Damson Plum Nectar

Recipe by Jenny Sanders
READY IN: 2hrs 15mins
SERVES: 42
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and pick over the plums.
  • Put them in a kettle with the 2 quarts of water.
  • Bring to a boil and boil for 15 minutes, stirring regularly.
  • Put them through a food mill, or press in a strainer to extract as much juice as possible.
  • Return the pits and skins to the kettle, and add the apple cider.
  • Bring to a boil and boil for another 10 minutes or so.
  • Strain again, into the same pot with the rest of the juice.
  • Discard the skins and pits.
  • Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
  • When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
  • Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
  • Bring to a boil.
  • When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
  • (Generally, boil lids for 5 minutes).
  • Return 7 jars to the canner and process for 10 minutes.
  • Remove and repeat with the remaining jars.
  • To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
  • Also good with ginger ale or maybe even white wine.
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