Prep 30 mins
Cook 30 mins
We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.
- 8 lbs italian plums (sometimes called prune plums)
- 3 cups sugar
- 3 cups water
- 3 tablespoons orange rind, thinly slivered
- 2 cinnamon sticks
- 1 tablespoon whole cloves
- 2 cups tawny port
- Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large 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.
- Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
- Repeat with remaining plums.
- Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
- Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
- Process 20 minutes in boiling water bath.
So easy and incredibly delicious! I substituted Nebbiolo for port and served over ice cream or plain yogurt.
I haven't made these yet, but I was given a jar by a good friend who used this recipe sent me here for it. They are HEAVENLY. The sauce is heavy on clove (be warned if you're not a fan) so I could only eat one half here and there (amazing on ice cream) but I seriously could not stay out of them, SO good. I'd like to give them in Christmas gift baskets so I came for the recipe!
Did these last year and, only when looking for the recipe again, did I realise that I hadn't left a review! These were delicious! I used red wine rather than port but otherwise followed the recipe. They were stored for approx 10 months before being eaten and were good enough to serve to guests! Many belated thanks!