Elderberry apple jam
Apple chutney
- 1/2 KG ELDERBERRIES, de-stemmed
- 1/2 KG APPLES, peeled, cored and cubed
- 2 TBSP LEMON JUICE
- 1 KG SUGAR
- 500 GRAM APPLES, peeled and cut
- PIECE OF GINGERROOT, grated
- 1 TSP CUMIN SEED
- 1 TSP SALT
- 1 RED PEPPER, chopped
- 2 TBSP SUGAR
- 1/2 CUP VINEGAR
Bring the elderberries and the apples to the boil with the lemon juice and simmer for 15 minutes while stirring. Add the sugar and cook 15 minutes more, while stirring, on low heat. Pour the jam in glass jars.
Puree the apples. Bring them to the boil with all other ingredients and simmer for 45 minutes. Put the chutney in glass jars.
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