Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      8 lb Plums                               3 tb Slivered orange peel 
      3 c  Sugar                               2    Sticks cinnamon 
      3 c  Water                               2 c  Tawny port 
  
  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. Yield: about 3 quarts. 
   
  From: Ball Blue Book Shared By: Pat Stockett