| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Jelly/jam, Fruits | 4 | Cups | |
INGREDIENTS
| -AVTA21A KIM CLEGG | ||
| 3 | lb | Purple prune plums |
| 2 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 1/2 | c | Triple Sec liqueur |
INSTRUCTIONS
Quarter plums & remove pits. Puree in blender, a small amount at a time, till it measures one quart. Add sugar & spices. Pour into kettle & simmer uncovered till thickened, about 1 1/2 - 4 hours. Add Triple Sec & cool. Pour into freezer containers & freeze. Makes 4 cups. Recipe may be doubled. From Jane Slosberg, Palms, MI Michigan Country Lines, a publication of rural electrice co-operatives in Western Michigan. Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS Posted to MM-Recipes Digest V3 #190 Date: 07/03/96 From: eboyd@shentel.net
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