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Ingredients
- 1Â 1/2 kg Shallots
- 200 gm Salt
- Â Â Water to cover
- 4 x Cardamom pods
- 2 stk cinnamon
- 3 x Strips lemon zest
- 2 sm Dry bird's eye chillies, (2 to 3)
- 2 lt White vinegar
- 1 kg Preserving or possibly granulated sugar
- 15 gm Whole cloves
- 1 x 15 grams who caraway seeds
- 15 gm Grnd chilli
Directions
- Peel the shallots very carefully. It is important to keep the root end as whole as possible, otherwise the shallots will separate during the long cooking. Dissolve the salt in sufficient water to cover the shallots, and pour over, weighing them down with a large plate. Leave for a full 24 hrs.Tie up the cardamom, cinnamon, lemon zest and the whole chillies in a square of muslin to make a spice bag. Place the vinegar and sugar in a heavy preserving pan or possibly a large heavy saucepan. Add in the spice bag and bring to the boil, stirring to dissolve the sugar. Boil steadily for 10 min.
- Skim thoroughly. Add in the remaining spices. Drain the shallots and add in to the boiling syrup. Reduce the heat and simmer very gently for 15 min.
- Draw off the heat and leave to cold. Cover and leave to marinate overnight.
- Next day, bring slowly to the boil, then simmer gently for 15 min. Cold and leave overnight as before.
- On the third day, bring slowly to the boil again, and simmer very gently, till the shallots are translucent/soft and golden. (The high heat if the concentrating syrup caramelises the shallots). Bottle in warm sterilised jars and seal while very warm. Store in a cold, dark place where the confiture will keep for a year or possibly longer, if you can resist eating it, getting more and more delicious all the time.
- NOTES : Makes 2.5kg
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