Cover the pot and cook gently for about 30 minutes
Add the vinegars, sugar, black treacle
Uncover the saucepan and continue to cook gently until the liquid has reduced right down. You should be able to draw a spoon across the bottom and leave a clear space
Pile the chutney / marmalade into the sterilised jar and cover with a lid or cellophane. The lid for this recipe has to be vinegar proof or it may rust and spoil your marmalade
Notes
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