Recipes

Chosen from Thane Prince's Jams & Chutneys, she writes "A real autumn relish, this - the plums add both sharpness and rich seasonal colour. Relying on fresh spices rather than dried ones, this preserve has a light, refreshing flavour. It goes especially well with cold meats, grilled pork chops or mature cheeses."

Makes 1.6kg (3 1/2lb)

    5 plump garlic cloves
    10cm (4in) piece of fresh root ginger
    2 green chillies, deseeded if liked, and chopped
    1kg (2 1/4lb) cooking apples, peeled, cored and chopped
    675g (1 1/2lb) sweet onions, peeled and chopped
    500g (1lb 2oz) red plums, stoned and chopped
    360ml (12fl oz) cider vinegar
    300g (10oz) white granulated sugar
    1 tbsp salt
    2 tbsp chopped fresh sage

Method

Using the small bowl of a food processor or a mortar and pestle, work the agrlic, ginger and chillies into a paste.

Put all the ingredients except the sage in a preserving pan, and bring to the boil, stirring, until the sugar has dissolved.

Over a fairly low heat, simmer the relish for 40 minutes or until it is reduced and thickish. Stir in the sage and continue to simmer for a further 2-3 minutes, until it has reached the desired consistency.

Put the relish into hot sterilised jars, cover with vinegar-proof seals, and label. Store in a cool, dark place.
Keeps for up to 1 year.

RECIPE TIPS

Thane says "While I have chosen to use red plums here, a glut of yellow plums would be a perfect alternative for use in this relish."

Check out our Little Green Book on Apples for more on where to buy apples, juices, cider and more...