PLUM CORDIAL
plum puree
1 cup of sugar for every cup of plum puree
Fruit Fresh
• Wash the plums and remove the stones. Discard blemished fruit. Keep only the healthy.
• Using a blander or food processor, puree the plums in batches.
• Pour the pureed plums into a large measuring cup.
• Make a note of the amount and then transfer the pureed fruit to a large heavy pot.
• Measure out the sugar, 1 cup for every cup of pureed plums.
• Add the sugar to the pot and stir to combine.
• Bring to the boil. Boil for 4 minutes, stirring occasionally.
• Remove pot from the heat. The plums will have a vibrant color and the consistency will be like a smooth sauce.
• Place a large sized fine sieve over a bowl or a pot.
• In batches pour the plums into the sieve.
• Let the liquid drip and help it along with a large wooden spoon. This is a bit tedious and time consuming, but don’t use your fingers, not only because it’s still hot, but you don’t want to add skin cells to the cordial. Some people prefer to use cheesecloth; I prefer a fine sieve and a wooden spoon.
• When all the fruit is strained discard the pulp.
• Strain the liquid one more time and transfer into a pot.
• Bring to the boil, but just, and then pour into hot sterilized jars.
• Add 1/2 teaspoon of Fruit Fresh to each jar.
• Wipe the rims, place on the snap lids and screw on the caps. Check the box and make sure to follow manufacturer’s suggestion for softening the cap seals. In the past we had to boil the caps for 5 minutes to soften the seal. Recently purchased caps had to be heated only with boiling water.
• Place the jars in 210F oven for 40 minutes or until jars are very hot to the touch.
• Prepare a dry pack: line a basket or a box with tea towels.
• Remove from the hot bottles from the oven and transfer them to the prepared dry pack.
• Encase the dry pack into an old quilt or several blankets and leave it to cool.
• By evening the jars will still be warm; they will also be completely sealed.
