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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
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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.
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