1. Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight. 2. Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic. 3. Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon. 4. Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point. 5. Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally. 6. Add salt and pepper to taste, then spoon into the hot jars and seal down. ---------------------------------------------------------------------------
Nutrition
Ingredients
