Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
- 4 cups brandy
- 4 cups sugar
- 4 cups small plums
- 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.
- Pack plums in hot, sterilized jars, filling to 1/2 inch from top.
- 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.
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