Cinnamon Dark Red Plums
Shared by: erin
Source: Preserving Food without Freezing or Canning
Ingredients
Directions
Choose plums that are not too ripe. Wash and dry them carefully with a cloth. Pierce them with a needle in three or four places, right down to the pit. Put the plums in jars.
Pour the vinegar into a saucepan. Add the brown sugar, cloves, and cinnamon; bring this to a boil for five minutes. Remove the pan from the heat and add the pink peppercorns. Carefully pour the hot vinegar over the plums, until they are well covered.
Let the jars cool, close them tightly, and store them in a cool, dry, and dark place.The plums will be ready to use in about four weeks.
Sweeter than most condiments, they are exquisite with cold meats, stews, and other hearty dishes. Without the cloves and pink peppercorns, they can even be used as a pie filling.