Jalapeno Plum Chutney
It’s the height of plum harvesting season around here, and every year I’m looking for something new to do with all of my plums. I have quite a few recipes already on this site, but not a chutney – at least until now.I have a record crop of plums this year. I’ve already eat a ton, given a bunch to friends, shared bags of plums with the local food pantry (through Produce for Pantries) and let some young moms with their toddlers come over and harvest about 2 bushels (they will eat some, make some desserts, dry some, and make a plum liqueur – don’t worry, they promise to share the recipe).My new plum recipe for 2014 is this chutney. It’s sweet, barely hot (add more jalapeños if you want more heat), and savory all at the same time. Spoon it over chicken, pork, or elk, or serve with cheese and crackers. I have lots of plums, so made a huge batch – but you could cut this down to a quarter recipe easily. I got my ideas for the recipe from Martha Stewart and the kitchn, but in the end made up my own recipe – hope you like it as much as I do.
- 8 pounds chopped plums
- 4 large onions, finely chopped
- 2-3 large jalapeños, minced (remove seeds for less heat)
- 3-4 lemons, zested
- ¼ cup pickled ginger, chopped
- 6 cups brown sugar
- 6 cups apple cider vinegar
- 1 tablespoon sea salt
- 1 tablespoon ground cinnamon
- Combine all ingredients in a large stockpot, uncovered, and bring to a boil. Reduce to a simmer and cook, stirring often to prevent scorching, until reduced nearly in half (this could take several hours).
- Pour into sterilized canning jars, wipe rims clean, and add lids and rings. Process in a water bath for 10 minutes, and then let jars cool. Be sure the lids have sealed properly and tighten rings to store in the pantry. If any jars did not seal properly, store in the refrigerator for up to a month.