Steep the cindercone tea in a muslin tea bag in two cups of hot water for 10 minutes. If you are not using tea, add the same amount of liquid to the plums. If you are working with a plum variety that is firm and not super juicy, you might need an extra cup of water.
Wash and remove stems from your plums. In a large pot (I use a dutch oven) combine the plums, 4 cups of sugar, and steeped tea with the tea bag. Cook over medium low, stirring occasionally to help break down the plums. Simmer for about 30 minutes until your plums are fully broken down. Remember to taste your cordial often. Plums have different levels of sweetness, so you may need more or less sugar depending on your sweetness preference. As a general rule, start with the least amount of sugar and slowly add more as you go.
Place a sieve over a large mixing bowl. Layer a couple layers .cheese cloth over the sieve. Pour your stewed plums through the strainer. Once all the liquid has passed thorough, bundle up the cheese cloth to squeeze any remaining juice out of the plum pits, flesh, and skins. Add vanilla and stir to combine. Store in jars or freeze.
To serve, add one part plum cordial and two parts sparkling water in a cup. This depends again on your taste buds. If you want a more intense plum flavor, add more cordial. If it's too strong, add more water. Enjoy!
