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Christmas Clementine Chutney

  • Total Time

    1h 15m
    • Prep Time

      15m
    • Bake Time

      1h 0m
  • Makes

    6


Make this Christmas clementine chutney in the autumn when there is a bountiful supply of bramley apples, and it will have matured in time to serve with the obligatory, leftover cold meats and cheese on Boxing Day.

Method

  1. Place all the ingredients into a large heavy based wide saucepan, stir together and bring to the boil.

  2. Reduce the heat to a simmer and cook for 1 hour, stirring occasionally until thickened enough to leave a channel when a wooden spoon is dragged through the centre.

  3. Fill the sterilised jars carefully. Top with a waxed disc and screw the lid on.

  4. When cool label with the name and date. Store in a cool, dark place and keep for 2 weeks before eating. Refrigerate after opening. Tie with a ribbon and decorate festively to give as a gift. Eat within 6 months.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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