4 lbs. prune plums
4 c. sugar
1 tbsp. whole cloves
1 sm. piece ginger root
3 c. cider vinegar
2 sticks cinnamon
1 tsp. whole allspice

Wash plums and pierce the skin of each plum with a fork. Tie spices loosely in a cheesecloth bag. Add spices to sugar and vinegar in large pot. Cook covered for about 10 minutes. Reduce heat and add the plums. Simmer gently for another 10 minutes. Discard spice bag. Pack plums in hot sterilized jars, cover with boiling syrup and seal. Makes about 4 pints.