| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Jelly/jam, Fruits |
4 |
Cups |
INGREDIENTS
|
|
-AVTA21A KIM CLEGG |
| 3 |
lb |
Purple prune plums |
| 2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 1/2 |
c |
Triple Sec liqueur |
INSTRUCTIONS
Quarter plums & remove pits. Puree in blender, a small amount at a
time, till it measures one quart. Add sugar & spices. Pour into kettle &
simmer uncovered till thickened, about 1 1/2 - 4 hours. Add Triple Sec &
cool. Pour into freezer containers & freeze. Makes 4 cups. Recipe may be
doubled. From Jane Slosberg, Palms, MI
Michigan Country Lines, a publication of rural electrice co-operatives in
Western Michigan.
Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID,
BGMB90B; GEnie, E.RADIS
Posted to MM-Recipes Digest V3 #190
Date: 07/03/96
From: eboyd@shentel.net
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