| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Desserts, Herbs, Preserves | 2 | Quarts | |
INGREDIENTS
| 2 1/2 | c | Fresh plums |
| 2 1/2 | c | Plum wine |
| 1 1/2 | c | Water |
| 2 | c | Sugar |
| 6 | 3 inch sprigs of rosemary |
INSTRUCTIONS
Wash and dry plums, the prick each one several times. Combine wine, water, sugar and two sprigs rosemary in a non-reactive pan and cook over med-high heat stirring frequently, until mixture boils and sugar is dissolved. Remove from heat, let steep for 30 mins. Prepare jars, lids and boiling water bath. Remove rosemary and bring liquid to boil over med-high heat, stirrng occasionally. Fill each jar with plums and two sprigs of rosemeary, leaving 1/2 inchheadspace. Pour the liquid over fruit til just covered. Wipe rims with clean towel and attach the lids securely. Place jars in boiling water bath, and when water returns to boil, process for 25 mins. Small sweet plums and sweet japanese plum wine works well. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 871
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.8mg
Potassium: 340.9mg
Carbohydrates: 223.9g
Fiber: 3.1g
Sugar: 220.1g
Protein: 1.5g