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Pickled plums using a method suitable for other fruit such as cherries. They are delicious with cured meats or duck.
1kg plums (Opus or Victoria work well)
275g caster sugar
1 pint of good-quality red wine vinegar
4 star anise
1 cinnamon quill
Rinse and dry the plums, discarding any blemished ones.
Stir together the sugar and vinegar and spices in a saucepan.
Bring to a boil and cook for 3 minutes.
Pack the plums into sterilised jars and pour over the hot syrup. Cover and seal the jar ensuring that they are airtight.
Store for two months in a cool, dark place before using them.
See here for a blog post about making pickled plums.