Preserving demo recipes- Dad's Pickled Damsons or Plums with a Christmas Twist
Added by Freya on 10 November 2010
Makes around 2 x 450g jars
300 ml cider vinegar
2-3 cm piece of cinnamon stick
1/4 tsp of cloves
Juice and finely grated rind of half an orange
500g of damsons or plums
200 - 350g of light brown sugar (some of which can be substituted for honey if you like)
Heat the cider vinegar with the cinnamon, cleves, zest and juice and simmer for 5-8 minutes. Remove from the heat and allow to infuse and cool before straining. Discard the spices.
Pierce each damson or plum all over with a sharp needle and add to the vinegar. Use a clean pan for a clearer finished product. Simmer the damsons very gently in the vinegar until they begin to tenderise.
Remove the damsons, returning any vinegar to the pan and pack the fruit into still-warm sterilised jars. Add the sugar (and honey if desired) to the vinegar, dissolve and boil for long enough for the syrup to reduce and thicken slightly. Pour the liquid over the fruit in the jars whilst still hot and seal immediately. Leave undisturbed in a cool, dark place for 1 1/2 to 2 months before eating.
These sweet and sour pickles are great with cold meats, nut roasts, strong cheeses etc.
300 ml cider vinegar
2-3 cm piece of cinnamon stick
1/4 tsp of cloves
Juice and finely grated rind of half an orange
500g of damsons or plums
200 - 350g of light brown sugar (some of which can be substituted for honey if you like)
Heat the cider vinegar with the cinnamon, cleves, zest and juice and simmer for 5-8 minutes. Remove from the heat and allow to infuse and cool before straining. Discard the spices.
Pierce each damson or plum all over with a sharp needle and add to the vinegar. Use a clean pan for a clearer finished product. Simmer the damsons very gently in the vinegar until they begin to tenderise.
Remove the damsons, returning any vinegar to the pan and pack the fruit into still-warm sterilised jars. Add the sugar (and honey if desired) to the vinegar, dissolve and boil for long enough for the syrup to reduce and thicken slightly. Pour the liquid over the fruit in the jars whilst still hot and seal immediately. Leave undisturbed in a cool, dark place for 1 1/2 to 2 months before eating.
These sweet and sour pickles are great with cold meats, nut roasts, strong cheeses etc.
Comments
There are 0 comments on this recipe.
You can leave a comment now, via the Preserving demo recipes- Dad's Pickled Damsons or Plums with a Christmas Twist thread in our Forum.
Latest News...
Zero Waste Food Challenge workshop Thursday 25 April
Join us on Thu Apr 25 2024 at 19:00 at Fortrose Free Church for an interactive workshop on how to reduce food ... More >>
18 recommendations from People's Panel on Climate Change
In a public involvement exercise reminiscent of Scotland's Climate Assembly, which reported in June 2021, ... More >>
HGFP consultations/discussions on Good Food Nation Plan
Highland Good Food Partnership is holding a series of online consultation and discussion events on a number of... More >>
Forthcoming Events…
- Tuesday 23 April
- 11:30 Creative Carbon Scotland Climate Action Inverness Assembly
- Thursday 25 April
- 19:00 Welcome to the Zero Waste Food Challenge: Workshop 1 - Planning!
- Saturday 27 April
- 10:00 North Kessock Community market
- Tuesday 30 April
- 19:00 Talk - The Birds and the Bees of Lily Loch
- Wednesday 1 May
- 19:30 TBI Admin (Trustees) meeting 7.30
- Saturday 4 May
- 13:00 Black Isle Repair Cafe at Muir of Ord
- Thursday 9 May
- 18:00 Join in with the Zero Waste Food Challenge: Workshop 2 - Shopping
- Friday 10 May
- 13:00 Uunveiling of the Coronation Tree and Plaque for Ross and Cromarty
Events to add to calendar? Contact Us.
TBI Business Directory
Add Your Business
Do you run a sustainable business on or near the Black Isle? Add it to the TBI business directory
Browse Directory
- Accommodation (3)
- Crafts (10)
- Health and fitness (8)
- Home improvements (17)
- Local food suppliers (18)
- Miscellaneous (35)
- Renewable energy (17)