• 1 Large Onion
  • 1 Clove Garlic
  • 3 tablepoons Grated Fresh Root Ginger
  • 1 Cinammon Stick
  • 1 Kg Bramley apples weighed when peeled and cored. (Chopped small)
  • 500ml Cider or White Wine Vinegar
  • 2 tsp salt
  • 1 Kg Yellow Plums weighed when stoned and quartered
  • 140g dried chopped apricots
  • 450g Golden caster sugar


  • STEP 1
    Chop the onion finely, crush or grate garlic and put into a large saucepan or preserving pan with the Ginger, cinnamon and apples. Add vinegar and salt.
  • STEP 2
    Bring to the boil and simmer covered for 30 minutes or until the apples are cooked and pulpy.
  • STEP 3
    Meanwhile stone and quarter the Plums, when the apples are ready add the Plums, Sugar and Dried Apricots to the pan. Bubble gently uncovered for 40 minutes to an hour.
  • STEP 4
    Remove cinnamon stick and ladle into sterilised jars

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