Tweet
1.8kg plums (stoned/pitted)
10ml/2tsp crushed green cardamom pods
600ml red grape juice
150ml water
About 1.3kg preserving/granulated sugar
Put the plums, cardamom pods, grape juice and water in a large pan. Bring to boil, then cover and simmer gently for 1 hour. Leave to cool slightly, then pour into jelly bag, suspend above bowl and leave to drain overnight.
Measure strained juice into preserving pan. Add 450g sugar for every 600ml strained juice.
Heat the mixture over a low heat, stirring constantly until the sugar has dissolved completely. Increase the heat and boil, without stirring for 10-15mins, or until setting point (105 degrees C)
Remove the pan from the heat and skim off any scum. Spoon into warmed sterilised jars, cover and seal.
10ml/2tsp crushed green cardamom pods
600ml red grape juice
150ml water
About 1.3kg preserving/granulated sugar
Put the plums, cardamom pods, grape juice and water in a large pan. Bring to boil, then cover and simmer gently for 1 hour. Leave to cool slightly, then pour into jelly bag, suspend above bowl and leave to drain overnight.
Measure strained juice into preserving pan. Add 450g sugar for every 600ml strained juice.
Heat the mixture over a low heat, stirring constantly until the sugar has dissolved completely. Increase the heat and boil, without stirring for 10-15mins, or until setting point (105 degrees C)
Remove the pan from the heat and skim off any scum. Spoon into warmed sterilised jars, cover and seal.
Comment