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Plum Chutney Recipe | |
Jellies and Jams | |
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Ingredients:
4 lb Purple prune plums2 lb Apples 1 1/2 c White vinegar 4 c Brown sugar, firmly packed 1 tb Pickling salt 1 1/2 ts Ground allspice 1 1/2 ts Ginger 1 1/2 ts Cloves 1 1/2 ts Cinnamon
Directions:
Pit plums, cut into eighths. Place in large kettle or dutch oven. Peel, core and coarsely chop apples; add to plums along with vinegar. Bring to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Stir in salt, sugar and spices. Bring to a boil, reduce heat and simmer, uncovered and stirring often, until thickened, about one hour. Ladle into hot sterilized 8oz canning jars, leaving 1/8 inch headspace. Seal and process 10 minutes in boiling water bath. Store in a cool, dry place. Makes about 8 cups. | |