1 kilo Lemons
2 apples
1.2 kilo sugar
Cut the lemons into 8 wedges and then finely slice across each wedge into 1 ml slices. Put in a heavy based pot with 1 cup water and the grated apples. Bring to a gentle boil, and boil for approximately 20 minutes until the fruit is cooked and soft. Add the sugar and continue to simmer until the marmalade reaches setting point, to test for setting point put a spoonful on a saucer in the fridge, and after a few minutes it will be firm and set, this could take between 1-3 hours depending on pectin levels of fruit and the size of the batch. Pour the hot marmalade into hot sterilised jars.
preserve
Spicy apple chutney with lamb, part 5-side of lamb
This is the fifth meal from the side of lamb. Having some tasty chutneys like this in the cupboard is the easiest way to have a quick and healthy week night meal, I have served this with some lamb chops and some vegetables, cabbage, silver beet, onion, garlic from my garden and asparagus (from Mexico, bad I know, it was cheap and I couldn’t resist) sautéed in a little olive oil with salt and pepper. This chutney would suit pork, chicken or even a beef steak too.
Makes 3 300ml jars
1 kilo apples
1 tablespoons lemon juice
1 tablespoons salt
½ tablespoon mustard powder
½ teaspoon mustard seed
½ teaspoon cumin
½ tablespoon turmeric
½ tablespoon pepper
½ teaspoon hot cayenne pepper
2 large onions
2 cloves garlic
50 ml oil
2/3 cup brown vinegar
½ cup white vinegar
1/4 cup brown sugar
1 ¼ cups white sugar
Peel the apples and cut them into a 1 cm dice, discard the core. Mix the salt and the lemon juice through the apples and leave for about a hour, drain and discard the juice. In a large heavy based pot fry the diced onion and crushed garlic in the oil, when soft add the mustard, cumin, turmeric, peppers and continue cooking for a few minutes then add the apple, vinegar and sugar and cook for about 30 minutes until the apples are soft. Pour into hot sterilized jars. 
Eloise Emmett 
