ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brandied Plums

Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
Yield 6 pints
These plums look beautiful on the table. Be sure to store them in the refrigerator, not the pantry.


  • 4 cups brandy
  • 4 cups sugar
  • 4 cups small plums

How to Make It

  1. Bring brandy and sugar to a boil in a large nonaluminum Dutch oven over high heat. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely.

  2. Pack plums in hot, sterilized jars, filling to 1/2 inch from top.

  3. Cover plums with hot syrup, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cool and cover with lids. Store plums in refrigerator up to 1 month.