We had an extraordinary number of apples this year so I decided to try and make a batch of Apple Chutney. My Dad did a lot of canning and preserves over the years and I found a recipe in his old, and very much used, Kerr recipe book. I am pleased to say that it turned out to be very tasty in a Ploughman's Lunch! The coffee service was my Mom's and I have discovered that it is a very popular design. This one is marked Japan but I have seen almost identical patterns on Sadler (England) and Wiuterliug (Germany) dishes. I've added complimentary pieces over the years and the sets mix together very well.
Apple Chutney 6 apples 1 minced red pepper 1 minced yellow pepper 1 cup (apple) cider vinegar 1/4 cup black currant jelly 1 cup sugar Juice 2 lemons 1/2 cup seeded chopped raisins 1 1/2 tsps ground ginger 1/4 tsp cayenne 1 tsp salt Pare, core & chop apples. Simmer all ingredients until thick. Pour immediately into sterilized jars and seal immediately.
Disclaimer: Most of my items are vintage. Please be aware that vintage items will vary with the manufacturing methods available at the time of their production. They are not made at the current standards of manufacturing ... and in my opinion, that is a good thing! They are generally an exceedingly higher quality than today's manufactured items, last much longer and have more attention to detail. However, safety standards do change over time, items do deteriorate with age and it is up to the customer to ultimately decide how they will use each product.