Ingredients

600gms plums

600gms peaches – plunge into boiling water for 4-5 minutes to remove skins

2 Spanish onions, peeled and chopped

1 tablespoon freshly grated ginger

1 whole lemon, finely chopped, retain removed pips and tie in a muslin bag

1/2 cup cider vinegar

200gms sugar

1 tablespoon chopped fresh sage leaves

Method

Remove the stones from plums and peaches and roughly chop.  Pre-heat oven to 200C and place the peaches, plums, onions, ginger, lemon and vinegar into a roasting tin and bake for 1 hour, tossing a few times during the cooking.  Remove to a preserving pan and stir in the sugar and lemon pips.

Stir until sugar has dissolved and bring to the boil.  Cook at a low simmer for 30 minutes until thick and syrupy.  Stir in the sage leaves and cook for 3-4 minutes.

Remove from the heat and pour into sterilised jars and seal.  Store in a cool dark cupboard.