Plums are a favorite fruit around these parts and I do all kinds of yummy things with them. This Spiced Plum recipe is one of our favorites.
Keyword: canned plums
5cwaterOR 4 c water and 1 c Brandy
2orangesjuiced, and zested (more zest may be necessary)
5 - 71"cinnamon sticks
15 - 21cloves
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.
To each pint 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 headspace. 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" headspace.
Wipe the rim with a clean cloth dipped in vinegar, and adjust the lid. Fill and close remaining jars.
Process in a boiling waterbath canner for 20 minutes for pints or quarts. Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. Whichever canner you use, don't forget to adjust the time or pressure according to the altitude chart.
After processing, allow the jars to cool, undisturbed, 12 to 24 hours. Check the seals before you put the jars in storage.
If you don't want to can this recipe, cut it way down. These will keep in the fridge for about a week.