Jam and Preserve Recipes
Plum Chutney
A lovely autumnal chutney to make with the abundance of plums
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Method
- Wash and rinse jars, and place in a warm oven to dry and sterilise
- Firstly, tie the pickling spice in a muslin bag
- Halve and stone the plums and place in a large preserving pan
- Put the tomatoes into a heatproof jug and cover with boiling water. Leave for a minute and then lift out carefully and remove the skin. Chop and add to the pan
- Skin and chop the onions, peel and chop the apples, peel and dice the carrots and add all to the pan
- Pour in the vinegar and add the spice bag
- Add all the remaining ingredients and start to heat the pan
- Bring to the boil, reduce the heat and simmer for at least 2 hours, stirring regularly
- Once the chutney is at the desired consistency, remove the spice bag and then pot up into the pre-heated jars
- Fill to the brim and seal immediately
How long will it take to make?
Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins
Soaking overnight
not included in total time
How much?
approximately 8 340g jars
Look after it
Try to keep for 6 weeks before using to allow flavours to develop, use within 1 year
Rosie's Preserving School Workshops
Winter Warm Plum Chutney
