Brandied Plums

Directions

1. 1
   Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
2. 2
   Wash and stem the plums and prick several holes around the stem ends.
3. 3
   Pack plums in the jar.
4. 4
   Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
5. 5
   Add the cinnamon stick.
6. 6
   In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
7. 7
   Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
8. 8
   Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
9. 9
   Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
10. 10
    Cool to room temperature.
11. 11
    Refrigerate up to two weeks.