3 lb Plums
1/2 c Water
1/2 c Sugar
1/4 c Lemon juice
1/2 ts Cinnamon
RINSE, HALVE AND PIT the plums. Combine with the water in a 5- or
6-quart non-aluminum pan with a cover. Bring to a boil, uncovered.
Lower heat, cover and simmer for about 15 minutes, uncovering and
stirring occasionally to prevent sticking. Add the remaining
ingredients and continue to simmer the conserve, stirring often,
until it is thick, about 30 minutes longer. Leave the conserve as it
is or cool and puree in the food processor. Pack the boiling conserve
(pureed or not) into 6 hot, sterilized 1/2-pint Mason jars, filling
them to within 1/2-inch of the top. Wipe the rims of the jars with a
clean, damp cloth and immerse the caps in boiling water. Place the
caps on the jars with tongs, place ring over the caps and screw rings
down immediately. Cool the jars with plenty of space between at room
temperature. If you do not wish to keep the conserve a long time,
cool it and fill plastic containers with tight-fitting covers. Store
the conserve in the refrigerator up to 1 month.
