Last week I bought a bunch of plums. I had a notion to can a few quarts in honey syrup, as per the process on Food in Jars. As ever, her way of doing things is simple and effective. Don’t know if it’s easy yet, since I have not yet tried them. But plums in honey syrup with cinnamon? What’s not to love?
At the end of making four quarts and one pint, I had a few plums left over. Not sure I’d get to eat them over the next week (there were quite a few) I figured I’d make some kind of stew. On the epicurious website I found this recipe for stewed plums, which they call “quick plum preserves.” Quick, I like that. It’s become my mantra.
Easy easy easy. Halve and destone plums–and these were good old genuine free stones! Reduce down in 1/2 cup sugar and 1/2 cup water, with a cinnamon stick for good measure. Put in a jar. Put in fridge. Eat at your leisure.
Of course, being my dopey self, I misread one of the instructions (a minor point) about coarsely chopping the plums. So, while they cooked, I got out my trusty kitchen shears and snipped up the plums. Not quite as chopped as I’d like, but certainly coarse. And really, no worries.
When it was all done, it was about 1.75 lb of plums reduced to one pint.
The next day I had it on my granola with yogurt and it was…. okay. I think the other flavours (esp. vanilla yoghurt), not to mention a palate messed up by the morning coffee, overwhelmed it.
But then laterI decided I needed a full-on taste. A spoonful in the mouth: fantastic!
Now I have to figure out how actually to “preserve” it for much later. This will be a great mid-winter dessert.