| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Chutney |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on Sep 26, 98
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