jars for 25 minutes. 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. makes about eight pint jars or four quart jars, 6 to 10 pounds plums, whole or halved and pitted (about 60 to 100 medium)* google_ad_client = "pub-9948686897249350"; You specify a new stockpot in step 8. * Plums may be blanched and peeled, but they are usually preserved unpeeled. 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. Pack plums into hot jars to within a generous I seriously wish the previous owner of my home had planted a freestone variety of plum! Syrup-packed plums are delicious as a topping for vanilla ice cream or on their own with some whipped cream. Spiced Plum Syrup Recipe This recipe is versatile. Do not fill the pot more than 3/4 full. Adjust your heat if necessary so that they do not burn but are coming up in temperature. 3 1/4 cups granulated (white) sugar and 5 cups water in a stainless steel saucepan. While the sugar syrup is cooking, prepare the fruit. To the world you might be one person, but to one person you might be the world. //-->, , Cake Decorating Ideas | I canned my quart jars for 20 minutes at 15 pounds and this is incredible in pies – I add butter later as a seasoning when I make my pies to avoid having to increase the canning time needed – I add 1/8 tsp of each seasoning or 1 tsp pumpkin/apple pie season for each pie to make sure that wonderful seasoning is still strong. As many of you know, I grow food for my family on less than 1/10th of an acre in Los Angeles. Tree-ripened Whole Purple Plums in heavy syrup, Product of USA No High Fructose corn syrup, All Natural, Kosher Non-GMO Project Verified. In a large stainless steel saucepan, Then pack the hot plums into canning jars and top with hot canning liquid (leaving 1/2 inch headspace). Currently unavailable. google_ad_height = 60; Add … Plums bottled in Syrup. In Victorian times, the sugar plums would have been left to dry out on a hot range for 1-2 days. /* 468x60, created 12/27/08 */ Good mincemeat is a fall crop recipe so be creative. I love mine and use it all the time. Reduce to a … See Canning & Preserving Basics 5 leaves/spears of fresh rosemary. I’m making homemade plum sodas for the fall, and I’ve made your syrup using fresh plums from out in the country. But another one of my favorite methods for using up an abundance of fruit is to make plum syrup. Prepare syrup in canner batch quantities—approximately 5 cups (1250 ml) for 7-500 ml jars, according to chart. Prepare syrup by boiling water and sugar until the sugar dissolved. Serve in individual bowls, topped with vanilla ice cream and drizzled with the brown sugar syrup. Charline – That is absolutely brilliant. The plums can also be topped with whipped cream or ice cream for a fabulous dessert. Just cover the entire thing with another cloth to keep out dust, etc. increase to fingertip-tight. Just wondering. They may be left whole or cut in Remove the plums and set aside, discarding the cinnamon. I prefer to let it sit overnight. Peeling the plums won't change your freezing timeline. Store sealed jars for up to 1 year on the pantry shelf. Follow Joe on Twitter. Bring to a boil and add the sugar. Non-BPA lining in can. Just quickly remove the pits and move on. You state the fruit releases pectin, do I need to add additional pectin? To hot pack plums, bring the canning liquid (syrup, water or juice) to a boil. In large stainless steel saucepan, combine water and sugar for desired syrup type (see chart); bring to a boil. But you could certainly do this all in one afternoon if the mood struck you. Using a slotted spoon, transfer each batch to a bowl and keep hot. Assuming you don’t eat them all by Christmas that is. Use the smallest plums you can find for this recipe, no larger than 2 inches in diameter, preferably smaller. All fruit has some pectin (some more than others) and we don’t need this to be thick to be delicious. A jar lifter is very helpful for handling hot, wet jars. As you would expect, the yield of this recipe depends upon how many plums you start with. Description . The lid has what they call Plasitsol Liner (vinyl) that makes the seal. Set bands aside. If you want crystal clear syrup, you can strain again. The workshops will be conducted in the South Arm Community Center. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Simmer the syrup until it's reduced by two-thirds. (For every 2 cups of juice, I would add 1/4 tsp. {High five!}. Plum Syrup. Prepare boiling water canner, jars, and lids. Easy! Method 2 Quiz. google_ad_slot = "9674028582"; Because the peels take longer to freeze. Contact Us | 4) Turn the heat to medium-low and cover the pot for 10 minutes. Let stand 10 minutes. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. 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. 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. Plums in Syrup,