpRtNCo8pfEE-VO3AA8kbaYQCfO54ihSPezjUGAT7YjKAU\/s400\/IMG_5095.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMore like a relish with a nice sweet and sour mild mustard flavour . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5ET_ctKOXuJ2dw3aq5IyzFIBRuqH-yhtppuWX4RyH31Cmb-QIygGd4GWSzTaMAVKO8sllugGm5Nq7WHJdTe0PPzhz1YcYzpqf4RsEv0XDzJL0RN6pfl70K_HjbIn63dVb4eNy2VADcck\/s1600\/IMG_5096.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5ET_ctKOXuJ2dw3aq5IyzFIBRuqH-yhtppuWX4RyH31Cmb-QIygGd4GWSzTaMAVKO8sllugGm5Nq7WHJdTe0PPzhz1YcYzpqf4RsEv0XDzJL0RN6pfl70K_HjbIn63dVb4eNy2VADcck\/s400\/IMG_5096.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nElizabeth is in her 90's now. I have not seen her for many years and she is living in a Senior's complex in Nova Scotia.\u0026nbsp; It has been many years since she has done any cooking or preserving.\u0026nbsp; I had intitially misplaced my recipe for this, but I emailed her a number of years back and she quite happily shared the recipe with me again Of all my ex in-laws, I miss her and my SIL Micheline and her husband the most. That is the sad part of divorce\u0026nbsp;\u0026nbsp; . . .\u0026nbsp; losing family.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003Cscript type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s1600\/Cover+Elizabeth%2527s+Chow.JPG\",\"name\":\"Green Tomato Chow\",\"prepTime\":\"PT25H\",\"cookTime\":\"PT3H\",\"totalTime\":\"PT28H\",\"description\":\"This is my ex mil's recipe. I have been making it for many years. Its the best green tomato chow. Yield is a guestimate. Prepare yourself to fall in love.\",\"yield\":\"6 pints\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"9 pounds of green tomatoes (approximately 4 kg.)\",\"6 pounds onions (2 1\/2 kg)\",\"1 cup salt (240g)\",\"4 cups water (946ml)\",\"4 cups white vinegar (946ml)\",\"2 additional cups water (480ml)\",\"1\/2 cup pickling spices (70g)\",\"2 1\/2 pounds white sugar (1.2 kg)\",\"2 1\/2 pounds soft light brown sugar (1.1 kg)\",\"1\/2 cup cornstarch (75g)\",\"2 tsp dry mustard powder\",\"1 tsp turmeric\",\"1 red bell pepper, washed, trimmed and chopped finely\"],\"recipeInstructions\":[\"Wash and slice your tomatoes into half moons. Peel your onions and also slice into half moons.  Place both into a large bowl or nonreactive saucepan. Add the first quantity of water and the salt.  Give it a good stir to mix.  Cover with a tea towel and leave to soak overnight.\",\"Drain well in the morning.\",\"Put the pickling spice into a small cloth bag and tie shut. Crush lightly with a rolling pin.\",\"Put the drained vegetables into a large saucepan. Add the second amount of water and the vinegar.  Put the cloth bag of spices into the pan. Bring to the boil, then reduce to a simmer and allow to simmer for half an hour.\",\"Add both sugars and simmer for another half hour.\",\"Stir together the cornstarch, dry mustard powder and turmeric. Add a little bit of the simmering liquid and make a paste.  Stir this back into the vegetables. Add the chopped pepper.\",\"Cook over low heat for 1 to 2 hours, until thick.\",\"Spoon into sterilized jars and seal according to manufacturers instructions.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\n\u003Ch3 class=\"ccm-name\"\u003E\nGreen Tomato Chow\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=177\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Green Tomato Chow\" draggable=\"false\" height=\"374\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s400\/Cover+Elizabeth%2527s+Chow.JPG\" title=\"Green Tomato Chow\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E12 pints\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 25 hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 3 hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 28 H\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\"\u003E\nThis is my ex mil's recipe. I have been making it for many years. Its the best green tomato chow. Yield is a guestimate. Prepare yourself to fall in love.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli\u003E9 pounds of green tomatoes (approximately 4 kg.)\u003C\/li\u003E\n\u003Cli\u003E6 pounds onions (2 1\/2 kg)\u003C\/li\u003E\n\u003Cli\u003E1 cup salt (240g)\u003C\/li\u003E\n\u003Cli\u003E4 cups water (946ml)\u003C\/li\u003E\n\u003Cli\u003E4 cups white vinegar (946ml)\u003C\/li\u003E\n\u003Cli\u003E2 additional cups water (480ml)\u003C\/li\u003E\n\u003Cli\u003E1\/2 cup pickling spices (70g)\u003C\/li\u003E\n\u003Cli\u003E2 1\/2 pounds white sugar (1.2 kg)\u003C\/li\u003E\n\u003Cli\u003E2 1\/2 pounds soft light brown sugar (1.1 kg)\u003C\/li\u003E\n\u003Cli\u003E1\/2 cup cornstarch (75g)\u003C\/li\u003E\n\u003Cli\u003E2 tsp dry mustard powder\u003C\/li\u003E\n\u003Cli\u003E1 tsp turmeric\u003C\/li\u003E\n\u003Cli\u003E1 red bell pepper, washed, trimmed and chopped finely\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli\u003EWash and slice your tomatoes into half moons. Peel your onions and also slice into half moons.\u0026nbsp; Place both into a large bowl or nonreactive saucepan. Add the first quantity of water and the salt.\u0026nbsp; Give it a good stir to mix.\u0026nbsp; Cover with a tea towel and leave to soak overnight.\u003C\/li\u003E\n\u003Cli\u003EDrain well in the morning.\u003C\/li\u003E\n\u003Cli\u003EPut the pickling spice into a small cloth bag and tie shut. Crush lightly with a rolling pin.\u003C\/li\u003E\n\u003Cli\u003EPut the drained vegetables into a large saucepan. Add the second amount of water and the vinegar.\u0026nbsp; Put the cloth bag of spices into the pan. Bring to the boil, then reduce to a simmer and allow to simmer for half an hour.\u003C\/li\u003E\n\u003Cli\u003EAdd both sugars and simmer for another half hour.\u003C\/li\u003E\n\u003Cli\u003EStir together the cornstarch, dry mustard powder and turmeric. Add a little bit of the simmering liquid and make a paste.\u0026nbsp; Stir this back into the vegetables. Add the chopped pepper.\u003C\/li\u003E\n\u003Cli\u003ECook over low heat for 1 to 2 hours, until thick.\u003C\/li\u003E\n\u003Cli\u003ESpoon into sterilized jars and seal according to manufacturers instructions.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZMDAvCZK1ydLuLCBMsRR5_AXmGMgMNwTIDc830bCRiSa78pK0uSAPSHHXuikpRIjbsXs9NQNS1Fq7jgu8Hr4I4Ldl8-vEy8KWlOO-kfJqDJth8oNmUQ4kT6c-LRpi_oODc3TXtIXMWhI\/s1600\/IMG_5097.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Green Tomato Chow\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1566\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZMDAvCZK1ydLuLCBMsRR5_AXmGMgMNwTIDc830bCRiSa78pK0uSAPSHHXuikpRIjbsXs9NQNS1Fq7jgu8Hr4I4Ldl8-vEy8KWlOO-kfJqDJth8oNmUQ4kT6c-LRpi_oODc3TXtIXMWhI\/s400\/IMG_5097.JPG\" title=\"Green Tomato Chow\" width=\"391\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you only can one thing this season, you can't do wrong by making this Green Tomato Chow. In my opinion, it is quite simply the best.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis content (written and photography) is the sole property of\u0026nbsp; The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: theenglishkitchen@mail.com\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThanks!