PRUNE PLUM PRESERVES WITH PORT

PRUNE PLUM PRESERVES WITH PORT image

Yield 3 pints

Number Of Ingredients 5

The plums aren't pitted, but that's easy to do at serving time. And keeping the fruit whole better preserves its texture.
3 pounds prune plums, each pierced twice with a fork
3 cups granulated sugar
1/4 cup water
1 1/2 cups tawny port

Steps:

Combine the plums, sugar and water in a large pot over very low heat. Stir gently until the sugar has completely dissolved. Raise the heat slightly and simmer the plums, uncovered, for 10 minutes. Remove the pot from the heat. Cover it with a cloth and let it stand at room temperature for 12 to 24 hours. Wash 3 pint or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. With a slotted spoon, transfer the plums to a bowl. Bring the syrup to a boil. Reduce the heat, add the plums and port, and heat them very gently for 5 minutes. Divide the plums and syrup evenly among the hot jars, leaving 1/4 inch head space. Wipe jar rims with a clean, damp cloth. Attach lids. Process in a boiling-water canner for 20 minutes (25 minutes at 1,000 to 6,000 feet; 30 minutes above 6,000 feet).