Brandied Plums

Recipe by Chef Kate
READY IN: 40mins
YIELD: 2 quarts




  • Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
  • Wash and stem the plums and prick several holes around the stem ends.
  • Pack plums in the jar.
  • Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
  • Add the cinnamon stick.
  • In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
  • Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
  • Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
  • Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
  • Cool to room temperature.
  • Refrigerate up to two weeks.