Instructions:

Yield: 2 quarts

2 1/2 cup Fresh plums
2 1/2 cup Plum wine
1 1/2 cup Water
2 cup Sugar
6 ea 3" sprigs fresh rosemary

Wash and dry the plums, then prick each one several times with a toothpick or skewer.

Combine the plum wine, water, sugar and two rosemary sprigs in a nonreactive pan and cook over medium-high heat, stirring frequently, until the mixture boils and sugar is dissolved. Remove the pan from the heat, cover, and let steep for 30 minutes.

Prepare the jars, lids and boiling-water bath. Remove the rosemary and bring the liquid to a boil over medium-high heat, stirring occasionally. Fill each hot, dry jar with plums and two rosemary sprigs, leaving 1/2" headspace. Pour the liquid over the fruit until just covered. Wipe the rims with a clean towel and attach lids securely. Place the jars in the boiling-water bath and, when water returns to a boil, process for 25 minutes. Remove the jars, cool, label and store.