It has been another busy week and we are finding ourselves crumbling into exhausted heaps all over the place. I wish we could tap into the kids energy supplies. They are bouncing around and we find ourselves playing with them over doing our chores as it’s more fun.
We have been social butterflys this week catching up with many friends before they go away. We were gifted yet another two huge boxes of Plums so more and more preserving and experimentation is waiting on the kitchen counter.
We also went foraging and got a huge bunch of Elderberries.
We will be heading out for more tomorrow afternoon after our interview for community radio. This was a very unexpected request from a customer who bought some vinegar from us at the last market and is talking to different home bakers and cooks in the area. I will be sharing with her the same recipe I will share today for plum cordial.
This cordial truly is the essence of the saying “a season in a bottle”. The plum flavour is divine and the colour is vivid. While making it I thought it would make a wonderful natural dye and if I ever manage to find time to add learning the art of natural dye I will be experimenting with some plums (and Elderberries!).
Please read the entire recipe though particularly if you are like me and go for it then realize half way through you’ve done something wrong and have to back track!
3 Litres of water
Place plums and water in a saucepan and bring to boil. Reduce to simmer for 15 mins
Scoop out plums with a slotted spoon then strain liquid though a sieve or muslin cloth measuring as you go
For Every cup of liquid add 1 C of sugar bring to boil stirring to dissolve the sugar.
Reduce heat and simmer for 2 mins then add tartaric acid
Pour into warm sterilized bottles and seal.
If you like you can cook longer to reduce the liquid and make a thicker syrup suitable for Ice cream. You can also use it to flavour cakes, cookies , icing , fillings or in cocktails. Experiment and have some fun!