700 g (1 1/2 lb) freestone plums
25 ml (1 1/2 tbsps) pickling spice
2 cloves garlic, skinned and crushed
350 g (3/4 lb) onions, skinned and sliced
900 g (2 lb) tomatoes, skinned and sliced
900 ml (1 1/2 pt) malt vinegar
1 kg (2 1/4 lb) cooking apples, peeled, cored and chopped
225 g (1/2 lb) dried apricots, cut-up
225 g (1/2 lb) golden syrup
225 g (1/2 lb) demerara sugar
20 ml (4 level tsps) salt
25 ml (1 1/2 tbsps) pickling spice
2 cloves garlic, skinned and crushed
350 g (3/4 lb) onions, skinned and sliced
900 g (2 lb) tomatoes, skinned and sliced
900 ml (1 1/2 pt) malt vinegar
1 kg (2 1/4 lb) cooking apples, peeled, cored and chopped
225 g (1/2 lb) dried apricots, cut-up
225 g (1/2 lb) golden syrup
225 g (1/2 lb) demerara sugar
20 ml (4 level tsps) salt
method
1. Wipe the plums, halve and discard the stones.
2. Tie the pickling spice in a muslin bag.
3. Put the plums and all the other ingredients in a large pan, bring to the boil, reduce the heat and simmer uncovered until the ingredients are soft and well reduced.
4. Remove the muslin bag.
5. Pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Tie the pickling spice in a muslin bag.
3. Put the plums and all the other ingredients in a large pan, bring to the boil, reduce the heat and simmer uncovered until the ingredients are soft and well reduced.
4. Remove the muslin bag.
5. Pot and cover.
To sterilise bottles see Sterilising Bottles.
serving amount
makes about 2.3 kg (5 lb).
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