Kilner Recipe Book 2018

Richly Spiced Plum Chutney Ingredients 1kg / 2lb 4oz, plums halved, stoned and finely chopped

3 onions, finely chopped

100g / 3.5oz dried cranberries or raisins roughly chopped

1 tbsp finely grated ginger

1 tbsp ground cumin

1 tbsp paprika

1 tsp chilli flakes

750ml / 25 US fl oz red wine vinegar

500g / 1lb 2oz light muscovado sugar

Method Mix all of the ingredients except the sugar together in a Kilner ® Jam Pan and bring to the boil.

Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderize the plums.

Add in 2 tsp salt and the sugar and mix well to dissolve.

Keep the pan uncovered and boil the mixture for 25- 30 minutes stirring every so often to avoid it sticking to the pan. Pour the chutney into warm sterile Kilner ® Jars, wipe the rim and threads of your Kilner ® Jar and seal. Make sure your chutney is stored for at least 2 weeks before opening. Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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