Chutney too runny

[Blowninonabreeze]

I've been making a fig and cranberry chutney today (Hugh FW recipe)

It was meant to simmer for 1.5 hours and reach the stage where it could be parted to allow a visual of the bottom of the pan.

It's now been bubbling for nearly 2.5 hours and still too runny....

What next?

Keep it bubbling and wait for it to reduce, or strain off the extra liquid and put it into jars now?

Advise please more seasoned chutney makers

Thanks

Just strain off the extra liquid but keep to one side incase you need it again. Well that's what I usually do!

cornflour (shhhhhhhh)

Thanks guys, have strained extensively and added a touch of cornflour, now have something resembling chutney! Hurrah

Thank you both