Recipe Archives->Preserving->Plums Rosemary

Plums in Plum Wine with Rosemary

2 1/2 c fresh plums
2 1/2 c plum wine
1 1/2 c water
2 c sugar
6 3-inch sprigs of rosemary

Wash and dry plums, the prick each one several times. Combine wine,
water, sugar and two sprigs rosemary in a non-reactive pan and cook
over med-high heat stirring frequently, until mixture boils and
sugar is dissolved. Remove from heat, let steep for 30 mins.
Prepare jars, lids and boiling water bath. Remove rosemary and
bring liquid to boil over med-high heat, stirrng occasionally.

Fill each jar with plums and two sprigs of rosemary, leaving 1/2
inchheadspace.  Pour the liquid over fruit til just covered. Wipe
rims with clean towel and attach the lids securely.  Place jars in
boiling water bath, and when water returns to boil, process for 25
minutes.  Small sweet plums and sweet japanese plum wine works
well.

Printable version: plums-rosemary.txt.