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1
Fill a large pot with water, cover and bring to a boil.
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2
Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize.
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3
Cover the pot and turn off the heat.
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4
Set a metal rack in another large pot.
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5
Fill the pot with water, cover and bring to a boil.
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6
Meanwhile, in a saucepan, combine both vinegars with the brown sugar and salt and bring to a boil to dissolve.
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7
Using the sterilized tongs, remove the jars from the hot water and transfer them to a rimmed baking sheet.
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8
Pack the plums, cloves, star anise, cinnamon, peppercorns and fennel seeds into the jars, leaving 1/2 inch at the top.
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9
Ladle the hot brine over the plums, stopping 1/2 inch from the top.
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10
Using the tongs, screw the lids and rings on the jars securely but not too tightly.
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11
Using canning tongs, lower the jars onto the rack in the boiling water, making sure they are covered by 1 inch of water.
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12
Boil over high heat for 20 minutes.
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13
Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will be concave); refrigerate any jars that do not seal.
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14
Store the sealed jars in a cool, dark place for up to 6 months.
