Scrumped

During my morning bus journey and my evening walks, I have been making a list of neglected loquat trees currently filled with an abundance of blushing yellow fruit. We relieved a tree of some this weekend just past, with all last years preserves gone, I decided to turn our first harvest into chutney. Should I find the time to go scrumping again before the rest of the fruit falls, I'd also like to make this loquat barbecue sauce.

Date and Loquat Chutney
Makes 1.25 litres

1.5 kg loquats, washed, deseeded and chopped
225 g dates, chopped
450 g brown onions, diced
200 g brown sugar
2 tsp ground coriander
3 tsp fresh grated ginger
2 cloves garlic crushed
250 ml vinegar

Mix all the ingredients in a large saucepan and bring to the boil, stirring continuously. Cover the pan and reduce the heat to a simmer, cook the chutney for 1 1/4 hours stirring occasionally to prevent sticking. Uncover the pan and cook for a further 15 minutes.

Transfer the chutney to warmed sterile jars and cover immediately with new lids. Allow to mature for one month before eating.