Plum Preserves

Rita~'s Note:

Thanks to the Ball Blue Book of preserving.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 5.5 pints

• 5 cups plums, pitted and diced
• 4 cups sugar
• 1 cup water

Directions:

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

Reviews

[Boomette]

I made the recipe for 1 pint cause I had 3-4 black plums to use. It gave me a small amount but that's great since I'm the only one to use jam. It's so yummy. It was my first time tasting plum preserves. Thanks Rita :) Made for I Recommend tag game

[AZPARZYCH]

I made as written and to get to a thickening stage I had to cook it for 30 minutes. This has a nice sweetness to it with the sugar and about half of my plums were really ripe. I got 5 1/2 jars so I plan on giving a couple away. Made for All You Can Cook Buffet Tag.

[petlover]

Delicious! I needed a recipe for preserves since I bought a bunch of plums and some were uneaten--I made 1/2 of this recipe . I didnt know what a gelling point was but I used a candy thermometer ( I bought one and had never used it) . It said that Gelling point was 225 degrees F. I cooked the preserevs to about 215 degrees F and I poured the preerves into a clean mason jar. The 1/2 of the recipe made 1 mason jar, 3/4 full. I didnt can the preserves: instead I put it in the refridge since it will be gone within 2-3 weeks. Thanks so much for the recipe!