Spiced Plum Chutney

Fill a large canning pot with a rack inside with water and set it on the stove to boil. Wash six 250 ml jars (half pint) and new lids and rings. When the water starts to boil put the jars in the canning pot on top of the rack. Boil for 10 minutes and then turn the heat down to keep the jars warm until ready for filling with the chutney.

Add the chopped plums and peaches into a large, wide, heavy bottomed pot. Add the apples, onions, garlic and prunes into the pot as well. Stir in the rest of the ingredients and bring to a boil. Continue boiling the chutney over a medium high heat for 45 minutes to an hour or until the chutney thickens. Stir frequently as it will start to spatter when it thickens. When it is ready it will mound on the spoon slightly. Look for it to be like a thick salsa.

When the chutney is almost to your desired thickness, put the lids in a small pot and heat gently to soften the seals.

When the chutney is ready, remove it from the heat.

Take the jars out of the hot water and place them on a heat proof surface, such as a large cutting board. Fill the jars with the chutney, leaving ½ inch head space at the top of the jars.

Wipe the rims of the jars and place a hot lids on each jar. Then add a ring to each. Tighten the rings (not too tight) and place the jars in the boiling water of the canning pot and boil the jars for 10 minutes. Ensure that the water is boiling the entire time.

When the time is up, remove the jars from the water and place on a rack or board. Leave the jars for 24 hours and if they seal then they can be stored in a cool dry place. If they do not seal then refrigerate them and use within a couple of weeks.