Pickled Spiced Plums

  • Pickles, Chutney, Relish & Sauces

Pickled plums add an exotic touch  to charcuterie boards, game and rich meats like pork and turkey. They add a real sense of celebration to a traditional Christmas dinner and are so easy to make and simple to serve. Just open the jar and garnish the meat with enough plums for everyone. Some of the vinegar can be used to flavour a salad dressing or used sparingly in the gravy. This preserve works well with all varieties of plums, but my favourite is the intense flavour and spicy tang of damsons.

Preparation Time:
30 minutes
Cooking Time:
15 minutes
Quantity:
2 x 650 ml jars

INGREDIENTS

20-26
Plums, small and firm
875 ml
Apple cider vinegar
220g
Light brown sugar
325g
White sugar
10
Allspice berries, whole
8
Cloves, whole
8
Juniper berries, whole
1 teaspoon
Cardamon pods, whole

METHOD

  1. To make the spiced vinegar solution place cloves, allspice and juniper berries, cardamom pods and vinegar in a saucepan. Bring to the boil and allow to simmer gently for approximately 10 minutes. Do not allow the quantity of  vinegar to reduce. Simmer with a lid on the saucepan if necessary. 

    Strain and add the sugar. Heat gently until all the sugar has dissolved.

  2. Gently wash  and dry plums. Using a fine cake skewer or wooden cocktail stick, prick each plum 1 - 2 times. Add plums to the spiced vinegar solution and cook until they are heated through.

  3. Transfer to the warm sterilised jars then completely cover with vinegar to approximately 1 cm (1/2 inch) from the top of the bottle and seal.

    Label and store in a cool dark place in the kitchen or pantry.

  4. Allow the pickles to mature for at least 2 weeks before eating.

    Once opened store in the fridge and use within 2 months.

NOTES

  • Sweet dark plums will give the best result. However other types can be used. 
  • The number of plums required is an approximation only. This will depend on the size of the fruit and jars used. 
  • Do not use any over ripe, bruised or damaged fruit for this recipe. Plums must be small to ensure efficient storage in jars. They must firm or they will take on a mushy consistency when cooked.
  • Pricking the plums will encourage the spiced flavours to be absorbed into the fruit and will assist in reducing the skin from bursting. If this happens, it can be easily removed before bottling  if you want to maintain a high level of table presentation.
  • The choice of sugar affects the colour and flavour. Brown sugar gives the richest flavour and colour, raw (demerara) and golden granulated sugar gives a caramel flavour, and white sugar retains the natural bright coloured and flavour of the ingredients. I’ve used a combination of sugars.  You can substitute the type of sugar depending on the desired effect.
  • The cooking time is an approximation only. Cooking time will depend upon the size of fruit.
  • Cook the plums very gently so they are not overcooked. They will continue to cook through in the hot spice vinegar. 
  • Variations. The spice mix can be varied to taste. Chillies, bay leaves, nutmeg, mustard seeds can be used or replace the recipe spices.