Brandied Plums
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3pounds large purple plums (about 12)
- 1-inch-long piece of cinnamon stick
- 2cups sugar
- ¼teaspoon salt
- 2cups brandy
Nutritional analysis per serving (22 servings)
146 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 0 grams protein; 27 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
- Step 2
Wash and stem plums. Prick several holes around stem ends. Pack plums in jar. Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums. Add cinnamon stick.
- Step 3
In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally. Let cool for 10 minutes, stir in brandy. Immediately pour the liquid into jar up to ½-inch from the rim.
- Step 4
Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Carefully remove jar with jar lifter or 2 tongs and close the lid tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Private Notes
Comments
Stir it in per step 3.
I used the kind of jar recommended, but the bottom cracked off halfway through the processing bath. I rescued the floating plums, but it’s basically a total loss. I don’t know if using a rack in the bottom of the pan would have prevented that.
We tried to use this recipe with mason jars and submerged water-bath canning technique. Not recommended. We ended up losing about an inch of liquid from each jar from the alcohol volatilizing. We were hoping we could get a shelf-stable product, but our fruit is now above the liquid level, so I guess we’ll be eating a bunch of brandied plums over the next few weeks.
What do we do with the 2 cups brandy??
Stir it in per step 3.
Advertisement