Plum Chutney

What you need:

3lb (1.5kg) plums  stoned and halved
1lb (500gms) cooking apples peeled and chopped into small pieces
1 ½ lbs (750gms) onions (any type) chopped into small pieces
1 pint (500 mls) malt vinegar
1lb (500 gms) dark brown sugar
1 table spoon salt 

Make a spice bag with a simple small square of muslin tied tightly at the top but big enough to hold:

1 cinnamon stick
1 teaspoon cloves
Pieced of chopped fresh ginger 
2 teaspoons of black mustard seeds   

What to do:

1.    Place all ingredients into a large preserving pan and stir thoroughly
2.    Place over low heat until all combined and sugar has dissolved 
3.    Increase the heat until all contents have softened
4.    Bring to the boil and add the bag of spices to the pan, immersing it totally
5.    Turn heat down on the pan and leave to cook down, stirring occasionally (about 1 ½ to 2 hours)
6.    When you can ‘draw’ a clean line along the bottom of the pan, the chutney is ready
7.    Pour the contents into warm sterilised jars and seal immediately
8.    Store for a month before tasting