Instructions: 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 enough water to cover the shallots, and pour over, weighing them down with a large plate. Leave for a full 24 hours.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 a large heavy saucepan. Add the spice bag and bring to the boil, stirring to dissolve the sugar. Boil steadily for 10 minutes.

Skim thoroughly. Add the remaining spices. Drain the shallots and add to the boiling syrup. Reduce the heat and simmer very gently for 15 minutes.

Draw off the heat and leave to cool. Cover and leave to marinate overnight.

Next day, bring slowly to the boil, then simmer gently for 15 minutes. Cool and leave overnight as before.

On the third day, bring slowly to the boil again, and simmer very gently, until the shallots are translucent and golden brown. (The high heat if the concentrating syrup caramelises the shallots). Bottle in hot sterilised jars and seal while very hot. Store in a cool, dark place where the confiture will keep for a year or longer, if you can resist eating it, getting more and more delicious all the time.

NOTES : Makes 2.5kg

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