Cinnamon Dark Red Plums

2 lbs. dark red plums 1 quart cider vinegar cup brown sugar 6 cloves 1 cinnamon stick 1 tablespoon pink peppercorns A cloth A needle A saucepan Canning jars and lids

Choose plums that are not too ripe. Wash and dry them carefully with a cloth. Pierce them with a needle in three or four places, right down to the pit. Put the plums in jars. Pour the vinegar into a saucepan. Add the brown sugar, cloves, and cinnamon; bring this to a boil for five minutes. Remove the pan from the heat and add the pink peppercorns. Carefully pour the hot vinegar over the plums, until they are well covered. Let the jars cool, close them tightly, and store them in a cool, dry, and dark place. The plums will be ready to use in about four weeks. Sweeter than most condiments, they are exquisite with cold meats, stews, and other hearty dishes. Without the cloves and pink peppercorns, they can even be used as a pie filling.
Patrick Eude, Le Havre