You mean there's more you can do with plums and apples?

How alarming. Despite a week long preserving session, in which I have tried almost every method known to mankind, I am still not keeping up with the fruit trees. Incidentally, if the apple and plum recipes here and here weren't enough for you, don't worry. I've got more... Ten minutes work yesterday morning yielded this:

 
 Oh, and another five minutes in the afternoon produced this:

 On a brighter note, that is pretty much all that the tree has too offer now. The rest have gone mouldy (in the case of the plums), or to the wasps. Just so you don't think we're dealing with some ancient, well established orchard, there's a picture of the apple tree here if you scroll down.

you'll notice that the trunk is no more than about four inches in diameter. This is not a big tree, and neither is the plum. Next year there might be even more fruit...

I was a little distressed by this, as I'd already preserved this much over the past few days:

 It might not look that impressive but trust me, a lot of jam hours (and fruit!) have gone into that. Jam weary, I headed back into the fray, and altered/invented a few more recipes.

Apple chutney
I should mention, the quantities for this are quite large, as I wanted a good amount of chutney. We eat a lot of it over the year, in sandwiches, with any meal that needs a little something, by itself from the jar if it's tasty enough. Feel free to scale down if you're not quite up to our consumption levels.

Ingredients (spiced vinegar):
2oz peppercorns
1/2oz ground nutmeg
1/2oz cloves
10 bay leaves
1oz root ginger
3tsp mustard seeds
1/2oz whole allspice
3 cinnamon sticks
2 chillis
2tbsp salt
2pt malt vinegar

Ingredients (chutney):
5lb apples
1lb onions
1lb brown sugar
12oz sultanas/raisins
1tbsp salt
2tsp dry mustard powder (e.g. colmans)
4 chunks of root ginger (about 1/2 inch long each)
2tsp coriander seeds, crushed
1 1/2pt spiced vinegar

Method:
1) Lightly bash all of the vinegar ingredients, and put into a pan, Adding a little of the vinegar and bringing to the boil
2) Boil for a minute or two, then add the rest of the vinegar and boil for 3-4 minutes. Much longer and you start to lose most of the vinegar. If you have time, leave the spices in the vinegar while it cools to allow it to infuse a bit more. If you're making more than one batch, save the spices for a second boiling and just add a quarter of the quantities again. Strain vinegar.
3) Wash and sterilise jars and a jug, putting them into an oven at 125 degrees C for at least 15 minutes. Leave them in the oven while you make the chutney.
4) Finely chop or mince all the ingredients, depending on how smooth you like your chutney. I tend to roughly chop the apples and onions and leave the sultanas whole, for a chunky chutney.
5) Simmer the apples and onions with half the vinegar until tender (I sometimes fry the onions first, but it really doesn't make much difference), then add the rest of the ingredients and simmer until thick (anywhere from 15-45 minutes).
6) Remove ginger chunks, pour into sterilised bottles and seal.

I'm trying to remember whether I've made anything that I haven't yet posted the recipe for, but I've got one last day of preserving ahead of me, so I'll let you know if I come across anything.