Preserved Plums with Vanilla

Summary

Ingredients

• 2 kg plums, ripe
• 300 g suar
• 3 vanilla pod (s)
• 1 ½ liters water

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Instructions

1. First prepare the jars: Either pour boiling water over the jars and lids and let them stand for at least 10 minutes, or sterilize them in the pot or oven. Then let it cool down.
2. In the meantime, wash the plums well and drain them.
3. Bring the sugar with the water and the scraped-out vanilla pods to the boil several times and then let them cool down.
4. Now you can cut the plums in half, remove the stone and place them in the glasses with the cut surface facing down. Put 4 - 5 stones in each glass, this enhances the taste.
5. Remove the vanilla pods from the syrup and pour this over the plums up to about 1 cm below the edge of the glass. It is essential to ensure that the edge of the glass remains clean, otherwise it can come to a false seal and spoil the plums. Screw on the lids or, as in my case, place the rubber rings on the glass lids, then place them on the glasses and close with the clamps.
6. You can canning the estate in different ways:
7. In the oven: slide the drip pan onto the lowest rail, place the glasses on it. Be careful not to let the glasses touch each other. Fill the drip pan about 2 cm high with lukewarm water. The oven is heated to 175 ° C and switched off as soon as the first bubbles rise in the glasses. The jars stay in the oven for 30 minutes, then either remove them or open the oven door completely.
8. In the pot: Place the glasses in one layer either on a cloth or a DK insert in the pot and fill with lukewarm water up to about 1.5 cm below the rim. Heat the water to 90 ° C and then let it stand for 30 minutes at the same temperature. The glasses can also be left to cool in the pot.
9. Two layers in the pot: Place the glasses on top of each other in the pot with a cloth or insert and fill up with lukewarm water up to 1.5 cm below the rim of the upper glasses. Now heat the water to 90 ° C and hold the temperature for 30 minutes. These glasses must be taken out of the water, otherwise they could fill up with water when they cool down! So put the glasses on a cloth and let them cool down.
10. When the jars have cooled down, check whether the screw cap has tightened or whether the rubber tab on the mason jars is pointing downwards. Remove the clips and label the jars with content and date. The canning can easily last a year, usually even a little longer.
11. I serve the plums with crepes, omelettes, ice cream, in cakes, on tarts etc. The possibilities are limitless.
12. 2 kg plums make about 10 jars of 370 ml each
13. You can also use cinnamon sticks instead of the vanilla pods.

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