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Spiced pickled plums

Diana Henry / 11 September 2015

This pickled plum recipe from Diana Henry is an ideal way to preserve plentiful plums in early autumn. Enjoy them throughout winter with cooked ham, roast pork or pate.

Pickled plums
These pickled plums, flavoured with allspice, cloves and cinnamon, are ideal with cooked ham over winter

Cooking time

30 minutes


Approx. 3 jars


  • 1.5kg (3lbs 5oz) plums
  • 450ml (15fl oz) cider vinegar
  • 650g (1lb 7oz) sugar
  • 1tsp whole allspice
  • 6 cloves
  • 5cm (2in) piece of ginger, sliced
  • 1 cinnamon stick


Halve and stone the plums.

In a pan, bring the cider vinegar, sugar, allspice, cloves, ginger and cinnamon to the boil.

Once boiled, simmer for 5 minutes and then add the stoned plums.

Cook the plums until just tender, using a skewer to test.

Strain the plums into hot sterilised jars, leaving the syrup in the pan.

Boil the syrup for 5 minutes, then pour over the fruit in the jar and seal it.

Leave the jar for a month before eating.

These pickled plums are gorgeous with cooked ham, roast pork or pate.


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