Plums in Red Wine Preserve

Wow, I hadn't realised it's over a year since I last shared a recipe on here! I guess it's mostly due to me moving town, to a place with a much smaller (and badly laid out) kitchen. I haven't really found the time to experiment and cook as much as I used to.

But, today I bring you a recipe for plums in red wine, which I learned at a preserving class about a year ago. I only got one small glass from our course batch, but they went down a treat with my family, so today I made a batch for the larder. They're ideal over any kind of dairy based dessert such as icecream, yoghurt or even waffles, but last Christmas we had them over spiced panna cotta (from the Hairy Bikers' Christmas cookbook), and the combination was fantastic.

They're pretty quick to make, so give them a go. This recipe fills around 3-4 jars, depending on the size (the recipe says 3 jars of 500ml, but I didn't have those handy).

Enjoy!

Plums in Red Wine

• 800g plums
• 30g fresh ginger
• 500g sugar
• 50ml red wine vinegar
• 500ml red wine
• 3 cloves
• 3 sticks of cinnamon

1. Start by washing and removing the stones from the plums, opening them up but not cutting all the way in half. 
   
    
2. Peel the ginger and  slice into fine strips.
   
3. Add into a large pot with all the remaining ingredients.
   
4. Bring to the boil and cook for 5-10 minutes until the plums are tender but still keeping their shape.
   
   
   
   
5. Fill the plums with the syrup into sterilised jars.
   
   
   
   
6. Leave to cool. Enjoy over ice cream, panna cotta or anything else you can think of!