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5 from 1 vote

Whole Plums Preserved in Honey Syrup

Ingredients

  • 1 1/2 cups of honey
  • 4 cups of water
  • enough plums to fill four quart jars I used three of my four quarts
  • 4 cinnamon sticks a vanilla bean sliced into four pieces or four star anise bits

Instructions

  • In a medium saucepan, combine the honey and water and bring to a boil.
  • Bring a canning pot or large stock pot to a boil. Put your lids into a small saucepan and bring to a simmer.
  • Clean canning jars and pack the plums in as tightly as you can. Insert your cinnamon stick, vanilla bean or star anise. Fill jars with honey syrup, leaving 1/2 inch of headspace.
  • Wipe rims to remove all traces of any spilled honey syrup, apply lids and tightened rings. Process in a boiling water canner for 25 minutes (starting time when the pot returns to a boil after the jars have been placed inside).
  • When processing time is up, remove the jars to a cutting board or towel-lined countertop (as they cool and seal, they might spit out a bit of sticky syrup, so don’t let them cool on any surface that can’t handle that). Let the jars cool undisturbed for 24 hours.
  • When jars are completely cool, remove the rings, check the seals and wipe the jars down to remove any sticky residue. Label and store in a cool, dark place for up to a year.