| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Jams | 6 | Servings | ||
INGREDIENTS
| 8 | lb | Plums |
| 3 | c | Sugar |
| 3 | c | Water |
| 3 | tb | Slivered orange peel |
| 2 | Sticks cinnamon | |
| 2 | c | Tawny port |
INSTRUCTIONS
Prick plums with sterilized needle to prevent bursting. Combine sugar, water, orange peel and cinnamon sticks in a large sauce pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup. Peel skins, if desired. Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 3 quarts. From: Ball Blue Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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