Plums, sweet – sour – spicy

Ingredients for 4 servings:

• 2 kg plum(s)
• 200 g fresh ginger
• 50 g red pepper(s)
• 1 lemon(s), untreated, peel
• 500 ml vinegar (fruit or red wine vinegar)
• 600 g brown sugar
• 300 ml red wine
• 300 ml port wine
• 250 ml water
• 2 stalk(s) cinnamon

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

In addition to the ingredients, you will also need 2 pinches of preserving aid! Wash the plums, drain, remove the stems, halve and stone, and place in a large bowl. Peel the ginger and slice thinly. Halve and deseed the peppers, wash the peppers, and slice thinly crosswise. Wash the lemon and peel it very thinly with a vegetable peeler. Bring the vinegar to a boil with sugar, red wine, port wine, water, and cinnamon sticks, pour over the plums, and cover and chill overnight. Drain the plums in a sieve and allow to drain, reserving the liquid. Layer the plums in 4 prepared jars (approx. 0.5 liters capacity). Allow the liquid to reduce slightly, season again with vinegar and sugar if desired, remove from the heat, and stir in the preserving aid. Immediately pour the liquid into the jars, filling them to the brim. Seal the jars tightly immediately.