by AntoniaJames
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AntoniaJames's Notes:
Expand1 medium yellow onion, finely chopped Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
4 medium garlic cloves, minced Ask a question about this ingredient
1 tablespoon finely grated ginger root Ask a question about this ingredient
¼ cup ruby port Ask a question about this ingredient
¾ cup Zante raisins (sometimes called “currants”) Ask a question about this ingredient
½ cup dried red currants Ask a question about this ingredient
3 pounds of pluots and/or plums, any variety Ask a question about this ingredient
1 lb. peeled, cored and sliced apples (weighed after trimming) Ask a question about this ingredient
1 cup light brown sugar Ask a question about this ingredient
1 teaspoon aniseed, lightly crushed Ask a question about this ingredient
1/2 teaspoon yellow mustard seeds, lightly crushed Ask a question about this ingredient
1/8 teaspoon ground coriander Ask a question about this ingredient
1/8 teaspoon mace Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 cup white wine vinegar Ask a question about this ingredient
1/4 teaspoon freshly ground green or black pepper Ask a question about this ingredient
In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more, then add the garlic and cook for another minute, stirring frequently and taking care not to burn it.
Ask a question about this stepPit and cut into eighths the pluots or plums.
Ask a question about this stepDeglaze the pan with the port. Add the currants, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.
Ask a question about this stepCook over medium heat, stirring constantly. After a few minutes, add another ¼ cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining ½ cup of vinegar, and stir well to combine.
Ask a question about this stepReduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes.
Ask a question about this stepAdd the freshly ground pepper and stir well.
Ask a question about this stepTransfer chutney to sterilized jars.
Ask a question about this stepFor stable shelf storage, seal according to the jar manufacturer’s instructions, then process for ten minutes in a rolling boil water bath. See the canning tips below, too.
Ask a question about this stepIf not sealing, cover and refrigerate. It will last for 2 to 4 weeks.
Ask a question about this stepEnjoy!!
Ask a question about this stepCANNING TIP #1: Regardless of what other instructions you see in recipes posted in various places on the internet, make sure that you put your canning lids in simmering water (no hotter than 180 degrees) and that you keep them hot just until you use them. It's not enough simply to make sure they're clean. You put them in the hot water to soften the gasket (the rubber rim), which is essential to creating a good seal.
Ask a question about this stepCANNING TIP #2: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!
Ask a question about this stepCANNING TIP #3: Here’s a tip about making condiments for gift giving. All condiments taste better after a few weeks or in some instances, after a month. Every batch will vary, regardless of how many times you’ve used the recipe, because the fruit will be different from year to year. I usually do my initial vacuum seal of condiments in pints or quarts, and then, in the weeks before the December holidays, taste test the condiments again. If they are worthy of gift giving, I then reheat to boiling and re-seal and process the condiments in 4 or 8 ounce jars. You can also test and correct seasoning at this point.
Ask a question about this stepI'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!
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)
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!
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.
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)
Nozlee is the Assistant Editor of Food52.
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!