Directions:
Wash plums; drain. Prick plums in several places with a sterilized
needle. Pricking does not prevent peel from cracking but helps prevent
fruit from bursting. Make a medium or heavy syrup. Bring to a boil
in a large saucepot; redce heat and simmer 5 minutes. Cook plums
one layer at a time in syrup 2 minutes. Remove pan from heat; cover.
Let stand 20 to 30 minutes. Remove plums from syrup. Bring syrup
to a boil. Reduce heat; keep syrup hot. Pack hot plums into hot
jars, leaving 1/2 inch headspace. Ladle hot syrup over plums, leaving
a 1/2 inch headspace. Remove air bubbles. Adjust the two-piece caps.
Process pints 20 minutes, quarts 25 minutes, in a boiling watr canner.
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