Recipe: Mulled-Wine Preserved Omega Plums

Pair these decadent poached plums with custard or ice cream. 

Words: Nicola Galloway

When preserving fruit, it is essential to use firm-fleshed varieties that will retain their shape during storage. These poached plums are divine served with custard or ice cream.


about 2.5kg omega plums
¾ cup sugar or honey
3 cups water
1 cinnamon quill
4 whole cloves
zest of one orange
1 glass red wine


To prepare the mulled wine syrup, combine sugar, water, cinnamon, cloves, orange zest and wine in a saucepan and gently heat until sugar is dissolved and bubbles gather around the edge of the pan. Remove from the heat and set aside to infuse and cool.

Halve plums and remove stones. Pack snugly into the jars – the better the fruit is packed, the less floating room.

Strain the syrup then pour into the jars to within 1cm from the top. Screw the lids on hand-tight (don’t over tighten or this can break the seal).

Follow the instructions to heat-process the fruit using the water-bath method. Once the jars are completely cool, check the lids, making sure they have properly sealed.

Name and date the jars and store in a cool, dark pantry for up to 6 months. Once opened, keep refrigerated and consume within
a week.

Makes 2 x 1 litre jars


Preserves 101: How to sterilize jars and preserve fruit for long-lasting jams, chutneys and sauces

This is an extract from our special edition In Your Backyard: Living Lightly

In Your Backyard: Living Lightly is filled with practical advice on making small steps to a lighter footprint. Order online here.



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