Name: Plum & preserved lemon chutney
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1kg plums , washed, stoned and cut into bite-sized pieces -; 320g red onions , diced -; 350ml red wine vinegar -; 250g golden granulated sugar -; 70g preserved lemons , skin only, chopped into small pieces -; ½ tsp ground cinnamon -; ½ tsp ground peppercorns -; ¼ tsp ground mace -; ¼ tsp ground mixed spice -; ¼ tsp grated nutmeg -

Ingredients for - Plum & preserved lemon chutney

1. 1kg plums , washed, stoned and cut into bite-sized pieces

2. 320g red onions , diced

3. 350ml red wine vinegar

4. 250g golden granulated sugar

5. 70g preserved lemons , skin only, chopped into small pieces

6. ½ tsp ground cinnamon

7. ½ tsp ground peppercorns

8. ¼ tsp ground mace

9. ¼ tsp ground mixed spice

10. ¼ tsp grated nutmeg

How to cook deliciously - Plum & preserved lemon chutney

1 . Stage

Heat oven to 120C/100C fan/gas 1/2. Sterilise your jars and lids by washing in hot, soapy water and rinsing thoroughly. Drip-dry upside down, then put in the oven for at least 20 mins.

2 . Stage

Weigh the chopped plum flesh so you have approximately 750g and set aside. Put the onions in a large, wide pan over a high heat with the vinegar and sugar. Once boiling, lower the heat and gently simmer, stirring occasionally, for about 15 mins until the onions soften and become glossy.

3 . Stage

Add the preserved lemons along with the plums, spices and 1 tsp sea salt. Bring back to the boil, then lower the heat to a simmer and stir so it doesn’t catch on the bottom and burn. Reduce the chutney for 45 mins-1 hr until it becomes thick, sticky and jam-like, and has reduced by a third.

4 . Stage

Remove from the heat, ladle into the warm, dry sterilised jars and seal while the chutney is still hot. Will keep, sealed, for up to 1 year; once opened, store in the fridge and eat within 6 months.