Plums in Port
Yield
3 quartsPrep
35 minCook
10 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
plums
|
|
| 3 | cups |
sugar
|
|
| 3 | cups |
water
|
|
| 3 | tablespoons |
orange zest
slivered |
|
| 2 | sticks |
cinnamon
|
*
|
| 2 | cups |
port wine
tawny |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
plums
|
|
| 7.1E+2 | ml |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
| 45 | ml |
orange zest
slivered |
|
| 226 | g |
cinnamon
|
*
|
| 473 | ml |
port wine
tawny |
*
|
Directions
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.
