Ingredients
4 cups brandy
4 cups sugar
4 cups small plums
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Salty-sour brine from umeboshi production — dressings, rice, pickles
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
Green plum syrup — tea, cooking sweetener, digestive, salad dressing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Salty-sour brine from umeboshi production — dressings, rice, pickles
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
Green plum syrup — tea, cooking sweetener, digestive, salad dressing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring brandy and sugar to a boil in a large nonaluminum Dutch oven over high heat. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely. Pack plums in hot, sterilized jars, filling to 1/2 inch from top. Cover plums with hot syrup, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cool and cover with lids. Store plums in refrigerator up to 1 month.