Submitted by Angela Webb, Eccleshall, Staffs, UK
Preserve Preserves Preserving
2.2 lb Plums (washed, halved and stoned)
lb red tomatoes (skinned and sliced)
lb onions, peeled and chopped
white spiced vinegar *
cider or malt vinegar
heaped teaspoons minced garlic
lb cooking apples (peeled, cored and sliced)
lb dried mixed fruit
dried apricots, chopped
½ lb cane sugar
heaped teaspoons minced ginger
Put the plums, tomatoes and onion with half the vinegars in a large pan and
till fruit is soft.
Add all the other ingredients and half the remaining vinegar. Simmer together,
stirring from time to time and adding the remaining vinegar after about 1 hour -
the whole cooking time is about 2 hours. The
chutney is ready when you can draw a wooden spoon through the mixture and it
leaves a clean path with no free liquid showing.
Meanwhile, prepare the jars (see notes below)
Fill the warm jars, cover seal and label (see notes below).
Make white spiced vinegar by putting the 2 pints of white vinegar and 1 oz
spice in a large saucepan. Cover the pan and bring to the boil. As
as it reaches the boil, turn off the
heat and leave to stand for 2
Then strain and cool to store or use.
Notes: see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling
fruit/vegetables. Prepare the jars
by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a
cool oven (140C, 275F, Gas Mark 1). Fill
whilst still warm to prevent the jars from cracking when the hot filling is
and covering the jars – Fill to within 1cm/ ½ inch of the top. Whilst still hot,
cover with a waxed disc (wax side down) , immediately place a cellophane
disc over the top then cover with a screw top lid.
in a cool dark place for 2 months before consuming