Spiced Italian Plums (Prunes) in Port

Prep Time
Cook Time
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"Put jars of Italian Prunes up when in season and you will have a tasty treat for breakfast over the winter. Makes 6 pint jars."

Original is 6 servings


  • Serving Size: 1 (913.4 g)
  • Calories 1010.1
  • Total Fat - 15 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 54.1 mg
  • Sodium - 369.7 mg
  • Total Carbohydrate - 203.7 g
  • Dietary Fiber - 9.1 g
  • Sugars - 164.4 g
  • Protein - 20.6 g
  • Calcium - 326 mg
  • Iron - 1.7 mg
  • Vitamin C - 75.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Cut plums in half and remove pit.

Step 2

Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes.

Step 3

Add plums, a layer at a time to heat through, about 2 minutes.

Step 4

Remove plums from syrup.

Step 5

Pack hot plums into hot, sterilized pint jars, leaving 1/2 inch headspace.

Step 6

Repeat with remaining plums.

Step 7

Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.

Step 8

Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar).

Step 9

Remove air bubbles. Adjust caps.

Step 10

Process 20 minutes in boiling water bath.

Step 11

Remove jars from water to a wire rack. Cool completely. (Listen for a "ping" from each jar. If lids do not ping and seal, refrigerate that jar and use within a few days. Store sealed jars in a cool, dark place.


  • 6 pint canning jars with rings and lids.
  • A large canning pot with rack.

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