Pluot (or Plum) and Apple Chutney
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Jonathan M. July 21, 2013
This is a good recipe, but it makes 2 QUARTS (4 pints), not 2 pints. This is important to know when planning your canning.
Ms. T. September 30, 2011
This looks great, and I really appreciate the canning tips! I wonder if I can still get good pluots or plums this time of year....Will look at the farmer's market this weekend!
TheWimpyVegetarian September 30, 2011
I've made it, Ms. T, and it's really really good. And I was just at the Thursday Farmer's Market at the Civic Center yesterday and there were lots of great looking pluots and plums still coming in!
AntoniaJames September 30, 2011
Thanks, both of you! I saw pluots at the downtown Oakland farmers' market today . . . lots of them! Regular plums also work. Select and use at least a few pieces of fruit that's just barely ripe. Have fun!! ;o)
Ms. T. October 6, 2011
Thanks for the tips ChezSuzanne and AJ :) I did find some gorgeous plums at the farmer's market last weekend. As well as some beautiful figs that I couldn't resist inviting to the party. I used AJ's recipe as inspiration and a jumping off point, but tweaked it a bit to use what I had on hand. Which included a heavier proportion of apples--the whole purpose of this project was to use up the apples from my backyard tree--the aforementioned figs and a slightly different mix of spices. It came out pretty good, but I haven't canned it yet, because I need to balance out the flavors a little. (Probably should've just followed AJ's recipe closely instead of trying to improvise!) I threw in some cardamom--but kinda wish I hadn't because it's a bit overpowering. So I will keep tweaking my little chemistry project and see if I can balance it out a bit. Thanks again for the inspiration!
TheWimpyVegetarian August 29, 2010
I'm adding this one to my canning list! I really like the spice combination you've chosen here - really yummy with the plums and apples.
AntoniaJames August 23, 2010
I hope you try it . . . by the way, you can substitute 5-spice powder for the aniseed, ground coriander and mace. And, for the record, your jam was the inspiration for using port instead of red wine in this! ;o)
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