Pickled Plums
A rich, boozy pickle with lots of spice! Would make a good Christmas gift.
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measurements
1 1/2 kg firm red plums
1 kg caster sugar
300 ml red wine vinegar
150 ml ruby port
zest of 1 lemon
1 tsp coriander seeds
1 cinnamon stick
5 cm piece fresh root ginger
3 whole cloves
1. Halve and stone the plums. Crush the coriander seeds and split the cinnamon
stick into pieces.
2. Put the sugar, vinegar, port, zest and the rest of the spices in a large
pan.
Heat gently until sugar is dissolved then bring to the boil and simmer for 5
minutes.
3. Put the plums in a single layer in 2 flameproof dishes.
Pour the vinegar mixture over the plums and return to heat, until liquid is
boiling.
Remove from heat, cool and refrigerate overnight.
4. Remove plums from the liquid and pack into 4 sterilized jars.
Bring the spiced liquid to the boil and reduce until syrupy. Pour over the
plums and seal whilst still hot.
Keep for about 3 weeks before using.
Too much sanity may be madness. And maddest of all, to see life
as it is and not as it should be!
- Miguel de Cervantes