Plum and preserved lemon chutney
( MAKES 5 CUPS )
You only eat the skin of preserved lemons.
- Place the onions, vinegar and sugar in a large saucepan. Bring to the boil and simmer for about 15 minutes or until the onions are soft.
- Meanwhile, halve, stone and chop the plums. Add to the saucepan with the diced lemon skins, mixed spice and ginger. Simmer on low heat for about 40 minutes, until thick.
- Pour into hot sterilised jars and fill them right to the top. Seal while hot.
See more of Jan's stone fruit summer recipes