Homemade Plum Cordial Recipe
This homemade plum cordial is a simple preserve made with fresh plums, water and sugar. Enjoy it diluted with still or sparkling water, mixed into cocktails or drizzled over desserts.
Ingredients
- 1 kg fresh plums Mirabelles, bullaces, damsons or dessert plums
- 750 ml water
- 500 g white caster sugar
- 1 tsp citric acid optional, for extra acidity and longer keeping
Instructions
- Wash the plums, remove any stems and discard damaged fruit. Leave the stones in.
- Place the plums and water in a large saucepan. Bring to a gentle simmer, then cook uncovered for 20–30 minutes until the fruit has softened and the skins have burst.
- Lightly crush the softened plums with a potato masher or wooden spoon to release more juice, taking care not to crush the stones.
- Pour the mixture into a jelly bag or muslin-lined sieve set over a large bowl. Leave to drain naturally for 8–12 hours or overnight without squeezing.
- Pour the strained juice into a clean saucepan. Add the sugar (and citric acid if using) and heat gently, stirring until the sugar has dissolved completely. Do not boil unnecessarily.
- Pour the hot cordial into sterilised bottles and seal immediately. Leave to cool before refrigerating.
- Dilute with still or sparkling water to taste (around 1 part cordial to 5 parts water).
Notes
- Try different plums: Mirabelles produce a light golden cordial, while damsons and bullaces create a deeper colour and a sharper flavour. Adjust the sugar slightly to suit the sweetness of the fruit.
- Add subtle spices: Simmer the plums with a cinnamon stick, a few slices of fresh ginger or a strip of lemon peel, then remove before straining for a gentle twist on the classic flavour.
- Add citrus: A teaspoon of citric acid or the juice of one lemon gives the cordial a brighter, slightly tarter finish and helps balance very sweet plums.