Jam and Preserve Recipes
Plum and Cinnamon Cordial
A delicious Autumnal cordial - try it hot as a hot toddy!
Ingredients
Plums,
Halved and stoned
Halved and stoned
34 oz
1 kg
Water
6 fl oz
300 ml
Sugar, White granulated
18 oz
700 g
Cinnamon Stick
2 each
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Method
- You can use fruit that is over ripe for this cordial, which wouldn't be any good for jam.
- Wash the fruit and cut in half and place with or without the stones into a large pan with the water and cinnamon sticks
- Cook gently until really soft - around 30 minutes
- Pour into a jelly bag and drip overnight
- Next day, wash and rinse your bottles and put into a warm oven to dry and sterilise
- Measure the juice and put into a pan with 700g of sugar to each litre of juice
- Warm the juice over a medium heat and stir until the sugar is completely dissolved
- Pour into the warm bottles leaving a small gap, seal immediately
- If you are going to use the cordial it will keep in the fridge for 2-3 weeks
- If you want to increase the shelf life to 12 months then you will need to process in a water bath
- Loosen the caps by a quarter turn. And place on a J Cloth/folded teatowel/folded newspaper in the bottom of a big pan. Fill with water to just below the tops of the bottles.
- Bring the water to a simmer then maintain that for around 20 minutes.
- Carefully lift the bottles from the pan and tighten the caps immediately
- Store in a coole, dark place for up to 12 months and in the fridge once opened
How long will it take to make?
Preparation time:
20 mins
Cooking time:
40 mins
Total time:
1 hour
Soaking overnight
not included in total time
How much?
around 8 250ml bottles
Look after it
leeps in the fridge for 2-3 weeks or up to a year if sterilised
Useful links
This delicious cordial looks great in our 250ml Milk Bottle
