Goldenberry Chutney

• 1 pound goldenberries, papery husks removed
• 4 ounces raisins (golden raisins for a better color)
• 1/2 ounce chillies (14 grams)
• 1/2 ounce garlic (14 grams)
• 1/16 ounce fresh ginger (2 grams)
• 12 ounces white sugar
• 5/8 cup white vinegar (5 oz.wt.)
• 1/4 ounce salt (7 grams)

Rinse the goldenberries in a couple of changes of water and leave to drain. Rinse the raisins and leave to drain. Wearing rubber gloves, remove the core, seeds, and membranes from the chillies and set the trimmed chillies aside. Peel the garlic.

Place the goldenberries and ginger in a food processor and chop to a relish like consistency. Tip this mixture into a 1.5-quart saucepan with the raisins and sugar. Stir together until the sugar is dissolved in the fruit.

Place the vinegar, garlic, chillies, and salt in the blender and liquify. Carefully add this lethal brew to the fruit in the saucepan which, by now, will be really full. (It will cook down to a manageable depth.) Bring to a boil, stirring, and continue boiling until the thermometer reaches 220 to 222 degrees F. This will take from 25 to 30 minutes.

Meanwhile heat oven to 215 degrees F. Cut out wax paper disks slightly smaller than a jam jar lid. Sterilize 3 to 4 8-ounce jam jars and their lids in a pot of boiling water. Place the sterilized jars in oven to dry out.

Ladle chutney into jam jars with the aid of a jam funnel. Cover chutney with disks of waxed paper dipped in gin or vodka. Screw on caps and set aside to cool.

Yield: about 3 8-ounce jars