Pickled Plums

900g (2lb) Damsons or Plums
450g (1lb) Granulated sugar
300ml (½ pint) Malt Vinegar
½ Lemon, zest only
2 Cloves
1 Small Piece Root Ginger, peeled and bruised

Place all the ingredients except the fruit in a saucepan.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil.
Remove from the heat, allow to cool slightly, strain.
Return the vinegar to the saucepan and bring to the boil.
Prick the fruit, place into a deep bowl, pour over the vinegar.
Cover and leave in a cool place for 5 days.
Strain the liquid into a saucepan, bring to the boil.
Pour over the fruit.
Cover and leave in a cool place for 5 days.
Strain the liquid into a saucepan, bring to the boil.
Place the fruit into jars, pour over the boiling liquid.
Immediately seal with airtight lids.
Leave for 6 weeks to mature before using.