My lovely neighbour Bonna came over with plums and peaches from her own garden the other day. I ate some of them directly, but I also decided to make jam and chutney.
This is very typical technique in Scandinavia that has a long history in our cuisine – to preserve the fruits. Not only to extend the shelf life, but also because of the flavor you get.
So what is the difference between a jam and a chutney? Google tells me that jam is just preserved with sugar while a chutney is preserved with both sugar and vinegar and flavored with spices. I love to twist my recipes so my plum jam actually also have some vinegar and spices, and my peach chutney has a lot of spices. Call it what you want! 😉 Which one is your favorite? I like them both but my favorite is definitely the peach chutney!
- 2 lb plums
- 3 tbs concentrated cranberry juice
- 1 tbs balsamic vinegar
- 6 tbs cane sugar
- 2 cinnamon sticks
- 1 tsp chilli
- 1/2 tsp salt
- 1 lb peaches
- 4 tbs cane sugar
- 1 1/2 tsp cardamom
- 1/4 tsp dried chili
- 1/2 tsp hot paprika powder
- 1 tbs vinegar
- 1 inch fresh ginger
Wash and stone the plums. Cut the plums in smaller pieces. Add the plums, cranberry juice, vinegar, sugar, cinnamon sticks, chilli and salt in a sauce pan. Let it boil and then simmer for approximately 20 minutes, until the plums are soft.
Place the jam in a clean jar with lid.
Wash and stone the peaches. Cut the peaches in small pieces and place them in a sauce pan together with the rest of the ingredients.
Let the fruits simmer for 25 minutes. Taste the chutney to see if you need more sugar, chilli or vinegar.
Place the chutney in a jar (or more jars if small) with lid and store it in the refrigerator (up to one month).
Serve with bread and cheese or as part of a cheese plate.
My breadboard is from Swedish “H&M Home”.