My friend Lizzie came for a visit on Tuesday. The last of her children has started school this year, and we are planning to spend every 2nd Tuesday doing fun things together!!
This week we decided to make plum chutney, thought we would much rather have been playing on our sewing machines. But that plum glut was not prepared to wait.
So we set to with lots of chopping.
Mixed up some spices and vinegar!!
Then chopped some more.
We discovered that we had chopped so much, it wouldn't all fit in 1 pot.
Can you smell the wonderful aroma filling the house?
Several cups of tea, plenty of chatting, and loads of stirring,
we had 23 jars of my favorite plum chutney on the bench.
Can l wait the 2 months for this to mature before l open a jar???
And of course, you all need to see these quilts. Jill was given this beauty by her ( other ) sewing group for a very special birthday. She had just picked it up from the machine quilter. l am going sewing at her place tomorrow, and l am sure the binding will be on. Lucky girl!!!!
This is the quilt our Sorrento Sewing group gave Jill for her birthday,
complete with hand quilting.
She looks pretty happy, don't you think!!
( Edit: The name of this pattern is Georgetown Circles. )
Thanks for visiting.
Linda.
Edit: Here is the recipe as requested by Regina. Enjoy!!!
( just a note::: l made 6 times the recipe, which is why l had trouble fitting it into my big pan. )
PLUM CHUTNEY
1 tbl salt
1 tsp ground cloves
1 tsp mustard seeds
1 tsp ground ginger
1 tsp ground allspice (pimento)
2 red chillies
3 cups white wine vinegar
1 kg (2lb) plums, stoned
2 cups skinned and sliced apples
2 cups sliced onions
2/3rd cup sultanas
1 cup shredded carrot
2 cups sugar
Put the salt, spices and vinegar in a saucepan and bring slowly to the boil. Add remaining ingredients and stir until mixture comes to the boil. Simmer until it thickens. Spoon into sterilised jars, seal and label. Store for 2 months before opening.
( just a note::: l made 6 times the recipe, which is why l had trouble fitting it into my big pan. )
PLUM CHUTNEY
1 tbl salt
1 tsp ground cloves
1 tsp mustard seeds
1 tsp ground ginger
1 tsp ground allspice (pimento)
2 red chillies
3 cups white wine vinegar
1 kg (2lb) plums, stoned
2 cups skinned and sliced apples
2 cups sliced onions
2/3rd cup sultanas
1 cup shredded carrot
2 cups sugar
Put the salt, spices and vinegar in a saucepan and bring slowly to the boil. Add remaining ingredients and stir until mixture comes to the boil. Simmer until it thickens. Spoon into sterilised jars, seal and label. Store for 2 months before opening.
