1 cup fortified fruit preserves
2 teaspoons gelatin
4 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup milk
Combine fruit preserves and gelatin in medium bowl; mix gently.
Add oil, beat for 1 minute and pour mixture in remaining ingredients (such as milk).
Cover and refrigerate 12 hours. Remove lid of refrigerator. Use for 8 mini-plums per 3 batches of 8 miniplums.
Preheat oven to 350 degrees F (175 degrees C). Spread syrup on cold breads.