In season

Pickled spiced plums

Makes 4 x 1-litre jars

Preserves with low acidity or low sugar content need heat processing to prevent bacterial contamination and spoilage – essential for achieving a shelf life of more than three to four months.

Serve these as part of a cheeseboard or charcuterie platter. The preservingmethod used here is heat processing in a water bath, where the fruit is cooked in the jars.

Ingredients

■ 1.5kg small plums (ensure they are just ripe and not overripe)

■ 2 litres water

■ 15 whole cloves

■ 800g sugar

■ 500ml white wine vinegar

■ 2 cinnamon sticks

■ 8 allspice berries

Equipment

■ Large preserving pan

■ 4 x 1-litre screwband Agee jars, sterilised

■ Clean rags or cloths

■ Small tea towel

■ Sturdy tongs or jar lifters

■ Wire racks

Method

Wash the plums and dry with a cloth. Discard any blemished or soft fruit.

In the preserving pan, bring the water to a rapid boil and blanch the plums for 1-2 minutes until the skins split, refresh in iced water and peel off the skin with a sharp knife. Stud the plums with the cloves.

In the pan dissolve the sugar and vinegar, together with the cinnamon and allspice berries. Bring to the boil, then boil for 10 minutes.

Using a slotted spoon, carefully lower the plums into the boiling liquid, turn the heat down and gently simmer for about 10 minutes until the flesh gives when pricked with a skewer.

Remove the plums one by one and divide among hot jars. Pour the cooking liquid over and tap the jars with a spoon to release the bubbles to the surface. Close the lids, then carefully wrap each jar with a cloth.

Place a folded tea towel in the base of a deep preserving pan or stockpot, fill with water, bring to a simmer, then sit the jars on the tea towel. Ensure the level of water in the pan is enough to cover the jars by at least 2cm.

Bring the pan to a rapid boil and monitor the water level, adding more boiled water, if necessary. Start timing the processing as soon as the water comes back to the boil – 1-litre packed jars (standard large Agee) take around 25 minutes.

Remove the jars from the heat with tongs and place on a wire rack to cool – as the jars cool a partial vacuum will form. To check the seal, carefully undo the screwband and gently lift the whole jar by the rim. If the jar has vacuumed, the seal will support the weight. If the vacuum has not formed properly, you will need to refrigerate the plums and eat within a week.

Label the jars and leave in a cool, dark place for one month.

They can be stored for six months. Eat within a week of opening