Plum Preserves
photo by Boomette
- Ready In:
- 50mins
- Ingredients:
- 3
- Yields:
-
5 1/2 pints
ingredients
directions
- 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.
Reviews
-
Thank you Rita for posting this super easy recipe. I had purchased some plums that weren't very sweet and not wanting to toss them, I came to Zaar and found this recipe. When making jams, preserves, etc., I would highly recomenned that (1) use a very large pot as the mixture will boil over if not watched very carefully, (2) if at all possible use a jelly thermometer to test for doneness (gell point is 220 degrees at sea level. For every 1,000 feet above sea level, subtract 2 degrees. If a thermometer is not available there are several other methods to test for doness; i.e., the spoon test. Dip a cold metal spoon into the boiling liquid, turn so the liquid runs off the side of the spoon. When the juice slides off the spoon in a sheet, the liquid is done. This recipe takes under 30 minutes to prepare and cook and the resulting product is beautiful and tasty.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey