Secret ingredient (thanks Martha Stewart! haha) is Balsamic vinegar. Took plums, halved them, covered with water, added some sugar (roughly eyeballing it) brought to a boil, let cool, and then strained. Added in the Balsamic vinager (maybe 2 tbsps for 1 gallon of ruby red plum juice), and kept in fridge for margaritas. Margaritas were simply 1/3 El Jimador, 2/3 red plum juice, and ice. Delicious. Took the strained plums, added more sugar and made Preserved Plums with the in-tact halves and cooked the remainder down even further into Plum Jam.