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

Recipe by Southern Living August 1997

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

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Yield:
6 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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