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Plum Chutney

fruits, relishes/preserves

4 pounds prune plums
2 pounds apples
1 1/2 cups white vinegar
4 cups packed brown sugar
1 tablespoon pickling salt
1-1/2 teaspoons ground allspice
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground cinnamon

Wash and pit plums. Cut into eighths and place in heavy-bottomed saucepan. Peel, core and coarsely chop apples; add with vinegar to plums. Bring to a boil; lower heat and simmer, uncovered, for 1 hour, stirring occasionally. Stir in brown sugar, salt, allspice, ginger, cloves and cinnamon. Bring to a boil, reduce heat and simmer, uncovered, until thickened, about I hour longer, stirring often. Ladle into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two piece metal lids. Process in boiling water canner for 10 minutes. Remove to a towel on the counter and let cool 24 hours. Check seals, label and store in a cool, dark place.

Contributor: Rose Murray

Yield: 10 jars
N219^02048,

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