• 4 lb Purple prune plums
  • 2 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


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.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Plum Chutney