Blackberry Chutney – Christmas Promise in a Jar
Blackberry chutney time is here and looking at a row of jars on the shelf there is so much Christmas promise in those jars.
On my allotment this year we have been blessed with an abundant harvest of wild blackberries. Although these berries grow wild on the allotment we do tend them, cutting them back at the end of the season and keeping them neat and tidy. The results are masses of beautiful, fragrant and purple jewels just asking to be picked and turned into wonderful creations.
My blogger friend Manjiri came to visit and we popped up to the allotment to pick some blackberries then home to my house to turn these purple jewels into Blackberry Chutney.
My granddaughter, Little Miss, was visiting for a couple of days and wanted to help pick. Looking at her in this picture she reminds me so much of myself at her age (9 years old). She was so into picking that even the little thorns biting her fingers didn’t stop her!
Chutney is a really easy way to preserve fruit and vegetables for those darker winter months, perfect with cheeses and cold meats often leftover after Christmas. The combination of sugar, vinegar and heat create a thick mixture to pour into sterilised bottles best left for about 3 months to mature.
As always I like to get all my ingredients prepared and equipment ready. Manjiri had the job of chopping the two red chillies to go into the pot.
Once I had all of the ingredients in the pot I added the apple cider vinegar and off we went!
The mixture will get a beautiful colour and to start it will be quite wet but as it gently bubbles away for about 25 minutes you will notice it start to thicken and reduce in quantity. When there it little wetness and it is clearly sticky you can turn off the heat and let it cool for about 5 minutes while you take the jars out of the oven and also let them cool for a few minutes.
Once you have cooled everything down for 2-5 minutes you pour it into the jars and seal with the cellophane jam jar covers and let cool completely. As it cools the cellophane will tighten creating an air tight seal. In the USA they don’t have the jam pot covers we have here so they would use a water bath in the oven to create their air tight seal.
An easy recipe for blackberry chutney to make now that will be ready just in time for Christmas.
- 700 grams blackberries
- 700 grams apples (peeled and chopped)
- 300 grams golden castor sugar
- 1 Tbsp brown mustard seeds
- 1 Tbsp black onion seeds
- 2-3 whole chillies (de-seeded and finely chopped)
- 2-3 cloves garlic (peeled and finely chopped)
- 1 small piece ginger root (peeled, sliced and finely chopped)
- 300 ml apple cider vinegar
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Put all of the ingredients into your preserving pan or large pot/pan
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Bring to a boil slowly
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Reduce the heat until the mixture is just bubbling nicely
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Continue to simmer, stirring frequently until the mixture has softened and thickened
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When the chutney has thickened take it off the healt and allow to cool for 2-5 minutes
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Put the chutney into sterilised jars
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Cover the chutney with the small waxed circles in the pack of jam pot covers, waxy side down
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Slightly dampen the clear cellophane covers, cover the jars and secure with the rubber bands included
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As the mixture cools the cellophane will tighten and create an airtight seal.
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When completely cooled clean off any chutney that has spilled down the side of the glass jar and label
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Store for at least three months to allow the chutney flavours to develop fully
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Yields 7-8 1lb jars
I love chutney making time. So therapeutic. Lovely recipe. Perfect for Christmas cold cuts.
I love having rows and rows of jams and chutneys lined up for the winter!
The chutney sounds and looks amazing Heidi! I wish we had wild blackberries where I live.
This is an amazing year for the blackberries. Keep an eye out near train stations they always seem to grow near tracks.
There are SO many blackberries around us, we'll have to try this recipe as it'd make lovely christmas gifts!
I love giving home made preserves for Christmas presents. The chutney matures nicely by then too.
I adore making jams, chutneys, pickles, you name it. And I do love blackberry picking too. We have a lot growing on and near our allotment plot so rarely have to venture far to find them!
I am so glad we have so many blackberries on the allotment! Plenty to turn into yummy things!
That looks SOOO good. I am far too lazy to make jams and chutneys these days. But I do love the home made sort!
Just the thought of the smell of the jam boiling away keeps me picking!
I love coming to your allotment and this trip in particular was great thanks to the previous one where I got to do some digging around. It was fabulous to see the allotment in full bloom after a few weeks! The chutney making was so much fun, I really really enjoyed it and would love to make a jam with you next! It was lovely seeing little E too and Thanks to Mr. R and you for you kindness and hospitality as always xx P.S: I can't wait to taste that jam ! – Manjiri
We will have another session soon I am sure.
OMG this sounds amazing! I've never made chutney, but do love it. However, I have never had blackberry chutney. The flavors all sound delicious!
The blackberries make great chutney. In fact any fruit can be turned into a chutney. Or of course blackberry gin is a winner too.
This sounds gorgeous! I've made blackberry jam but never thought of using them in chutney. Thanks for the recipe 🙂
Glad you are inspired to try the chutney!!
Same as Helen (above) I've never thought to make chutney with blackberries – I have to give this a go!
Looks like you all had fun picking the blackberries
Thanks Janice for including my recipe in your post.