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How to Make Plum Preserves
- Wash and pit 4 pounds ripe plums. Roughly chop the plums.
- In a large, heavy-bottomed saucepan, combine the chopped plums, 4 cups granulated sugar, 1/2 cup lemon juice, and 1/4 cup water.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Continue to boil rapidly, stirring frequently to prevent sticking and scorching. Use a spatula to scrape down the sides of the pan as needed.
- To check for doneness, place a small spoonful of the preserves on a chilled plate. Let it cool for a minute. If the preserves wrinkle when you push it with your finger, it's ready.
- Carefully ladle the hot preserves into sterilized half-pint jars, leaving 1/4 inch headspace at the top of each jar.
- Wipe the rims of the jars clean, ensuring no preserves cling to the sides.
- Secure lids and rings on the jars, following manufacturer's instructions.
- Process in a boiling water bath canner for 15 minutes (adjust processing time depending on your altitude; consult a complete canning guide for detailed instructions).
- Remove jars from the canner and let them cool completely. You should hear a 'pop' sound as the jars seal. Check that all jars have sealed correctly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
640g
Fat
0g
Carbs
54g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Appetizers Canning Condiments Etc Fruit Easy Low Fat Spreads Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low In Something Pitted Fruit Plums Taste Mood Sweet Equipment Number Of Servings Technique
