By Rita~ on October 02, 2003
Photo by Boomette
Photo by Boomette
"Thanks to the Ball Blue Book of preserving."
Serving Size: 1 (1862 g)
Servings Per Recipe: 1
"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"
"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."
"This was our first attempt at plum preserves, and 5 batches later we are getting pretty good! Great recipe. We did cut back on the sugar a bit, just trying to limit our dietary sugar. We did a 2 to 1 ratio of fruit to sugar. The preserves are wonderfully sweet and tart. Thanks for a great recipe!"
"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."
"This was a very easy recipe to follow. It's great for beginners. I did add pectin only because I didn't want to cook for 30 min. I added 2 tbls of pectin and it was at gel stage in 15 minutes."
"This is my first canning experience. This recipe was so easy and very tasty! I have 30 lbs. of plums and will continue to use this recipe all night until they are gone :) Jelling point took 30 minutes for me using a gas stove."
"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!"
"Had some lovely Santa Rosa plums given to us by a neighbor, so decided to try this super simple recipe. My guess at the gelling point is 5-10 minutes. Only made about 3/4 of a pint, so omitted the water bath and will eat right away. Deelish! Thanks Rita!"
"So simple, it lets the flavor of the plums shine through! This took a little over 30 minutes. I halved the recipe and it made one full pint with about 1/2 cup left over to eat right away. Delicious! Thanks Rita!"