[JollyJo38]

   I have been making the Dried Apricot as posted by Patjoy for many years but it has the addition of sliced almonds which makes it that bit more special.  This is the first time I have gone on your site which, as an allotmenter, I am really appreciating.  I made the marrow chutney this afternoon and it certainly looks o.k.  I didn't measure anything but have gone by taste using spices such as paprika and  ginger and a bit of soft brown sugar, I always find
chutney improves with age!!!!

[Mrs Bee]

Hi JollyJo. I made some apricot jam with fresh apricots recently and I added the inside of the apricot kernals which look like almonds but taste almond flavoured.

If you want to experiment a little more with the apricot jam try 1/2 to 1 teaspoon of vanilla extract in each jar of jam before potting your jam. Makes the jam taste like apricots and custard.

Another lovely addition if you have a little spare money, is to put a teaspoon of Amarretto or brandy in the jar jar before you pot up the jam.

I am bit worried that you are not measuring anything for your chutney my love. You do need to make sure you have the correct ratio of vinegar and sugar to veg and fruit to make sure that your chutney will keep.

[snowdrops]

Not sure what the poll is for, the question is actually a statement.

[Yorkie]

Welcome to the site 

I've locked your poll as there wasn't a question attached to it - don't worry, you'll get the hang of us soon enough