The plum season usually lasts from August to October. During this time, they are especially suitable for pies, desserts, dumplings, and various preserves.
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However, traditional plum jam is certainly not the only option. Plums prepared in honey can become a delicious addition to pancakes, curd casseroles, porridges, desserts, or simply breakfast.
The greatest charm of this recipe is the combination of sweetness and tartness. Honey softens the taste of plums, while cinnamon, ginger, and vanilla provide a warm, autumn aroma.
Which plums to choose?
For this recipe, ripe but still firm plums work best. You can choose Hungarian, “Stanley,” or larger dark dessert plums.
It is important that the fruits are not overripe and too soft – such plums are better left for jam or preserves.
Honey is also important. It is most convenient to use a more liquid honey so that it easily spreads between the plum pieces and evenly coats them.
Plums in honey: what you will need?
- 500 g of plums;
- 275 g of liquid honey;
- 1 teaspoon of ground cinnamon;
- 1 teaspoon of grated fresh ginger;
- ½ teaspoon of vanilla.
How to prepare?
First, sterilize the jar and let it dry completely.
Wash the plums well and dry them thoroughly. Cut them in half, remove the pits, and you can cut larger fruits into quarters.
Carefully place the plums into the jar, but do not press them down. Sprinkle cinnamon, ginger, and vanilla.
Then pour in the honey. Try to ensure it reaches not only the top fruits but also flows between the plums and along the jar walls. You can gently rotate the jar to distribute the honey more evenly.
Leave the closed jar at room temperature for 2–3 days. If fermentation begins and bubbles appear, briefly unscrew the lid once a day to release the accumulated gases.
Once fermentation starts, the plums should be stored in the refrigerator. Their more pronounced flavor develops in about 5–10 days.
Such plums can become not only an interesting alternative to regular jam but also a delicious addition to autumn and winter desserts or breakfasts.
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Prepared based on Masontops.
