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1. Quarter and pit plums. Using a vegetable peeler, cut 2- to 3-inch strips of peel from orange, scraping off any white portions with a paring knife. Squeeze juice from orange; measure 1/3 cup juice.
2. For syrup, in a large saucepan combine the 1/3 cup orange juice, the water, sugar, port, and salt. Bring to boiling, stirring to dissolve sugar.
3. Pack plums, orange peel, and cinnamon sticks into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over plums, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 20 minutes (begin timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 pints.