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Plum Cordial with Hyssop

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A homemade plum cordial made in a steam juicer and infused with fresh hyssop. The hyssop adds delicate notes of anise and liquorice that pair beautifully with ripe plums.
Course Drink
Cuisine Swedish
Keyword homemade cordial, hyssop, plum cordial, plum juice, plum recipe, preserving, steam juicer

Ingredients

  • 4 kg ripe plums
  • Water for the steam juicer
  • 250 g sugar per litre (8.8 oz per quart) of finished juice
  • 1½ tsp citric acid per litre (quart) of finished juice
  • 1 handful fresh hyssop leaves

Instructions

  • Wash the plums and cut them in half. There is no need to remove the stones as long as they remain intact.
  • Place the plums in the steam juicer and extract the juice according to the manufacturer's instructions.
  • Pour the juice into a large saucepan and measure how much juice you have.
  • Add 250 g sugar and 1½ teaspoons citric acid for every litre of juice.
  • Bring to a gentle boil while stirring until the sugar has dissolved.
  • Lightly bruise the hyssop leaves between your hands and add them to the warm cordial.
  • Let the hyssop infuse for about 2 hours.
  • Strain out the leaves and pour the cordial into sterilised bottles.

Notes

  • I obtained approximately 4 litres of cordial from 4 kg of large ripe plums.
  • The amount of juice varies depending on the variety and ripeness of the plums.
  • If using tart plums or mirabelles, reduce the amount of citric acid slightly.
  • If you don't have fresh hyssop, infuse ½–1 star anise for 10–20 minutes instead.