Marrow from the greenhouse and apples off the tree, add time to prepare and a little care and you have Marrow and Apple Chutney. This is a recipe from one of my Mum's cookbooks - Good Housekeeping 1985 edition. I love using my Mum's books and finding her scraps of paper marking the pages of her favourite recipes or a new one she wanted to try - I've inherited the practice, lots of paper markers in my cookery books, and a new one now marking this recipe:
Marrow and Apple Chutney
4lbs marrow, peeled and cut into chunks
2lbs HG apples, peeled, core and chopped
1lb HG onions, chopped
1lb soft brown sugar
2pts distilled vinegar
1 level tsp ground ginger
½oz pickling spice
Put the chopped marrow pieces in a large bowl layered with the salt and leave overnight. This will draw out the excess liquid from the marrow. Next day rinse the marrow pieces and drain off the water and place them in a preserving pan.
Add the apples, onions, sugar, vinegar, ginger and spices. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 2 hours, stirring from time to time, until the chutney becomes thick with no excess liquid.
Pour into warmed, sterilised jars and seal immediately. Label when cool and store in a cool, dark place for 1-2 months before using.