Testing - Damson Plum Shrubs

https://www.saveur.com/plum-shrub-recipe/
https://honestlyyum.com/5738/plum-shrub/

0 - What is the difference in flavour? The first is cooked, the second is raw.

3 parts strained plum juice (reserved from Plumbrillo), divided
3 parts sugar
1 part white wine vinegar

In a medium, heavy-bottomed pot fitted with a candy thermometer, add 1 cup of the plum juice and all of the sugar. Bring to a boil over high heat, stirring occasionally to ensure the sugar dissolves quickly. Regulate the heat to prevent the mixture from boiling over, and cook until it is thickened and registers 230–234°F on the thermometer (the “thread” stage), about 10 minutes.
Immediately stir in the remaining 2 cups plum juice. Add the vinegar and cook until the mixture registers 182°F on the thermometer, then maintain that temperature for 1 minute to pasteurize. Remove from the heat, and carefully transfer the shrub to sterilized bottles or jars. Clean the rims and sides with a kitchen towel and seal firmly with lids. Follow recommended water bath canning procedures to jar, or let cool completely and refrigerate for up to 2 weeks or freeze for up to 3 months.

2 parts chopped plums (tightly packed)
2 parts sugar
1 part red wine vinegar
1 part apple cider vinegar

Core and chop the plums and add them to a non-reactive mixing bowl. Add the sugar and stir until the plums are thoroughly coated.
Cover the bowl with plastic wrap and place in the fridge. Let the mixture sit for at least 24 hours. While the mixture is resting, the sugar will begin to extract the juice from the plums, creating a rich plum syrup.
Remove the mixture from the fridge and strain the syrup and any excess sugar into a new mixing bowl. Firmly press on the plums to release any remaining juice. Whisk in the vinegar, dissolving the sugar as you go. Transfer the shrub into a bottle for storage.
NOTES
The flavors will continue to develop as time passes. The vinegar will mellow and new notes of fruit will emerge.