Bottled fruit salad

• 1½‒2lb (700–900 g) Victoria plums
• 8 oz (22

Prepare the syrup first. Put the sugar and water into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes, then draw off the heat.

Halve and stone the plums. Halve the grapes. Scald peaches in boiling water for 1 minute. Drain and plunge into cold water. Peel the skins, halve and remove stones. Halve and peel the pears. Scoop out cor