PLUM CHUTNEY
MAKES 1.4KG
1kg (2¼lb) plums, halved and pitted
350g (12oz) Bramley apples, peeled, cored and chopped
250g (9oz) onions, finely chopped
150g (5oz) raisins
250g (9oz) light muscovado sugar
500ml (16floz) red wine vinegar
1 cinnamon stick
1 heaped tsp ground ginger
1tsp ground allspice
You will need: 4-6 jam jars with vinegar proof lids
1 Put all the ingredients in a preserving pan on a medium heat and bring to the boil slowly, stirring occasionally until the sugar has dissolved. Reduce the heat and simmer until the mixture is well reduced, stirring as it thickens so it doesn’t catch the bottom of the pan. Just before the chutney is ready, preheat the oven to 140C/ Gas 1 and heat your glass jars in it for 10 mins to sterilise them.
2 Spoon the chutney into the hot jars and seal with the lids.
TIP
With vinegar-proof lids, the metal won’t rust as it doesn’t come into contact with the vinegar in the chutney.
PER SERVING
40 cals, 0g fat, 0g sat fat, 12g carbs
PLUM AND ALMOND CAKE
Chunks of marzipan add a lovely almondy flavour to this cake.
This story is from the October 2021 edition of Woman's Weekly Living Series.
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This story is from the October 2021 edition of Woman's Weekly Living Series.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,000+ magazines and newspapers.
Already a subscriber? Sign in
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