Damson Chutney

Makes 2kg (4lb 8oz)

  • 1kg (2lb 4oz) damsons
  • 1 litre (13⁄4 pints) malt vinegar
  • 1 cinnamon stick
  • 20g (3⁄4oz) allspice
  • 1 tsp cloves
  • 300g (101⁄2oz) cooking apples, peeled, cored and chopped
  • damson chutney
  • 2 onions, peeled and finely chopped 250g (9oz) raisins
  • 250g (9oz) dates, chopped
  • 700g (1lb 9oz) soft brown sugar
  • 2 cloves of garlic, peeled and crushed 20g (3⁄4oz) ground ginger
  • 1 tbsp sea salt
  1. Place the damsons in a pan with 250ml (9fl oz) of the vinegar and cook them until they are soft and bursting. Leave until cool enough to handle, then remove the stones. Place the spices in a piece of muslin and tie it into a bag with string.
  2. Place all the ingredients in a stainless steel preserving pan and bring to the boil, then simmer gently for 2–21⁄2 hours until the chutney is dark and thick but still juicy, stirring from time to time.
  3. Remove the muslin bag, then pour the chutney into hot, sterilized jars and seal.


These recipes are from Fruits of the Earth: 100 Recipes for Jams, Jellies, Pickles and Preserves by Gloria Nicol, published in hardback by Cico Books (an imprint of Ryland, Peters & Small) and available from all good book retailers priced at £14.99.