This chutney makes about five 250ml jars.
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Having had a glut of victoria plums, this was just the recipe i was looking for. A nice straightforward recipe easy to follow. I left it 3 weeks to mature be for trying. I've just had a red Leicester and chutney sannie and the chutney was really nice, tasting strongly of plums. If I get a glut of Victorias next year, I'll be brushing this recipe off and using it again - 20 Oct 2013
We used dark brown sugar and raisins as that's what we had in the cupboard and it was delicious. - 07 Oct 2013
Everything about this recipe is perfect! I used an unknown heirloom variety of English plum grown for over 50 years by my 87 y/o neighbor who started her tree from a cutting taken from her grandfather's old plum tree. I used different varieties of fresh picked farm fresh apples. I canned seven half pints. The end result was fantastic! Highly recommend this recipe. - 08 Oct 2015