How Do You Make Wine Spiced Italian Plums?
When I was a child growing up in an extended southern Italian family, we always had Italian plums available to eat and cook in the fall. We picked them by the grocery bag and brought them to my grandmother’s summer outdoor kitchen. As children, we ate them til our bellies hurt. Here is a take off on a standard Italian plum canning recipe, only for the freezer. We start with Italian plums in a large quantity-at least a grocery bag full or a half bushel. You can start with a smaller amount(2 dozen), but why bother? You will regret cooking so little when you taste the results. Italian plums have a distinct look. They are longer in shape than traditional plums. Try to choose ripe, softer flesh plums. When ripe they will darken to a deep purple and become almost black on their skin. Now is the time to recruit helpers to pit your plums. I use a small sharp crab knife to cut them in half lengthwise and remove the pits. Place the halved plums into a large cooking pot. I use a restaurant stockp
