Title: Plum Chutney
Categories: Chutney
Yield: 8 Servings

4 lb Purple prune plums
2 lb Apples
1 1/2 c White vinegar
4 c Brown sugar, firmly packed
1 tb Pickling salt
1 1/2 ts Ground allspice, ginge
1 1/2 ts Ginger
1 1/2 ts Cloves
1 1/2 ts Cinnamon

Pit plums, cut into eighths. Place in large kettle or dutch oven. Peel,
core and coarsely chop apples; add to plums along with vinegar. Bring to a
boil, reduce heat and simmer, stirring occasionally, for 1 hour. Stir in
salt, sugar and spices. Bring to a boil, reduce heat and simmer, uncovered
and stirring often, until thickened, about one hour. Ladle into hot
sterilized 8oz canning jars, leaving 1/8 inch headspace. Seal and process
10 minutes in boiling water bath. Store in a cool, dry place. Makes about
8 cups. Source: Canadian Living

Posted to MM-Recipes Digest by "Rfm" on Sep 26, 98