Spiced Italian Plums (Prunes) in Port
"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."
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
6 pints
- Serves:
- 12
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! -
I am going to try making this with Rum or Brandy instead of the wine. I hope it works!
-
This was a bit time consuming to make but the smell was wonderful. I didn't have whole cinnamon sticks so I used 1 tbsp ground cinnamon. I will come back and add a review when I taste these, but if the smell is any indicator of the flavoring I am in for a treat. Update: I didn't care for these right out of the can - I think it is the tawny port (strickly personal tastes) However I have used them to make "recipe#206281" and OMG so much better then just using regular prunes. I will can these again specifically to bake that torte - Thanks Mikekey
see 1 more reviews
Tweaks
-
I am going to try making this with Rum or Brandy instead of the wine. I hope it works!
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
