Season: Late August to September. Dark-skinned with a bluish bloom, small oval damson plums are very tart and well flavored, which makes them wonderful for preserving. This is a straightforward recipe that keeps the fruit whole and tender. I love warming cinnamon and allspice in the mix, but you can use any spices you fancy, or even a good tablespoonful of ready-made pickling spice (see p. 89). These sweet spiced damsons are a lovely addition to any buffet table and splendid with cold poultry.

　　

Ingredients

makes four 12-ounce jars

　　2 1/2 cups cider vinegar

　　1 (2-inch) piece of cinnamon stick

　　1 teaspoon allspice berries

　　Juice and finely grated zest of 1 orange

　　2 1/4 pounds firm, ripe damson plums or any other small, tart variety of plum

　　3 3/4 cups granulated sugar

　　

Step 1

Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil. Boil for 4 to 5 minutes, then strain and allow to cool.

　　

Step 2

Prick each plum with a needle or skewer (this will prevent them from splitting). Add the fruit to the cool spiced vinegar in a clean pan. Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender. Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).

　　

Step 3

Return the spiced vinegar to the heat, add the sugar, and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dark place. These pickled damsons are best kept for 6 to 8 weeks before eating. Use within 1 year.

　　

VARIATIONS

Step 4

You can use the same method to pickle firm cherries or green gooseberries. Rhubarb, cut into 2-inch chunks, can also be dealt with in this way – but add the sugar with the rhubarb, as it will help keep it whole.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.