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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight. | 2. Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic. | 3. Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon. | 4. Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point. | 5. Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally. | 6. Add salt and pepper to taste, then spoon into the hot jars and seal down. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum	2			151.8	37.686	2.31	0.924
apple	1		peeled cored	65.0	17.2625	0.325	0.2125
onion	1			64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
malt vinegar	2 1/2	cups	divided	-	-	-	-
spice	1/2	teaspoon	ground mixed	2.4985	0.6851	0.0579	0.0826
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1	teaspoon	ground	-	-	-	-
sultana	2 1/4	cups		-	-	-	-
brown sugar	2 1/2	cups		2090.0	539.495	0.66	0.0
salt black pepper			ground	-	-	-	-
cayenne pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.