4 cups white sugar
1/2 cup water
2 cups dry white wine
4 sticks cinnamon, broken
2 or 3 pieces root ginger
Yellow vegetable coloring, optional
2 qt firm yellow plums
Boil the first 5 ingredients together for 5 minutes.
Add a few dashes yellow vegetable coloring.
Prick plums in 2 or 3 places and press a clove into blossom end.
Drop into hot syrup.
Stir and allow plums to heat through without cooking.
Pack into sterilized jars and seal.
Ready to serve in 2 weeks.
Keeps well 3 or 4 months in the refrigerator.
For longer storage, process in a boiling-water bath as you would when canning fruit, allowing 15 minutes for pints.