450 g (1 lb) sugar
thinly pared rind of 1/2 lemon
2 whole cloves
a small piece of root ginger
300 ml (1/2 pt) malt vinegar
900 g (2 lb) plums
thinly pared rind of 1/2 lemon
2 whole cloves
a small piece of root ginger
300 ml (1/2 pt) malt vinegar
900 g (2 lb) plums
method
1. Place all the ingredients except the plums in a saucepan and bring to the boil.
2. Leave until cold, strain and bring to the boil again.
3. Prick the plums with a toothpick, place in a deep bowl, pour the spiced vinegar over and leave covered for 5 days.
4. Strain off the vinegar, re-boil and pour over the fruit.
5. Leave for another 5 days.
6. Pack the plums into jars, reboil the vinegar, pour the boiling vinegar on and cover.
To sterilise bottles see Sterilising Bottles.
2. Leave until cold, strain and bring to the boil again.
3. Prick the plums with a toothpick, place in a deep bowl, pour the spiced vinegar over and leave covered for 5 days.
4. Strain off the vinegar, re-boil and pour over the fruit.
5. Leave for another 5 days.
6. Pack the plums into jars, reboil the vinegar, pour the boiling vinegar on and cover.
To sterilise bottles see Sterilising Bottles.
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
