Mix plums with sugar (except 2 tbsp.), port wine and spices.
Leave to infuse for 24 hours. Combine gelling agent with 2 tbsp sugar and mix with fruit mixture in a large saucepan. Bring to a boil on top, stirring throughout, and bubble for 1 minute. Remove from heat, stirring perhaps a few more times, and skim. Immediately fill to the brim in jars and seal, Yields 4 jars ss 200 ml.
Tip: Stock up on a variety of high quality spices – it pays off!