When the plum trees come in, they come in hard. After putting up a batch of jam, the best thing you can do with the rest of the harvest is cook it down into a syrup — deep, jewel-toned, and tasting of August in a bottle.
This syrup is the bridge between the garden and the bar cart. Add it to bourbon and it rounds out the edges. Stir it into sparkling water and it becomes something worth sipping on its own. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
If you're making plum jam this season, set aside a pound or two before adding the sugar. The syrup and the jam come from the same batch of fruit — and the syrup becomes a cocktail ingredient on its own. See how they connect on the Plum Jam page and the Plum Bourbon Sour page.
Instructions
- Wash and pit the plums. No need to peel. Cut into rough quarters.
- Combine the plums, water, and sugar in a medium saucepan over medium heat.
- Stir occasionally as the mixture comes to a simmer. The plums will begin to break down after about 8–10 minutes.
- Once simmering, reduce heat slightly and cook for another 10–12 minutes, pressing the fruit gently with a spoon. You want the plums fully soft and the liquid a deep ruby-purple.
- Remove from heat. If using, stir in lemon juice, cinnamon, or vanilla now.
- Strain through a fine mesh strainer into a clean jar or measuring cup. Press the solids to extract all the syrup. Discard the pulp, or save it for spreading on toast.
- Let cool completely before sealing. Store in the refrigerator.
How to Use It
- In cocktails: Substitute 3/4 oz of this syrup anywhere a recipe calls for simple syrup. It adds color, fruit, and a subtle tartness.
- In mocktails: Combine 1 oz syrup with 4 oz sparkling water and a squeeze of lemon for an instant garden soda.
- On the table: Drizzle over yogurt, cheese boards, or vanilla ice cream. Not a cocktail, but still from the garden.
- As a gift: Pour into small swing-top bottles and label with the variety and date. A jar of homegrown plum syrup is a better gift than almost anything you could buy.
Make It Your Own
- Add spice: Drop in a cinnamon stick or two star anise while cooking. Remove before straining.
- Go floral: A few sprigs of fresh thyme during the last 5 minutes adds an herbal note that pairs especially well with gin or vodka drinks.
- Spicy version: Add 2–3 slices of fresh jalapeño. Taste as it cooks and pull them when the heat level is where you want it.