Pickled Italian Plums Recipes

PICKLED PLUMS

Steps:

• Wash plums. Cut plums in half; pit. Remove root and stem ends from onions. Cut onion in half lengthwise; cut into 1/2-inch-thick slices. Pack plum halves and onion slices into hot, sterilized pint canning jars.
• In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the water and vinegar. Bring to boiling. Add sugar, cinnamon, allspice, cloves, star anise, and salt. Return to boiling, stirring until sugar dissolves. Remove from heat.
• Pour hot liquid over plums and onions in jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PICKLED ITALIAN PLUMS

Steps:

• Prepare a boiling water bath canner and enough jars to hold 4 pints of product.
• Cut plums in half and cut each half into 4-6 wedges.
• Pile sliced plums into a low, wide pan, add the sugar and apple cider vinegar, and stir to combine.
• Bundle the spices up in a length of cheesecloth or tuck them into a non-reactive tea ball and add them to the pan.
• Place the pan on the stove and bring it to a boil. Cook at a vigorous bubble for 5-6 minutes, until the syrup thickens and the fruit softens (but try to stop cooking before the slices start to disintegrate).
• Using a slotted spoon, funnel the fruit into jars and then top each jar off with the syrup, leaving about 1/2 inch of headspace.
• Tap jars to loosen air bubbles and adjust syrup levels, as needed.
• Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 20 minutes.
• When time is up, remove jars from canner and place on a folded kitchen towel to cool.
• If jars begin siphoning their syrup when you first remove them from the canning pot, pop them back into the water. Slide the pot off the hot burner and let the jars cool more gradually in the pot.
• Once jars have had a chance to cool to room temperature on their towel, check the seals by pushing on the lids. If they are firm and without wiggle, the seals are good.
• Sealed jars are shelf stable for at least a year.

PICKLED PLUMS AND RED ONIONS

Steps:

• Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.

PLUM GOOD PICKLED PLUMS

Steps:

• Wash the fruit and prick each plum with a fork.
• Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
• Add plums and cook for 3-4 minutes.
• Put plums into sterilized jars.
• Keep boiling the syrup until it thickens, pour over plums.
• Check the jars are sealed, keep for 2 months before using.