Plum & preserved lemon chutney

• plums↗1kg kg

  washed, stoned and cut into bite-sized pieces

• red onions↗320g g

  diced

• red wine vinegar↗350ml ml
• golden granulated sugar↗250g g
• preserved lemons70g g

  skin only, chopped into small pieces

• ground cinnamon↗½ tsp tsp
• ground peppercorns↗½ tsp tsp
• ground mace¼ tsp tsp
• ground mixed spice¼ tsp tsp
• grated nutmeg↗¼ tsp tsp

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.