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Plums

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Peel plums by dipping in boiling water then dipping in ice water. Cut in half and remove pits.

Syrup - Cook water and sugar until sugar completely dissolves in water. This recipe uses a medium syrup which is 4 parts water to 3 parts sugar. Each pint jar will take about 3/4 cup of syrup.

See instructions for preparing and filling jars.

Pack the plums into jars and pour syrup in until it reaches 1/4" from top. Run a spatula or butter knife along the side of the jars to release any air, add more syrup if necessary. Place the jars in pot and add water to 1-2" above tops of jars.

Bring the jars to a boil then reduce heat and process for 20 minutes for pints, 25 minutes for quarts. Remove from pot and set out to cool. Jars should be sealed within 12 hours.

 

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