PREP: 40 minutes COOK: 20 minutes PROCESS: 5 minutes MAKES: 5 half-pints

Spiced Plum Syrup

What You’ll Need

4 lb. fresh plums

3 cups water

2½ cups sugar

1 tsp. ground allspice

How to Make It

1. Halve and pit plums (do not peel). Finely chop plums (you should have about 8 cups). Place half of the plums in a 6- to 8-qt. pot. Using a potato masher, slightly crush plums. Add the remaining plums and crush again. Add the water. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.

2. Line a colander with a double layer of 100%-cotton cheesecloth; place over a large bowl. Pour crushed plums into colander. Let stand to allow juice to drain. When cool enough to handle, bring cheesecloth up to enclose the plums. Press on the cheesecloth to release additional juice. Discard plums remaining in cheesecloth.

3. In the same pot heat the juice to a full rolling boil; stir in sugar and allspice. Continue boiling, uncovered, at a moderate steady rate about 15 minutes or until mixture is slightly thickened (the consistency of warm maple syrup), stirring frequently to prevent sticking.

4. Pour hot syrup into five hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

PER 1 TBSP. SYRUP: 37 cal., 0 g fat, 0 mg chol., 0 mg sodium, 9 g carb., 0 g fiber, 0 g pro.

To check syrup for doneness, spoon a small amount onto a cold plate. If it has a syrupy consistency, it’s ready.