700 g (1 1/2 lb) plums
900 g (2 lb) red tomatoes, skinned and sliced
900 ml (1 1/2 pt) malt vinegar
4 medium-sized cloves garlic
350 g (3/4 lb) onions, skinned
1 kg (2 1/4 lb) apples, peeled and cored
225 g (1/2 lb) dried fruit
450 g (1 lb) demerara sugar
20 ml (4 level tsps) salt
25 ml (1 1/2 tbsps) pickling spice
900 g (2 lb) red tomatoes, skinned and sliced
900 ml (1 1/2 pt) malt vinegar
4 medium-sized cloves garlic
350 g (3/4 lb) onions, skinned
1 kg (2 1/4 lb) apples, peeled and cored
225 g (1/2 lb) dried fruit
450 g (1 lb) demerara sugar
20 ml (4 level tsps) salt
25 ml (1 1/2 tbsps) pickling spice
method
1. Wash the plums, halve and remove stones. (If not freestone, leave whole.)
2. Place the plums, tomatoes and vinegar in a large pan and simmer gently until soft.
3. If whole plums were used, remove the stones.
4. Skin the garlic, mince with the onions, apples and dried fruit and add to the plum and tomato mixture with the sugar, salt and pickling spice (the latter tied in a piece of muslin).
5. Simmer until tender and well reduced - about 2 hours.
6. Remove the bag of spices.
7. Pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Place the plums, tomatoes and vinegar in a large pan and simmer gently until soft.
3. If whole plums were used, remove the stones.
4. Skin the garlic, mince with the onions, apples and dried fruit and add to the plum and tomato mixture with the sugar, salt and pickling spice (the latter tied in a piece of muslin).
5. Simmer until tender and well reduced - about 2 hours.
6. Remove the bag of spices.
7. Pot and cover.
To sterilise bottles see Sterilising Bottles.
serving amount
makes about 2.3 kg (5 lb).
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