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjz1vFrrHWOXMLoyYZ9n1EeN1LsQs7ZkiE7FTH2unPougwH_s8Ck7yADDIZAj7xa9TqISp57MCS5LthkMQOiXsotticw_jy42mDweQTf2Bz3MGz2N9QOhs3KCwq7i1ZN_XdItdljTdD43k\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7352360029615092329\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7352360029615092329"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7352360029615092329"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html","title":"Green Tomato Chow"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDEkd-i7ivca4mpMAWPo8V0wF1YgsgVuCPLnk0Y8HLIKi_pNW1s40JlDhaiGoR-wSz9CyKh9eZxJyrU8KbwfqKySyGUA7dFtXFgAShx4vSG8EoMv1DyAd8hNnVy0R00ALesOryuWcUpCM\/s72-c\/Cover+Elizabeth%2527s+Chow.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2782394751566347537"},"published":{"$t":"2018-09-18T04:00:00.001+01:00"},"updated":{"$t":"2022-07-20T18:47:27.741+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Spiced Pear Chutney"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim8ZUtyOIGWySv1m_NLH-_J0iukISJTwW3oHh5P-x1MewEc4CntoRHQ9MKcDTARxr-wB4mbtVlP_8Z0mm6i_5JVr0uWsoEnEp9-WWft8u7kNV8vXBuOZda7_R2KtV3sVjxzy-sBkX_My4\/s1600\/Cover+chutney.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1325\" data-original-width=\"1600\" height=\"528\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim8ZUtyOIGWySv1m_NLH-_J0iukISJTwW3oHh5P-x1MewEc4CntoRHQ9MKcDTARxr-wB4mbtVlP_8Z0mm6i_5JVr0uWsoEnEp9-WWft8u7kNV8vXBuOZda7_R2KtV3sVjxzy-sBkX_My4\/s640\/Cover+chutney.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAll the pears are ripening on our tree now and I am in a rush to get as much done with them as I can before its too late.\u0026nbsp; I made the crumble the other day and then I made this delicious Spiced Pear Chutney!\u0026nbsp; I call it Autumn in a Jar!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou really can't go wrong with making a delicious chutney. It is a gift that will give back to you all the year through!\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWlZn3N0k0pC8KhdvouX_ERaQejqSD6bGf-WfdMH_qlUYxI-YJc5kBpmPKogl_cO9bQjxKC1ZnSfadtm_LvM6nimkUxWwD41L2ft3S54i3rLjpJ48JR9wVaT2QakNgYIkwnNXuMU3Vmb8\/s1600\/DSCN1535.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1413\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWlZn3N0k0pC8KhdvouX_ERaQejqSD6bGf-WfdMH_qlUYxI-YJc5kBpmPKogl_cO9bQjxKC1ZnSfadtm_LvM6nimkUxWwD41L2ft3S54i3rLjpJ48JR9wVaT2QakNgYIkwnNXuMU3Vmb8\/s640\/DSCN1535.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe love chutneys in this house.\u0026nbsp; In fact chutney was one of the first things I learnt to make when I went to Culinary College. It is a very British thing. I think I could make a chutney out of just about anything.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I was at college we were taught the very basics of making a chutney. You need something sweet and something sour, something spicy and a whole lot of spark!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivylKmDq4gwL8ZBoWKRri0_NifkeDARQnYmTsrKdoVAlK0aG6N_6rXZNVy3VyhZnD1kuyXaIqLI2zMBAY9SemYSrrhCGd2R5JegabZOAIuKzgTjNr0HXFuVTgQVw0IkE5MItiefhB3FBA\/s1600\/DSCN1537.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1507\" data-original-width=\"1600\" height=\"601\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivylKmDq4gwL8ZBoWKRri0_NifkeDARQnYmTsrKdoVAlK0aG6N_6rXZNVy3VyhZnD1kuyXaIqLI2zMBAY9SemYSrrhCGd2R5JegabZOAIuKzgTjNr0HXFuVTgQVw0IkE5MItiefhB3FBA\/s640\/DSCN1537.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA chutney is a spicy condiment\/relish which contains the perfect balance of sweet, sour and spicy!\u0026nbsp; Mango chutney is a favourite, but there is no end to the types of chutney you can create if you stick to a simple rule of thumb.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhereas relishes mostly contain vegetables a chutney is largely based on a fruit.\u0026nbsp; And you want a perfect balance of the trinity of chutney which is as I said above, sweet, sour and spicy!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRGpWI_NKckesRyUsLEPNMAUdg7Yng0KjQTDg1_zo_QheJR5xE7uPzTz56VUfc5P142Z3BcnyY6Q41xWDvdqaOAp40b5x7iU9jjPPjkyFw6amk3V6qw5A6a3pKyhVOrwnOhygI_Wum-gk\/s1600\/DSCN1538.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1518\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRGpWI_NKckesRyUsLEPNMAUdg7Yng0KjQTDg1_zo_QheJR5xE7uPzTz56VUfc5P142Z3BcnyY6Q41xWDvdqaOAp40b5x7iU9jjPPjkyFw6amk3V6qw5A6a3pKyhVOrwnOhygI_Wum-gk\/s640\/DSCN1538.JPG\" title=\"Spiced Pear Chutney\" width=\"604\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis one is largely composed of pears and onions with some dried cranberries. You could also use sultanas if you wished.\u0026nbsp; DO be sure to use firm pears, not soft ones.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMine were not very ripe which is perfect for chutney as they held up their shape well in the long cooking process.\u0026nbsp; You want to be able to tell that there is pears in it, or why make it?\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlHAW0YYBoXu3TLb4TfhR9GwWdtwdnrkX_sJMyipSqmoxpx_fzCRyYZpV4MhlARqn2tVNcl_bPv_94kOjL83XFygEtkkQHMo2oFR8xfeI7sNCmPvSsuvJ22Jm_z2Gsb7Yv280o41Lf2Oc\/s1600\/DSCN1539.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1525\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlHAW0YYBoXu3TLb4TfhR9GwWdtwdnrkX_sJMyipSqmoxpx_fzCRyYZpV4MhlARqn2tVNcl_bPv_94kOjL83XFygEtkkQHMo2oFR8xfeI7sNCmPvSsuvJ22Jm_z2Gsb7Yv280o41Lf2Oc\/s640\/DSCN1539.JPG\" title=\"Spiced Pear Chutney\" width=\"609\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe sour comes from the use of Cider Vinegar!\u0026nbsp; I love Cider vinegar and it goes very well with the fruity orchard-infused flavour of pears.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nApples and pears, pears and apples\u0026nbsp; . . .the two things just go together like peas and carrots. They have a natural affinity with each other and I don't think that it is any surprise that the two are ripe at the same time of the year.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7l9Ynowo1u-dw0hr4c5FkDyo8ZikDpeuelQRm6vNeEK58uY77g8EpFmFTpWVWw5qTia2CmosIEbaDRubkFbgNHa-GXuvpn5zb0pJcgifeQ2_4vC1-eFsyTMuOhXQAcRX2GF-V8h34TBc\/s1600\/DSCN1540.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"934\" data-original-width=\"1600\" height=\"371\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7l9Ynowo1u-dw0hr4c5FkDyo8ZikDpeuelQRm6vNeEK58uY77g8EpFmFTpWVWw5qTia2CmosIEbaDRubkFbgNHa-GXuvpn5zb0pJcgifeQ2_4vC1-eFsyTMuOhXQAcRX2GF-V8h34TBc\/s640\/DSCN1540.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is plenty of brown sugar in this chutney, which adds an almost sweet smokey depth to the flavour and then there is the spice\u0026nbsp; . . .\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou can never go wrong with a bit of spice. This chutney has them in abundance. Each of them highlighting and showcasing the fabulousness of those pears!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRkt3T_bJ2EEhRFk-Xs3sIYadESZQLVk-iQ_q2N07OmtPNscDMcbvo1SyTXNdhFN_spgSkiVqrzmpsO7_n2T4F2RdhZI72gGXNx-ttYzCYIGqpEJxQToFn6jHKDkG26Av8gOsw8muW-Ss\/s1600\/DSCN1541.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1358\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRkt3T_bJ2EEhRFk-Xs3sIYadESZQLVk-iQ_q2N07OmtPNscDMcbvo1SyTXNdhFN_spgSkiVqrzmpsO7_n2T4F2RdhZI72gGXNx-ttYzCYIGqpEJxQToFn6jHKDkG26Av8gOsw8muW-Ss\/s640\/DSCN1541.JPG\" title=\"Spiced Pear Chutney\" width=\"540\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nGround cumin, ground coriander, ground cinnamon and for some heat, ground cayenne pepper!