My friends gifted me these beautiful purple plums. They are from a tree in Orange. I’ve created a spice mix that speaks to the flavours of Xmas pudding – plums, sweet spices and chocolate. I’ve used cinnamon, cloves, allspice, ginger and wattleseed. Wattleseed is an Australian native acacia seed with the most amazing rich chocolate and coffee flavour. I really enjoyed taking these photos of plums inside a palm frond shell I found in our garden. The colour of the shell with the plums is so pretty.
Wash and cut fruit into quarters, remove stones Combine vinegar, water and sugar in a saucepan, heat and stir to dissolve sugar. Sterilise jar and lid – see Resources Place spices in bottom of jar – except cinnamon stick Pack fruit into sterilised jar, pour over hot brine Run a butter knife around outside of jar and gently bang on counter to release any air bubbles Use cinnamon stick to hold down any fruit that floats to the top Wipe rim of jar with clean tea towel and seal with lid, heat process for 15 minutes – see Resources – keeps for one year, once opened refrigerate and use within 6 months Inspired by Sweet pickled stone fruits Cornersmith Salads & Pickles (2017: 97).Pickled plums
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