Balsamic-Plum Preserves

Southern Living AUGUST 2011
  • 4 1/2 Cups  unpeeled and diced plums (about 2 1/2 lb.)
  • 1 1/2 Cup  sugar
  • 3 Tablespoons  balsamic vinegar
  • (1.75-oz.) package powdered fruit pectin
  • 1 Tablespoon  chopped fresh basil
Try It With: Smoked turkey, pulled pork, fried green tomatoes, or warm baked brie.

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