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SPICED GERMAN PLUMS

(Preserved Fruit) - (The International Jewish Cook Book)







Wash the plums, remove the stones and in place of the stones put in
almonds. Take the best wine vinegar, water and sugar to taste. Tie in a
bag some whole cinnamon, cloves, and allspice; boil together with
vinegar. After boiling, let it get lukewarm, then pour over the prunes.
Let stand, and each day for nine days let vinegar come to a boil and
pour over prunes. The last day cook the vinegar down some, then put in
the prunes and let come to a boil; there should be sufficient liquid to
cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced
the same way.











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