Sweet Pickled Plums
This easy pickled sweet plums recipe is perfect with vanilla ice cream. Makes 2 x 0.5 Litre Clip Top Jars.
Ingredients and Method
Ingredients
- 250ml Aspall's Red Wine Vinegar
- 250ml water
- Pared zest and juice 1 unwaxed orange
- 1 tsp fennel seeds
- 10 green cardamom pods, bashed
- 1 tsp coriander seeds, lightly crushed
- 2 or 3 cloves
- 1kg slightly underipe plums
- 300g sugar
- 2 tsp rosewater (optional)
- 4 bay leaves
- Vanilla ice cream (optional)
Method
- Put the vinegar, water, orange juice and zest, fennel seeds, cardamom pods, coriander seeds and cloves into a medium sized pan. Bring to a simmering point for 3-4 minutes. Remove from the heat and set aside to infuse.
- Rinse the plums in cold water removing any stalks as you do so. Prick the plums 5 or 6 times with a needle or skewer (this will help to prevent them splitting).
- Strain the spiced vinegar, discarding the spices. Pour the vinegar into a wide-based pan or preserving pan and add the sugar. Bring to a simmering point, stirring until the sugar has dissolved. Carefully add the plums and simmer — just a quiver of a simmer — for approximately 10-15 minutes until the plums are just tender. — this will depend on the variety of plum used. Remove from the heat.
- Using a slotted spoon carefully lift out the plums and pack them into warm sterilised jars tucking in a couple of bay leaves down the inside of the jar.
- Return the vinegar mix to the heat. Turn up the heat and bring to a fast boil for 5-6 minutes to reduce and slightly thicken the syrup — you will need approx 450ml-500ml. Add the rose water, if using.
- Pour or ladle the syrup over the plums ensuring they are completely covered and seal immediately. Store in a cool, dark, dry place. use within a year and keep in the fridge once opened.
