Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 2 jars
Difficulty level: 2 out of 4
10 Ingredients
- 3 cup white wine vinegar
- 500grams caster sugar
- 7 sprigs rosemary
- 7 sprigs thyme
- 7 small bay leaves
- 4 sprigs lavender
- 4 cloves garlic, unpeeled
- 1teaspoons salt
- 1/2teaspoons peppercorns
- 1.50kilograms firm red plums, washed and pricked
Method
Step 1 of 3
Preheat the slow cooker if necessary. Pour the vinegar and sugar into the slow cooker pot, then add 4 sprigs each of the rosemary and thyme and the bay leaves, all the lavender (if used), the garlic cloves, salt and peppercorns. Cover with the lid and cook on high for 2-2½ hours, stirring once or twice.
Step 2 of 3
Warm the 3 clean jars in the bottom of a low oven. Pack the plums tightly into the jars. Tuck the remaining fresh herbs into the jars. Strain in the hot vinegar, making sure that the plums are completely covered, then seal tightly with rubber seals and jar lids.
Step 3 of 3
Label the jars and leave to cool. Transfer to a cool, dark cupboard and store for 3-4 weeks before using. Once opened, store in the refrigerator.
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