This is hands down one of the easiest canning recipes I have ever followed. I originally saw this blog post for
Plums in Honey Syrup over on the amazing canning blog
Food in Jars. I wiped the saliva from my mouth dreaming about sweet plums swimming in a gorgeous honey bath. I saved the blog post to “something I must try one day” and went on my way. I had not thought much about this recipe until my good friend offered me a chance to pick some of the fruit from her backyard plum tree. Talk about a kid in a candy store! I literally ran across the yard filling my pockets and a target plastic bag until I could hold no more….I know a little dramatic, but I was really excited!
The whole drive home I racked my brain trying to remember that one recipe I had drooled over years back. Lucky for me, the author of the blog
Food in Jars, Marisa McClellan, included this recipe in her amazing new canning cookbook named…drumroll please!….
Food in Jars. I had pre-ordered her book awhile back and it has quickly become my new canning bible.
Whole Plums Preserved in Honey Syrup from Food in Jars Cookbook
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
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.
This recipe was beyond easy and I can’t wait to try these mixed into some yogurt for breakfast or cooked down on the stove with a little vinegar for a pork topping. If you are new to canning or are just looking for some amazing inspiration make sure to check out the
Food in Jars Blog….one might say I have a blog crush.
While you are on Throwback Road don’t forget to enter my giveaway for a $25 gift certificate to Ethel Gloves. Click on this
link to enter. Good luck and have a great day!
