2 lb firm ripe plums
4 allspice berries
4 small dried red chilies
4 cinnamon sticks (1)
6 whole cloves
4 blades of mace
3 cup distilled malt vinegar
3 cup sugar
Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums.
Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes.
Pour hot vinegar into jars to cover plums completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving.
Makes 2 quarts.
NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads.
