MARETE’S MARMALADE

½lb dried apricots (soaked overnight)

2 oranges

Grated rind and juice of 1 lemon

1lb caster sugar

After soaking the apricots, mince them and mince the 2 oranges. Mix them together, then add the lemon rind and juice. Stir together with the sugar.

Pot up but keep in the fridge. Should keep about a month.

JEAN ENGLAND

Put all ingredients except the spices into a pan and boil for 20 minutes Add spices and boil for another 20 minutes.

Put into jars.

A large pot is required for this chutney and frequent stirring is advisable to prevent sticking. This makes a very nice chutney to go with salads, curries, fish pie, etc. It is pungent while cooking but worth while. This is a recipe for garden produce.

MARY ENTWHISTLE

OASTHOUSE CHUTNEY

1½ lbs plums                          ¼oz stem ginger

½ lb tomatoes                        ¼oz garlic

½pt vinegar                            ⅛oz chillis

2lb apples                               1½ lb demerara sugar

½lb onions                              2oz salt

1lb raisins                               1½ tsp mixed spice

Wash and stone plums and cut tomatoes into pieces. Put both into a pan with the vinegar and cook slowly.

Put the apples, onions, raisins, peeled ginger, garlic and chillis through a mincing machine, then add the mixture to the tomatoes.

Add sugar, salt and mixed spice. Cook very slowly and stir constantly because mixture will burn readily.

Simmer until, when a spoon is drawn across the bottom of the pan, there is no free liquid. Put in jars.

Makes about 7lb.

GILL PHILLIPS