Contributed by (Recipe adapted from “The Door” at www.oxford.anglican.org)

Ingredients

2 ¼ lb Plums
1 large Onion
1 large Apple
2 tsp ground Cinnamon
2 tsp ground Ginger
2 tsp ground Allspice
¼ tsp Salt
250 ml White wine or Cider vinegar
Grind of nutmeg
7 oz. Demerara Sugar

Instructions

Add the Demerara sugar to the wine or vinegar in a pan and heat gently until dissolved. Core, peel, and chop the apple coarsely, and chop the onion to roughly the size of the apple pieces. Stone the plums and add to the wine or vinegar with all the other ingredients. Cook gently until thick and smooth (this should take about 40 to 50 mins). Pour into warm sterilized jars and seal.

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