July is plum time

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As an avid forager and person who hates to see food go to waste, I often pick WAY more plums than I can eat. Luckily I have a second fridge that has kept these beauties in tip top shape until I could get to them and my canner has been working overtime as jar after jar of jam, mostarda and chutney has gotten a dip.

I also had some apricots picked from a friend’s tree that needed using so I came up with yet another chutney recipe that would be a delicious addition to a cheese platter, condiment for a curry or spread for a sandwich.

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The recipe uses 3 1/2 lbs of fruit in total. I used a mix of 1 lb of apricots and 2 lbs of plums pitted and chopped and 1/2 lb fresh pineapple cubed.

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A combination of star anise, cinnamon sticks and fresh and crystallized ginger add hot, sweet and earthy flavors to the chutney.

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Perhaps the best thing of all about this recipe is it cooks in a crock pot. Just have your sterilized hot jars ready after the mixture has cooked on high for 3 hours, fill the jars and process for 10 minutes and

VOILA!

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Chutney to fill your shelves!

ALOHA CHUTNEY

1 lb apricots, pitted and chopped

1/2 lb fresh pineapple, peeled, cored and cut in small dice

2 lbs plums, pitted and chopped

1 1/2 cups brown sugar

1 cup cider vinegar

1 teaspoon salt

1 1/2 teaspoons chopped, peeled fresh ginger

2 star anise pods

1/2 stick cinnamon

2 ounces crystalized ginger, chopped

1 teaspoon dried hot red pepper

Combine all ingredients in a slow cooker and cook on high for 3 hours, stirring once each hour. Fill sterilized jars, leaving 1/2″ headspace, then cap with lids. Process for 10 minutes in a hot water canner or store in refrigerator. Yield: about 7-8 oz. jars.

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