Recipes For Your Fruit
Woman's Weekly Living Series|October 2021
Plums are such wonderfully diverse ingredients – they can be used in cakes, chutneys or even savoury dishes
Rosie Bensberg

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.

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