Fruit Chutney

Serves: 20

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Total Time: 95

Prep Time: 10

Cook Time: 85

• 450 gram(s) (1lb) each of unpeeled apples and pears, cored and cut into large chunks
• 450 gram(s) (1lb) stoned plums
• 250 gram(s) roughly chopped onion
• 600 ml (1 pint) distilled malt, wine or cider vinegar
• 350 gram(s) dark muscovado sugar
• 1  level tsp ground allspice
• 125 gram(s) raisins

Method

1. Put apples and pears into a large pan. Add plums and chopped onion. Add vinegar, bring to the boil and simmer, stirring occasionally, for 45min or until the onion is very soft. Add sugar and allspice. Return to the boil, stirring from time to time, and cook gently for 30min. Add raisins. Continue to cook, stirring regularly, until thick and pulpy (around 10min). Spoon into three 450g (1lb) warm, sterilised jars , then cover and label. Store in a cool, dry place for at least one month.

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