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3lb (1.35kg) Ellenden Damsons
2 small cinnamon stick
1 oz (25g) allspice berries
1 dessertspoon cloves
2 pints (1.2 litres) malt vinegar
1lb (450g) Ellenden bramley apples (no need to peel)
3 large onions
3 cloves of garlic
1lb (450g) seedless raisins
1lb (450g) dark soft brown sugar
1lb (450g) demerara sugar
2 tablespoons sea salt


1. Remove the stones from the damson fruit by either slicing them down the natural line of the fruit and twisting out the stones, or stew the fruit gently with 1/2 pint (275ml) of the vinegar and (wearing rubber gloves) remove the stones as they separate themselves from the flesh. Once the stones are removed place the damsons in a thick bottom pan.
2. Core the apples, leaving the peel on, and finely chop. Finely chop the onions and add both to the pan of damsons
3. Crush the garlic and add to the pan, along with the ginger, raisins, sugar and the remaining vinegar. Sprinkle in the salt and stir everything thoroughly.
4. Wrap the Cinnamon, allspice and cloves in the muslin or gauze, tieing the top loosely with string to form a little bag. This should then be tied onto the handle of the pan and suspended among the rest of the ingredients
5. Bring the pan of ingredients to the boil, then lower the heat to allow the contents to simmer very gently for 2-3 hours, stirring occasionally, more frequently towards the end to prevent sticking to the base of the pan
6. Once the vinegar has disappeared and the contents of the pan have thickened to a soft consistency draw a channel with a wooden spoon across the surface of the chutney, if ready it will leave an imprint for a few seconds without filling up with vinegar.
7. While still warm, pour it into the hot sterilised jars, filling them as full as possible. Cover each with a waxed disc and seal tightly with a vinegar-proof lid.
8. Label when cold and store the chutney in a cool, airy cupboard, leaving ti to mellow for at least 3 months before eating

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