The hedgerows are currently full of ripe and juicy blackberries, so it is time to make some of my glorious hot hedgerow chutney. This has a most wonderful red colour to it, and is excellent on boxing day with cold turkey and ham.
In a heavy-based saucepan or preserving pan gently heat the olive oil.
Add the red onion, ginger and chilli and cook gently for 4-5 minutes until softened.
Add the blackberries to the pan and cook for a further 4-5 minutes, stirring occasionally.
Add the caster sugar and red wine vinegar to the mixture and stir well, making sure everything is combined.
Bring to the boil, and simmer gently for 15-20 minutes until reduced and thickened.
Whilst still hot, funnel into hot, sterilised jars. Cover with waxed discs and allow the contents to cool before sealing with a lid.
Store for 3 months before eating to help the flavours mature and mellow.