Name: Canned Spiced Port Plums Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 7
Cuisine: How To Canning
Ingredients: 4½ lbs Plums; 1 Orange; 2½ cups Sugar; ¼ tsp Salt; ¾ cup Ruby Port (or other sweet red wine); 4 cups Water; 21" cinnamon sticks (7, 3" pieces)

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Close-up of pint jars of canned red plums

Canned Spiced Port Plums Recipe

Canning plums is a delicious way to preserve your fresh fruit plums for later use. This terrific spiced port plums water bath canning recipe is a great way to process your plums for later use. Can now, eat later!

These spiced port plums are terrific for the holidays! They are shelf-stable 2-3 years so you can make some now to give as Christmas gifts, to place in a housewarming gift basket, or to serve with your holiday meal. These spiced port wine plums are simply fabulous!

Close-up of 6 pint jars of canned red plums

If you enjoy canning, you may want to try these canning recipes:

● Canned Cinnamon Apples Recipe
● Canned Garlic Recipe
● Moonshine Cherries Recipe

How to select a plum for canning:

The ideal plum for canning is a small, firm plum with unblemished flesh. If you do not feel a slight give in the flesh, let sit at room temperature for a few days to ripen before processing.

Plums come in many colors and all are safe for canning. A silvery residue may be present on the skin, but this is perfectly normal and safe for canning.

Tips for making this Spiced Port Plums Recipe:

● Port wine can be expensive, and often difficult to find. You can substitute Sherry, Marsala, Vermouth, or a sweet red dessert wine.

● If you would like to make this recipe without alcohol, you can use any unsweetened fruit juice in place of the Port.

● The Shelf Life: 2-3 years.

● This recipe came from the Better Homes and Gardens Complete Canning Guide, page 181. If you can a lot and are looking for some interesting canning recipes, you want this cookbook.

Canned Spiced Port Plums Recipe. Canning plums is a delicious way to preserve your fresh fruit plums for later use. This terrific spiced port plums water bath canning recipe is a great way to process your plums for later use. Can now, eat later!

Canned Spiced Port Plums Recipe Ingredients:

● 4½ lbs Plums
● 1 Orange
● 2½ cups Sugar
● ¼ tsp Salt
● ¾ cup Ruby Port (or other sweet red wine)
● 4 cups Water
● 21″ cinnamon sticks (7, 3″ pieces)

Canned Spiced Port Plums Mise en Place:

● Water Bath Canner
● Pint Canning Jars with lids
● Knife
● Cutting Board
● Vegetable Peeler
● Ladle
● Pot
● Spatula
● Measuring Cup
● Measuring Spoons

Canned Spiced Port Plums Recipe Directions:

1. Wash 7-pint canning jars in the dishwasher or with hot soapy water.
2. Sterilize jars by placing them in a deep pot or water bath canner of water. Bring to a boil and boil for 10 minutes. Leave jars in simmering water until ready to pack.

3. Wash, pit, and quarter plums.

4. Peel rind from orange with a vegetable peeler into 2″ strips. Remove any pith that remains with a small, sharp, paring knife.

5. In a heavy-bottomed saucepan, combine juice from orange, sugar, salt, port, and water. Bring to a boil, stirring constantly until sugar has dissolved.

6. Pack plum quarters, a cinnamon stick, and a piece of orange peel into each jar, leaving a ½” headspace.

7. Ladle hot syrup mixture over plums, leaving a ½” headspace.
8. Run a small spatula around the sides of the jar to remove any air bubbles. Adjust syrup if needed.

9. Wipe jar rims, and fit with lids and bands.
10. Process in a water bath canner for 20 minutes, starting the timer when water begins to boil.

11. Remove jars from canner and let cool on a wire rack or towel.

Yield: 7 pints

Canned Spiced Port Plums Recipe

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

4½ lbs Plums
1 Orange
2½ cups Sugar
¼ tsp Salt
¾ cup Ruby Port (or other sweet red wine)
4 cups Water
21" cinnamon sticks (7, 3" pieces)

Instructions

Wash 7-pint canning jars in the dishwasher or with hot soapy water.
Sterilize jars by placing them in a deep pot or water bath canner of water. Bring to a boil and boil for 10 minutes. Leave jars in simmering water until ready to pack.
Wash, pit, and quarter plums.
Peel rind from orange with a vegetable peeler into 2" strips. Remove any pith that remains with a small, sharp, paring knife.
In a heavy-bottomed saucepan, combine juice from orange, sugar, salt, port, and water. Bring to a boil, stirring constantly until sugar has dissolved.
Pack plum quarters, a cinnamon stick, and a piece of orange peel into each jar, leaving a ½" headspace.
Ladle hot syrup mixture over plums, leaving a ½" headspace.
Run a small spatula around the sides of the jar to remove any air bubbles. Adjust syrup if needed.
Wipe jar rims, and fit with lids and bands.
Process in a water bath canner for 20 minutes, starting the timer when water begins to boil.
Remove jars from canner and let cool on a wire rack or towel.

Canned Spiced Port Plums Recipe