-
-
Add this recipe to your binder
This recipe is in your binder
-
Spiced pickled plums recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
96 ratings
A great way to use up plums before they get too mushy, pickling helps preserve the plums whilst intensifying the flavours over time for a rich, jammy delight. With a touch of spice, sweetness and acidity, these make a versatile jar, great for your pantry. Use as a topping for ice cream, with bread and cheese, or alongside roast pork and duck. See method
Ingredients
- 200g soft light brown sugar
- 200ml red wine vinegar
- 1 star anise
- 1 tsp peppercorns
- ½ tsp allspice berries or ¼ tsp ground allspice
- 2 bay leaves
- ½ tsp fine salt
- 400g pack Suntrail Farms plums, halved and destoned
Each serving contains
-
Energy
260kj
60kcal
3%
-
Fat
0g
0%
-
Saturates
0g
0%
-
Sugars
16g
17%
-
Salt
0.1g
2%
of the reference intake
Carbohydrate 15.8g
Protein 0.3g
Fibre 0.6g
Method
-
Heat the sugar and vinegar in a saucepan over a low-medium heat, stirring gently to melt the sugar. Add the spices, bay leaves and salt, then bring to the boil.
-
Add the plums, reduce the heat to very low and simmer for 5-10 mins until the plums are just tender.
-
Spoon the plums into sterilised jars*, cover with the pickling liquor, then seal and leave to cool completely. Will keep in a cool, dark place for about a year; once open, refrigerate and use within 3 months. The flavour will grow stronger over time.
See more Dessert recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.