From this post Banana Stuffed French Toast with Plum Syrup
Yes, I'm drooling just looking at it! I have had a whole lot of requests for the syrup recipe, but couldn't find it anywhere. Distressing? I know!! Well, my food storage shelf is now empty right where the plum syrup should be so I felt extra motivated to find the recipe. Yippee!
Plum Syrup
10 cups plum juice (I use a steam juicer, but you can get the juice whatever way works for you)
14 cups sugar
1 pouch *Certo liquid pectin
Bring juice and sugar to a rolling boil (one that doesn't stop when you stir). Add pectin and bring to a rolling boil for 1 minute (this activates the pectin).
Makes 4 quarts + 1 cup
**This is the recipe doubled. I find it too tedious to split a liquid pectin into two parts. But you can make it that way if you want smaller portions.
* You will get different thicknesses of syrup depending on the pectin you use, but this is the one I like.
To can this recipe you can process your jars of syrup in a boiling water bath for 5 minutes. This is my favorite site for canning instructions:
Pick Your Own- Plum Jelly
Made your syrup recipe and was not impressed. Was more like thin jelly than syrup.
ReplyDeleteYou are right. It has to be heated before use because it gels in the fridge. Plums have a lot of natural pectin, so you can make it without adding pectin but it's really watery. We prefer to just preheat before serving.
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