450 g granulated sugar
1/2 lemon; zest only
2 cloves
1 small piece root ginger; peeled and bruised
300 ml malt vinegar
900 g plums
Place all the ingredients except the plums in a saucepan. Heat gently, stirring, until the sugar has dissolved, then bring to the boil. Remove from the heat, and leave until cold, then strain. Return the vinegar to the pan and bring back to the boil slowly. Prick the plums, place them in a deep bowl, pour over the vinegar, cover and leave for 5 days.
Strain the vinegar into a saucepan, bring to the boil and pour over the fruit again. Cover and leave for another 5 days.
Strain the vinegar into a pan and bring to the boil again. Pack the plums into prepared jars, pour the boiling vinegar over and cover the jars immediately with airtight and vinegar-proof tops.