![](https://slowfoodedinburgh.com/wp-content/uploads/2019/11/IMG_20191102_093717-1024x768.jpg)
![](https://slowfoodedinburgh.com/wp-content/uploads/2019/11/IMG_20191102_095458-1024x768.jpg)
(a River Cottage recipe, cooked by our own board member, Andrew Marsden)
Ingredients
- 1Kg diced pumpkin
- 500G diced, peeled onions
- 1Kg green tomatoes, skinned and diced
- 1Kg cooking apples
- 500G sultanas
- 500G light brown sugar
- 750ml white wine or cider vinegar
- 250ml water
- 3 tsp chilli flakes, seasoning
- Pickling spices – ginger, cloves, peppercorns, coriander, mace
Method
Put all ingredients in a pot. Heat gently until sugar has dissolved, then simmer 2-3 hours until jammed. Preserve in sterilised jars.