\u0026nbsp; I used 1\/2 tsp for the whole recipe, which might seem like a lot, but trust me when I say it balances out well in the mix.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou want your chutney to have a bit of a kick without going over the top. That special kick is what makes a chutney so special and quite different than most other pickles and preserves.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEpJUuMOrmuKVcm6sGDOKrKez9gZTu3c5HF3boNSM31jRoETDfyAdyW67K0bj5viiU6lyc4ridEXnJ7Z8xYUuAgNKLwG5IQ0SzyRL3lS0Ru0c0KLzGhjto_gpfdmSPfaNk9l6D-P1Uclk\/s1600\/DSCN1543.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1474\" data-original-width=\"1600\" height=\"587\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEpJUuMOrmuKVcm6sGDOKrKez9gZTu3c5HF3boNSM31jRoETDfyAdyW67K0bj5viiU6lyc4ridEXnJ7Z8xYUuAgNKLwG5IQ0SzyRL3lS0Ru0c0KLzGhjto_gpfdmSPfaNk9l6D-P1Uclk\/s640\/DSCN1543.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe are really going to be enjoying this over the winter with all sorts.\u0026nbsp; Perfect on cheese trays, in sandwiches,\u0026nbsp; and with cold sliced meats. Boxing Day Lunch with all of he cold leftovers from Christmas day would not be the same without a jar of chutney on the table.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI will let you in on a little secret here. A dollop or two added to a stew, or soup, or yes\u0026nbsp; . . .\u0026nbsp; Swiss Steak, goes fabulously and will have your guests and family wondering just what is that special ingredient you use to make your cookin' taste so good!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZqA4rkOzrSpY9VJsNm06OCpgNhvxi97FIM7MIHAc_-1_lQyDfz0iNniePsQHvawmg0W4fQzAwD9gx37BRTmZeoKA6FCcRqCglXrPm9GJAyXS_jkYE-REIcdxN6Hg7ylAisDPB0nuyqew\/s1600\/DSCN1545.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1509\" data-original-width=\"1600\" height=\"601\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZqA4rkOzrSpY9VJsNm06OCpgNhvxi97FIM7MIHAc_-1_lQyDfz0iNniePsQHvawmg0W4fQzAwD9gx37BRTmZeoKA6FCcRqCglXrPm9GJAyXS_jkYE-REIcdxN6Hg7ylAisDPB0nuyqew\/s640\/DSCN1545.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Pear Chutney. This is so delicious and it will have your kitchen\/home smelling great for a few days after cooking it!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAside from the deliciousness it is also very easy to make.\u0026nbsp; Delicious and easy,\u0026nbsp; not to mention a great air freshener! That is a combination which is pretty hard to beat.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E3 Pints\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector('.print-options').className='print-options show-print-options'\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,'recipe','printWithImage'); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,'recipe','printWithOptions'); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"640\" itemprop=\"image\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRGpWI_NKckesRyUsLEPNMAUdg7Yng0KjQTDg1_zo_QheJR5xE7uPzTz56VUfc5P142Z3BcnyY6Q41xWDvdqaOAp40b5x7iU9jjPPjkyFw6amk3V6qw5A6a3pKyhVOrwnOhygI_Wum-gk\/s640\/DSCN1538.JPG\" width=\"606\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nSpiced Pear Chutney\u003C\/h3\u003E\n\u003Cdiv class=\"time\"\u003E\n\u003Cspan class=\"prepTime\" content=\"PT35M\" itemprop=\"prepTime\"\u003Eprep time: 35 mins\u003C\/span\u003E\u003Cspan class=\"cookTime\" content=\"PT1H45M\" itemprop=\"cookTime\"\u003Ecook time: 1 hour and 45 mins\u003C\/span\u003E\u003Cspan class=\"totalTime\" content=\"PT1H80M\" itemprop=\"totalTime\"\u003Etotal time: 1 hours and 80 mins\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nSomething delicious to make with your pear glut.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeIngredient\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n2 pounds firm pears, peeled, cored and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 pound brown onions, peeled and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 fat cloves garlic, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n150g dried cranberries (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n400g soft light brown sugar (2 cups, packed)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground cumin\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground coriander\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cayenne pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n710ml cider vinegar (3 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n160g tomato puree\/paste (5 1\/2 ounces)\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeInstructions\"\u003E\n\u003Cdiv\u003E\nPrepare the pears and onions. Place them into a large deep saucepan.\u0026nbsp; \u003Cbr \/\u003E\nCook over medium heat, stirring occasionally.\u0026nbsp; Add the remaining \u003Cbr \/\u003E\ningredients.\u0026nbsp; Bring to the boil, then reduce to a low simmer.\u0026nbsp; Cook for 1\u003Cbr \/\u003E\n\u0026nbsp;to 1 1\/2 hours until it is the consistency you want, stirring it \u003Cbr \/\u003E\noften.\u0026nbsp; Ladle into hot sterilised pint jars, wipe jar rims, and seal.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2782394751566347537\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2782394751566347537"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2782394751566347537"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html","title":"Spiced Pear Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim8ZUtyOIGWySv1m_NLH-_J0iukISJTwW3oHh5P-x1MewEc4CntoRHQ9MKcDTARxr-wB4mbtVlP_8Z0mm6i_5JVr0uWsoEnEp9-WWft8u7kNV8vXBuOZda7_R2KtV3sVjxzy-sBkX_My4\/s72-c\/Cover+chutney.JPG","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-303623835752508091"},"published":{"$t":"2017-09-04T04:00:00.000+01:00"},"updated":{"$t":"2017-09-04T04:00:01.103+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Pear \u0026 Saffron Jam"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoeqlVPsOv42ObkUWkI9pIFvQPLx9ATSNENIkccfvd56eOCM64JPCsLiRot1TIBFhd1s7_w-tngpjDGZSr7K3J3kFE4p3_Q70mBgx3LBHJA056wzqYjjSSNK0AaeouaGmEZ_tN2YZkCJZ0\/s1600\/DSCN3930.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1542\" data-original-width=\"1600\" height=\"616\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoeqlVPsOv42ObkUWkI9pIFvQPLx9ATSNENIkccfvd56eOCM64JPCsLiRot1TIBFhd1s7_w-tngpjDGZSr7K3J3kFE4p3_Q70mBgx3LBHJA056wzqYjjSSNK0AaeouaGmEZ_tN2YZkCJZ0\/s640\/DSCN3930.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen my children were growing up I used to make oodles of jams and preserves every year.\u0026nbsp; In June I would be making strawberry jam and in August it would be blueberry.\u0026nbsp; September would bring blackberry and raspberry jams and jellies, apple butter, apple jelly, peach jam, and one of my absolute favourites pear jam.\u0026nbsp; I do love pears!\u0026nbsp; They are one of my favourite fruits, and happily they are Todd's favourite fruit also!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWXF20oIPiqjXVIUnJRx7yRDgK71522vp_me0Y7Ox3nPkKUQzlIGFvreXLpMiubLGe_bVea1mmpRpYgfCxxn3EO5AL5o3IXUb9V59sroAAG2GYP0zbZSJrn45JES-6kEzhYRWVJceqeyCl\/s1600\/DSCN3931.