Plum Chutney

Makes 7 pint jars

This chutney is wonderful served with lamb (a substitute for mint jelly), duck, or any roasted game bird, chicken, and roasts. And great with Asian foods such as egg rolls or tempura used in place of duck sauce. Good, too simply scooped up with toasted pieces of pita bread.

16 cups pitted unpeeled plums, chopped

Juice of 1 lemon

1 large apple, chopped fine

3 cups organic raw sugar

3 cups cider vinegar

1 cup chopped onion

2 cups raisins

2 tbsp mustard seeds

2 tbsp ground ginger

1 tsp salt

Combine all ingredients in a large stainless steel pot. Bring to a boil over high heat, stirring often. Reduce the heat until the mixture is simmering gently. Continue to stir frequently. Cook until the mixture loses its “watery” appearance, and begins to thicken, about 30 minutes to 1 hour. If you like your chutney thin, it should be jarred and canned at this point. Otherwise, to make a thicker chutney continue to gently simmer- it will reduce slightly- up to about 2 hours.

Follow canning instructions for a water bath or steam canner- sterilize jars, place screw bands and lids into simmering water and keep everything hot. 

Ladle hot chutney into jars leaving 1/2” headspace. Remove any air bubbles, wipe the rim. Place lid on jar and screw on screw band until finger tight. Place in canner, bring water to a boil and process for 15 minutes. Allow to rest in canner for 5 minutes, then remove. Leave undisturbed for 12 hours, then place in cool storage. -jmm