Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
