this looks delicious – can't wait to make it!

made this it was good easy to follow

pear pickle done today stored away for xmas cant wait

This is more a question. I never know when chutney is thick enough. Is there any advice available? With jam I just test for set. Talking of jam, do you know how much a pouch of liquid pectin is? I have never seen it. What is the equivalent. Thank you Pauline Nicks

I am not sure whether I pressed the right button the computer. Did you receive my question? Thank you Pauline

We've been on holiday and only got back last night. With chutney, it really is a matter of judgement – evaporate off most of the liquid until it reaches the right consistency and remember that it will set a little firmer when in the jars and cooled. Liquid pectin is usually sold under the name of Certo, although Tescos do their own. Sainsbury's sell Certo. It's about £1.50 for a bottle. I usually use dried Pectin (Silver Spoon) and it comes in a pack of 3 sachets – it's available at most Morrisons, Asda and some Co-ops and is about £1.20 for the 3 sachets.

having made your spiced plum chutney we are now slightly addicted to making chutney and would like to try this one. What sort of vinegar is needed? Is is white distilled or the malt type you put on chips? Sorry if this is a really dumb question – we are beginners!

You could use either. Just make certain that it has an acetic content of at least 5 per cent.

I am simmering my plum chutney at the minute and wondering whether to leave the lid off to let it reduce or not.

Yes!

i have just about finished making the chutney and have just realised i have no waxed discs for my jars – how important are they cos aboviously i will not be using any!

As long as the jars are scrupulously clean and sterilized, you should get away with it.

Made this today had to fight visitors off from pinching it, does this chutney need to mature for a few months, it tastes great as it is, and also what is the shelf live, does it need to be eaten within a certain time, sorry just started makeing jams and chutneys and am now quite addicated thank you.

As you can see I can not type either loads of spelling mistakes x

It will improve even more if you can resist it for a couple of months! Shelf life, at least 12 months but I've had chutneys that are considerably older than that.

just what i was looking for

I have just finished making this chutney, I used just apples and pears and although it is still hot I couldn,t resist trying some with bread, butter and cheese and it is absolutely delicious. No chance of this keeping until christmas!

I am currently making this chutney but I'm not sure how long to simmer it for. It's been simmering for over half an hour but there still seems to be a lot of liquid. Should that be the case or do I need to reduce it until there isn't much liquid left at all?

Yes you need to reduce it until it is thick. Leave the lid off, and keep on going. It can take upto 2 hours.

Mixed fruit chutney – cooking apples or eating apples?

Many thanks

Either will do for a chutney.

try this chilli jam my family love it
2 oz med red chillis finely chopped
175grms onions finely chopped
350grms sweet red peppers deseeded finely chopped
2large cloves garlic finely chopped
450ml white wine vinegar
12oz graulated sugar 2tbls lemon juice
cook onions in alittle water till soft .drain well put peppers chillis garlic in the pan with onions,and vinegar simmer 25 mins
add warmed sugar stir till disolved add lemon juice bring to boil, boil rapidly for 15 mins till setting point is reached, pot in usual way