Pickled Plums

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2lb/1 kg plums
  • 1 pint/500 ml vinegar
  • 1½lb/750g sugar
  • 1 in./2.5 cm cinnamon stick
  • 1 teaspoon cloves
  • 10 allspice berries
  • Blade of mace

Method

Small black eating plums are best for this. Wipe them and prick 4 times each with a needle, and put into a bowl. Put the vinegar, sugar and spices into a pan and boil for 10 minutes. Pour over the plums and leave overnight. Drain off the liquid and boil for 10 minutes. Pour over the fruit again and leave for 12 hours. Put the plums into a pan with the liquid and bring to the boil. Remove the spices. Lift out the plums with a slotted spoon and pack into preserving jars. Boil the syrup, pour over the plums and seal at once.

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