500ml cider vinegar or white wine vinegar

400g light brown sugar 

1 tbsp mixed spice

2 tbsp yellow mustard seed

2 tbbsp cumin seed or powder

1 cinnamon stick

4 onions chopped

1kg courgettes, diced

1kg tomatoes, chopped

4  apples, peeled and diced

300g sultana

About 6-8 300ml jars with metal lids

Put all ingredients in a large pan

Bring to boil then simmer for 2-3 hours. Chutney is ready if it looks thickened with little liquid over the surface when you drag a spoon across it

To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven for 10-15 minutes. If the chutney isn't quite ready you can leave the jars in the oven with the oven off.

Ladle the chutney into the sterilised jars while still hot. Place a waxed disc over the chutney before tightening the lids on.Leave in a cool dark place for at least 3 weeks to mature before opening. It should be preserved for at least 12 months. Once opened you can keep it in the fridge but I don't bother and it seems fine.

450g raspberries

450g granulated sugar

1 tbspn lemon juice

About 3-4 300ml jars with metal lids

You can double this recipe if you have a large enough pan!

Heat the raspberries in a large pan simmering until they are soft and broken down

While you wait wash and sterilise jars (about 4-5) as above. Pop somesaucers into the freezer.

Add sugar and heat gently until it has completely dissolved

Turn heat up to rolling boil until setting point is reached. Test for set by dropping smal amount onto cold saucer. Push with your finger-if it wrinkles slightly then it is ready.

Ladle into hot sterilised jars. Cover jam with waxed discs before putting the lids on. Leave to cool.

800g just ripe pears, cored, peeled & finely diced

300g cooking apples, peeled cored & minced

900g granualated sugar (use 450g jam sugar if pears very ripe)

4 tbspns lemon juice

5 balls preserved stem ginger-finely chopped

180 ml water

About 4-5 300ml jars with metal lids

Pop some saucers in the freezer -three should be plenty

Place all ingredients except sugar in a lage pan

Simmer until pears are soft

While you wait wash and sterilise jars (about 4-5) as above

Add sugar and heat gently untill it is all completely dissolved

Turn up heat to rolling boil until setting point is reached (104^oC). Test for set by dropping smal amount onto cold saucer. Push with your finger-if it wrinkles slightly then it is ready.

Ladle into hot sterilised jars. Cover jam with waxed discs before putting the lids on. Leave to cool.

4 unwaxed lemons

1.8kg jam sugar (with added pectin)

large knob fresh root ginger peeled and shredded

About 5-7 300ml jars with metal lids

Zest the lemons with a peeler, then juice them

Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest & ginger. Stir until the sugar dissolves.

Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point. Pot the jam into sterilised jars. Cover jam with waxed discs before putting the lids on. Leave to cool. The flavour of the jam will mature and intensify over the next few months.

3.3kg ripe  tomatoes – roughly chopped
1 onion roughly diced
1 head of garlic – peeled and roughly chopped 
110g salt
900g sugar
600ml red wine vinegar
½tsp cayenne pepper or chilli

generous tsp whole cloves
½ a nutmeg – grated

This makes about 2.5l so you will need enough bottles or jars with metal lides to contain it all. Le Parfair jars are good but not big ones as it only keeps for 1 month after opening.

Put all the ingredients, apart from the nutmeg, into a large pan and simmer for about three hours.

Take care to stir often so it doesn't catch and burn on the bottom.

Leave to cool slightly before putting the sauce through a food mouli (or use a food processor and then sieve) and then add the nutmeg.

The ketchup is best stored in small stoppered bottles or small kilner jars that have been sterilised. Sealed correctly, these will keep fine in a cool dark cupboard as you would store jams and chutneys for about 6 months.

Once opened, the individual bottles should be stored in the fridge. It will keep well for up to a month.

1 tsp vegetable oil

1 heaped tsp kalonji seeds

1 tsp mustard seeds

1 tsp cumin seeds

2 dried kashmiri red chillies

350ml vinegar-white wine or cider works best

350g dark brown sugar

1.5kg marrow /courgette, grated

1 red chilli, chopped

4 cloves of garlic, sliced

40g ginger, sliced

2 onions, sliced

1 tsp salt, or to taste

1 tsp chilli powder, optional

Heat the oil in a heavy pan and add the cumin, mustard, kalonji, dried chillies until they sizzle and become fragrant - this should only take a minute.

Add the onions, sliced garlic, ginger, chilli, vinegar, sugar,  courgette and bring to a boil then leave to simmer stirring occassionally until it gets to a thick consistency (about 45 minutes to 1 hour)

Season with salt and chilli powder then stir to keep it from sticking. 

Put the chutney into a sterilised jars and leave to cool.

Once cooled seal the jar and the chutney will keep for at least 6 months. Refrigerate once opened.