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1515\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWXF20oIPiqjXVIUnJRx7yRDgK71522vp_me0Y7Ox3nPkKUQzlIGFvreXLpMiubLGe_bVea1mmpRpYgfCxxn3EO5AL5o3IXUb9V59sroAAG2GYP0zbZSJrn45JES-6kEzhYRWVJceqeyCl\/s640\/DSCN3931.JPG\" width=\"604\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nBecause there are only two of us however, I never make my own jam. It make so much and we are so few. It would never get eaten and just always has seemed highly impractical. We have fruit trees . . .\u0026nbsp; one plum, one pear and one apple.\u0026nbsp; We have a bumper crop of pears this year . . .\u0026nbsp; conference pears . . .\u0026nbsp; and so I am trying to pick them a few at a time and preserve them as I am picking them.\u0026nbsp; To that end I discovered a recipe for Pear \u0026amp; Saffron Jam on a site called \u003Ca href=\"http:\/\/www.rhubarbandrose.co.uk\/2016\/01\/pear-saffron-jam.html\" target=\"_blank\"\u003E\u003Cb\u003ERubarb \u0026amp; Rose\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2SCOY5i5_9yDfYouUVLSt1AKTVP75pmnGmvtkSciAkEEFhTPooIaf2vsLq5ZPar2HAxA9_D0TSMOtyHwBFI_ytGm9vGcryl9Rn1u0tTEXGL3omLmgIIgCWBZyidNeilzj-p0XM82nifzv\/s1600\/DSCN3932.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1523\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2SCOY5i5_9yDfYouUVLSt1AKTVP75pmnGmvtkSciAkEEFhTPooIaf2vsLq5ZPar2HAxA9_D0TSMOtyHwBFI_ytGm9vGcryl9Rn1u0tTEXGL3omLmgIIgCWBZyidNeilzj-p0XM82nifzv\/s640\/DSCN3932.JPG\" width=\"608\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe addition of Saffron greatly intrigued me\u0026nbsp; . . .\u0026nbsp; and it made only one large jar so just the right size for us.\u0026nbsp; I also had everything I needed in the house to make it, plus some lovely ripe pears, fresh off the tree.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgUkbVNW8Ocy3kQgLHtTTtmn2TnPjaD6L8jOwk7ep7JjsGtvHQR43wDariiDNxV-zTohR11iiL92KvkmMDs1wl4-HsZV6qs7u13x_QEBhMWOUEMuVjCpL1blB-qNkSTvfihIN8OkSU2vPKU\/s1600\/DSCN3933.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1579\" data-original-width=\"1600\" height=\"630\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgUkbVNW8Ocy3kQgLHtTTtmn2TnPjaD6L8jOwk7ep7JjsGtvHQR43wDariiDNxV-zTohR11iiL92KvkmMDs1wl4-HsZV6qs7u13x_QEBhMWOUEMuVjCpL1blB-qNkSTvfihIN8OkSU2vPKU\/s640\/DSCN3933.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIt turned out beautifully.\u0026nbsp; I love the clour and the flavour is mmm . . .\u0026nbsp; mmm . . . mmm.\u0026nbsp; I love that it didn't make tons of jam and knowing that we will probably use all of it. That's a real plus!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiTbpILJCctk5M27qZyRme6DjYOh5LoTkr4_jQ8OCZveXXcEjof8oKKOBHKZe0zLMdIGHP4sFHzj_axxMn8unutCDx3BTpBzEZv6MrNuvkHKjiN_KcFCbOW09pLtaJ2zlxIHaP7Mone4fH\/s1600\/DSCN3934.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1513\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiTbpILJCctk5M27qZyRme6DjYOh5LoTkr4_jQ8OCZveXXcEjof8oKKOBHKZe0zLMdIGHP4sFHzj_axxMn8unutCDx3BTpBzEZv6MrNuvkHKjiN_KcFCbOW09pLtaJ2zlxIHaP7Mone4fH\/s640\/DSCN3934.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pear \u0026amp; Saffron Jam*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 370g jar\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n(13 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pear-saffron-jam\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a really pretty coloured jam.\u0026nbsp; Easy to do and doesn't make a ton.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 KG pears (4 - 5) peeled, quartered and roughly diced\u003C\/div\u003E\n200g jam sugar (Jam sugar is sugar which has pectin added, (1 cup + 2 tsp)\u003C\/div\u003E\n100g granulated sugar (1\/2 cup + 1 tsp)\u003C\/div\u003E\n2 TBS lemon juice\u003C\/div\u003E\n1 tsp vanilla bean paste\u003C\/div\u003E\npinch of saffron strands\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the pears, both sugars, lemon juice and saffron strands into a heavy \nbottomed saucepan.\u0026nbsp; Allow to sit and macerate for about an hour or so.\u0026nbsp; \nThis helps to draw any juices out of the pears and really brings out \ntheir flavour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace a small plate in the freezer.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAt\n the end of an hour bring the pear mixture to a rolling boil, then \nreduce to a gentle boil.\u0026nbsp; Cook gently for about 20 minutes, stirring it \nevery now and again to make sure it doesn't catch.\u0026nbsp; At the end of that \ntime, use a potato masher to mash up the fruit coarsely. You want some \nlarger bits and some smaller bits.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETake the plate from the \nfreezer.\u0026nbsp; Place a small bit of jam onto it.\u0026nbsp; Wait a minute.\u0026nbsp; At the end \nof that time the jam should wrinkle when touched.\u0026nbsp; If it doesn't then \ncontinue to cook your jam for a further 10 minutes and then test again. \u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqNP7na8KXw5jad-IuQ58gvJ-EF_8xUO7Sw1qrhmpSrGRU6yRXRe8nLbX_PpuK5YrU2By8FavDYYCtGKAGAPdHGMcLe3_Zjup7rexMTRMLwZzf7Opq_LYROY_S6NLppI-xloG8oW5RzI-x\/s1600\/DSCN3936.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1506\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqNP7na8KXw5jad-IuQ58gvJ-EF_8xUO7Sw1qrhmpSrGRU6yRXRe8nLbX_PpuK5YrU2By8FavDYYCtGKAGAPdHGMcLe3_Zjup7rexMTRMLwZzf7Opq_LYROY_S6NLppI-xloG8oW5RzI-x\/s640\/DSCN3936.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EOnce the jam has jelled, remove the pan from the heat and stir \nin the vanilla paste.\u0026nbsp; Allow the jam to settle for 5 minutes and then \ntransfer to a clean,dry jar.\u0026nbsp; Seal the jar and allow to cool completely \nbefore storing in the refrigerator.\u0026nbsp; This is delicious!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003ETIPS FOR MAKING JAM WITHOUT THE USE OF BOTTLED PECTIN:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nJams use mashed up fruit, while preserves use whole or large pieces of fruit. Both of them, however, are easier and more economical to make than jelly, since they are made of entire fruits instead of just the juice, and can be good either thick or runny. Both are also delectable when homemade!\n\nHere are some basic tips that you can follow to make your own jams and preserves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-Wash and remove the stems or cores, if any. Peel if necessary; cherries and berries do not require peeling; fruit like pears and peaches do. Remember: for jams, cut up or mash the fruit; for preserves, use whole fruits or cut them into large chunks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n- Make jam or preserves in small batches. This way, the fruit will cook quickly and the color and flavor will be better preserved.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-For every cup of fruit you use, add 145g (¾ cup) of sugar. For example, four cups of fruit makes a very manageable batch, so you would need 575g (3 cups) of sugar per batch—unless otherwise specified by the recipe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-If you are using ripe or particularly sweet fruit, add 1-2 tablespoons of lemon juice. The acid from the lemon juice will help the jam or preserve thicken.