Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Firm ripe plums 6 Whole cloves
4 Allspice berries 4 Blades of mace
4 sm Dried red chilies 3 c Distilled malt vinegar
4 Cinnamon sticks (1") 3 c 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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