Instructions: Dissolve sugar in vinegar in a large saucepan over low heat. Bring to the boil and boil for 2-3 minutes, then add cinnamon and cloves.

Prick plums in several paces with a fine skewer, an add to syrup. Bring to the boil again, skimming off any scum. Lift out plums and place in a bowl.

Boil syrup 3-4 minutes, then pour over plums. Leave in a cold place 24 hours. Drain off syrup into a saucepan and bring to the boil. Add plums, return to the boil, then lift out plums. Boil syrup 2 minutes longer, and pour over plums. Cool.

Place in sterilised jars and seal. Leave in a cool dark place for 6 weeks before using.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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