Sorry Bramble, been off galavanting, I would have pm'd you this in full but couldn't work out how

The receipe is as follows (word for word WI..................);

Makes approx. 3.5kg (7lb)

2kg (4lb) green tomatoes
750g (1 1/2lb) shallots
500g (1lb)cooking apples
600ml (1 pint) vinegar
250g (8oz)seedless raisins/dates
12 red chillis (Don't do it...)
25g (1oz) dried root ginger (don't do this either)
10ml salt (2 teaspoons)
500g (1 lb) sugar

Wash then finely chop all the tomatoes,shallots (use onions, the sweetness seems gets lost) and peeled apples.
Put them in a pan and add half the vinegar

At this point the receipe suggests you crush then put the chillis and ginger in a muslin bag before adding to the brew - you could add directly - I won't be overdoing either ingredient again, especially the chillis

Anyway it goes on - add the raisins/dates then cook until soft and pulply.

Add the rest of the vinegar, salt and sugar 'stir well'

Let it all cook (pressing the muslin bag if you've gone to the bother) until it has reached 'setting stage' this is when it get slightly thicK

(Put a bit of the liquid on a cold surface (saucer in freezer is good) - if after a minute it crinkles when pushed with a finger, it is done)

Pot into hot jars, cover and leave to mature - approx (6 - 8 weeks), I give it at least 12 weeks

It should come out like Branston pickle as long as you don't go heavy on the chillis and ginger as I did - mind you, I've got repeat orders - why are men so macho