Plumconservepenndutch Recipes

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.

PEACHY PLUM PRESERVES

Steps:

• Combine the fruit and sugar in a large mixing bowl. Stir to mix well.
• Cover and let sit at room temperature for 6 hours, or up to 24 hours in the refrigerator.
• Spoon into a large Dutch oven.
• Bring slowly to a boil, stirring frequently.
• Boil gently until the fruit becomes almost clear and the syrup is thick, 40 - 50 minutes, stirring often to prevent sticking.
• Ladle into clean, ½ pint jars. Cover with two-piece caps.
• Process in a water bath canner for 15 minutes.

PLUM ORANGE JAM

Steps:

• In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

PLUM CONSERVE

Steps:

• Combine plums and sugar, let stand until juice forms-about 1 hour.
• Combine plum mixture, pineapple and lemon in a 6 quart or larger pot.
• Cook slowly, stirring occasionally until thick-around 40 minutes, or until the jell point.
• Remove from heat and stir in nuts.
• Quickly ladle into clean, hot jars leaving 1/4 inch head space.
• Process in a boiling water bath 15 minutes at altitudes up to 1000 feet.