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1
Start by making a brandy syrup: put the honey and 1 3/4 cups of water into a pan, heat gently until the honey is dissolved, then add the orange zest and brandy.
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2
Set aside.
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3
Halve the plums lengthwise with a sharp knife.
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4
Twist them apart and remove the pit with the point of the knife.
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5
Pack the plums into warmed, sterilized jars (see p. 152) with the rounded sides of the fruit following the curve of the jar (youll fit more in this way).
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6
Prod a cinnamon stick and a star anise down the side of each jar.
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7
Pour the hot brandy syrup (140F) over the fruit until the jars are full to the brim.
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8
Tap to remove any air bubbles.
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9
Seal with clips or screw-bands, remembering to release the screw-band by a quarter of a turn, if using this type of jar (see p. 156).
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10
Choose a large pan, deep enough for your jars to sit in and be totally immersed in water.
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11
Put a folded tea towel on the bottom of the pan and fill with warm water (100F).
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12
Put the jars into the pan, making sure they are completely covered with the water.
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13
Bring to the simmering point (190F) over a period of 25 minutes, then maintain this temperature for 20 minutes.
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14
Transfer the jars to a wooden surface or place on a folded tea towel.
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15
Tighten the screw-bands, if using.
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16
Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158).
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17
Use within 1 year.
