Preserved plums with almonds

Preserved plums with almonds

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg plums of any variety
230g caster sugar
1.5 litres water
45g flaked almonds

Method

  1. Use a fork to prick the skins of the plums to prevent them from bursting.
  2. Combine the sugar and water in a large saucepan and place over low heat, stirring until the sugar dissolves. Bring to the boil, then add the plums and almonds. Allow the syrup to return to the boil, then remove from the heat.
  3. Use a slotted spoon to transfer the hot plums and almonds to warm sterilised jars. Pour over the syrup, covering the plums and almonds. Seal immediately.
  4. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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