Plum Conserves Recipes

PLUM PRESERVES RECIPE

Steps:

• Chop each plum into quarters and discard the seed. Weigh the chopped plums with a kitchen scale to get 3¼ pounds.
• Add ⅓ of the plums to a large pot. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
• Heat over low flame until the sugar begins to dissolve, stirring occasionally. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges.
• Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
• After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. Skim the surface to remove foam then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, and screw the lids on hand tight. Process in a boiling water bath for 10 minutes.

PLUM CONSERVE

Steps:

• In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute., Remove from heat. Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PLUM CONSERVE

Steps:

• Combine plums and sugar, let stand until juice forms-about 1 hour.
• Combine plum mixture, pineapple and lemon in a 6 quart or larger pot.
• Cook slowly, stirring occasionally until thick-around 40 minutes, or until the jell point.
• Remove from heat and stir in nuts.
• Quickly ladle into clean, hot jars leaving 1/4 inch head space.
• Process in a boiling water bath 15 minutes at altitudes up to 1000 feet.

BLUE PLUM CONSERVE

Steps:

• Grind the oranges and 1/2 lemon in a meat grinder, using the coarsest blade. Combine all the ingredients, except the nuts, in a large pot. Bring to a boil, stirring constantly until the sugar is dissolved. Cook over medium heat until the conserve thickens. Remove from heat, stir in nuts and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses and store.

PLUM CONSERVES

Steps:

• Combine all ingredients in a large pot except for pecans.
• Bing to a boil stirring till sugar is dissolved.
• Cook rapidly almost to the gelling point.
• About 15 minutes of a rolling boil while being stirred.
• Add pecans cook and stir for 5 more minutes.
• Pour into hot jars leaving 1/4 inch head space.
• Remove air bubbles.
• Adjust the caps.
• Process for 15 minutes in a boiling water canner.
• Make sure tops of jar are cover by an inch of water.
• Cool at room temperature and store in your cabinet.
• Chill after opening.

QUICK PLUM PRESERVES

Steps:

• Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
• Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.

PLUM PRESERVES

Steps:

• Combine all ingredients in a large saucepot.
• Bring to a boil, stirring until sugar dissolves.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle into hot jars, leaving 1/4 inch head space.
• Adjust two-piece lid caps.
• Process 15 minutes in a boiling water canner.