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Canning and Preserving Herbs: Plums in Plum Wine with Rosemary

By Maggie Oster
August/September 1995
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Makes 2 quarts

Use small sweet plums for this dish. The plum wine is a Japanese sweet wine that is usually found in liquor stores near the sake. The resinous quality of the rosemary keeps this dessert from being cloying. To serve, warm the plums and spoon vanilla ice cream over them.

• 2 1/2 cups fresh plums
• 2 1/2 cups plum wine
• 1 1/2 cups water
• 2 cups sugar
• 6 three-inch sprigs fresh rosemary

1. Wash and dry the plums, then prick each one several times with a toothpick or skewer. Combine the plum wine, water, sugar, and two sprigs of rosemary in a nonreactive pan and cook over medium-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Remove the pan from the heat, cover, and let steep for 30 minutes.

2. Prepare the jars, lids, and boiling-water bath. Remove the rosemary and bring the liquid to a boil over medium-high heat, stirring occasionally. Fill each hot, dry jar with plums and two sprigs of rosemary, leaving 1/2 inch headspace. Pour the liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely. Place the jars in the boiling-water bath, and when the water returns to a boil, process for 25 minutes. Remove the jars, cool, label, and store.



Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include Recipes from an American Herb Garden (New York: Macmillan, 1993) and Herbal Vinegar (Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.

Click here for the main article,  Canning and Preserving Herbs: 13 Recipes .








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