Servings: 6 Pint Jars
Equipment
Ingredients
- 16 cups plums chopped and pitted (Damson plums work best, but softer plums can be used)
- 1 cup chopped onion
- 3 cups lightly packed brown sugar
- 2 cups raisins
- 2 tablespoons mustard seed
- 2 tablespoons ground ginger
- 1 teaspoon salt
- 3 cups white vinegar
Instructions
Prepare Your Plums
- Wash the plums in warm water and rinse them well.
- Cut each plum in half, remove the pit, and roughly chop.
- Measure out 16 cups of prepared plums.
Prepare Your Onions
- Peel one white onion, discarding the outer layers.
- Chop the onion into small pieces until you have 1 cup of chopped onion.
Measure Dry Ingredients
- Measure 3 cups of brown sugar, 2 cups of raisins, 2 tablespoons mustard seed, 2 tablespoons ground ginger, and 1 teaspoon salt.
Measure Wet Ingredients
- Measure 3 cups of white vinegar. (Do not substitute with other types of vinegar, as the acidity is essential for safety.)
Combine All Ingredients
- Place the chopped plums, onion, dry ingredients, and vinegar in a large stainless steel pan.
- Use a wide pan if possible to allow for even cooking and easier stirring.
Cook Your Chutney
- Bring all the ingredients to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for 30 minutes, stirring regularly until the onions and plums are very soft.
Prepare Jars and Lids
- Inspect six pint jars for any chips or cracks and wash them with hot water and soap.
- Place the clean jars in your water bath canner, fill with water, and heat over medium heat.
- Warm the lids in a small saucepan over low heat until needed.
Fill Your Jars
- Remove the jars from the canner using a jar lifter and place them on a cutting board or towel.
- Remove the chutney from the heat and insert a canning funnel into a jar.
- Use a ladle to fill the jar, leaving ½ inch of headspace at the top. If air bubbles are trapped, run a knife around the edge of the jar to release them.
- Repeat the process for all jars. If there’s extra chutney, you can use a smaller jar or refrigerate the excess.
Apply Lids and Rings
- Wipe the rims of each jar with a damp paper towel to remove any residue.
- Remove the lids from the warming pan with the lid lifter, place one on each jar, and secure with rings until they are finger-tight.
Process Your Jars
- Place the filled jars into the canner, ensuring they are covered with at least one inch of boiling water.
- Cover the canner with its lid and process the jars for 15 minutes, adjusting for elevation if necessary.
- Do not remove the lid or disturb the jars during processing.
Wait to Test
- After processing, remove the canner lid and turn off the heat.
- Allow the jars to sit in the canner for 5 minutes to stabilize.
- Remove the jars using the jar lifter and place them on a cutting board or towel.
- Do not disturb the jars for 24 hours as they cool and seal.
Test and Label
- After 24 hours, check the seals by removing the rings and pressing down on each lid. The lids should not move or make noise if properly sealed.
- Write the date on each lid for reference.
Notes
- Storage: Keep your canned plum chutney in a cool, dark place away from direct sunlight. It is best used within a year.
- Versatility: This chutney is great for cooking down to poach tofu or chicken, spicing up winter vegetables, enhancing macaroni and cheese, serving with rice, glazing ham, dipping sausage, substituting for jelly on toast, mixing into cottage cheese, or even as a component in a salad dressing.
- Timing: Although the chutney takes a bit of time on the stove, the delicious flavor it imparts is well worth the effort!
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