Plums in Rum[Printer-friendly version of recipe]
3 lbs plums
1 cup sugar - be sure to use cane sugar not beet sugar
7 tablespoons water
About 1 cup rum
Wash the plums and cut them half, removing the pits.
Heat the sugar and the water in a medium-sized saucepan until the sugar melts. Add the plums and simmer for 5 minutes.
Pack the plums into jars with tongs, until the reach the bottom of the threads of the jar. Pour in syrup about half-way up the jar. Fill the jar with rum to within 1/4 inch of the top.
See also instructions for preparing and filling jars.
Run a spatula or butter knife along the side of the jars to release any air, add more syrup if necessary.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
The plums should sit on the shelf for several months to develop their flavor.
Yield: about 4 pint jars