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n- Scorching is more likely to happen to jams and preserves, so in order to avoid that dilemma, stir your mixture often for 15-40 minutes, depending on the fruit. Scorching can ruin an otherwise delicious jam or preserve, but is very easy to prevent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-To test your jam or preserve to see if it’s done, take a spoonful out of your kettle, and drop it onto a chilled plate.\u0026nbsp; If it holds its shape after about a minute, your jam or preserve is ready to jar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3uw8jWlwK5tzxqQVKEyJ-ALHHXczrVkh7Mca7TX09_qaCdAAtzBXblauKJulWO3_0vgbo3JZg-X3lqa9NQ6smCmgV1nlNg2Q4pjGQTmGS6znXUShn-fepEU6eWE98fU7U4np-Psn9JU3Q\/s1600\/DSCN3937.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1599\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3uw8jWlwK5tzxqQVKEyJ-ALHHXczrVkh7Mca7TX09_qaCdAAtzBXblauKJulWO3_0vgbo3JZg-X3lqa9NQ6smCmgV1nlNg2Q4pjGQTmGS6znXUShn-fepEU6eWE98fU7U4np-Psn9JU3Q\/s640\/DSCN3937.JPG\" width=\"638\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI am not sure if they have jam sugar in North America or not.\u0026nbsp; I suppose you could use regular sugar and some bottled or powdered pectin, or you could just use regular sugar and follow the hints and tips above.\u0026nbsp; This week I plan on making pear chutney!\u0026nbsp; Watch this space and Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/303623835752508091\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/303623835752508091"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/303623835752508091"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/09\/pear-saffron-jam.html","title":"Pear \u0026 Saffron Jam"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoeqlVPsOv42ObkUWkI9pIFvQPLx9ATSNENIkccfvd56eOCM64JPCsLiRot1TIBFhd1s7_w-tngpjDGZSr7K3J3kFE4p3_Q70mBgx3LBHJA056wzqYjjSSNK0AaeouaGmEZ_tN2YZkCJZ0\/s72-c\/DSCN3930.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3512399480915484344"},"published":{"$t":"2017-08-31T04:00:00.001+01:00"},"updated":{"$t":"2022-07-20T18:44:34.762+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chutney"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Beetroot Chutney"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCjl5eCyWKwAiHcad2xRcOyXr2vkzQPsRw_Db5EKMU8F2GD5E_n89q8ifT1963mJ-dyi6SK8Ntk8AKWu6gq4HBg0fIxLiUEDt41YgF556HXNUti8xbOR6n6HMqfMbSPHSTfgdZ0Mwp6aKc\/s1600\/Cover%252C+Beetroot+Chutney.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1242\" data-original-width=\"1378\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCjl5eCyWKwAiHcad2xRcOyXr2vkzQPsRw_Db5EKMU8F2GD5E_n89q8ifT1963mJ-dyi6SK8Ntk8AKWu6gq4HBg0fIxLiUEDt41YgF556HXNUti8xbOR6n6HMqfMbSPHSTfgdZ0Mwp6aKc\/w640-h576\/Cover%252C+Beetroot+Chutney.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nI think one of my favourite vegetables has to be beetroot!\u0026nbsp; I just adore it.\u0026nbsp; Steamed, roasted . . . pickled, fried, you name it. Its right there up on the top of my \"Love\" list!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELast week we were blessed with some fresh beetroot from a friend's garden and I was in beetroot heaven.\u0026nbsp; I used some of it to make a small batch of this Beetroot Chutney!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-QM80h6hJyTz_5XmUv6T7s3JMpSZ5Imm_XzZYXAcasj-nz0lXMBn0ActKyahqBD-stCtsOY4csusLvQJwn5MQJRBKd7ZGT4TMMl_hTgPBUEEopt5oX5Q0Df4ijyYCkV5XKbKEqUIu7HC6\/s1600\/DSCN3748.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1509\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-QM80h6hJyTz_5XmUv6T7s3JMpSZ5Imm_XzZYXAcasj-nz0lXMBn0ActKyahqBD-stCtsOY4csusLvQJwn5MQJRBKd7ZGT4TMMl_hTgPBUEEopt5oX5Q0Df4ijyYCkV5XKbKEqUIu7HC6\/w640-h602\/DSCN3748.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nWhen I moved over here to the UK in 2000 I went back to school and learned how to be a Chef at a local college.\u0026nbsp; One of the first things we were taught to do was make chutney.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is something I have never forgotten and which I have used a lot over these past 17 years.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9WmmB_dh4IhQNCKhkpECCouDkiQcUMfLyuAb3VgVr60RTWuYJy9bh9-YjRhiMXcAuYHLNL6vKYnvcNdpVPVT7CuKHBPD2Wf_cFgU8NPgWeFA_aetHSVo5VT5KmWM_ivz3Z3qX_8_rAWTV\/s1600\/DSCN3749.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1549\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9WmmB_dh4IhQNCKhkpECCouDkiQcUMfLyuAb3VgVr60RTWuYJy9bh9-YjRhiMXcAuYHLNL6vKYnvcNdpVPVT7CuKHBPD2Wf_cFgU8NPgWeFA_aetHSVo5VT5KmWM_ivz3Z3qX_8_rAWTV\/w640-h618\/DSCN3749.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nWe adore chutney in this house. Its so easy to make and goes very well with oodles of things . . .\u0026nbsp; like cheese and crackers for instance . . .\u0026nbsp; or cold meats.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwu_7YIArRtyM6SV4mHcaIoq3q4JIOCiVkjjBxBF_kjZJqUIPMP9WO6vkiN1xsSrgjIIkiXJYrqJEQAD9CBAo1YZMwgg5wpMypl3YkI7FxbNu1JB-bN529Kgs35UcPIp12kCHiE-lRfrEY\/s1600\/DSCN3750.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1418\" data-original-width=\"1600\" height=\"566\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwu_7YIArRtyM6SV4mHcaIoq3q4JIOCiVkjjBxBF_kjZJqUIPMP9WO6vkiN1xsSrgjIIkiXJYrqJEQAD9CBAo1YZMwgg5wpMypl3YkI7FxbNu1JB-bN529Kgs35UcPIp12kCHiE-lRfrEY\/w640-h566\/DSCN3750.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nThe principles of making a chutney are pretty simple.\u0026nbsp; You want a bit of sweet\/sugar, a bit of acid\/vinegar,\u0026nbsp; a bit of heat\/chilies, some spice\/cinnamon, cumin, etc. and fruit\/raisins, etc. . . . and the main ingredient.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhatever it is you are wanting to use, like today's Beetroot, but also you can do it with mango, plums, tomatoes, whatever . . .\u0026nbsp; the world is your oyster when it comes to making chutney!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDH1wAalJ4KJxgVEi7wIbiHRlBsBe91UXnNfOQaaFxeNaICgjCtVL295fRH6Dq3emWnfjw8XbWFihsD0Fdv2hCIusU_0ml53bUzvvFrWFTrGtVj2Kz7YtE8IDTpjdKsfEjRLiLg18I3kRs\/s1600\/DSCN3751.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDH1wAalJ4KJxgVEi7wIbiHRlBsBe91UXnNfOQaaFxeNaICgjCtVL295fRH6Dq3emWnfjw8XbWFihsD0Fdv2hCIusU_0ml53bUzvvFrWFTrGtVj2Kz7YtE8IDTpjdKsfEjRLiLg18I3kRs\/w640-h568\/DSCN3751.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDH1wAalJ4KJxgVEi7wIbiHRlBsBe91UXnNfOQaaFxeNaICgjCtVL295fRH6Dq3emWnfjw8XbWFihsD0Fdv2hCIusU_0ml53bUzvvFrWFTrGtVj2Kz7YtE8IDTpjdKsfEjRLiLg18I3kRs\/s1600\/DSCN3751.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\nRecipes for Eastern \n‘chatneys’ begin to appear in cookbooks such as Eliza Acton’s Modern \nCookery for Private Families in the 19th century.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003ESome were fresh, almost a relish, and others were \npreserved and similar to this beetroot chutney I am showing you today. The older recipes were not as sweet as the ready made chutney's we have become used to in modern times.\u003Cspan\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"copy-paste-block\"\u003E\n\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitYfBLFqu7WdQRlUyvVBVBFx1lmZJDUR57Bi3XE7AoNG22_xXnPmpJqlVMt38JhCM-k8v2iz7HdbpUC8kBBTFwF_FCHcY3MbD5OQgYs_IdvlEc800ZGYLm4IBxFLMWcbsuEMU5QpySD9_l\/s1600\/DSCN3752.