A Jar of Jewels: Pickling Plums in the Fleur Kitchen

There’s something enchanting about a bowl of late-summer plums—dusky skins shimmering in purples and reds, soft flesh ready to yield with the gentlest touch. And while they are delightful fresh, I like to capture their magic in jars of pickled plums, little jewels tucked away to brighten winter’s table.

Pickling plums brings a balance of sweet, tart, and spiced warmth that feels like bottling a memory. They’re perfect alongside roast meats, folded into grain bowls, or simply spooned over a hunk of sharp cheese with rustic bread.

Gather Your Ingredients

• 1kg firm plums (slightly under ripe hold their shape best)

• 500ml apple cider vinegar

• 400g sugar

• 2 cinnamon sticks

• 6 cloves

• 2 star anise

• 1 tsp black peppercorns

• Optional: a thumb of fresh ginger or sliced or bay leaves

The Fleur Kitchen Way

1. Prepare the fruit. Wash and halve your plums, gently removing the stones.

2. Warm the spices. In a large pan, combine vinegar, sugar, and spices. Bring slowly to a simmer until the sugar melts and the kitchen fills with fragrant steam.

3. Add the plums. Slip the plum halves into the spiced syrup and poach for just a few minutes—they should soften but not collapse.

4. Jar the jewels. Spoon the plums into sterilised jars, then pour the hot liquid and spices over them until completely covered.

5. Seal and store. Tuck the jars away in a cool, dark cupboard, and let them mature for at least two weeks before opening.

   
   

   

   
   

Serving Suggestions

• Pair with winter roasts and cold meats.

• Add a few slices to a salad of bitter leaves and toasted walnuts.

• Serve with soft goat’s cheese or a wedge of mature cheddar.

• Stir a spoonful through warm couscous or rice for a burst of brightness

 A Thought from the Garden

“Summer’s gifts, carefully gathered, become winter’s treasures.”

And so, a humble plum becomes something extraordinary—a reminder of sunshine even in the darkest months. When you open a jar of pickled plums, you’re not just tasting fruit, vinegar, and spice. You’re tasting the memory of warm soil, buzzing bees, and the golden light of late afternoons.

With love and a spoonful of pickled magic,

The Fleur Kitchen