Preparation:
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 1/2 inch head space. Reheat
syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust
caps. Process 20 minutes in boiling water bath. |
