Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Firm ripe plums |
4 \N | Allspice berries |
4 smalls | Dried red chilies |
4 \N | Cinnamon sticks (1\") |
6 \N | Whole cloves |
4 \N | Blades of mace |
3 cups | Distilled malt vinegar |
3 cups | 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.