Plum Vanilla Preserves Recipes

PLUM VANILLA JAM

Steps:

• Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.

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 PRESERVES MEZZA LUNA

Steps:

• Combine the cut up plums and water in a heavy, non-reactive 5-quart saucepan. Bring it to a boil then reduce the heat to a steady simmer, cover, and cook 20 minutes.
• Pour the fruit and water through a strainer with a bowl to catch the juices, letting it drain 15 minutes. Measure the drained liquid. Measure out the same amount of sugar. Return the juices to the saucepan and bring them to a boil. Add 1 tablespoon lemon juice and begin adding the sugar 1/2 cup at a time, allowing the mixture to return to a boil before adding the next 1/2 cup sugar. Continue cooking until the liquid reaches its jell point (generally 8 degrees above the boiling point measured on a thermometer). This takes about 5 or 10 minutes.
• Turn off the heat and stir in the plum pieces, letting them steep together for 15 minutes.
• Return the preserves to a boil. Stir in the remaining 1/2 tablespoon lemon juice and 1/2 cup more sugar and boil for 10 minutes stirring frequently and the temperature rises to 215 degrees F. Turn off the heat and skim off any foam. You may allow it to cool then chill it or to can it, pour into jars, wipe the rims, place the lids on, and invert the jars for a quick vacuum seal or process in a boiling water bath submerged 1-inch for 10 minutes.
• In a large bowl, combine the flour and salt. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
• In a bowl, stir together the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap, and chill at least 4 hours or overnight. On a work surface thickly dusted with powdered sugar, roll out the pastry 1/8-inch thick. Cut out 4-inch disks and place them on a sheet try in case you need to chill them. Brush milk around the edge of each one. Place a tablespoon of filling in the center of each disk, fold it over, and seal the edges with a fork. Chill 30 minutes.
• Preheat oven to 375 degrees F. Bake the pastries until light golden brown, 20 to 25 minutes. Let cool on the pan on a wire rack.

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.

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 VANILLA JAM

Steps:

• Bring all ingredients to a boil in a large pot, mashing with a potato masher.
• Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
• Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
• Refrigerate in an airtight container up to 1 month.