Sweet Pickled Damsons

1. 1

   Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil.

2. 2

   Boil for 4 to 5 minutes, then strain and allow to cool.

3. 3

   Prick each plum with a needle or skewer (this will prevent them from splitting).

4. 4

   Add the fruit to the cool spiced vinegar in a clean pan.

5. 5

   Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender.

6. 6

   Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).

7. 7

   Return the spiced vinegar to the heat, add the sugar, and stir until dissolved.

8. 8

   Boil for several minutes to reduce and thicken.

9. 9

   Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22).

10. 10

    Store in a cool, dark place.

11. 11

    These pickled damsons are best kept for 6 to 8 weeks before eating.

12. 12

    Use within 1 year.

13. 13

    You can use the same method to pickle firm cherries or green gooseberries.

14. 14

    Rhubarb, cut into 2-inch chunks, can also be dealt with in this way but add the sugar with the rhubarb, as it will help keep it whole.

No additional tips available.