Brandied Plums

1. 1

   Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.

2. 2

   Wash and stem the plums and prick several holes around the stem ends.

3. 3

   Pack plums in the jar.

4. 4

   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.

5. 5

   Add the cinnamon stick.

6. 6

   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.

7. 7

   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.

8. 8

   Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.

9. 9

   Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.

10. 10

    Cool to room temperature.

11. 11

    Refrigerate up to two weeks.

No additional tips available.