Plums in Port

Preserved plums in port wine are one of those old-world canning projects that look like they took all day but really come together in under an hour. The plums poach gently in a sugar syrup laced with orange zest and cinnamon sticks before the tawny port goes in at the end, keeping its boozy warmth intact.

Pricking each plum with a needle before poaching is a must. Skip that step and they’ll burst in the hot syrup, leaving you with plum mush instead of whole, glossy fruit.

The port gets stirred in off the heat so the alcohol doesn’t cook off entirely. That’s what gives these their deep, winey sweetness that plain canned plums just can’t touch.

Serve them spooned over vanilla ice cream, alongside a sharp cheese plate, or straight from the jar with some of that ruby syrup pooled underneath.

Pro Tips

• Use firm, slightly underripe plums so they hold their shape through poaching and processing
• Tawny port works best here; ruby port will overpower the fruit with too much tannic bite
• Pack the jars while everything is still hot for a proper seal during the water bath
• Remove air bubbles by running a thin knife along the inside of each jar before sealing

Variations

• Swap plums for firm pears or peaches using the same port syrup
• Add a split vanilla bean to the syrup for a more complex flavor
• Use brandy instead of port for a French-style preserved fruit