“These plums can be eaten right out of the jar, or used to make all sorts of wonderful desserts. The syrup is heaven, a gorgeous red-purple and is lovely to drink as a syrup or to mix with something for a cocktail--it is particularly delicious with champagne.”
2 quarts

Ingredients Nutrition


  1. Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
  2. Wash and stem the plums and prick several holes around the stem ends.
  3. Pack plums in the jar.
  4. Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
  5. Add the cinnamon stick.
  6. In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
  7. Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
  8. Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
  9. Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
  10. Cool to room temperature.
  11. Refrigerate up to two weeks.

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