Preserved Plums
- 4 pounds plums
- 4 pounds sugar
- damsons or green gages or blue plums
Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night; in the morning drain off syrup, boil, and skim; add plums and cook until tender. Cool plums on platter, fill jars with plums, then with boiling syrup, and seal.
Submitted by Jul 21, 2009
15 min
30 min
45 min