Spicy Plum Chutney

1. 1Wash the jars, lids, and bands in hot, soapy water. Rinse well. Dry the lids and bands, and set aside.
2. 2Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off heat.
3. 3Keep the jars in the hot water until ready for use, removing one at a time as needed.

For the chutney:

1. 1Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
2. 2Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
3. 3When chutney is ready, remove the jars from the hot water with a jar lifter, letting excess water drip off. Bring water in the canner back to a simmer (about 180°F) for processing the packed jars.
4. 4Remove chutney from heat and fill the sterilized jars, leaving a 1/2-inch headspace.
5. 5To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.

For processing the packed jars:

1. 1Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.
2. 2Check that water in the pot or boiling water canner is at a simmer (about 180°F), and set the jars in the canning rack. (The jars must be covered by 1 to 2 inches of water. Add additional boiling water as necessary.)
3. 3Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat. Process the jars for 10 minutes at a gentle but steady rolling boil. (Begin calculating the processing time once water is at a rolling boil. Check occasionally that water remains at a steady boil.)
4. 4Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands; let cool at least 12 hours.
5. 5After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal. If the lid pops off, your jar did not properly seal. Eat the chutney within two months.
6. 6To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands don’t need to stay on for storage), label the jars, and store them in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within two months.

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