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!
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