Plum-Vanilla Preserves

Finally, I am posting this recipe!

1.5 lb firm-ripe plums, cut into 1-inch pieces, with skin on
2 1/4 c sugar
2 t vanilla
4 small cinnamon sticks
1 lemon
1.5 lb firm-ripe plumcots or apricots, cut into 1-inch pieces, with skin on

1.  Put plums, sugar, vainlla, and cinnamon in a large saucepan.  Squeeze lemon juice through a strainer into pan.  Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
2.  Reduce heat to medium and continue to cook, stirring freqeuntly to prevent sticking and burning, until a thermometer reaches 220 degrees, about 30 minutes.  If you take a little out and put it on a plate in the freezer, it should set.  Continue to cook if it is not to that consistency.
3.  Sterilize your canning jars.
4.  Return mixture to medium-high heat.  Bring to a boil, stirring, and then add plumcots.  Reduce heat to medium and simmer until plumcots are tender, about 5 minutes.  Discard cinnamon sticks.
5.  Fill jars with plum mixture, leaving 1/2 inch headspace, then seal and process.

You can look canning up on the internet, it was pretty simple.  I had to do these for 15 minutes.  This is supposed to make 4 eight-ounce jars, but I only got 2.5 and only 2 of them sealed correctly.  This stuff is so good!  I am trying to resist opening my second jar until this winter when we need some winter comfort!  I think this would be great as a gift!  You could get the 4 ounce jars and hopefully get 8 out of the recipe.  This is making me hungry.