At Wares of Knutsford we offer a number of different jars suitable for all sorts of jams and chutneys, but we think these hexagonal shaped models make the ideal chutney jars for presenting as gifts this Christmas.
Hexagonal jars for chutney
Our basic hexagonal jars are available in five sizes: 45ml, 106ml, 110ml, 195ml and 283ml. You can buy in packs of 12, 24, 36 and bargain packs of 192 jars, with lids. Choose from screw on, heat sealable lids in gold, silver, black, white, green and red or blue gingham – you can ‘try on’ the different colour lids before you buy to see which you like best on the individual product pages on our website. These jars are made from high quality glass and can be re-used many times, so they are as environmentally friendly as they are attractive! Use them to give home made chutneys and preserves this Christmas. Add a decorative label including storage instructions and a use by date and tie a Christmassy ribbon around the neck of the jar to give as a gift. You may also want to include an ingredients list to help allergy sufferers.
Wash your chutney jars in hot soapy water, then rinse thoroughly and sterilise before filling with food products.
Cranberry and apple chutney in hexagonal jars for Christmas
The seasonal flavours of this chutney will really lift the left over turkey in Boxing Day sandwiches and go well with any cold meats and cheeses.
- 1kg cooking apples, peeled, cored and diced
- 500g dessert apples, peeled, cored and diced
- 450g onions, chopped
- 50g fresh root ginger, grated
- 1 teaspoon peppercorns
- 500g sugar
- 250ml cider vinegar
- 500g fresh cranberries
Place the apples, onions, ginger, peppercorns, sugar and vinegar into a large, heavy based saucepan over a gentle heat. Stir regularly until the sugar has dissolved completely, then turn up the heat and bring the mixture to the boil. Reduce the heat and allow to simmer for about 45 minutes, uncovered. Stir occasionally to prevent the mixture from catching on the bottom of the pan. When the apples an onions are tender and the mixture has reduced and thickened, stir in the cranberries. Cook for another ten minutes so that the cranberries soften but remain whole. Spoon the chutney into sterilised jars while still hot, seal and store in a cool, dark spot for up to six months before using. Once opened, store in the refrigerator.