PLUM CHUTNEY

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1 KG OR 2 1b PLUMS

350G OR 12OZ SUGAR
100g or 4oz dried fruit
300 ML OR1/2 PINT MALT VINEGAR
1TBSP PICKLING SPICES IN A MUSLIN BAG.
1TSP GROUND GINGER
1TSP SALT

SIMMER THE STONED PLUMS,DRIED FRUIT,SPICES,SALT AND GINGER IN A SAUCEPAN WITH JUST ENOUGH VINEGAR TO STOP THE MIXTURE FROM BURNING.
COOK UNTIL SOFT,STIR FROM TIME TO TIME
ADD THE REMAINDER OF THE VINEGAR,STIR IN THE SUGAR.BOIL STEADILY UNTIL THE MIXTURE IS THICK.REMOVE BAG OF SPICES.
POUR INTO HOT STERALISED JARS AND SEAL.

[betula]