John Myers
Ingredients for 1 servings:
- 1,200 g onion(s) (Tropea)
- 800 g plums
- 180 ml balsamic vinegar, dark
- 30 ml vinegar (Moscatello)
- 10 ml vinegar (date balsam)
- 100 ml red wine
- 5 tbsp sugar
- 1 tsp, levelled cinnamon, ground
- 1 tsp, stripped Allspice, ground
- 2 pieces long pepper, freshly ground
- 4 cloves, whole
- 20 black peppercorns, crushed
- 250 g gelling sugar, 3:1
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours
A delicious addition to all types of cheese and possibly also to game goulash, beef goulash, etc.
8 230 ml twist-off jars Preparation: Peel and halve the Tropea onions and dice very roughly, wash and stone the plums and also chop them up and put everything in a large pot. Mix the vinegar from all types of vinegar and stir into the 5 tablespoons of sugar, add the red wine and pour over the onions/plums, add the spices, except for the black pepper and cloves, put the cloves and pepper in a spiced egg, add the spiced egg and then slowly bring the whole mixture to a boil, turn down the heat and let it simmer slowly like plum jam, stirring often until you have around 1.5 kg of mixture left. Now remove the spiced egg and mix the mixture briefly with a hand blender until you can just about see small pieces, now add the gelling sugar and stir in and let it boil vigorously for another 3 minutes, stirring constantly, otherwise it will burn. Pour into clean, hot jars, screw on the clean, hot lids, and let cool. Let stand for at least three weeks, then enjoy. I can also imagine using it to enhance goulash, so stir it in.
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