Plums in Port
Equipment: Same as above
Ingredients:
- Port (or use Red Wine with your favourite spices)
- Brown sugar
- Enough small plums to fill jars, leave whole or cut in half, remove stone
Method:
1. Fill jars as above with plums, but instead of making the honey syrup pour the alcohol directly into the jars and then add 2 tablespoons of brown sugar per jar.
2. Follow the remainder of the method as above.
Honey Preserved Plums
Equipment
- Preserving Jars, 750-1000ml
- Preserving Outfit
Ingredients:
- ¾ cup honey to 2 cups water, use this ratio to make enough for your jars
- Enough small plums to fill jars, leave whole or cut in half, remove stone
- 1 Cinnamon stick and ¼ of a vanilla bean per jar
Method:
1. In a medium saucepan, combine the honey and water and bring to a boil.
2. Clean preserving jars and pack the plums in as tightly as you can. Insert the cinnamon stick and ¼ of a vanilla bean. Fill jars with honey syrup, leaving 1cm at rim of jars.
3. Wipe rims to remove all traces of any spilled honey syrup, and screw on lids. Place the jars in the preserving outfit; fill the unit with hot (not boiling) water ¾ of the way up the jars. Bring the water to the boil. Boil for 20 minutes.
4. When processing time is up, remove the jars to a cutting board or towel-lined area on your kitchen bench. Let the jars cool undisturbed for 24 hours.
5. When jars are completely cool, check the seals and wipe the jars down to remove any sticky residue. Label and store in a cool, dark place for up to a year