SHOPPING LIST: Cooking Skills: Cheese and Party Snacks 1, Chapter 3 (Chutneys, Jams and Pickles)

A large, deep, heavy pan, a long wooden spoon, a jam funnel or jug, a thermometer (useful, not essential) and clean jam jars with lids. Cider vinegar, red wine vinegar, brown sugar and jam sugar are the store-cupboard items.

Apple and onion chutney (about 3 jars)
[ ] 500 g cooking apples, peeled, cored and diced
[ ] 2 onions, chopped
[ ] 100 g raisins or sultanas
[ ] 150 ml cider vinegar
[ ] 100 g light brown sugar
[ ] 1 tsp mustard seeds
[ ] 1 tsp ground ginger
[ ] ½ tsp salt

Fig or plum jam (2 small jars)
[ ] 500 g ripe figs (or plums), stalks removed, chopped
[ ] 300 g jam sugar (with added pectin) or granulated sugar
[ ] 1 lemon, zest and juice
[ ] 100 ml water

Red onion marmalade (about 2 jars)
[ ] 4 red onions, thinly sliced
[ ] 2 tbsp olive oil
[ ] 75 g light brown sugar
[ ] 100 ml red wine vinegar
[ ] 1 tbsp balsamic vinegar
[ ] 1 sprig of thyme
[ ] ½ tsp salt

Quick pickled grapes or pears (4 portions)
[ ] 250 g seedless grapes (or 2 firm pears, sliced)
[ ] 150 ml white wine vinegar or cider vinegar
[ ] 100 ml water
[ ] 2 tbsp sugar
[ ] ½ tsp salt
[ ] 1 tsp mustard seeds or peppercorns
[ ] 1 star anise or cinnamon stick (optional)

For the experiments
[ ] Extra sugar and vinegar for tasting
[ ] Two saucers for the freezer
[ ] A strong cheddar to taste with