THESE WHOLE CANNED PLUMS HAVE SAVED ME from uninspired breakfasts, lunches, and dinners more than once. On the weekends, I will turn them into compote for pancakes or waffles. On weekdays, these sweet plums are wonderful stirred into morning oatmeal or with a dish of cottage cheese for lunch. Around dinnertime, combine them with some sautéed onions and a splash of vinegar for a sweet and tart pan sauce for meat or grilled vegetables. Finally, the syrup makes a fabulous addition to glasses of sparkling water or cocktails. The canning process does the work of cooking the plums, so the pits are easy to pinch out.
1 cup/240 ml honey
3 pounds/1.4 kg small, sweet plums
4 cinnamon sticks (optional)
1 whole vanilla bean, cut into 4 pieces (optional)
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
In a medium saucepan, combine the honey with 3 cups/720 ml water and bring to a simmer.
Wash and dry the plums thoroughly and pack them tightly into the prepared jars. If you’ve chosen to add the cinnamon or vanilla, tuck a length of either (or both) in the jars at this time.
When all the plums are in the jars, ladle the hot syrup over them, leaving ½ inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles and add additional syrup, if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 20 minutes (see page 11).
Plums in Honey Syrup and Boozy Canned Peaches