INGREDIENTS

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

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