1.5kg pears, cored and chopped (peel if skins are hard or marked)
500g cooking apples, peeled, cored and chopped
2/3 cloves garlic, peeled and crushed
500ml vinegar- 50/50 cider and white wine vinegar
2/3tblsp grated ginger
1 teaspoon cinnamon
1 teaspoon cumin
¼ teaspoon mace
½ teaspoon ground white pepper
400g soft brown sugar or for a darker colour substitute 100g with Demerara sugar
Place prepared pears and apples plus raisins, garlic and vinegar in a heavy based pan. Bring to the boil and simmer gently for about 10-15mins until the fruit begins to soften.
Add the ginger and spices and cook for another 15 minutes. Timing depends on how quickly the fruit breaks down, so longer cooking may be required.
Add the sugar a little at a time and stir until all has dissolved.
Simmer very gently until the chutney has thickened, stirring occasionally to prevent sticking on the bottom. You will need to do this quite frequently as it nears completion. It is ready when you can draw a spoon either across the base of the pan or through a spoonful of mixture on a plate and no watery liquid runs into the trail.
Bottle in warm sterilised jars, fill the jars a little fuller than usual as the mixture will shrink slightly when it cools then seal. Label when cold and store in a cool dark place. Keep for a few months before opening to allow the flavours to develop. Once open, store in a refrigerator. It can be kept for 12-18 months.
1. If after the sugar has been added, there is quite a bit of liquid, simmer rapidly for a short period to remove some of the liquid. However, be careful not to remove too much as the chutney needs to cook for at least 60-90mins to enable the flavours to mingle.
This is a NEW recipe, ideal for Xmas and sold really well at the recent St James craft fair.
1.5kg crab apples, quartered and sliced
2 large oranges finely sliced
½ stick cinnamon
2 star anise
2 inches fresh ginger, scraped and thinly sliced
Sugar – use 400g for every 500ml of strained liquid
1 tblsp orange Liqueur. (optional)
Prepare the apples and oranges. There is no need to peel or core them, include all.
Place the spices and ginger in a heavy based pan, add the prepared fruit on top and then add enough water to cover.
Bring to the boil and simmer gently, covered, for about 45-60 minutes so all the fruit has softened and become pulpy. Avoid unnecessarily stirring or mashing the fruit as it could make the liquid cloudy. If necessary press gently with the back of a large spoon.
Strain in a jelly bag or through a J cloth, preferably overnight. Do not press or squeeze the bag or the jelly will become cloudy.
Measure the liquid and return to a clean pan. Measure the sugar as per the ratio above and add to the warmed liquid. Gently stir until completely dissolved. Bring the mixture to the boil, uncovered, and continue till setting point is reached, usually under 10 minutes. (See ‘how to make the perfect jam’ for instructions on testing setting point)
Skim off any scum. Pour into warmed sterilised jars and cover. Label when cold. Keeps for 12 months in a cool dark place. Once opened store in a refrigerator.
1. You can substitute cooking apples for crab apples or use a mix of crab and cooking apples.
2. Clementines or tangerines can be an alternative for the oranges.
3. To use a J cloth to strain the liquid, drape over a large colander over a basin. When most of the immediate liquid has run
through, you can tie the four corners together and hang from a hook on a cupboard door handle and let to drip over night.
Take care when tying the corners to gently ease the J cloth into shape without disturbing the pulp too much.
4. Jelly bags are available from cook shops or on line.
On a very chilly day many people turned up to the West Ealing Neighbours Craft Fair at St James Church. This was the first time that WEN has organised this event and under the experienced guidance of Martyn Clarke from St James everything went very smoothly. Thanks to all those volunteers from the Church, WEN and WEN Abundance for helping with the unseen but nevertheless essential kitchen duties! And especially to those on welcome at the entrance to the Church, feeling the full force of the cold weather.
Our Abundance stall had a steady stream of customers who very much enjoyed our signature products such as WEN chilli chutney as well as new products – our WEN Xmas jelly marmalade went down a storm! We spoke to many people about the project, caught up with some of the volunteers and also got a few new fruit locations too!
That’s pretty much it for WEN Abundance for 2010. We will be busy over the next couple of months using up all the produce we still have in freezers – mainly grapes and some plums. Once this is finished we’ll have a well deserved break until elderflowers are in season so we can start making cordial ready for Hanwell carnival next June 2011!
Final plans are in place for this year’s craft fair. I’m sure if you haven’t thought of your Xmas shopping yet you’ll find lots of gifts here to make your life a lot easier! WEN Abundance will have our stall again and this year we have pulled out all the stops to ensure we have lots of stock to sell as well as many new delicious flavours to choose from. So if you want locally produced jam/jelly/marmalade and chutney picked from the local area then come along and visit the stall – you won’t be disappointed!
This is a fantastic event organised by Ealing Transition and Friends of Blondin Park on Sunday 21st November from 11am – 3pm at Blondin Park Nature Reserve. There will be a selection of fruit and nut trees that will need planting on the day so come along wearing your best wellies, bring your spade and plant a tree! Lovely warming soup will be available to keep you going. And even if you can only spare an hour the organisers would still love to see you.
Blondin Park is at the southern end of Northfield Avenue W5 and can be entered via Blondin or Niagara Avenues, Boston Manor Road or Windmill Road. Buses: E2, E3, E8. Email: firstname.lastname@example.org
Flyer for tree planting event Sunday 21st November
Come along to West Ealing Neighbours Arts and Crafts Fair at St James Church (at the back of Sainsbury’s in West Ealing) on Saturday 27th November from 10am to 4pm. The craft fair is now in it’s 10th year, although this is the first time WEN have taken over the organisation of it. This is a hugely popular event that is packed out with local people selling their wares to the public. The nature of the event means that coming along will make your Christmas shopping so much easier this year!
And of course West Ealing Abundance will be selling our delicious Jams and Chutneys, as well as seeking more volunteers and continuing with our fruit mapping.
Come along; you won’t be disappointed.
Arts and Crafts Fair Flyer
Paul came along to the West Ealing Family Day on 23rd October and spent some time in St James Church with his family before our interview. I think that he really enjoyed his time with us!
Radio interview for you to listen to! I have to admit I didn’t realise I said so many umms and errs, but it was probably nerves!
West Ealing Abundance Interview with Paul Goodwin