Makes: 2 kg (4lb)
Preparation Time: 20 minutes
Cooking Time: 2 to 2 and a half hours
750ml (1 and a half pints) white wine vinegar
500 g (1lb) caster sugar
7 rosemary sprigs
7 thyme sprigs
7 small bay leaves
4 lavender sprigs (optional)
4 garlic cloves, unpeeled
1 teaspoon salt
Half a teaspoon multi-coloured peppercorns
1.5kg (3lb) firm red plums, washed and pricked
1. Use a standard slow cooker and preheat if necessary. Pour the vinegar and sugar into the cooker pot and add 4 each of the rosemary and thyme sprigs and bay leaves, all the lavender, if using, the garlic, salt and peppercorns. Cook on 'High' for 2-2 and a half hours, stirring once or twice.
2. Warm the clean jars in the bottom of a low oven. Pick the plums tightly into the warm dry jars and tuck the remaining fresh herbs into them. Strain in the hot vinegar, making sure that the plums are completely covered, then top with airtight lids.
3. Label and leave to mature in a cool, dark place for 3-4 weeks before using, or store, unopened, for 6-12 months. The plums will lose colour slightly.
Variation
Add a tiny dried chilli to each jar of plums or use some broken cinnamon sticks, juniper berries and pared orange rind in place of fresh herbs.
Recipe Source: Hamlyn – Preserve Sweet & Savoury Recipes |
