Canning: Plum Apple Chutney

Here’s a lovely, dark, sweet and spicy chutney made from plums (I use the blue damson or italian plums) and apples (granny smith or gala are both worth it).

Peel, core and dice 3 pounds apples, and dice and pit 3 pounds plums. Cut finely 1 pound of onion and mince 2 cloves garlic. Add 2 cups raisins (or dried currants). Put all in pot.

Add 2 cups vinegar and 3 cups brown sugar.

Measure out spices:  2 tsp each of salt and ginger, 1 tsp allspice, 1/2 tsp each of nutmeg, ground cloves and black pepper and 1 tablespoon mustard seeds.

Stir, and bring mixture to a simmer over medium heat.  Simmer, uncovered,  for 1 hour or until mixture thickens, but apples do not turn to sauce.

Prepare jars for 6 pints or 12 cups, and ladle into hot jars, apply seals and rings and process in water bath for 15 minutes at sea level and 20 minutes at 5000 feet.

This chutney is grand with roast chicken or pork, over rice, or as a plum sauce type dip.

RECIPE:   makes 12 cups or 6 pints

3 pounds each of apples and plums

1 pound onions

2 cloves garlic

2 cups raisins (I used dried currants)

2 cups vinegar

3 cups brown sugar

2 tsp each of salt and ginger

1 tsp allspice

1/2 tsp each of nutmeg, ground cloves and black pepper

1 tablespoon mustard seeds

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