Yum! It’s that time of year again when the plums are so ripe they’re almost falling off the trees. So what better time to share one of the most popular recipes on our site, Wendyl’s recipe for bottling plums.
When we lived in Greenhithe we would often walk down from the village through one of the many lanes that are dotted all over, and my favourite was the path through what was the old orchard. There’s still a cluster of plum trees with the most delicious plums for the community to enjoy. Triona
Wendyl’s Recipe For How To Bottle Plums
First wash your jars, lids and seals. Pop the jars into a 100 degree C oven for half an hour and boil the lids and seals in a pot of water for five minutes. Keep the jars in the oven to keep them hot until you are ready.
Make a light syrup using 3 parts water to 1 part sugar (I used raw sugar)
Bring the sugar and water to the boil and simmer for five minutes.
Wash your plums, leave them whole and pop them into the simmering syrup. Be careful not to over cook them. Just leave them until the skins split a little then start bottling.
While the plums are hot, put them in the hot jars and cover right to the top with syrup. Use a clean cloth to wipe off any spills around the top or you won’t get a good seal.
Pop the hot seals on and screw the bands. You can grease the bands a little to help then go on.
After 12 to 24 hours the lids should have become concave which means you have successfully sealed the jars. Congratulations! Store in a cool, dark place.