Summary

Ingredients

• 2 kg plum (s), yellow
• 500 g onion (s)
• 4 cloves garlic
• 1 tablespoon lavender flowers, dried
• 3 tablespoon rosemary
• 2 tablespoon salt
• 1 tablespoon black pepper from the mill
• 1 teaspoon cayenne pepper
• 2 lime (s), untreated
• 500 g suar
• 1 liter vinegar, (honey vinegar or mild white wine vinegar)

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Instructions

1. Wash and core the yellow plums - then dice. Peel and finely dice the onions and garlic cloves.
2. Rub the peel of the limes and then squeeze out the juice.
3. Put all ingredients in a large saucepan and bring to a boil. Turn down the heat and reduce to a low heat. This can take up to 3 hours. Stir regularly, stirring frequently at the end. There is a risk that it will burn.
4. Fill into jars while still hot and close immediately. Let cool standing on the lid.
5. The plum kernels can be prepared for a liqueur according to the Herta recipe.