Jalapeno Plum Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Serves: Makes about 8 pints
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
Notes
To quickly mince the onions and jalapeños for a large batch recipe like this, put all of the roughly chopped vegetables into the food processor and just pulse until finely chopped.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/09/jalapeno-plum-chutney/