Easy Apple & plum spiced jam/Chutney

For me this is a perfect Christmas recipe. It’s easy to make, most of the ingredients you probably have in the house. It makes 2 jars so there isn’t any waste .Plus it is an ideal Christmas gift. Not to mention its totally Delish! I put the ingredients in to the pot in two stages, to layer the flavour. But you don’t have to. And you can try it in a slow cooker as well. It keeps really well in an airtight jar in the fridge too. Enjoy!

Ingredients (1st to go in the pot)

  • ½ a cup of apple cider vinegar (I use Braggs)
  • ½ a cup of water
  • 5 heaped teaspoons of brown sugar soft or granulated
  • 1 hand full golden raisins (about ½ a cup)
  • 2 pink lady apples cored and roughly chopped into bite size pieces
  • 2 purple plums, stoned and chopped into quarters
  • 1 medium sized red chilli chopped finely (no seeds)
  • 6 baby plum tomatoes or cherry tomatoes sliced in ½
  • ½ tsp Garam Masala
  • ½ tsp ground Cumin
    • 2nd batch of Ingredients to go into the pot
  • ½ cup soft brown sugar
  • 1 cup of water
  • 1 onion finely chopped (any colour, I used brown here)
  • 1tsp lemon juice (or a good squeeze)
  • 2 dried dates finely chopped
  • ½ tsp fresh grated ginger
  • 4 tbsp balsamic vinegar
  • 2 tsp Jameson Irish whiskey (optional)
  • Method
  • Make sure you have cleaned and sterilized your chosen container. Heres a good link to show you how. https://www.youtube.com/watch?v=xaoOlEB3aio
  • Place the first batch of ingredients into a saucepan and simmer over a medium heat for about 20 minutes. Keep an eye on it so it doesn’t stick and give it a few stirs to mix everything together, coating with the vinegar and the sugar. A gas hop will heat quicker so really watch it and turn low if you think its heating too quickly.
  • After about 20 minutes add the second batch of ingredients and continue to simmer on a low heat for about 10 – 15 minutes.
  • Have a quick taste and correct the seasoning, if it’s too acidic add a little more sugar or even raisins or dates to balance the sweetness V acid. But remember what you might be eating it with and how that will counter balance flavours such as big blu cheese or hams.
  • If you like a chunky chutney it’s ready to jar. But if like me you like it less chunky. Give it a quick blitz (30 seconds) so it still has texture but somewhere in the middle of a chutney and a jam.
  • Make sure you place a wax paper circle onto it in the jar as I find it keeps better.
  • Serve with crackers, cheese, hams, flat breads or just on a spoon in my case!

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