I need to squeeze this in, before the plums are gone – it seems every year I wind up putting up jars of jelly and chutney that I’m most excited about having once cheese season begins. That is, the holiday party season during which I seem to be putting out a cheese board every few days, even if it’s just for whomever is sitting around our kitchen table. And one of my favourite components of a cheese board is the little bowl of rosemary-apple jelly or tart plum or apricot chutney. Of course a deep plum chutney is equally at home with samosas or roast pork, but mine inevitably gets doled out with cheese – plums make a perfect pairing for cheese of every texture and intensity. It’s simple to simmer a batch, and measurements are approximate – this is also a great way to use up plums that are starting to get wrinkled or squishy.
If you’re nervous about the jarring process, don’t sweat it – keep it in the freezer, in small quantities in ziplock baggies, even, and its sugar content will keep it from freezing solid. Spoon (or squeeze) it out into a bowl whenever you’re ready for it, and it will thaw quickly.
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