All year I set aside jars that we’ve emptied of their jams, olives, relishes or whatever and store them away for preserving and pickling season. By December I have more empty jars in my pantry than full, which is excellent as it means I have a stash ready to fill with Christmas presents.
This year I’ve ordered a leg of ham which will be served at brunch on Christmas Day. The best thing about Christmas ham is the sandwiches it inspires on Boxing Day. And no ham sandwich would be complete without some chutney. Our tomato plants are still a month or two off developing ripe and juicy fruit, so I went on the hunt for a chutney recipe that took advantage of other in-season fruit. Continue reading