Papaya-Plum Chutney

Recipe Ingredients

1 1/4 cups	296ml	Cider vinegar - (5% acidity)
1 3/4 cups	346g / 12oz	Sugar
1/2 cup	80g / 2.8oz	Golden raisins
2		Garlic - minced or pressed
3 tablespoons	45ml	Crystalline ginger - chopped
1		Cinnamon stick
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper - or more to taste
2 teaspoons	10ml	Ripe papaya - (about 1 lb. Each) (medium)
2 lbs	908g / 32oz	Red plums

Recipe Instructions

In a heavy bottomed 8 to 10 quart pan, mix vinegar, sugar, raisins, garlic, ginger, cinnamon stick, salt and red pepper. Bring to a boil over high heat, stirring often. Reduce heat to medium low and simmer, uncovered, stirring occasionally to prevent sticking, until syrup is slightly thickened (about 15 minutes).

Peel and halve papayas; scoop out seeds. Cut fruit into 1/2 inch chunks. Pit and quarter plums. Add papayas and plums to syrup and continue to simmer, uncovered, stirring occasionally, until papaya is tender when pierced and chutney is thickened (about 35 minutes). Discard cinnamon stick.

Process in boiling water canner as above.

Source:
Sunset's "Home Canning".

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