Jam and Preserve Recipes
Winter Warm Plum Chutney
Lovely warm spices give this chutney a great flavour
Ingredients
2 tsp
Fresh Root Ginger, small piece,
tie into muslin spice bag
tie into muslin spice bag
1 each
Plums,
Halved and stoned
Halved and stoned
2lb 8oz
1.2 kg
Apples, Cooking
1lb
450 g
Onions (medium),
Peeled and chopped
Peeled and chopped
1lb 8oz
675 g
Sultanas
8 oz
225 g
Muscavado Sugar
1lb
450 g
1pint
600 ml
1 tbsp
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
1 tsp
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Method
- Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours
- Place all ingredients into a large pan, and add the spice bag
- Bring to the boil, then turn down and simmer until the chutney is soft and thick
- Pour into hot, sterilised jars and seal
How long will it take to make?
Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins
How much?
will make approx. 3kgs/7lbs
Look after it
Mature for six weeks before using
Rosie's Preserving School Workshops
Winter Warm Plum Chutney
