Plums in Brandy

Karen Hart, Plums

  • Makes 1 large or 2 smaller preserving jars


  • 500 g plums
  • 1 cup granulated sugar
  • 2 – 3 cups of good quality brandy
  • 5 star anise


  1. Prick the plums all over with a darning needle.

  2. Pack the fruits into sterilized jars, adding as many pieces of fruit as you can without squashing or bruising them.

  3. Add the sugar and pour over enough brandy to fill the jar completely.

  4. Add the star anise.

  5. Tap the jars and turn them to and fro to release any air bubbles, then seal.

  6. Invert the jars a few times to mix the sugar around a bit.

  7. The sugar will gradually dissolve.

  8. Give the jars a quick shake to help this process.

  9. Store in a cool, dark place for 2 – 3 months to allow the flavours to mature.

  10. Refrigerate after opening.

    HINT: You can also use a stick or two of cinnamon instead of the star anise.