How picky are you at picking over?

[LostGoddess]

So far I have always left mine overnight, mostly because it's easier timewise to stagger the jelly making over two evenings. But I do still squeeze as much out as possible, so if you're going to squeeze rather than have a clearer jelly I guess a few hours and a good squeeze would be ok?

[Bren In Pots]

I usually leave mine overnight as well but this time it seems to have stopped dripping, anyway I'll leave it now until morning now.

[COMPOST CORNER]

Yes, I am in the 'ignorance is bliss' camp too. Especially as I make jellies mainly with blackberries, so any unfortunate beasties will get caught in the jelly bag.

CC, I like the sound of your beetroot and blackberry chutney... any chance of posting the recipe?

I'm new to this chutney making palaver, I just got a bramley apple and a few crab apples and boiled it in some red wine vinegar with a couple of diced up medim sized beetroot and some big chunks of red onion (2 medium size) and when the apples and beetroot started to soften chucked in a couple of good handfulls of blackberries, some more red wine vinegar, about 4oz of muscavado sugar, a small handful of sultanas and a glug of last years elderberry wine. Brought to the boil and simmered for about 90 minutes giving the occasional stir to stop it sticking.
This made 3 jam jars full. I think it will benefit for a few weeks to mature, and it may be a bit sweet but I won't really know 'til the middle of next month.

I reckon the basic recipe for any chutney is wine or cider vinegar, onion, some soft mushy fruit/veg , some slightly harder fruit/veg that will mush when cooked, some brown sugar and whatever else you have around.
One of the fruits should be sweet and the other tart.

I hope I haven't offended any senior chutney makers, but that seems to be the basic recipe for most of the chutneys I have seen.

[LostGoddess]

Thanks for that CC, I would be interested to know how it tastes in a few weeks time. I'm just making a batch of the green tomato chutney recipe posted here, but I forgot what quantity of toms I started with so I have guessed at the quantities of the other ingredients. Who knows what it will taste like when it's finished!

[Polly Fouracre]

I've never in my life even thought about "things" in my food and I'm still alive and kicking after close on sixty years!

[dexterdoglancashire]

Thanks for that CC, I would be interested to know how it tastes in a few weeks time. I'm just making a batch of the green tomato chutney recipe posted here, but I forgot what quantity of toms I started with so I have guessed at the quantities of the other ingredients. Who knows what it will taste like when it's finished!

If its earthbabes green tom chutney it will taste delish! I've made it every year since it was posted. A winner!

[RedThorn]

There is actually a Max permissible level of insect parts per million in most food stuffs sold in the supermarket. Ranging from bread, chocolate etc! People happily munch on chocolate and don't worry so as said, ignorance is bliss

[zazen999]

If its earthbabes green tom chutney it will taste delish! I've made it every year since it was posted. A winner!

It is indeed lovely; we polished off the first jar within the week. I'm trying to cut back now and make the second jar last until at least a month after it was made; as that's when they are supposed to be left until.

[Waffler]

I try not to think about it too much, figuring as others have said, that it hasn't done me any harm so far. I'm quite particular as I pick blackberries though, and tend to steer clear of those which simply have that suspect 'look' about them. Also, I tend not to eat them raw any more; gone are my childhood days of scoffing as many whilst out as I actually took home!

[jackie j]

I didnt think about any bugs in the ones I picked last year. I made blacberry and apple chutney but I dont really like it, I didnt strain off the pips maybe I should have done, not a lot I can do with it now so will more than likely chuck it.

[COMPOST CORNER]

Blackberry & Beetroot update

Yes, I am in the 'ignorance is bliss' camp too. Especially as I make jellies mainly with blackberries, so any unfortunate beasties will get caught in the jelly bag.

CC, I like the sound of your beetroot and blackberry chutney... any chance of posting the recipe?

I'm new to this chutney making palaver, I just got a bramley apple and a few crab apples and boiled it in some red wine vinegar with a couple of diced up medim sized beetroot and some big chunks of red onion (2 medium size) and when the apples and beetroot started to soften chucked in a couple of good handfulls of blackberries, some more red wine vinegar, about 4oz of muscavado sugar, a small handful of sultanas and a glug of last years elderberry wine. Brought to the boil and simmered for about 90 minutes giving the occasional stir to stop it sticking.
This made 3 jam jars full. I think it will benefit for a few weeks to mature, and it may be a bit sweet but I won't really know 'til the middle of next month.
.

Well, it is now the middle of next month and the general opinion seems to be very favourable.
The Beetroot has retained some shape giving the chutney a branston pickle like consistency, and the taste seems just the right balance of sweetness and acidity. The beetroot gives a lovely "earthy" tone. (Gawd I sound like a wine ponce now).
Iwas surprised to see one of the chefs on a recent "Hairy Bikers" using blacberry and beetroot in a show, and not a little incensed that he had nicked my idea.

The only down side is the seeds from the blackberries. Next year I think I will cook them in some vinegar first and push the fruit through a seive before continuing the process.

[Alison]

The only down side is the seeds from the blackberries. Next year I think I will cook them in some vinegar first and push the fruit through a seive before continuing the process.

Am I the only person in the world who prefers to have the seeds in as I like the texture?

[Rhona]

Am I the only person in the world who prefers to have the seeds in as I like the texture?

Nope - I prefer seeds in too.

[bobleponge]

Yup,
I'm quite seedy too!!

But I certainly DONT pick over any fruit that grows in my garden/hedgerows etc, and in fact I dont even pander to my daughters manic insistence that everything has to be washed before my granddaughters can eat it.
Her face when she came out into the garden last summer and saw the girls picking peas straight from the plants and eating them was a picture.

[COMPOST CORNER]

Am I the only person in the world who prefers to have the seeds in as I like the texture?

I quite like the seeds in Blackberry/Raspberry jam, but the seeds in this chutney are like lead shot! Perhaps it's the vinegar or something, but they are really unpleasant.