I was really pleased with the plum chutney, though I had to let it simmer a lot longer than the recipe advises to get it thick enough. Maybe the particular variety of plum has a low amount of pectin?
Spicey Plum Chutney
Makes about 8 cups (2 litres)
2kg dark plums, stoned and chopped
500g onions, peeled and diced
5 cups brown sugar
4 cups malt vinegar
1 tbsp salt
1 tsp chilli powder
1 tsp ground cloves
- Place all ingredients into a preserving pan or large saucepan. Bring to the boil, stirring until sugar dissolves.
- Boil gently, stirring frequently, for about one and a half hours or until chutney is thick and jam like (as I said above, I needed to do this for much longer - probably about three hours, to get the desired consistency).
- Ladle into hot sterilised jars, and seal well.