A delicious Autumnal cordial - try it hot as a hot toddy!
, Halved and stoned
6 fl oz
Sugar, White granulated
You can use fruit that is over ripe for this cordial, which wouldn't be any good for jam.
Wash the fruit and cut in half and place with or without the stones into a large pan with the water and cinnamon sticks
Cook gently until really soft - around 30 minutes
Pour into a jelly bag and drip overnight
Next day, wash and rinse your bottles and put into a warm oven to dry and sterilise
Measure the juice and put into a pan with 700g of sugar to each litre of juice
Warm the juice over a medium heat and stir until the sugar is completely dissolved
Pour into the warm bottles leaving a small gap, seal immediately
If you are going to use the cordial it will keep in the fridge for 2-3 weeks
If you want to increase the shelf life to 12 months then you will need to process in a water bath
Loosen the caps by a quarter turn. And place on a J Cloth/folded teatowel/folded newspaper in the bottom of a big pan. Fill with water to just below the tops of the bottles.
Bring the water to a simmer then maintain that for around 20 minutes.
Carefully lift the bottles from the pan and tighten the caps immediately
Store in a coole, dark place for up to 12 months and in the fridge once opened
How long will it take to make?
not included in total time
around 8 250ml bottles
Look after it
leeps in the fridge for 2-3 weeks or up to a year if sterilised