• STEP 1

  Put the chillies and peppers in a food processor with the garlic, salt and brown sugar and whizz to a rough purée. Put in a glass bowl, cover with clingfilm and leave at room temperature to ferment. It will be a couple of days before you notice any fermentation, but once you see bubbles forming it’s starting. Leave for another 2-3 days, stirring each day.
• STEP 2

  Whizz the mixture so that it’s as smooth as possible, then strain through a sieve to remove the seeds. Pour into a pan with the rice vinegar and fish sauce, bring to the boil and bubble until thickened. Leave to cool, then taste and adjust to you liking with extra sugar, fish sauce and rice vinegar. Once cooled, decant into sterilised bottles to give as gifts.

• STEP 1

  Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
• STEP 2

  Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
• STEP 3

  Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
• STEP 4

  Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.

   

https://www.olivemagazine.com/recipes/family/christmas-chutney/

• STEP 1

  Sterilise 1 or 2 small glass bottles by washing in very hot soapy water, rinsing well then putting in a 180C/fan 160C/gas 4 oven until completely dry.
• STEP 2

  Put the oil and chillies in a small pan and gently heat until you see tiny bubbles. Turn off the heat and leave to cool completely. Strain the oil into bottles and add in a few of the chillies, if you like.

• STEP 1

  To sterilise the jars, wash in very hot soapy water then rinse in clean hot water. Put on a baking tray in a 130C/fan 110C/gas ¹/2 oven to dry completely. Put a couple of saucers in the freezer to test the jelly later.
• STEP 2

  To make the jelly, put the jam sugar and vinegar into a large pan and heat gently, stirring until the sugar dissolves. Put the peppers and chillies in a food processor and pulse until finely chopped. Tip into the vinegar mixture and bring to the boil.
• STEP 3

  Keep boiling for 15 minutes, stirring constantly, then take out a teaspoonful and spoon it onto one of the plates from the freezer. Leave for a minute then run your finger through – it should wrinkle a little and look softly set. If not, simmer it for another 5 minutes and try again.
• STEP 4

  Pour into the sterilised jars and seal. Once opened the jelly will keep for a month in the fridge.

• STEP 1

  Sterilise three jam jars. If you don’t have a jam thermometer, put two or three small plates or saucers in the freezer.
• STEP 2

  Put the cranberries and apple pieces in a large, heavy-based pan. Add the orange zest and juice along with the ginger, cinnamon and cloves. Cover the pan with a well-fitting lid and set over a low heat. Cook for 10 mins, swirling the pan from time to time, but not stirring.
• STEP 3

  Remove the lid and add the sugar, stirring with a wooden spoon until the sugar has fully dissolved. Bring to a rolling boil and cook for about 10 mins. If you have a jam thermometer, the mixture should reach 104C. Alternatively, remove the pan from the heat and spoon a little of the jam onto one of the chilled plates. Leave for 1-2 mins, then push the jam gently with a fingertip to see if it has set enough to wrinkle. If it doesn’t, continue to boil for a few more minutes then test again.
• STEP 4

  Remove from the heat and stir in the butter. Let stand for 10 mins before pouring it into the sterilised jars. Seal and label.

   

https://www.olivemagazine.com/recipes/baking-and-desserts/christmas-jam/