Spiced Italian Plums (Prunes) in Port

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.