September and October are the big Chutney months for us, a time when we are racing to use all the apples and pears we picked as we travelled home. Whilst we love the taste of the end result, I think its fair to say that chutney making isnt the favourite part of our business on account of the vinegary smell which permeates the kitchen and averything in it! 
It therefore comes as something of a relief to beak the chutney cycle and switch to jellies, even if just for a week or two.
So tonight, as I type this post, there is the delicate aroma of John Downey Crab Apples stewed with cinnamon and cloves draining and ready to be turned into Crab Apple Jelly tomorrow. Then there are the Quince which will become Quinceessentially Christmas followed by Chilli Apple Jelly using the sweet eating apples we gathered.
I had better make the most of this Jelly phase because the rest of the apple based chutneys won't make themselves....