Makes 2.75kg (~6lbs)

Ingredients

• 3lb/1.3kg small dark plums and/or damsons

• Ilb/450g cooking apples

• 3 medium onions

• 3 cloves garlic (crushed)

• 2 heaped tsp Ground ginger

• 1lb/450g raisins or sultanas

• 1lb/450g dark brown soft sugar

• 1lb/450g demerara sugar

• 2 pints/1.2 litres malt vinegar

• 2 tbsp salt

• 2-3 tsp ground cinnamon

• 2-3 tsp ground allspice

• 2-3 tsp ground cloves

• 6 x 500ml jars with lids (or equivalent)

Method

• STEP 1
  Remove stones from plums. If using damsons you can either remove the stones as you make the chutney, or cook them first in little water and remove the stones. (Freezing them first makes it easier).

• STEP 2
  Put plums/damsons in preserving pan. Peel, core and chop the apples, chop onions and add garlic. Add rest of the ingredients and bring to the boil. Simmer very gently, stirring as necessary until most of the liquid has evaporated and mixture thickened.

• STEP 3
  Meanwhile wash jars and lids in hot soapy water or dishwasher and put in low oven to warm.

• STEP 4
  Allow to cool slightly and put into jars, sealing lids tightly. Mature for a few weeks before eating.