SPICED PLUMS IN BRANDY SYRUP
Brenda Litzke
Ingredients
4 lbs plums
5 c water OR 4 c water and 1 c Brandy
2 c honey
2 oranges juiced, and zested (more zest may be necessary)
5 - 7 1" cinnamon sticks
15 - 21 cloves
Instructions
In a large pot combine water, Brandy if you are using it, honey, orange juice, and cinnamon sticks. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently.
While that's simmering wash and pit the plums. Depending on size cut them either in half or in quarters. For very small plums you can leave them whole, but prick the skins so they don't burst during processing.
After the syrup has simmered for 10 minutes, add the plums. Bring the plums and syrup back to a boil, stirring frequently, and remove from heat. If you are not processing in a water bath, boil for a bit longer till the plums are soft but still firm.
To each jar add 3 cloves and 1 tsp or orange zest. Fish the cinnamon sticks out of the syrup and add one to each jar.
Now add the plums to the jar leaving 1/2" of head space. Try to fit them in as tightly as possible without squishing them.
Cover the plums with the hot syrup. Remove the air bubbles and top off with syrup as needed, again, leaving 1/2" head space.
I process mine for 20 minutes in a water bath but if your jars seal properly, you can keep it for about 3 months in a cool dark cupboard
Brenda Litzke
Ingredients
4 lbs plums
5 c water OR 4 c water and 1 c Brandy
2 c honey
2 oranges juiced, and zested (more zest may be necessary)
5 - 7 1" cinnamon sticks
15 - 21 cloves
Instructions
In a large pot combine water, Brandy if you are using it, honey, orange juice, and cinnamon sticks. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently.
While that's simmering wash and pit the plums. Depending on size cut them either in half or in quarters. For very small plums you can leave them whole, but prick the skins so they don't burst during processing.
After the syrup has simmered for 10 minutes, add the plums. Bring the plums and syrup back to a boil, stirring frequently, and remove from heat. If you are not processing in a water bath, boil for a bit longer till the plums are soft but still firm.
To each jar add 3 cloves and 1 tsp or orange zest. Fish the cinnamon sticks out of the syrup and add one to each jar.
Now add the plums to the jar leaving 1/2" of head space. Try to fit them in as tightly as possible without squishing them.
Cover the plums with the hot syrup. Remove the air bubbles and top off with syrup as needed, again, leaving 1/2" head space.
I process mine for 20 minutes in a water bath but if your jars seal properly, you can keep it for about 3 months in a cool dark cupboard