*Spicy Plum Chutney*
Makes about 3 pounds

This is the perfect time of year to make this delicious chutney.  Better do it quick before the plums are all gone!

1.5kg of ripe plums
2 pounds of bramley apples, peeled and chopped
2 fat cloves of garlic, peeled and finely chopped
450g cooking onions, peeled and chopped
200g sultana raisins
2 star anise
4 cardamom pods, bruised with knife
200g granulated sugar
400ml white wine vinegar
sea salt and freshly ground black pepper
200ml port

Stone the plums and chop. Put them into a large saucepan with the garlic cloves, onions, apples, sultanas, star anise, cardamom pods, sugar and 300ml of the white wine vinegar. Season with some salt and black pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar. 

Simmer for 25-30 minutes, until tender. Add the remaining white wine vinegar and the port. Cook for a further 30 minutes, stirring often, or until thickened. If it still seems a bit runny, simmer for another 10-15 minutes.

Place into hot sterilized jars, dividing it equally amongst them.  Place a disc of waxed paper directly on top of the hot chutney.  (Alternately melt some paraffin wax and pour this immediately over top of the hot chutney.  I bring mine over from Canada and it is for the express use of sealing jams and preserves.)  Seal with airtight lids and store in a cool dark place for at least one month before using.  This will keep up to six months if kept out of sunlight.  Refrigerate once opened.  Will keep for a further 2 months in the refrigerator.