Awesome flavor in these little jars of Plum syrup. Pored over pancakes or drizzled over pork chops in the final minutes on a BBQ this is a definite winner, especially if you found yourself a plum tree.
If you substitute the sugar for jam sugar, guess what? you will make jam instead of syrup.
Plums (as many as you have collected)
Wash the plums in a bowl and discard any rotten plums, leaves, twigs or debris.
Put them in your largest stock pot and add 1/4 inch water to the bottom of the pan. Bring to the boil and simmer for 15-20 minutes or until the plums have broken down to a mush. ( do not fill more than a 1/3rd the pots capacity).
Put a colander lined with a muslin cloth over another large pan and poor the plum pulp into it and leave overnight (cover the lot with a net or large cloth to keep dust and fly’s out.
The following morning take the juice and measure it back into the pan and for every cup of plum juice add a cup of granulated sugar and a tsp of freshly squeezed lemon juice and bring to the boil while stirring continuously.
Remove from the heat and let cool for 5 minutes
There will probably be a thin pink film on top by now remove this and discard it by poring the syrup through a muslin cloth again.
Ladle into sterilized jars and seal.