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Whole Preserved Greengage Plums in Brandy Syrup

Source of Recipe


From "Summer Fruit - A Country Garden Cookbook"






List of Ingredients



• 2 cups granulated sugar
  
• 2 cups water
  
• 1 Tbsp lemon zest
  
• 1 Tbsp fresh lemon juice
  
• 1/2 cup Cognac or other brandy
  
• 2-1/2 lbs. Greengage plums (approximately 15), left whole
  
• 1 high-quality, moist, supple vanilla bean
  






Instructions



1. Sterilize two wide-mouthed 1-quart canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250º F oven. Pour boiling water over the lids to soften the rubber seals; cover with a towel to keep warm.
   
   
2. In a medium-size saucepan over high heat, bring the sugar and water to a boil. Add the zest, juice and Cognac and boil for 5 minutes. Add the plums and lower the heat. Simmer for 5 minutes, or until the plums soften slightly and the skins look glazed.
   
   
3. With a slotted spoon, remove the plums from the syrup and divide between the hot jars. The plums should fit in tightly, but not be crushed. Bring the liquid in the pan to a boil and pour over the fruit, filling the jars to within 1/2-inch of the rim.
   
   
4. Slit the vanilla bean lengthwise, then halve it. Insert one half in each jar.
   
   
5. Wipe the rims carefully and seal with the hot lids and metal bands. Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 20 minutes. Use tongs to remove the jars to a cooling rack and allow to cool to room temperature. And then check the seals. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip. Allow to season for at least 2 weeks before serving.
   
   Makes two 1-quart jars.