From Emma Macdonald’s Preserving.

A glut of this season’s juicy plums and a couple of spare hours this weekend and, hey presto, you could magic up this delicious, gently spiced chutney. Flavoured with ginger and allspice (a spice in its own right that tastes like cloves, cinnamon and nutmeg), it is perfect to serve with crusty bread and cheese. It takes a month to mature, so it’ll be the perfect condiment to enjoy with a classic ploughman’s lunch after a lovely autumn walk!

 

Gingered Plum Chutney

Makes about: 950g/2lb 2oz

Preparation time: 30 minutes, plus 1 month maturing

Cooking time: 1 hour 20 minutes
 
230ml/71¾fl oz/scant 1 cup red wine vinegar
1kg/2lb 4oz plums, halved, stoned and chopped
500g/1lb 2oz cooking apples, peeled, cored and chopped
360g/121¾oz/scant 2 cups soft light brown sugar
20g/1¾oz ginger paste
1 tbsp ground allspice

 

1. Pour the vinegar into a preserving pan. Add all the remaining ingredients, stir together and slowly bring to the boil.

2. Reduce the heat and simmer gently for about 1¼ hours until the mixture is light brown and thick. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.

3. Meanwhile, sterilize enough jars with non-metallic, vinegar-proof lids, or preserving jars, so that they are ready to use.

4. Spoon the chutney into the warmed, sterilized jars. Seal immediately, label and store in a cool, dry, dark place.

5. Leave to mature for at least 1 month before using. Refrigerate after opening.
 

 

In this one-stop guide, you’ll find a wealth of inspiration for preserving fruit and vegetables, meat and fish. Every classic is covered – from Lemon and Lavender Marmalade to spread on hot toast to Sweet and Sour Cucumber Relish to serve with rich Pork Rillettes – and with expert tips on ingredients, equipment and troubleshooting, Preserving has everything you need to get started.

 

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