Sweet Pickled Damsons

• 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

1. Put the vinegar, cinnamon, allspice berries, and orange juice and zest into a pan and bring to a boil.
2. Boil for 4 to 5 minutes, then strain and allow to cool.
3. Prick each plum with a needle or skewer (this will prevent them from splitting).
4. Add the fruit to the cool spiced vinegar in a clean pan.
5. Bring slowly to a simmer, then simmer very, very gently for 10 to 15 minutes, until the plums are just tender.
6. Using a slotted spoon, lift out the plums and pack them into warm, sterilized jars (see p. 21).
7. Return the spiced vinegar to the heat, add the sugar, and stir until dissolved.
8. Boil for several minutes to reduce and thicken.
9. Pour this hot spiced syrup over the plums and seal immediately with vinegar-proof lids (see p. 22).
10. Store in a cool, dark place.
11. These pickled damsons are best kept for 6 to 8 weeks before eating.
12. Use within 1 year.
13. You can use the same method to pickle firm cherries or green gooseberries.
14. 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.

cider vinegar, cinnamon, berries, orange, firm, granulated sugar

Taken from www.epicurious.com/recipes/food/views/sweet-pickled-damsons-389415 (may not work)