| 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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