Ingredients:

3-1/2 cups purple plums, seeds removed

1 cup brown sugar

1 cup sugar

3/4 cup cider vinegar

1 cup golden seedless raisins

2 teaspoons salt

1/3 cup chopped onion

1 clove garlic, minced

2 teaspoons mustard seed

3 Tablespoons chopped crystallized ginger

3/4 teaspoon cayenne

A good way to use the abundant harvest of wild plums in the Castle gardens. Combine sugars and vinegar and bring to a boil stirring until sugars dissolve. Add remaining ingredients, mix well and bring to a boil. Reduce heat and cook gently 45 to 50 minutes, stirring to keep from scorching, until thickened. Pour into hot sterilized jars and seal.

Makes: 4 half-pints.

• The Red Castle Inn on VirtualCities.com
• The Red Castle Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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