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1
Add all of the ingredients to a large pot that has a good solid bottom.
2
Get it on a high heat and bring it to a steady boil, continually stirring from the start.
3
Once boiling, reduce the heat to medium and let it slowly simmer for 45 minutes with lid off.
4
Leaving the lid off will allow most of the water in plums to evaporate away.
5
To avoid any sticking to the bottom of the pan, give it a good stir every 5 minutes.
6
Clean and sterilize 4, 300ml / 12oz jars.
7
When the times up, carefully fill each jar and get the lids on while the chutney is still piping hot.
8
These should stay fresh from anywhere between 4 to 8 weeks in your fridge.
9
Allow to completely cool before serving, I recommend it on crackers with mature cheddar cheese.
10
Enjoy.
Method
Ingredients
- 1kg / 2lb 3oz Stoned Ripe Plums
- 500g / 18oz Brown Sugar
- 2 Red Onions (diced small)
- 1tsp Ginger powder
- 2tsp Cinnamon
- 1tsp Salt
- 1 Star Anise (optional)
- 1 to 2tsps Chilli flakes
- 300ml Cider or Red Wine Vinegar
- 1tsp Pectin powder (optional)
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