Marrow, Plum & Apple Chutney (no onion)

If you are a regular to this blog you know I am intolerant to onions & have to improvise without losing flavour. Chutney is a favourite preserve, I love making it out of all sorts of mixtures & this is one of my preferred recipes.
This chutney lasts forever & is fabulous in sandwiches, with salad, burgers you name it ;-)
2 Heads of garlic, crushed & chopped
1 lg Marrow, peeled & chopped (scoop out seeds, wash, dry & store for planting)
500g-1kg Plums
2lb Apples, peeled cored & chopped
1lt  Vinegar
1tbsp Ginger
2tsp Cinnamon
2tsp Allspice
1tsp Nutmeg
1kg Sugar
2tsp Salt
Put the plums in a large pan with a little water & heat till the plums soften. Turn of the heat & skim out the stones.
Add all the ingredients, except the sugar, stirring after each add.
Bring to the boil, then simmer till all is soft. Keep an eye on it & stir frequently.
Add the sugar & stir till it is dissolved. Cook till it is thickened, the apple has cooked down & you can run a spoon through leaving a channel behind.
Spoon into sterilised jars, wipe rim & seal the lid & leave to cool down.

You should hear the lids popping. When the chutney is cold check the jars are sealed properly by pressing the centre of the lid, it should NOT move.
Store for 3 months before eating, for all the flavours to develop.