Pennsylvania Pickled Plums
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 lbs small greengage, blue or red plums
1 lbs sugar
1 (four-inch) stick cinnamon, broken
6 whole cloves
1 cp cider vinegar
1 - Wash plums and drain.
2 - Prick each in several places with a large needle.
3 - Place plums in agate or enamel kettle.
4 - Combine sugar, spices, and vinegar in another agate or ennamel kettle; bring to boiling.
5 - Pour boiling hot over the plums.
6 - Let stand 15 minutes.
7 - Drain off liquid, bring to boiling, and pour again over plums.
8 - Let stand 15 minutes; drain off, reheat to boiling, add plums, let boil 5 minutes.
9 - Spoon into hot sterile glass jars; Pour hot sirup over; seal at once.
10 - Let stand several weeks before serving.
Makes 2 1/2 pints.