Level up your desserts and cocktails with this Plums in Syrup recipe. This can also be used as a sweetener for your tea.
You will need:
- 1.5-2.5 kg plums, whole or halved and pitted (about 30-50 med)
- ½ batch of hot light or medium syrup
- 4 (500 ml) glass preserving jars with lids and bands
Method:
- PREPARE syrup by combining 1 cup plus 2 tbsp granulated sugar and 2-2/3 cups of water for light and 1-2/3 cups granulated sugar and 2-1/2 cups of water for medium in stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- PRICK whole plums in several places using a fork. In a large stainless steel saucepan, one layer at a time, warm plums in hot syrup over medium-low heat until heated through, about 2 minutes per layer. Using a slotted spoon, transfer each batch to a bowl and keep hot. After all the plums have been heated, remove saucepan from heat and return plums to the syrup. Cover and let stand for 30 minutes. Return to a boil before packing.
- PACK hot plums into hot jars using a slotted spoon, leaving 5 mm headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 20 minutes in 500 mL jars, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
Credit to: Jarden Home Brands, the makers of Ball preserving products. For more delicious recipes, information about preserving, and hints and tips, go to http://www.FreshPreserving.com.au or like www.facebook.com/BallPreservingAU.
__small.png)
