Plum Syrup

My parents had given me a huge bag of plums about two years ago that I had layered in syrup until all the liquids leeched out into a runny syrup, which I used for cooking anything that needed a bump of sweetness. From teriyaki sauces to jumpstarting my kimchi, it was used much like my gooseberry syrup. However, the amount of space the giant jar was taking up in my fridge and it was starting to ferment made me decide it was time to boil it down.

It took about two hours on a gentle simmer and almost a gallon of the sweet liquid turned into a quart of thick, golden, honey like syrup that I could now use by the spoonful. I loved it so much I vowed to do it again–only to find out my parents tree didn’t give plums this year (and neither did mine, due to the drought we had) but perhaps we will get to have it next year!