Plum Rhubarb Preserves with Cloves

- 1 1/2 pounds tart plums, peeled and pitted
- 1/2 pound rhubarb, diced
- juice of 1 lemon
- 1/2 teaspoon ground cloves
- 2 tablespoons classic pectin
- 2 1/2 cups granulated sugar
- 1 teaspoon butter
- 1 teaspoon vanilla

Combine the fruit, lemon juice and cloves in a large stockpot. Gently mash the fruit to release the juices, but leave it chunky. When the fruit is simmering, stir in the pectin. Turn the burner to high, and bring to a vigorous boil while stirring constantly. Add the sugar all at once and stir well to dissolve. Bring to a boil again over high heat, and boil hard for one minute.

Remove from the heat and stir in the vanilla and butter. Ladle into hot, sterilized jars and follow standard canning procedures for processing and sealing.

Yields about 2 1/2 pints or 5 cups

Recipe from Curly Girl Kitchen