Pickled Plums

Yes we need more blue food. OK this is purple but its
close. This recipe comes from Nika Hazeldon's
The Swiss Cookbook.

The plums are very useful around Thanksgiving
and Christmas.

Take 3 pounds of purple Italian plum, wash them
and poke each of them with a needle a couple of times.

Boil 1 1/2 cup red wine, 1 1/2 cup red wine vinegar,
2 1/3 cups sugar, 15 cloves and a couple of pieces of
cinnamon sticks for 5 minutes.

Let the mixture cool. Then pour over the plums.
Cover and leave till the next day.
Pour off the liquid and bring it to a boil.
Let it cool and then pour it over the plums.

Next day SLOWLY heat up the plums
till they begin to tear in one or two places.
IMMEDIATELY remove the plums
and put them in hot sterilized quart jars.
Boil the rest of the liquid till it thickens a bit.
Not too much or there won't be enough liquid.

Pour the liquid over the plums and seal the
jars. Process them for 15 minutes.



See how one is torn. If you cook them too much they
turn to mush.


My dog loves them!!!