|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Spiced vinegar||1⁄2 Cup (8 tbs)|
|Fresh ginger slices||3 Inch (Thick)|
|Cinnamon sticks||2 , broken into pieces|
|Italian plums||2 Pound|
|Pitted bing cherries||1 Pound (Preferably Fresh)|
Sterilize widemouthed pint jars.
Remove from heat and keep warm.
Combine sugar, water, vinegar and ginger in large saucepan over medium-high heat.
Add cinnamon sticks to taste and bring to boil.
Cook until consistency of medium heavy syrup, about 8 to 10 minutes.
Add whole fruits and cook just until skins begin to split.
Ladle fruits into jars.
Add syrup, filling to rim.
Divide cinnamon sticks among jars.