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.
Place all the ingredients into a large heavy based wide saucepan, stir together and bring to the boil.
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.
Fill the sterilised jars carefully. Top with a waxed disc and screw the lid on.
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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