This is a great recipe recommended by Heidi Liscomb – writer of our Homeschooling is a Lifestyle column.  Fun to do with kids!

It’s August and the CSA fruit share is filled with gorgeous, ripe plums. Ours, from Threshold Farms in Columbia County, is giving us the most delicious, golden orbs of Shiro plums that I have ever encountered. We are eating them by the dozens! Still, I have some left that I want to preserve for the winter and who wouldn’t be thrilled to open a jar of such golden deliciousness in February! Imagine it now; it is snowing, it is 28 degrees F, you need something sweet and yet savory, you do not want to leave the house, or even get out of your jammies! You go to your pantry and voila! There live the jars of delectable plum jams and chutneys that you sweated over in August! It almost makes me happy about winter…almost.

Here is a recipe that I am going to make and can for my pantry. How about you?

 

Plum Chutney

4 quarts chopped and pitted plums                       2 tbsp. mustard seed

2 c. raisins                                                                  2 tsp. ginger

1 c.. chopped onion                                                    1 tsp, salt

3 c. brown sugar                                                         3 c. vinegar

Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer until thick about 1 hour. Ladle hot chutney into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 6 pints

Heidi Liscomb | August 6, 2022

Recipe courtesy of Ball Blue Book, Guide to Home Canning, Freezing and Dehydration