Prune Plum Preserves With Port Recipes

EASY PRUNE PLUM JAM

Steps:

• Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).

PRUNE PLUM PRESERVES WITH PORT

Steps:

• Combine the plums, sugar and water in a large pot over very low heat. Stir gently until the sugar has completely dissolved. Raise the heat slightly and simmer the plums, uncovered, for 10 minutes. Remove the pot from the heat. Cover it with a cloth and let it stand at room temperature for 12 to 24 hours. Wash 3 pint or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. With a slotted spoon, transfer the plums to a bowl. Bring the syrup to a boil. Reduce the heat, add the plums and port, and heat them very gently for 5 minutes. Divide the plums and syrup evenly among the hot jars, leaving 1/4 inch head space. Wipe jar rims with a clean, damp cloth. Attach lids. Process in a boiling-water canner for 20 minutes (25 minutes at 1,000 to 6,000 feet; 30 minutes above 6,000 feet).

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.

SPICED ITALIAN PLUMS (PRUNES) IN PORT

Steps:

• Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
• Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
• Repeat with remaining plums.
• Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
• Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
• Process 20 minutes in boiling water bath.