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| 2 | pounds | plums | firm ripe |
| 4 | each | allspice berries | |
| 4 | small | red chili peppers | |
| 4 | each | cinnamon sticks | |
| 6 | each | cloves, whole | |
| 4 | each | mace | blades |
| 3 | cups | malt vinegar | distilled |
| 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.
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