2 lb Firm ripe plums 4 Allspice berries 4 sm Dried red chilies 4 Cinnamon sticks (1") 6 Whole cloves 4 Blades of mace 3 c Distilled malt vinegar 3 c Sugar Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Pour hot vinegar into jars to cover plums completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving. Makes 2 quarts. NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads.
Plums are a beautiful fruit to stew in autumn and winter especially with the spices of star anise, cinnamon quills and cardamon pods. They are such warm flavours!
How to make pickle using plum fruit | Plum tasty recipes | Plum chutney
Maesil extract (Maesil-cheong) is used widely in traditional Korean cuisine as a sweetener. It's made from maesil (aka green plums) and makes many dishes much more delicious than if you just used sugar. The result is more flavorful, fragrant, fresh, and complex. Maesil is also known to be really good for you, and Koreans believe preparing food and tea with maesil has many health benefits. Full recipe: You can submit caption translations in your own language here:
Pickling Fruit l Joeysultana
I love this recipe, my sweet spiced pickled plums, super easy and delicious to make. Doesn't take long at all to make, the shelf life on these beauties are awesome. It takes about 2-3 years until there matured and there flavours have developed although you can wait a few months to a year and still eat them, they just won't taste as good. I hope you learn and enjoy the full video!!
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