Recipe: Spiced Plums

Spiced Plums
Yield: About 8 pints

4 quarts plums
6 cups sugar
1 cup distilled white vinegar (5%)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Procedure: Wash and drain plums. Prick each plum with a clean fork to prevent the skins from bursting. Place plums in a large food-safe plastic container or crock.

Combine sugar, vinegar, and spices in a saucepan; boil 5 minutes. Pour syrup over plums and let stand 24 hours in refrigerator.

Drain syrup, bring to boiling and pour over plums again the second day. Let stand 24 hours in refrigerator.

The third day, drain syrup into a saucepan and bring the syrup to boiling; simmer 5 minutes. Pack the plums into hot jars, leaving inch headspace. Cover with boiling hot syrup, leaving inch headspace and making sure the plums are covered by the syrup. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Spiced Plums in a boiling-water canner.

Raw Pints 10 minutes.