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Sweet and sour plums

updated

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Ingredients for 1 servings:

  • 2 kg plum(s), still on the stem
  • 1 kg sugar
  • 1 liter white wine vinegar
  • 1 stalk(s) cinnamon
  • 3 cloves, whole

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 20 minutes

Cut the stems in half off the plums. Do not cut them open; the stones remain inside. Bring the vinegar and sugar to a boil, pour the cold liquid over the plums, and let stand for 1 day. The next day, bring the liquid and spices back to a boil, add the plums, and let them simmer briefly. The plums should not burst. Remove them immediately and layer them in jars. Allow the liquid to reduce further and pour the cold liquid over the fruit, then seal the jars, e.g., with twist-off or swing-top jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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