Jam & Chutney

A couple of days ago we obtained a quantity of apricots so today I am busy making jam and chutney and what fruit is not used up in those recipes is bottled. The kitchen is alive with the bubbling of fruit and sugar and the spices and vinegar used in the chutney are scenting the air with rich aromas. Apricots make the best jam I think and bottled apricots are infinitely useful in the winter months to make puddings and pies. The Farmer adores chutneys of all kind and today's recipe is for a rich chutney using a fiery combination of spices as follows;

Spiced Apricot Chutney
12oz apricots (stoned and halved)
11/4 cups sugar
1 tspn. coriander
1/2 tspn. crushed fennel seeds
1/2 tspn.allspice
1/2 tspn. ground cloves
1/4 tspn. cayenne
3/4 cup vinegar
1 chopped onion
1/2 cup golden raisins
2 tspns. ginger
1/2 tsn. salt
3/4 cup water.
Mix all together in a heavy based pan, bring to the boil and boil until the desired consistency is obtained.

This is the most wonderful time of year for the wild flowers and the hedgerows lining the drive to the farm are tapestried over with the froth of Queen Anne's Lace dotted with the shocking pink of red campion flowers and the madonna blue of the last of the bluebells. The lovely vivid yellow of Welsh poppies gleams at intervals. The hawthorn trees are in full flower and the honeyed scent of the blossom particularly after a small shower of rain is heady and intoxicating.