This is one way of using up windfall apples before they go mouldy and fallen plums that are attracting the wasps because they are juicy and ripe. This chutney is a perfect match for Cheddar cheese and goes particularly well with cold meats.

 

YOU WILL NEED

1lb (450g) soft brown sugar
2lb (900g) plums
1lb (450g) onions chopped neatly
1lb (450g) sultanas
1 tspn whole cloves
1 tspn whole spice
1 tspn black peppercorns
1 cinnamon stick
Root ginger the size of a walnut — peeled and chopped fine
2 level tspns salt
570 ml cider vinegar
Small square of muslin to wrap whole spices in

Method
Begin by warming the sugar in the oven for about half an hour.

 Peel, core and chop apples. Halve and stone the plums.

Place the cloves, whole spice, black peppercorns and ginger into the muslin square. Having gathered together, secure with a piece of string long enough to dangle into the cooking pot.

Place fruit into large pan along with the onions, sultanas, vinegar, salt, cinnamon stick, dangle the muslin bag into the mix.

Bring to the boil and allow to simmer for about half an hour or until the fruit is soft. Remove the cinnamon stick and muslin bag then stir in the warmed sugar.

Bring to the boil, then reduce the heat and let it simmer, stir now and again to stop it catching on bottom of the pan.

Cook until the mix begins to thicken and is much reduced in volume. Stir well, remove from the heat and pour into warm sterilized jars. Cover with disc of waxed paper, seal and leave for six weeks.