700 g (1 1/2 lb) freestone plums
25 ml (1 1/2 tbsps) pickling spice
2 cloves garlic, skinned and crushed
350 g (3/4 lb) onions, skinned and sliced
900 g (2 lb) tomatoes, skinned and sliced
900 ml (1 1/2 pt) malt vinegar
1 kg (2 1/4 lb) cooking apples, peeled, cored and chopped
225 g (1/2 lb) dried apricots, cut-up
225 g (1/2 lb) golden syrup
225 g (1/2 lb) demerara sugar
20 ml (4 level tsps) salt
1. Wipe the plums, halve and discard the stones.
2. Tie the pickling spice in a muslin bag.
3. Put the plums and all the other ingredients in a large pan, bring to the boil, reduce the heat and simmer uncovered until the ingredients are soft and well reduced.
4. Remove the muslin bag.
5. Pot and cover.
