Pickled Prunes Preserve Recipe

Ingredients :

550 g

425 ml

575 ml

450 g

1

prunes

tea, strained

white distilled vinegar

light Muscovado sugar

stick cinnamon

thinly pared rind and juice of 1 lemon

thinly pared rind and juice of 1 orange

1. Soak the prunes in the tea overnight.

2. Next day, bring them slowly to the boil.

3. Remove from heat, then cool.

4. Put lemon and orange rind and juice, vinegar, sugar and cinnamon into a stainless steel, enamel or non-stick coated pan and bring slowly to the boil, stirring to dissolve the sugar.

5. Simmer for 5 minutes.

6. Strain the prunes, discarding the tea, and add them to the spiced vinegar.

7. Simmer for 3 minutes.

8. Lift out the prunes with a draining spoon and pack them into warm, sterilized jars.

9. Fast boil the vinegar for 10 minutes.

10. Pour over the prunes, cool, then cover with vinegar proof screw or clip on lids.

11. Store for 2 weeks before using.

Fills three 1 lb (450 g) jars

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