Yield: 6 servings
|3 tablespoons||Slivered orange peel|
|2 cups||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 ½ inch head space. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. Pour over plums, leaving ½ 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