| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Indonesian, Condiment |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Firm ripe plums |
| 4 |
|
Allspice berries |
| 4 |
sm |
Dried red chilies |
| 4 |
|
Cinnamon sticks (1") |
| 6 |
|
Whole cloves |
| 4 |
|
Blades of mace |
| 3 |
c |
Distilled malt vinegar |
| 3 |
c |
Sugar |
INSTRUCTIONS
Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer
directs. Prick plums several times with a cocktail stick. Half fill hot
jars with plums.
Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades
of mace to each jar. Add remaining plums to fill jars. In a saucepan,
combine vinegar and sugar and bring to a boil, stirring to dissolve sugar.
Boil 5 minutes.
Pour hot vinegar into jars to cover plums completely. Wipe rims of jars
with a clean damp cloth. Attach lids and place in canner. Process 20
minutes in a boiling-water bath. Store in a cool dry dark place at least 1
month before serving.
Makes 2 quarts.
NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold
meats and salads.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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