Do it just as you describe and it will be fine. to find how much additional processing time is needed. Currently unavailable. increase to fingertip-tight. To Make: This plum syrup recipe is best done over the course of two days, but it can be squeezed into one full day if needed. Screw band (ring) down until resistance is met, then
I prefer to let it sit overnight. 500ml young coconut water. Do you have any experience with this product? cooler countertops. Carefully pour the plum mixture through this cloth. Prepare syrup by boiling water and sugar until the sugar dissolved. we got the ideas to make your syrup for gifts this coming Christmas season. Toss the plums in a large, heavy bottomed, non-reactive pot over medium high heat. This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. 7) After the plums have boiled for several minutes, you will notice they start to breakdown and become mushy. I just didn’t give those instructions because most people don’t have them. Do you think I should mix the syrup with a different juice (like white grape juice) and cut down the sugar or should I just use filtered water and keep the sugar mixture as is? They also sell a bottle and lid for a hot fill method. Screw band (ring) down until resistance is met, then increase to fingertip-tight. Absolutely Shelley – A steam juicer would be the best way to go. A light, or even extra-light, syrup is sufficient for these plums, sweetening them pleasantly, but not making them so loaded that people with sugar sensitivities can't enjoy them. A jar lifter is very helpful for handling hot, wet jars. The syrup will infuse the plums (and vice versa) as they sit. Growing a Greener World Raw-Pack Method: Using a fork, prick whole plums in several places. That is what you want. 3) Fill the pot with the plums. Remove from heat; let stand 20 minutes. Store. ** For best results when raw-packing plums in syrup, use a light or medium syrup. 2) It is “spiced” (because of the cinnamon or other spices you could add). 4) Turn the heat to medium-low and cover the pot for 10 minutes. To the world you might be one person, but to one person you might be the world. Top jar with a sterilized lid, and submerge it in a boiling water bath for 25 minutes. Enjoy! A clear plastic ruler, kept solely for kitchen use, will help you determine the correct headspace. steady the jar. We have a very large harvest of plumbs this year. See Canning & Preserving Basics
cover and let stand for 30 minutes. 1/2 inch of top of jar. This is also a great chance to pull out any pieces … Add vanilla and cardamom, then remove from heat and stir. of ground cinnamon.) See Canning & Preserving Glossary for a description
Heat gently, stirring occasionally to dissolve the sugar and enable the fruit to release its natural juice and form a syrup. While the sugar syrup is cooking, prepare the fruit. Peeling the plums won't change your freezing timeline. Place jars in canner, ensuring they are completely covered with water.