Suzanne Askham

Recipe: plum cordial

The branch might seem like the fruit’s origin: In fact, the branch exists because of the fruit. ~ Rumi

This is the first year in a long time that I’m not making plum cordial myself. Instead, my 21-year-old son and his carers are taking over the role. (My son, Tim, has carers because he is differently abled. He has physical and learning disabilities, and oxygen therapy). I am writing down the recipe so that others can follow it. In fact, it’s very similar to Elderberry cordial. But there are some differences.

The method is easy

1. Gather ripe, healthy plums. It’s fun to pick them from the tree, then throw them into a bowl which someone else is holding (Tim’s method). Or better yet, throw them randomly around and thus give the bowl holder some exercise.

2. Wash, chop roughly (don’t bother removing stones) and place in a large pan. Add just enough water to cover comfortably. Bring slowly to the boil, then simmer gently for 15 minutes. Stir from time to time.

3. When cool enough to handle, strain into a large bowl through a colander with a muslin cloth draped over it. Press the cloth with the back of a large spoon or your hands to get as much of the juice out as possible. (Alternatively, for a clearer cordial, leave the juice to strain naturally through the muslin cloth, overnight if necessary.)

4. Measure the amount of liquid you have and put it back in the rinsed-out pan. Add half a kilo (1 lb) granulated sugar for each  litre  (1.5 pints) of liquid.

5. Add a couple of cinnamon sticks and approx 4 cm (1.5 inches) of  root ginger, peeled and roughly chopped per litre (1.5 pints) of liquid. Heat gently until all the sugar is dissolved. Add a little more sugar to taste if required. Leave mixture to infuse for half an hour over a very low heat, or off the heat.

6. Sieve the liquid to remove the cinnamon and ginger. Pour the liquid into sterilized bottles (putting them through the dishwasher beforehand is fine).

7. Put caps on the bottles, making sure they are well sealed. Store in fridge where it should keep for several months. You can also store this cordial in plastic bottles in the freezer, being sure not to fill them completely to take into account the expansion of the water as it turns to ice. In the freezer it will keep easily until the festive season.

To drink, dilute to taste (roughly 1 measure of cordial to 5 or 6 measures of water. Tastes delicious with sparkling water, and a slice of lemon or orange.

The benefits are great

Plums are rich in anti-oxidants to help to keep cells healthy,  and a host of vitamins (in particular Vitamin C) which assist the healthy functioning of the body in myriad ways. There are also good amounts of bioflavonoids to help absorb and utilise all the lovely Vitamin C. One of the earliest of fruits to be cultivated by humans, there’s something innately nourishing about plums. Be sure to include the skins when preparing a recipe, as much of the goodness is contained there.

With thanks to Julie and Suzie for helping Tim to make plum cordial this year.