Different fruits or berries could be used. Anyone for Raspberry Vinegar. ?
Makes about 6 small bottles. About the size of Maple Syrup bottles.
900grams of whole Cherry plums. Washed with skin and pips in.
1 litre Apple Cider Vinegar
Sugar, 3/4 the weight of fruit, vinegar and spices.
4 Star Anise
8 whole cloves or 2 teaspoons of ground cloves.
2 Cinnamon sticks or 4 teaspoons ground Cinnamon
4 Allspice berries or 2 teaspoons ground Allspice.
Place fruit, Vinegar and spice into TMX bowl and mix, speed 6 for 6 seconds.
OR mash fruit slightly with meat hammer or rolling pin. Then add vinegar and spices.
Place in large SS or glass bowl and leave at room temperature for 24 hours or up to 3 days.
Then place fruit, vinegar and spice plus sugar in large saucepan or jam pan. Bring to the boil stiring and then simmer for 10 minutes.
When cool, strain overnight through a jelly bag.
Pour into sterile bottles.
After soaking the fruit/ vinegar / spice mixture, strain through jelly bag.
Add 1/2 the volume of liquid with sugar and simmer for 10 minutes.
This method requires less sugar.
If the fruit is sweet, reduce the amount of sugar .
If simmered longer, until reduced to 1/2, a nice jelly is produced. This can be served alongside roast or grilled meat or veggies.
Windfall Apples, infused with mint or rosemary or thyme make a nice jelly.