Cook everything apart from the vinegar and sugar until softened (about 15-20 minutes)
Add the vinegar and sugar allow the sugar to dissolve then boil and then lower heat and cook for about 20 minutes or until you can drag a wooden spoon through the base of the chutney and leave a clear trail in the pan
ladle into sterilised jars and set aside for 2 weeks for the chutney to mature before using
Your blackberry chutney should keep for up to a year in a cool dark place, once opened store it in the fridge and use within a month.Calories shown for total amount of the blackberry chutney.This recipe makes 2 x 150ml jars of chutney.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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