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Ingredients
- 3 pounds large purple plums (about 12)
- 1-inch-long piece of cinnamon stick
- 2 cups sugar
- 1/4 teaspoon salt
- 2 cups brandy
Method
- Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
- Wash and stem plums.
- Prick several holes around stem ends.
- Pack plums in jar.
- Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums.
- Add cinnamon stick.
- In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally.
- Let cool for 10 minutes, stir in brandy.
- Immediately pour the liquid into jar up to 1/2-inch from the rim.
- Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes.
- Carefully remove jar with jar lifter or 2 tongs and close the lid tightly.
- Cool to room temperature.
- Refrigerate for up to 2 weeks.
