Skillet Plum Jam With Balsamic Vinegar

• 1 cup Sweet Balsamic Vinegar
• 2-1/2 cups Brown Sugar
• 6-1/2 pounds Ripe Plums, Stoned And Chopped (weigh After Removing The Stones)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Cloves
• 4 Tablespoons Candied Orange Peel, Finely Minced
• 1 whole Peel Of One Lemon, Finely Minced

1. Warm the vinegar in a large and deep skillet or shallow sauce pan over medium low heat. Add the sugar and stir until dissolved. Add the chopped plums and turn the heat to medium high. Add the rest of the ingredients and cook until the jam has thickened nicely, stirring it occasionally.
2. It's hard to tell how long it will take, as it depends on how much liquid the plums give off once they start to cook.
3. Once you have the desired 'jam' thickness, take off the heat and let it sit for a few minutes , stirring it a few more times.
4. Remember that the jam will thicken a little more once it's completely cooled, so bear that in mind when deciding when to stop the cooking process!
5. I generally transfer it into canning jars that I've preheated in the oven on low and top with boiled lids.
6. Enjoy!

sweet balsamic vinegar, brown sugar, ground cinnamon, ground cloves, lemon

Taken from tastykitchen.com/recipes/canning/skillet-plum-jam-with-balsamic-vinegar/ (may not work)