Hobbykos Tropea Onion Confit with Plums

Summary

Ingredients

• g 1,200 onion (s), (Tropea-)
• 800 g plums
• 180 ml balsamic vinegar, darker
• 30 ml vinegar, (Moscatello)
• 10 ml vinegar, (date balm)
• 100 ml red wine
• 5 tablespoon sugar
• 1 teaspoon, leveled cinnamon, ground
• 1 teaspoon, leveled allspice, ground
• 2 piece (s) long pepper, freshly ground
• 4 carnation (s), whole
• 20 peppercorns, black, pressed on
• 250 g preservin suar, 3: 1

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Instructions

1. Ingredients sufficient for approx. 8 230 ml twist-off glasses
2. Preparation:
3. Peel and halve the tropical onions and chop them very roughly, wash and core the plums and also cut them into small pieces and put everything in a large saucepan.
4. Mix the vinegar from all types of vinegar and stir with the 5 tablespoons of sugar and add the red wine and pour over the onions / plums, pour the spices, except for black pepper and cloves, over them, put the cloves and pepper in a spiced egg, the spiced egg put in and then let the whole mixture slowly boil up, turn down the heat and let the story slowly simmer like plum jam, stirring often until you have about 1.5 kg of mixture.
5. Now remove the spiced egg and mix the mixture briefly with the blender so that you can just make out small pieces, now add the preserving sugar and stir in and cook for another 3 minutes, stirring constantly, otherwise it will burn.
6. Fill into clean, hot glasses and turn the lid, which is also clean and hot, on it and let it cool down, let it stand for at least 3 weeks and then enjoy.
7. What I can also imagine is that you can use it to refine goulash, so stir it in.