Total Time: 3hrs, 5mins (Prep: 5mins, Cook: 3hrs)
Makes: 1.5 Litres
Ingredients
4.5L Paracombe Premium Perry
3 cinnamon sticks
½ teaspoon whole cloves
½ teaspoon allspice berries
1 cup granulated white sugar
Instructions
- Bring Perry, cinnamon, cloves and allspice to a boil in an 8L pot over high heat; reduce heat to medium and cook until Perry is reduced by half, about 1 ½ hours.
- Add sugar and cook, stirring occasionally, until reduced to 4 cups, about 1 ½ hours (You want to cook it no higher than 218°F. If you cook it beyond that temperature, it will set into jelly). Let it cool in the saucepan, strain, discarding spices and store in the refrigerator up to a month; alternately, divide among prepared half pint jars, apply clean lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and let them cool completely before handling.
Recipe adapted from SAVEUR