Spiced Plum or Damson Chutney

Ingredients: Makes about 6lb

3lb plums or damsons
1lb cooking apples
3 largish onions
3 garlic cloves
2 heaped teaspoons ground ginger
1lb seedless raisins
1lb dark soft brown sugar
1lb Demerara sugar
2 pints malt vinegar
2 cinnamon sticks
2 tablespoons salt
1oz allspice berries
1 dessertspoon whole cloves

Equipment

Preserving pan
12” square muslin
Kilner or screw-top jars with lids

1. Wash and dry fruit.  Stone Plums or stew damsons and remove stones.
2. Core and mince unpeeled apples and add to pan.  Mince and add onions.
3. Crush garlic and add with ginger, raisins the sugars and vinegar.
4. Sprinkle in salt and stir thoroughly.
5. Tie cinnamon sticks, allspice and clove into loosely formed muslin bag and hang from handle of pan.
6. Bring everything to the boil then lower the heat and simmer for 2-3 hours, stirring to prevent sticking to the bottom.
7. When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, it is ready.  It will thicken more when cooled.
8. While still warm pout into washed, warmed and dry jars.  Cover with waxed discs and seal with screw lids.
9. Label when cold and store in a cool, airy cupboard.  Leave to mellow for at least 3 months.

A food processor can be used instead of a mincer.