Brandied Plums

Photo: J. Savage Gibson; Styling: Leslie Byars Simpson

These plums look beautiful on the table. Be sure to store them in the refrigerator, not the pantry.

Yield: 6 pints
Recipe from Southern Living

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


  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.
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