
2 kg plums
1/2 kg onions
2 cups raisins
1 clove garlic
4 cups soft brown sugar
2 tsp salt
1 tsp mixed spice
1/2 tsp cayenne pepper
4 cups malt vinegar (approx)
Chop and put all in pan. Add enough vinegar to almost cover. Stir well. Boil gently, stirring frequently about 2 hours or until thick and jam-like. Plum stones float to the top and can be removed
Put in sterilized jars. To sterilize jars, clean them, dry them and then cook them in the oven, put the hot chutney in the hot jars and cover with a clean cloth till they cool to just warm and then put on cellophane lids with rubber bands and then the jar's original metal screw top. Done!


Plum Sauce
2.7 kg ( 6 lbs ) plums
1.7 litres ( 3 pints ) malt vinegar
1 kg ( 2 lbs ) soft brown sugar
2 teaspoons all spice
2 teaspoons black pepper
1 teaspoon ground mace
6 teaspoons salt
1/2 teaspoon cayenne pepper
2 teaspoons ground ginger
50 g ( 2 ozs ) garlic
Put all ingredients into preserving pan and boil together until reduced to a pulp (about 2 - 3hours ) Plum stones float to the top and can be removed. Stain through sieve and bottle in sterilized bottles ( I don't strain mine)
Plum Jam
to 2.7 kg ( 6 lbs ) plums add 1 1/4 cups water. Cook slowly until fruit is pulped. Add 2 kg
( 4 & 1/2 lbs ) soft brown sugar and boil quickly for about 15 minutes. Test. Stones may be picked out as they float to the surface.
Put into sterilized jars and keep in the fridge once opened
2.7 kg ( 6 lbs ) plums
1.7 litres ( 3 pints ) malt vinegar
1 kg ( 2 lbs ) soft brown sugar
2 teaspoons all spice
2 teaspoons black pepper
1 teaspoon ground mace
6 teaspoons salt
1/2 teaspoon cayenne pepper
2 teaspoons ground ginger
50 g ( 2 ozs ) garlic
Put all ingredients into preserving pan and boil together until reduced to a pulp (about 2 - 3hours ) Plum stones float to the top and can be removed. Stain through sieve and bottle in sterilized bottles ( I don't strain mine)
Plum Jam
to 2.7 kg ( 6 lbs ) plums add 1 1/4 cups water. Cook slowly until fruit is pulped. Add 2 kg
( 4 & 1/2 lbs ) soft brown sugar and boil quickly for about 15 minutes. Test. Stones may be picked out as they float to the surface.
Put into sterilized jars and keep in the fridge once opened