Spiced Plums in Blackberry Leaves RecipeOrigin: Britain Period: Traditional |
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These days the use of blackberry leaves as a herb has almost disappeared. In fact, young blackberry leaves have a pronounced blackberry flavour and can be useful for flavouring syrups, jams and even custard bases for ice creams. Indeed, the leaves are still quite frequently dried to make a country tea. Ingredients:
1.2kg plums 
Spiced Plums in Blackberry Leaves Preparation:Method:Choose unblemished well-flavoured plums that have not split or spoilt in any way. Prick then all over with a wooden cocktail stick then pack straight into wide-mouthed jars, separating each layer of fruit with a layer of blackberry leaves (you should have enough for 4 jars). Add 2 cloves, 2 allspice berries and 1 cinnamon stick to each jar. Combine the vinegar and sugar in a pan, bring to a boil and cook for about 5 minutes, or until slightly thickened. Pour the syrup over the plums then secure the lids tightly. Store for at least 2 months to ripen before use. |
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