Options

Format:
Include:
PRINT
See more
Photo: J. Savage Gibson; Styling: Leslie Byars Simpson Photo by: Photo: J. Savage Gibson; Styling: Leslie Byars Simpson

Brandied Plums

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

Southern Living AUGUST 1997

  • Yield: 6 pints

Ingredients

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

Preparation

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.

advertisement

Go to full version of

Brandied Plums recipe

advertisement