Spiced Plum Jelly
I love plums - in fact a lot of the preserves I put down each year tend to be plum related. This one in particular goes well with pheasant and chicken (and also perks up gravy) and also goes well with cheese. Ingredients: 1.6kg red plums 400ml cider vinegar 150ml Port 1 cinnamon stick 8 cloves 8 green cardamom pods 700g granulated sugar Method Cut up the plums anmd place them with their stones into a very large heavy based saucepan. Add the vinegar, port, spices and bring to the boil, cover and then simmer for about an hour. Tip the contents of the pan into a jelly bag suspended over a bowl. Allow to drip through I usually allow overnight as a minimum. Do not squeeze the bag as this will produce a cloudy jelly which will spoil the appearance of the preserve. Place a couple of saucers in a cold fridge or freezer (these will be used for testing for a set of the jelly) Measure the juice from the jelly. Add 500g of sugar to every 600ml of juice. Brin...