How to Make Whole Spiced Wild Plums: An Illustrated Guide
Heavenly Wild Plums
Preserved whole wild plums may be used as a dessert, side dish, or in a relish tray. There are several recipe variations for preserving them, and I'm about to show you my favorite.
This recipe is time-consuming, but it's not complicated. It takes three days to produce this delectable treat. Most of this time is spent waiting for them to soak in spices and sugar. This fruit is worth the extra effort. Each piece looks like a jewel and is practically glacéd. You will have trouble keeping out of it, once you open a properly matured, finished jar.
Ingredients and Supplies
- Fresh wild plums, any variety
- Spices and sugar (ground cinnamon, allspice, and cloves)
- White vinegar
- Boiling water bath or steam canner
- Canning jars (any size), with appropriate lids (I prefer pints for whole wild plums)
- Jar lifter
- Tongs, or magnetic lid lifter
- Saucepot, for boiling syrup
- Colander, for draining plums
- Canning funnel (has a wide mouth which fits just inside jar rims)
- Thin-bladed knife, needle, sewing pin, or dinner fork (for pricking plums)
- Crock, or large bowl (glass or stainless steel), for soaking plums
Step 1: Wash Fresh Wild Plums and Drain
Step 2: Prick Plums and Place in Crock
Step 3: Prepare Syrup
In a large pot, combine, per 4 quarts of wild plums:
- 6 cups of sugar (don't skimp in this recipe)
- 1 cup distilled white vinegar, 4-6% acidity
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves, or 4 whole cloves
Boil all together 5 minutes. Pour syrup over plums in the crock, and let stand 24 hours. Drain syrup off plums, reheat, and pour over plums once again, to stand another 24 hours.
Step 4: Prepare Jars
Step 5: Pack Plums Into Jars and Process in Boiling Water Bath Canner
On the third day, drain and set aside syrup in a saucepan. Heat the syrup to boiling. Pack the plums into jars to within 1/2" of the rims (1/2" headspace).
How Did Your Plums Turn Out?
Questions & Answers
Is this syrup recipe correct, 6 cups of sugar to 1 cup of vinegar with no water?
This syrup coats the plums more than directly soaking them, and works well when used correctly. The plums give off enough juice to make up the difference, and adding water will result in a sloppy mess.
© 2010 Joilene Rasmussen