From this evening’s discussion on ABC Sydney Evenings, with Lisa Pelligrino:

Peaches or nectarines can be used instead of the apricots.

Apricot Chutney

Recipe from “A Year in a Bottle” by ABC Books

1.5 kg apricots (weight with stones removed) chopped

500g onions, peeled and chopped

500ml white or cider vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Combine all the ingredients in a large pot or jam pan, bring to the boil, stirring.

Boil for one hour, stirring occasionally.

Bottle and seal immediately.

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Raspberry (or other berry) Jam

1.5 kg raspberries (or other berries of your choice)

¼ cup water

1 lemon, juiced

1.5 kg sugar

Place the raspberries, water and lemon juice in a pot and bring to the boil.  Cook for 10 minutes over a gentle heat.

Add the sugar and bring back to the boil, stirring.  Boil briskly for approximately 12 minutes (see note), stirring often, or until temperature on a thermometer reaches 105 degrees.  Stand for five minutes, then pour into warm sterilised jars and seal.

Note:  The amount of cooking time may vary depending on the berries you are using.  Different types of berries contain varying amounts of pectin (the substance that enables jam to set).  Raspberries will only need to boil for 10 to 15 minutes.  Other berries such as strawberries, blueberries, boysenberries, mulberries and blackberries will take about 20 minutes.  If you don’t have a thermometer you can test if the jam is ready by placing a small teaspoonful of jam on a very cold saucer and place it in fridge for a couple of minutes until the jam is cool. If the surface wrinkles when you drag your finger through, it has reached its setting point.