Chutney production Barbican-style

I spent some of Saturday turning some of the apples and damson/plums brought back from Herefordshire into chutney. No pan bottom burning this time, and the results are:

Five (smallish) jars of Plum Chutney (fooddownunder.com recipe):
Forty Acres/Barbican Blend chutneys: Spicy Plum

Six (large) jars of Apple Chutney (Keith Floyd recipe, from www.bbc.co.uk/food):
Forty Acres/Barbican Blend chutneys: Apple

Once labelled, they’ll go into the (crowded) kitchen cupboard to mature for 6 months or so. We’re still eating our way through various 2008 vintages:

2008 chutneys: still a few jars to get through