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Stone the plums and if big enough cut into slices.
Chop the apples, onions, raisins and apricots.
Place all ingredients in a large heavy bottomed saucepan and bring slowly to a gentle boil. Turn the heat down immediately and simmer very gently (tiny bubbles just breaking the surface on the lowest heat) for at least five hours until the mixture has broken down and thickens.
Stir from time to time and more towards the end. If your simmering point is higher than ours, your chutney will be ready sooner. Take a peek every half hour or so. The chutney will thicken as it cools.
When ready pour into sterilised jars and cover with plastic lined metal lids
3lbs/1350g wild plums/damsons/eating plums
1lb/450g of apples (cored but not skinned). Chopped fine. Cooking aples are best but eating apples would do at a pinch.
1 lb/450g onions chopped fine
10.5 ozs/300g dried apricots (chopped at least into eight)
7 ozs/200g dried raisins (chopped into four)
Half lb-1lb/225g-450g of soft brown sugar, depending on how sweet your wild plums/damsons/eating plums are. We’d usehalf a lb of sugar for eating plums but used 1lb for this batch as we were using wild plums (these are very tart like damsons).
2 large cloves of garlic chopped fine
Half tsp of cayenne pepper
2 tsp of salt
1 tsp of allspice powder
1 tsp cinnamon powder
1 tsp ground ginger
1and a half pints/750 ml of white wine vinegar
1 small hot chilli
2 tsp of balsamic vinegar
5 juniper berries
10 black peppercorns