Spiced Plums or Damsons

Preparation info
  • Makes

    4 kg

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This spiced plum pickle with its hint of ginger goes particularly well with a plate of charcuterie, or Christmas cooked ham, sliced thick from the bone.


  • 2.25 kg/5 lb small plums or damsons
  • 1.4 kg/3


Prick the plums or damsons with a needle and arrange in a roasting tin or flameproof casserole in layers no more than two or three deep, so that the weight of the fruit above does not squash the lowest layer.

Place the sugar in a pan with the vinegar and all the spices, including the ginger. Stir over a medium heat until the sugar has dissolved, then bring to the boil. Simmer for 5 minu