| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Indonesian, Condiment | 1 | Servings | |
INGREDIENTS
| 2 | lb | Firm ripe plums |
| 4 | Allspice berries | |
| 4 | sm | Dried red chilies |
| 4 | Cinnamon sticks (1") | |
| 6 | Whole cloves | |
| 4 | Blades of mace | |
| 3 | c | Distilled malt vinegar |
| 3 | c | Sugar |
INSTRUCTIONS
Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Pour hot vinegar into jars to cover plums completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving. Makes 2 quarts. NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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