5 Ingredients or Fewer
Italian or French Plums in Brandied Coffee Syrup
Popular on Food52
Jimmy H. August 10, 2015
Sounds like this might be able to be canned. Do you think the acid from the coffee and the plums would be enough to keep it stable in jars? My Grandmother was always on the lookout for prune plums. Her mother made a plum kuchen for Rosh Hashanah. I still make grandma's Bun Kuchen every year. Prune plums are also great with a slow braised pork roast with lots of onion and rosemary. Can't wait to try this!
mela September 4, 2015
I've been researching the possibility of canning this, as it's delicious. The sources I've seen suggest coffee has a pH of about 5, variable depending on the coffee. Illy (reportedly) says espresso is 5.2. With plums and brandy added, who knows. But as you want a pH lower than 4.5 for canning (ref Eugenia Bone, Well Preserved) it seems a little chancy.
See what other Food52ers are saying.