Candied Plums

Pit the plums.

Combine the sugar with water in a saucepan and place over the heat, stirring to prevent scorching.

Once the syrup comes to a boil, add the plums and simmer over low heat for 30 minutes.

Drain the fruit in a sieve, let the syrup drain off, remove from the heat, and let cool.

Once the syrup has cooled completely, return it to the heat, bring to a boil, and drop the plums back in.

Simmer for 5 minutes after boiling, then transfer the plums back to the sieve.

Repeat this boiling process several times until the plums become glossy, stirring in the citric acid during the final cook.