Have been down the river bed today & picked some gorgeous little golden plums.Have used some for jam, but will make this tomorrow! MICROWAVE PLUM CHUTNEY The advantage is that small batches can be made using fresh or frozen fruit exactly when it suits you. Use a large Pyrex bowl and do not cover whilst cooking. Jars can be sterilised and warmed just prior to use by putting a little water in 3-4 jars and heating on high power for around 3 mins. (makes approx 4 lb) I usually do half this recipe and half the cooking time Ingredients: 900g (2 lbs) plums stoned and halved 900ml (1.5 pts) malt vinegar 900g (2lbs) soft brown sugar 350g (0.75lb) onions finely chopped. 2 cloves finely chopped garlic 450g (1lb) sultanas 10 ml (2 tspn) dried mustard powder 30 ml (3 tspn) ground ginger 15 ml (1.5 tspn) ground allspice 50g (2oz) salt grated rind of orange Method: 1. Heat vinegar and sugar in large casserole on high for 10 mins. Stir to dissolve sugar. 2. Add plums and cook on high for 20 mins 3. Add all other ingredients and cook on high for about 1 hour stirring occasionally until the mixture is thick with no excess liquid. Stir every 10 mins. 4. Leave to stand covered for 10 mins. Then stir and pour into sterilised jars. Cover and label.
lindylambchops1,
Feb 18, 10:57pm
Plums are plentiful at the moment & I got mine off a tree down the river bed.
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