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1585\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitYfBLFqu7WdQRlUyvVBVBFx1lmZJDUR57Bi3XE7AoNG22_xXnPmpJqlVMt38JhCM-k8v2iz7HdbpUC8kBBTFwF_FCHcY3MbD5OQgYs_IdvlEc800ZGYLm4IBxFLMWcbsuEMU5QpySD9_l\/w632-h640\/DSCN3752.JPG\" title=\"Beetroot Chutney\" width=\"632\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI kind of winged this when I was making it, hearkening back to what I was taught in my chef's course and this is what I came up with.\u0026nbsp; We were both really pleased with the results.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;What you see here is the bit that didn't fit into the jars. It is delicious. I could eat it simply with a spoon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfxNmoVsVcL3zSkahErOH_oX0Ifa2jKEHfQwnaCp0F4rREb2ICKyvpgysnTyuTzdsZwddTLP9dz4MfRpfaJ4YRXi05EBJ2Oa2ImeMvbWly0yIwYTixL9_32Or68oHXzO0RPQ0zUBMDKs4W\/s1600\/DSCN3753.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1597\" data-original-width=\"1600\" height=\"638\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfxNmoVsVcL3zSkahErOH_oX0Ifa2jKEHfQwnaCp0F4rREb2ICKyvpgysnTyuTzdsZwddTLP9dz4MfRpfaJ4YRXi05EBJ2Oa2ImeMvbWly0yIwYTixL9_32Or68oHXzO0RPQ0zUBMDKs4W\/w640-h638\/DSCN3753.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beetroot Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 2 to 3 small jars\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beetroot-chutney-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThis is delicious.\u0026nbsp; You can vary the strength of the heat by upping or reducing the amount of crushed chilies.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n500g beetroot (about 1 1\/4 pounds)\u003C\/div\u003E\n500g red onions (about 1 1\/4 pounds)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 clove of garlic, bruised\u003C\/div\u003E\nsplash of olive oil\u003C\/div\u003E\n50g demerara sugar (1\/4 cup, turbinado)\u003C\/div\u003E\n1 TBS honey\u003C\/div\u003E\n1 TBS freshly grated gingeroot\u003C\/div\u003E\n5 whole cloves\u003C\/div\u003E\n5 whole peppercorns\u003C\/div\u003E\n1 broken cinnamon stick\u003C\/div\u003E\n150ml cider vinegar (2\/3 cup)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\npinch hot chili flakes\u003C\/div\u003E\na handful of mixed dried fruit (sultanas, currants, candied peel)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDDtsLZOU9jYyZnHW4_LHAS9WWyYYW1O5XsazFYIcHybWpvwTeNdr0ptZTQmJCzlXdcrp0ddZ_lbX0G59A_4KWn4DJRdpwP7zUdK62alrBWFva5nOtFmKWd1Ruew68oNrwQR32-Qq7tNz9\/s1600\/DSCN3755.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1584\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDDtsLZOU9jYyZnHW4_LHAS9WWyYYW1O5XsazFYIcHybWpvwTeNdr0ptZTQmJCzlXdcrp0ddZ_lbX0G59A_4KWn4DJRdpwP7zUdK62alrBWFva5nOtFmKWd1Ruew68oNrwQR32-Qq7tNz9\/w640-h632\/DSCN3755.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nPeel\n and chop your beetroot and onion.\u0026nbsp; Heat a splash of olive oil in a \nlarge saucepan.\u0026nbsp; Add the beetroot and the onions.\u0026nbsp; Cook over low heat \nand sweat for about 15 minutes, taking care not to let it brown or burn,\n you just want it to have begun softening.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the remaining \ningredients.\u0026nbsp; Bring to the boil, then reduce to a very slow simmer.\u0026nbsp; \nCook, stirring occasionally, over very low heat for about 45 minutes \nuntil thick and chutneyish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you think it is going too dry before it \nis done you can add a splash of vinegar to keep it looking glossy and \nmoist.\u0026nbsp; When it is done, spoon into 3 hot sterilized jars and seal \nimmediately while still hot.\u0026nbsp; Store in a cool dark place.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsGJgjQGRXlYVClULbKGwPrZgvros_R5HlVQ2PNjNJYOF8VUbNJ-YkFVG5FVUWYOygvTCoQzNG2dIll0g1EdlTR8yiot-T7hJBFPlYMUErlW8DXRwjIsrcUUsg1IfjXtFd7JFXY_nmN645\/s1600\/DSCN3760.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1549\" data-original-width=\"1527\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsGJgjQGRXlYVClULbKGwPrZgvros_R5HlVQ2PNjNJYOF8VUbNJ-YkFVG5FVUWYOygvTCoQzNG2dIll0g1EdlTR8yiot-T7hJBFPlYMUErlW8DXRwjIsrcUUsg1IfjXtFd7JFXY_nmN645\/w630-h640\/DSCN3760.JPG\" title=\"Beetroot Chutney\" width=\"630\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u0026nbsp;I have decided that beetroot is not the most photogenic crayon in the box, but what the hey.\u0026nbsp; Taste counts for a lot and this chutney is most delicious!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3512399480915484344\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3512399480915484344"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3512399480915484344"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html","title":"Beetroot Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCjl5eCyWKwAiHcad2xRcOyXr2vkzQPsRw_Db5EKMU8F2GD5E_n89q8ifT1963mJ-dyi6SK8Ntk8AKWu6gq4HBg0fIxLiUEDt41YgF556HXNUti8xbOR6n6HMqfMbSPHSTfgdZ0Mwp6aKc\/s72-w640-h576-c\/Cover%252C+Beetroot+Chutney.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7222295893152808128"},"published":{"$t":"2017-06-15T04:00:00.000+01:00"},"updated":{"$t":"2017-06-15T04:00:01.904+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Home Cured Bacon Chops"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTCL3CnHz240jGtaZf0WxRhOmxn6LPOD3tFARltFYeXy0scP0BKOUrtPpVmq399y462KzaPVri3YtEy-auUWZ8jPM4-yODZodnBKw2e8WOkLqMsC2KWTjt2AX7dn828kixz_4jzqVx8zST\/s1600\/Cover+Bacon+Chops.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1587\" data-original-width=\"1600\" height=\"634\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTCL3CnHz240jGtaZf0WxRhOmxn6LPOD3tFARltFYeXy0scP0BKOUrtPpVmq399y462KzaPVri3YtEy-auUWZ8jPM4-yODZodnBKw2e8WOkLqMsC2KWTjt2AX7dn828kixz_4jzqVx8zST\/s640\/Cover+Bacon+Chops.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I had never had a bacon chop until I moved over here to the UK.\u0026nbsp; They used to carry them at the butchers down at the Parade of Shops on the other side of our community, but that butchers ended up going out of business. Sadly, he could not compete with the multitude of large chain grocery shops in our area.\u0026nbsp; I think its really sad when that happens.\u0026nbsp; I really do. My heart longs for the days when you bought everything you ate locally and in season, produced with old fashioned love and integrity and by people you know and love. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOlNycCFbwlUhBB4WOEnWCUmriNL3mGzWIaudXlxWxOucQEO5WwFtt6IK5xJLo_VxU2MUOD2tTdQqaCM-1Z1q4rpkJBKUAvfB88BvX0U8NENojM52pHmBujmHWZkZljoEPN2F_IEvTlp4a\/s1600\/DSCN2425.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1563\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOlNycCFbwlUhBB4WOEnWCUmriNL3mGzWIaudXlxWxOucQEO5WwFtt6IK5xJLo_VxU2MUOD2tTdQqaCM-1Z1q4rpkJBKUAvfB88BvX0U8NENojM52pHmBujmHWZkZljoEPN2F_IEvTlp4a\/s640\/DSCN2425.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI love bacon.\u0026nbsp; There used to be a Butcher shop back where I lived in Canada that sold his own home smoked bacon. Oh boy but it was some good.