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Plum and Apple Chutney
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A glut of plums and apples in early autumn can be turned into a delicious, tangy chutney that will be ready for eating at Christmas. The quantity can easily be doubled if you want to make extra chutney as gifts for friends and family. Use a large preserving pan to make it in.
Makes: Makes 1.75kg
To prepare the jars, first ensure they are free from cracks or chips and preheat the oven to 150°C, gas mark 2. Wash the jars in hot soapy water, rinse and dry thoroughly. Place the jars on their sides in the oven for 10 minutes, then turn off the oven until the chutney is ready to pot. Spring-clip or screw- lid preserving jars are ideal, or collect empty jars with plastic-lined metal lids. If you don't have a preserving pan, a single quantity can be made equally well in a large, heavy-based saucepan, provided it is not more than two-thirds filled.
Typical values per serving:
This recipe was first published in September 2005.