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Combine the water, sugar, & cinnamon & cloves in a deep pot on medium-high heat & bring to a boil. Turn down to a steady simmer for about 3 minutes, & then remove from the heat.
Cut the plums in half & remove the pits. Poke holes in the skins with a toothpick, & then lay them in the liquid. If they float to the top, place a small plate directly over them to push them down so they are completely submerged. Soak for 24 hours.
Remove the fruit using a slotted spoon & place them on a plate. Put the pot back on medium-high heat & add in ⅓ cup sugar. Bring to a low boil & cook for 1 minute. Remove from the heat. Put the plums back into the liquid, submerge again with a plate, & let sit for another 24 hours.
Repeat step 3, 3 more times.
5 days total have passed at this point. On the 6th day, remove the fruit as before as well as the cinnamon & cloves. Add ½ cup of sugar to the liquid. Bring to a boil, & then to a steady simmer. Add the fruit & heat for 3 minutes. Remove the fruit to a wire rack set over a tray & let sit for 48 hours. Save the beautiful red plum syrup for tea, ice cream, & more!
Dip the rounded part of the plums in fine granulated sugar (optional). Place the plums on slightly pressed down paper candy cups. Store in an airtight container, or you may store un-sugared plums in a jar of the syrup.