\u0026nbsp; I often think about it and how delicious it was. I found a recipe in River Cottage Every Day, by Hugh Fernley-Whittingstall for home cured bacon chops and I was really keen to try them. He's a great cook and largely unknown in North America.\u0026nbsp; You North American's are missing out on a real gem!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho9dpJdh4C2RfGLkBucu9WvsvpZ_hdGmVW_MzpQA13ZUnT6UFKEYnbOxqjQhXazfSt_37nkKlmeO6HSXQO_0r16XjHBusb_sHlculyXqiSRa17_FCwdwqlYpsB1rTy9V5Ik50MrYYMvjh-\/s1600\/DSCN2426.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1532\" data-original-width=\"1600\" height=\"612\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho9dpJdh4C2RfGLkBucu9WvsvpZ_hdGmVW_MzpQA13ZUnT6UFKEYnbOxqjQhXazfSt_37nkKlmeO6HSXQO_0r16XjHBusb_sHlculyXqiSRa17_FCwdwqlYpsB1rTy9V5Ik50MrYYMvjh-\/s640\/DSCN2426.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou begin by creating a rub using fine sea salt, brown sugar, black pepper, shredded bayleaf and crushed juniper berries.\u0026nbsp; This gets rubbed into four thick boneless pork loin chops and then placed in the refrigerator to cure for 12 hours at the very least, but no longer than 24 (for extra thick chops.)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAIV2MuJqShTZN8-TfpUZG9MDCEKvQxiZipbaEtO_D8vyQ3LlxCYWHGyVo0DCPwDiiCJhpV9kLrXGfGu8UKDKnXiX9fzFChlIgMWyuR5Xf81U_dOwUUSpOPhZ8RsfJacxDp8FCQOyJ8WH9\/s1600\/DSCN2485.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1504\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAIV2MuJqShTZN8-TfpUZG9MDCEKvQxiZipbaEtO_D8vyQ3LlxCYWHGyVo0DCPwDiiCJhpV9kLrXGfGu8UKDKnXiX9fzFChlIgMWyuR5Xf81U_dOwUUSpOPhZ8RsfJacxDp8FCQOyJ8WH9\/s640\/DSCN2485.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMy chops were of a medium thickness and this is what they looked like after they had been sitting for about 14 hours.\u0026nbsp; You can see that quite a lot of liquid has been released.\u0026nbsp; You need to rinse them really well under cold running water and then dry them off with some kitchen paper towelling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVDuxsNcdYYqNTGeB-3U-bJ8SBPNdpC1RrSIiSSVlQTBpJIH7i-pH6zL4gkdM34E-N7EDHXTQ9VnAbLUda2MDqGFX6aCk8iTVVUg9Eqx59QBF6VzlZXr8gkH__i3XRtfn5B0O6WpciEbcy\/s1600\/DSCN2487.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1429\" data-original-width=\"1600\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVDuxsNcdYYqNTGeB-3U-bJ8SBPNdpC1RrSIiSSVlQTBpJIH7i-pH6zL4gkdM34E-N7EDHXTQ9VnAbLUda2MDqGFX6aCk8iTVVUg9Eqx59QBF6VzlZXr8gkH__i3XRtfn5B0O6WpciEbcy\/s640\/DSCN2487.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAfter that\u0026nbsp; you can keep them in the refrigerator, covered, for up to five or six days.\u0026nbsp; They are not the bright pink of store bought bacon because they are no nitrates involved, which I think is a good thing, don't you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcKgbkd8IwNX_KxEO4t_DScf1Se2WHzxQWdQakBnR67WvGLINCJB4sh1VvMQXWlFV-AnyUezPoAOMjz6pkQ-osM5A2nkcvDlGiHVv-EC03YE6HQ4oYB6oUJ28Ood5cb5gpagcwpf7K5ovt\/s1600\/DSCN2489.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1343\" data-original-width=\"1600\" height=\"536\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcKgbkd8IwNX_KxEO4t_DScf1Se2WHzxQWdQakBnR67WvGLINCJB4sh1VvMQXWlFV-AnyUezPoAOMjz6pkQ-osM5A2nkcvDlGiHVv-EC03YE6HQ4oYB6oUJ28Ood5cb5gpagcwpf7K5ovt\/s640\/DSCN2489.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThese are completely natural, using only natural ingredients, nothing artificial here.\u0026nbsp; And they pan grilled for about six minutes per side, they turned out beautiful.\u0026nbsp; A bit salty, but I think the extra two hours was to blame for that.\u0026nbsp; I will do this again the next time we want bacon chops because they were truly delicious and I loved that it was something I could do myself.\u0026nbsp; Who knows if I get more adept at it, I might even experiment with some other flavours!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjB2F4ob_sCAekv95mS3uYKrPbbA0FdXzH3cLYwFlOqxeXBuUB8YIuRworSMUxj5P01JcGpdbxKn7UI7N5aEIhAoEDUUptsJpP4dEUvIMWNmZLSE5EBoIInUn7-6d7H8llewzeaGTrNRKQ6\/s1600\/DSCN2491.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjB2F4ob_sCAekv95mS3uYKrPbbA0FdXzH3cLYwFlOqxeXBuUB8YIuRworSMUxj5P01JcGpdbxKn7UI7N5aEIhAoEDUUptsJpP4dEUvIMWNmZLSE5EBoIInUn7-6d7H8llewzeaGTrNRKQ6\/s640\/DSCN2491.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Home Cured Bacon Chops*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/home-cured-bacon-chops\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n are simple to do and delicious.\u0026nbsp; this is a simple small scale technique\n that anyone can use with excellent results. You can also use this \nmethod to cure pork belly.\u0026nbsp; Use pork belly with the rind on, cut into 3 \ninch thick strips.\u0026nbsp; They take twice as long however to cure.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n50g fine sea salt (3 1\/2 TBS)\u003C\/div\u003E\n25g soft brown sugar or golden caster sugar (2 TBS)\u003C\/div\u003E\n3 fresh bayleaves, shredded (Use kitchen scissors)\u003C\/div\u003E\n12 - 16 juniper berries, crushed\u003C\/div\u003E\n1 tsp freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n4 large boneless pork loin chops\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine\n the salt, sugar, bayleaves, juniper berries and black pepper in a \nnon-reactive dish. (I use a plastic tub with a lid.\u0026nbsp; Add the meat and \nrub it all over with the cure. Cover and leave in a cold place (a cold \nlarder or a refrigerator) overnight, or for at least 12 hours, but no \nlonger than 24 (for extra thick pork chops).\u0026nbsp; Turn the chops once or \ntwice in the mixture.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAt the end of that time, rinse well \nunder cold water and pat dry.\u0026nbsp; Your chops are now ready to cook.\u0026nbsp; They \nwill keep in the refrigerator for up to five to six days.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo cook, heat a bit of oil in a large skillet and add the chops.\u0026nbsp; Cook for six minutes per side until golden and cooked through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhW3ooi5-930uSe_BdqY0FjvKbJAHMiqizqd2eAFm57lExqJqI1kY8uVU9y9TFxiizwyOIJyfayYmcDLmBkIaCnuULh96dlifabvvoasEIm_vEWX26kU-1eUMcHspsNDf6W9DWbeodewPqF\/s1600\/DSCN2493.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1547\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhW3ooi5-930uSe_BdqY0FjvKbJAHMiqizqd2eAFm57lExqJqI1kY8uVU9y9TFxiizwyOIJyfayYmcDLmBkIaCnuULh96dlifabvvoasEIm_vEWX26kU-1eUMcHspsNDf6W9DWbeodewPqF\/s640\/DSCN2493.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI really hope that you will give this a go. It was so easy to do and the results are impeccable. In this day when most of the things we eat are so highly processed, it is nice to have something which can take you back to the basic values and integrity of food preparation that our forefathers practiced.\u0026nbsp; I felt quite mother earth.\u0026nbsp; Bon Appetit!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHmmm . . .\u0026nbsp; I wonder if I could interest Todd in a smoker . . . "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7222295893152808128\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/home-cured-bacon-chops.