Traditional plum chutney is so easy to make and for the time given, will reward you with a wonderful side to meats, cheeses, on sandwiches and is particularly delicious on a Christmas ham or a fun twist on traditional cranberry sauce with the turkey come Thanksgiving. Chutneys are savory fruit blends that go well on all different kinds of meat. It smells so great while it is cooking that you can’t help but try a taste.
Plum Chutney
Ingredients to Make Plum Chutney:
Makes: 6 pints
16 cups chopped plums
1 small chopped Onion
2 cups Raisins
3 cups Brown Sugar
3 cups Vinegar
2 tsp Ginger
2 tbsp whole Mustard Seeds
1/2 tsp ground Cinnamon
1 tsp Salt
Preparation to Make Plum Chutney:
Wash whole plums under cold running water; drain. Remove pits. Chop plums to measure 16 cups.
Peel and finely chop the onion.
add ingredients to large pot
Add all the ingredients to a large pot and simmer until it is thick.
Canning Plum Chutney:
pour into hot jars
Ladle hot chutney into a hot jar, leaving ½ -inch headspace.
Remove air bubbles with clean chopsticks or other utensils.
Clean the jar rim with a clean cloth.
Center the lid on the jar and adjust the band to finger-tip tight. Repeat until all of your jars are full.
Process Jars:
Place the filled jars into the water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner and bring water to a rolling boil. Process pint jars for 10 minutes at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Plum Chutney Processed
Once your chutney has completed processing, remove the jars from the canner and space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
