Many years ago, a friend handed me 2 grocery bags full of fresh plums from the trees on his property. That weekend, I made a number of plum cordials and some plum butter, along with this recipe. This chutney is a delightful accompaniment to pork or venison, and is excellent on a cracker or square of cocktail bread with a strong cheddar as an appetizer.

Sweet and Sour Plum Chutney

Ingredients:

• 3 pounds ripe plums, pitted and cut into 1″ pieces (skin on)
• 2 cups apple cider vinegar
• 1 cup brown sugar
• 1 cup white sugar
• 2 tablespoons chopped fresh ginger
• 2 tablespoons mustard seed
• 1/2 teaspoon cayenne pepper
• 1 tablespoon jarred hot pepper rings, diced
• 1/4 cup chopped green olives
• 1/2 cup diced onions
• 1 tablespoon finely chopped garlic

In a medium stock pot, combine all but 1 cup plums with 1 cup vinegar. Cook, covered, over medium-low heat until plums are soft. Finely chop remaining plums; set aside. In a separate heavy-bottomed pot, melt sugars in remaining vinegar over medium heat. When plums are soft, puree with an immersion blender. Stir in sugar syrup and remaining ingredients, including diced plums, and bring to a boil. Immediately after mixture boils, reduce heat to low and simmer uncovered, stirring occasionally, for 3-4 hours or until sauce is thick. Pour into pint jars and refrigerate. Use within a week or freeze for up to 6 months.

Makes 2-3 pints.