Spicy Plum Chutney
makes approximately 6 half pints
4 quarts (about 6 cups) plums, pitted and chopped (I used my food processor)
3 cups brown sugar
1 cup raisins
1 cup dried cranberries
1 cup onion chopped
2 Tbsp mustard seed
2 Tsp dried ginger
1 Tsp fresh grated ginger
1 Tsp salt
1 jalapeno, diced
3 cups vinegar (I used 1.5 apple cider and 1.5 white)
Combine all ingredients in a large sauce pot and bring to a boil; reduce heat and simmer until thick, stirring constantly. Ladle into hot jars leaving 1/4″ head space and remove air bubbles; wipe rims and process in a BWB for 10 minutes.
Plum Conserves
makes approximately 6 half pints
5 cups plums, pitted and chopped (I used my food processor)
3 cups sugar
1 cup orange: peeled, seeded and chopped
1 cup raisins
orange rind from one orange, finely sliced
1 cup chopped pecans
1 Tsp cinnamon
Combine all ingredients in a large sauce pot except for pecans. Bring mixture to a boil, stirring until sugar is dissolved. Continue cooking until almost reaching gelling point, approximately 15 minutes at a rolling boil. Add pecans and continue cooking, stirring 5 more minutes. Ladle into hot jars leaving 1/4″ head space and remove air bubbles; wipe rims and process for 15 minutes in a BWB.
Both recipes turned out deliciously awesome!
