4 small just ripe red or black plums, halved, about 500g
2 cups sweet cherries, stoned about 1 kg
4 bay leaves
1 cup red wine vinegar
1/4 cup balsamic vinegar
2 cups granulated sugar
1 tbsp pickling sugar (I used Kosher)
1 tsp mustard seeds
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
- Remove the stones front he plums and cut each half into quarters. Toss together with cherries in a large bowl. Pack cherries and plums into 4 wide mouth pint jars, each holding 2 cups, leaving slightly more than 1/2 inch headspace. Slide 1 bay leave down the side of each jar.
- Heat the red wine and balsamic vinegars over medium high in a large sauce pan. Stir in sugar, salt, mustard seeds, allspice, cinnamon, cloves and ginger. Bring to a boil and stir until sugar dissolves. Boil for 2 minutes. Pour vinegar syrup over fruit in each jar leaving a 1/2 inch headspace and making sure that the fruit is covered with syrup.
- Cap and set aside to cool completely. Label and store in the refrigerator for up to 2 months.
