Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

1kg Plums

2 Red Onions

5cm Piece of Ginger

2 Apples

2 Red Chillies

1tsp Chinese Five Spice Powder

1tsp Paprika

1tsp Coarsely Crushed Black Peppercorns

1tsp Salt

400ml Cider Vinegar

450g Granulated Sugar

Caroline Cowan and Sarah Bristow from Plum Tree Catering share three crowd-pleasing dishes for an irresistible autumnal picnic...

  1. Halve and stone the plums, then chop them into quarters.
  2. Peel and coarsely chop the onions, ginger and apples, chop the chillies, with seeds, and tip all into a heavy bottomed pan.
  3. Add the spices, salt, vinegar and sugar. Bring all to the boil. Simmer until the mixture takes on a jammy consistency, stirring regularly to avoid sticking.
  4. Spoon into warm, clean, sterilised jars and label.

  • pictures: David Merewether

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...