Ingredients
Dry
- 4 cup Wild plums (washed, halved, and pitted)
- 1.5 cup Organic cane sugar (ensure vegan/bone-char-free)
- 1 qty Cinnamon stick (optional)
Wet
- 1 cup Water
- 1 Tbsp Lemon juice (freshly squeezed)
- 1 tsp Vanilla extract
Method
- 1. Wash the wild plums thoroughly, slice them in half, and remove the pits.
- 2. In a medium saucepan, combine the pitted plums, water, and organic cane sugar.
- 3. Bring the mixture to a boil over medium-high heat, stirring occasionally to help dissolve the sugar.
- 4. Reduce the heat to low, add the cinnamon stick if using, and let it simmer gently for 30 to 40 minutes. The plums should completely break down and the liquid will become syrupy.
- 5. Remove the saucepan from the heat and stir in the freshly squeezed lemon juice and vanilla extract. Allow the mixture to cool slightly.
- 6. Strain the mixture through a fine mesh sieve or cheesecloth into a clean glass jar or bottle. Press down gently on the plum pulp to extract as much liquid as possible without pushing the solids through.
- 7. Let the syrup cool completely to room temperature before sealing. Store in the refrigerator for up to 3 weeks.
Chef's notes
Save the leftover strained plum pulp to use as a rustic jam on toast or stir it into your morning oatmeal! Ensure your cane sugar is certified vegan (organic or bone-char-free).