3.6 kg (8 lb) plums, washed and stoned
450 g (1 lb) onions, skinned and sliced
225 g (1/2 lb) currants, washed
1.1 litre (2 pt) spiced vinegar
450 g (1 lb) sugar
50 g (2 oz) salt
To sterilise bottles see Sterilising Bottles.
450 g (1 lb) onions, skinned and sliced
225 g (1/2 lb) currants, washed
1.1 litre (2 pt) spiced vinegar
450 g (1 lb) sugar
50 g (2 oz) salt
To sterilise bottles see Sterilising Bottles.
method
1. Place the plums, onions and currants in a pan with 600 ml (1 pt) spiced vinegar and simmer for 1/2 hour.
2. Sieve the mixture, then return it to the pan with the remaining vinegar, the sugar and salt.
3. Simmer for about 1 hour, until of a thick and creamy consistency.
4. Bottle in warm jars, sterilise and seal.
2. Sieve the mixture, then return it to the pan with the remaining vinegar, the sugar and salt.
3. Simmer for about 1 hour, until of a thick and creamy consistency.
4. Bottle in warm jars, sterilise and seal.
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