Marrow & Plum (no onion) Chutney

This is a really lovely chutney the mix of fruit with vegetable is lovely & it goes just as well with cheese as with ham in sandwiches & also with meat, salad & cheese board. A very versatile chutney.
My chutneys are without onion through an allergy but obviously if you are ok then please add a large onion instead of the garlic

Made with red plums but also can be made with the big purple plums, these are even fruitier.

2 Heads of garlic

1 1/2 kilo Plums

1 1/2 kilo Marrow de-seeded & chopped, remove peel if this is tough

1 litre Vinegar

1 tbsp Ginger

1 tsp Nutmeg

2 tsp Allspice

2 tsp Cinnamon

2 tsp Salt

1 kilo Sugar

Peel & de seed marrow chop small. Crush & chop garlic. Put plums into pan with little water & gently heat to release stones. Remove with a skimmer spoon. Add Garlic & Marrow to pan & stir. Add spices & salt & stir well then add vinegar, stir & bring to boil. Simmer till soft then stir in sugar till it is dissolved.

Cook till chutney is thick & you leave a channel behind as you draw a spoon through it. Pour into pre sterilised jars & seal.

Store for three months to mature the tastes. Will keep for over a year.

Marrow, Ginger & Lemon Jam

Mmmmmm I am always up for making different flavour jams. As I am growing Marrows this year & use them in chutneys I was wondering what else I could try out. Here is my first experiment. I looked up differing recipes & adjusted them slightly but its a very simple recipe & makes a very moorish jam, lovely on some fresh baked bread!

3 lb Marrow peeled de seeded & chopped small
3 lb Sugar
1 Lemon, juice & peel
2" piece of fresh root Ginger peeled & grated

Put the peeled & chopped marrow in a large pan with 1 lb of sugar. Cover & leave overnight.
Stir the now watery mixture & add rest of sugar. Bring to the boil then simmer on a slow roll for 1 hour. Don't forget to stir frequently!
Add the ginger, lemon juice & peeled & finely cut rind to the pan, stir & continue to boil till jam reaches setting point, test using the frozen dish method. Pour into 2 x 1lb sterilised jars & seal.