Autumn bounty

We met our new neighbours and they invited us round to pick damsons. We collected 2 large bags and I got the damson vodka underway and Phil made damson and crab apple chutney, using crabs from our tree. It took forever ! He also made Damson and Crab jam, which we have tried on scones with cream and it’s lovely.

The chutney recipe was very loosely based one one of Delia’s and whatever we had in the cupboard.

3Lb Damsons (stones removed), 2 1/2 Lb  crab apples, 1tsp roast garlic, 1tsp black pepper, 4 medium onions, 1inch cube root ginger finely chopped, 4 green finger chilies very finely chopped with seeds in,  1/2 Lb sultanas, 1 tsp ground ginger, 2pints wine vinegar (we used 500 ml bottled, 1 whit e, 1 red and made up amount with malt vinegar), 1Lb soft brown caster sugar, 1Lb Demerara sugar, 1dessert spoon sea salt.

Throw all in a large pan and stir for what seems like a day until it passes the ‘tramline test’ ….Phil gave up after a few hours but the result looks thick enough !

I finished the Badger tea cosy last week. Yesterday we harvested hazel nuts from our tree and found an interesting double damson !