Preserving

the most important method of making your fruit and veggies last well into the months, where there's not such an abundance that we are seeing in gardens and on markets right now.

the cherrytree in our backyard had fruit for many people on our block and after mouths were filled and muffins were baked it was time to put the remainders into jars.

a cherry chutney is what we came up with, using tellycherry pepper to spice it up and balsamico to give it a nice acidic zing. 

it turned out great and will add wonderfully to roasted winter veggies and spice up wraps and the like. 

500gr Cherries, 200gr shallots, 200gr caster sugar, 
1 cup regular balsamic vinegar, 10 telli-
cherry 
pepper-
corns, 100gr diced candied ginger, a pinch of cardamom yielding 4 small jars