Lid the pot and allow them to sit for 20 to 30 minutes, so they can slowly heat through. When preparing jars and lids, prepare a couple extra in case your yield is larger than you expect. What a fabulous idea. cover and let stand for 30 minutes. This entire cooking process can take anywhere from 20-40 minutes depending upon how many plums you are cooking. google_ad_slot = "6809230192"; Remove and cool, then check that the lids have sealed. google_ad_height = 15; Then pack the hot plums into canning jars and top with hot canning liquid (leaving 1/2 inch headspace). Lid should not flex Plums in Port Ginger Syrup Makes 2 quarts. In a large stainless steel saucepan, 1) Wash and pit your fresh plums. Copyright © 2017 From Karen’s Kitchen, all rights reserved. Add water to cover. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! You can make it with just a quart of plums or a bucket of plums. Once you have followed the steps below to get the juice, you measure and add equal amounts of sugar. Not exactly! Because my first stockpot is full of boiling hot plums and I am pouring that mixture into a second pot (with a colander on top to catch the pulp). You would be surprised how much juice you get when it sits for hours. Could I just cut them in half and leave the pit in one side? Syrup can be refrigerated in … Score 0 / 0. 1) For this recipe, you do not need to add pectin. Plums in Syrup, . (Keep it simple!). Prepare boiling water canner, jars, and lids. Top jar with a sterilized lid, and submerge it in a boiling water bath for 25 minutes. To Make: This plum syrup recipe is best done over the course of two days, but it can be squeezed into one full day if needed. 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. I’m sorry – I don’t have any experience with that type of bottle. Our ten year old dwarf yellow plum finally produced and it is a bumper crop! Step 1: Halve and pit plums and place in a large pot (don’t fill pots completely, it makes step 5 much harder) . If you wish to add more, wait until you have heated and dissolved the sugar. Step 2: Prepare a Light Syrup. 4) Turn the heat to medium-low and cover the pot for 10 minutes. You can make it with just a quart of plums or a bucket of plums. The workshops will be conducted in the South Arm Community Center. Pour water and sugar into a pot, stirring until sugar is dissolved. This is to prevent the plums from exploding when in hot water bath. While the sugar syrup is cooking, prepare the fruit. As fond as I am of things savoury, plums make for fantastic desserts, so this is a very quick way of making the autumn’s glut last for the rest of the year. jars for 25 minutes. //-->, Cake Decorating Ideas | Add plums, return to a boil and cook 2 minutes before turning off the heat. Serve in individual bowls, topped with vanilla ice cream and drizzled with the brown sugar syrup. Center lid on jar. Alpharetta, GA 30004. Bring to a boil and process pint jars for 20 minutes and quart {High five!}. Tips & Advice | I suppose it just depends upon the amount of sugar you want and the flavor you are looking for. If you don’t want to add the cinnamon, it is okay to leave it out or you can add different spices. Gluten free. Much easier! Prepare syrup by boiling water and sugar until the sugar dissolved. 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. And keep in mind that the process is not an exact science and you will get varying levels of syrup thickness based on the pectin level of your fruit. A jar lifter is very helpful for handling hot, wet jars. What do you do with the fruit left in the strainer? After 10 minutes, remove the lid and continue simmering for about 8-10 minutes, until the liquid has thickened. This is to prevent burning while the plums begin to release their juice. Bring to a boil and then pour over the plums, up to 1/2″ below the rim. Check lids for seal after 24 hours. . ,