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We’re big followers of Delia’s recipes, particularly her Chutney recipes, at this time of year.
Our young Damson Tree has fruited for the first time, this year. We are planning to make Delia’s Spicy Damson Chutney. We were looking at the ingredients, this morning, and were a bit concerned about the high sugar content, and even more concerned about the quantity of salt. We wondered whether Delia had tried a reduced sugar and salt version of the recipe.
I have made Delia's Christmas pudding for as long as I can remember. Now I am faced to make it gluten free but want to make it as close as possible to the original. I have looked at the suggestion on this website about replacing the stout and barley wine with Sherry - will it taste ok with still using the Rum as well. I just love it with Rum sauce and would hate to have to substitute another sauce.
Two days ago I made your Spiced Plum Chutney (p.661 Cookery Course).
The jars I collected were all different sizes, but I was thinking of giving it away in normal jam jars once I've found some more! The question is, is it OK to transfer the chutney into other jars, either as soon as I have the jars or once they've had their 3-month mellowing? I would obviously do it as quickly as possible, put new waxed discs in and put the lids on immediately. Would that affect their keeping quality?