Title: Plums in Port
Categories: Condiment Preserve
Yield: 6 Servings

8	lb	Plums
3	c	Sugar
3	c	Water
3	tb	Slivered orange peel
2		Sticks cinnamon
2	c	Tawny port

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

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