Karen Hart's Plum, apple and onion relish [Preserving stone fruit]

Food writer Karen Hart has put together her favourite stone fruit preserving recipes to delight your taste buds all year round.

Make the most of seasonal fruit with Karen’s plum, apple and onion relish. It’s a winner with cold meats and adds a splash of colour to any platter.

Makes about 5 jars of 250g each

Ingredients:
5 plump garlic cloves
1 x 10cm piece of fresh ginger
2 green chilies, deseeded and chopped
1kg Granny Smith apples, peeled, cored and chopped
5 – 6 medium sized onions, chopped
500g red plums, stoned and chopped
1½ cups apple cider vinegar
1½ cups granulated sugar
1 Tbsp salt
2 tsp chopped fresh sage

Method:
Put all the ingredients, except the sage, in a large saucepan or preserving pan and bring to the boil.

Stir frequently until all the sugar has dissolved.

Bring to the boil, lower the heat and simmer for 40 – 60 minutes until it is reduced and thickened.

Stir in the sage and continue to simmer for another 5 minutes.

Ladle the relish into hot sterilised jars and cover with vinegar-proof seals.

Tip: This relish goes perfectly with cold meats and adds a splash of colour to any platter.

Preserving stone fruit for nutritious winter enjoyment

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