Spiced Brandy Plums
Season: August to early October. The Brogdale Trust in Kent is home to the National Fruit Collection–a bit like a Noah’s Ark for the fruits of the earth. Among their many living specimens, they grow over 300 different cultivars of Prunus domestica, the European plum–also known as dessert plums. These fruits crop from high summer right through into October, giving us plenty to eat fresh, and loads to preserve for later in the year. In the United States, European plums can be found at farmers’ markets, growing in backyards, or at some supermarkets. Or you can preserve peach, nectarine, or apricot halves in the same way.
Recipe information
Yield
makes two 32-ounce jars
Ingredients
Preparation
Step 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. Set aside.
Step 2
Halve the plums lengthwise with a sharp knife. Twist them apart and remove the pit with the point of the knife. Pack the plums into warmed, sterilized jars (see p. 152) with the rounded sides of the fruit following the curve of the jar (you’ll fit more in this way). Prod a cinnamon stick and a star anise down the side of each jar.
Step 3
Pour the hot brandy syrup (140°F) over the fruit until the jars are full to the brim. Tap to remove any air bubbles. 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).
Step 4
Choose a large pan, deep enough for your jars to sit in and be totally immersed in water. Put a folded tea towel on the bottom of the pan and fill with warm water (100°F). Put the jars into the pan, making sure they are completely covered with the water. Bring to the simmering point (190°F) over a period of 25 minutes, then maintain this temperature for 20 minutes.
Step 5
Transfer the jars to a wooden surface or place on a folded tea towel. Tighten the screw-bands, if using. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Use within 1 year.
