Spiced pickled plums recipe
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- Makes 2 x 370g jars (serves 15)
- 15 mins to prepare
- 60 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 260kJ 60.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 15.8gProtein 0.3gFibre 0.6g
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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.
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*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.
