Pickled plums

Pickled plums

By
From
Encyclopedia of Food and Cookery

An unusual accompaniment to cold meats, especially good with ham or pork.

Ingredients

Quantity Ingredient
330g sugar
375ml wine vinegar
1 small cinnamon stick
1 tablespoon cloves
1kg plums

Method

  1. Dissolve sugar in vinegar in a large saucepan over low heat. Bring to the boil and boil for 2–3 minutes, then add cinnamon and cloves.
  2. Prick plums in several places with a fine skewer and add to syrup. Bring to the boil again, skimming off any scum. Lift out plums and place in a bowl.
  3. Boil syrup for 3–4 minutes, then pour over plums. Leave in a cold place for 24 hours.
  4. Drain off syrup into a saucepan and bring to the boil. Add plums, return to the boil,then lift out plums. Boil syrup for 2 minutes longer and pour over plums. Cool.
  5. Place in sterilised jars and seal. Leave in a cool, dark place for 6 weeks before using.
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