Here's the recipe I arrived at - mind you, I added additional plum puree three times after reducing the entire pot about 1-1.5" - next year, I will reduce the vinegar by about half and might use malt or rice vinegar instead of apple cider.
- 12 c plum puree
- 3 chopped white onions
- 3 Tb finely minced garlic (use the garlic press)
- 10 Tb finely minced fresh ginger (mini-food processor)
- 3 t Chinese 5 spice
- 1 small cassia cinnamon stick
- 4-5 star anise pods (unbroken - fish them out later)
- 1 t salt
- 1 c apple cider vinegar
- 4 c Sucanat/brown sugar
- 1/4 c (wheat free) soy sauce
- 1/2 c currants
12 - 8 oz jars
16 - 4 oz jars
I will give this a chance before giving it all away - last year I was so sick and tired of persimmons that I gave away nearly all the persimmon chutney and three months after making it realized I had very little left and it was very very tasty! Fortunately, I still have some persimmon pulp in the freezer which will go into a persimmon cake and persimmon sorbet for an August birthday, and the rest will be a new batch of persimmon chutney. That is, after I get done with plums, apricots and the figs I plan to pick on Monday!