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7222295893152808128"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7222295893152808128"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/home-cured-bacon-chops.html","title":"Home Cured Bacon Chops"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTCL3CnHz240jGtaZf0WxRhOmxn6LPOD3tFARltFYeXy0scP0BKOUrtPpVmq399y462KzaPVri3YtEy-auUWZ8jPM4-yODZodnBKw2e8WOkLqMsC2KWTjt2AX7dn828kixz_4jzqVx8zST\/s72-c\/Cover+Bacon+Chops.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5805165226968140403"},"published":{"$t":"2016-09-14T06:45:00.002+01:00"},"updated":{"$t":"2022-08-31T12:45:35.416+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fabulous Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Tomato Jam"},"content":{"type":"html","$t":"\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"619\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9044_zpsgfj17nrn.jpg\" title=\"Tomato Jam\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI had in mind to make some \u003Ca href=\"http:\/\/thesuburbansoapbox.com\/2015\/09\/14\/easy-tomato-jam\/\" target=\"_blank\"\u003Etomato jam\u003C\/a\u003E with the tomatoes from my tomato plants, but it ended up that I would not have had enough fresh tomatoes to do it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe have been far too greedy with eating them fresh and they have been so\u003Ci\u003E very \u003C\/i\u003Egood.\u0026nbsp; I had a real hunger for tomato jam however\u0026nbsp; . . . a real hunger . . . it sounded so tasty . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9045_zpsfk7vi3kz.jpg\" title=\"Tomato Jam\" width=\"618\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nOne ingredient I do have plenty of however is tinned tomatoes.\u0026nbsp; Lovely tinned Italian tomatoes, and so I decided to feed the hunger which could not be dampened and\u0026nbsp; I created a tomato jam using them.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI am no stranger to making jams and chutneys.\u0026nbsp; I have been making them for years.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9046_zpsb13q9bgn.jpg\" title=\"Tomato Jam\" width=\"618\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIn fact, one of the things we learned to make when I was doing my chef's course, was chutney.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI decided to apply some of the same principles, albeit with some different flavours, to this tomato jam, and\u0026nbsp;\u0026nbsp; . . . I hasten to add, with EXCELLENT results!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"632\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9047_zpsvkcvev2j.jpg\" title=\"Tomato Jam\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIt turned out fabulous.\u0026nbsp; It is nice and thick . . . .\u0026nbsp; and sweet without being too sweet . . .\u0026nbsp; and just spiced right, with a tiny bit of a kick.\u0026nbsp; Ohhh . . .\u0026nbsp; just lovely.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"632\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9047_zpsvkcvev2j.jpg\" title=\"Tomato Jam\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI was so very pleased\u0026nbsp; and so was my husband.\u0026nbsp; He is really enjoying it, with cold meats, cheeses, in sandwiches, with his potatoes, etc.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's a real winner!\u0026nbsp; It doesn't make a lot, but it's nice to know that I can easily make it any time I want to, and that I won't have to rely on fresh tomatoes being in season either.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you\u0026nbsp; will try it! \u0026nbsp; It's a lovely taste of tomato sunshine!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"568\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9050_zpspphwfhed.jpg\" title=\"Tomato Jam\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tomato Jam*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about\u0026nbsp; 1\/2 pint. (1 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-jam\" target=\"_blank\"\u003E\u003Cb\u003EPrintable recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSweet and spicy and so good with cheese, cold meats and crackers.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 400g tin of chopped italian tomatoes in juice, undrained\u003C\/div\u003E\n1 TBS of\u0026nbsp; olive oil \u003C\/div\u003E\na knob of ginger, the size of a small egg, peeled and finely grated\u003C\/div\u003E\n(about 1\/4 cup)\u003C\/div\u003E\n3 cloves garlic, peeled and finely grated\u003C\/div\u003E\nthe juice of one lemon\u003C\/div\u003E\n1\/4 tsp ground cinnamon\u003C\/div\u003E\npinch cloves\u003C\/div\u003E\n75g soft light brown sugar\u0026nbsp; (1\/3 cup packed)\u003C\/div\u003E\n1\/2 tsp ground cumin\u003C\/div\u003E\n1\/4 tsp crushed red pepper flakes\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a saucepan.\u0026nbsp; Add the ginger and garlic.\u0026nbsp; Cook, stirring \nuntil quite fragrant.\u0026nbsp; Stir in the lemon juice.\u0026nbsp; Cook to reduce a bit, \nthen add the tomatoes (undrained), cinnamon, cloves, cumin, brown sugar, and red pepper \nflakes..\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBring to the boil, then reduce to a simmer and simmer until \nnicely thickened.\u0026nbsp; Taste and adjust seasoning as required with salt and \npepper.\u0026nbsp; Cool and then pour into a jar. Keep refrigerated. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9052_zpsu0u6x4os.jpg\" title=\"Tomato Jam\" width=\"637\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nNote - this makes a lovely Christmas gift, tied up with a ribbon and presented in a basket with some cheese and crackers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"tomatoes\" class=\"irc_mi i34_hqIvWncs-pQOPx8XEepE\" height=\"640\" src=\"https:\/\/www.ocado.com\/productImages\/539\/53926011_0_640x640.jpg?identifier=74f664953ddb8f04af4648bc507b0f19\" style=\"margin-top: 0px;\" title=\"tomatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.cirio1856.co.uk\/en\/products\/listall\/1\/tomatoes\" target=\"_blank\"\u003E\u003Cb\u003ECirio Chopped Tomatoes\u003C\/b\u003E\u003C\/a\u003E . . .  authentically Italian.   They are so good I could just eat them out of the tin with a spoon, and do from time to time.  (Don't judge me!)   In a recipe where the tomatoes are going to be one of the stars, you want really good ones, and these are the best!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Tomato Jam\" border=\"0\" height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9053_zpsarlherqs.jpg\" title=\"Tomato Jam\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI really hope you will make some of this delicious tomato jam, if not for yourself, then for someone you love.\u0026nbsp; You won't regret it!\u0026nbsp; Bon Appetit!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5805165226968140403\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/tomato-jam.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5805165226968140403"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5805165226968140403"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/tomato-jam.html","title":"Tomato Jam"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}}]}});