Plum Preserves

Plum preserves are a perfect way to capture the sweet taste of summer!

I use it as a spread for bread, ice cream or yogurt topping, and as an addition to my Kombucha!

My recipe can easily be doubled (or tripled!) if you are blessed with an abundance of plums.

Ingredients:

Of course, the first step is to wash and pit all the plums. I prefer to keep the skin on since most of it cooks up, and what is left just adds to the texture and density of the preserves.

Place plums into a large heavy bottomed stainless steel or enamel coated pot, then mix in sugar and lemon juice. I use a large enamel coated stockpot so that I don’t have to worry about it bubbling over and making a mess.

Cook on Medium-High heat stirring often until plums are cooked down and you have reached the desired thickness. It will have turned a BEAUTIFL Red/Purple color by this time. Be sure to scrape the bottom of the pot well when stirring to prevent sticking and burning.

Pour into clean/sanitized jelly jars using a jar funnel. Be sure to wipe the rim of the jar clean with a damp towel before you apply lids to ensure a good seal. Apply rings tightly and process for 10 minutes in a hot water bath. Carefully remove jars and place on a clean kitchen towel on the counter to “rest” for a day. Be sure to check the seal on your jars a day later to ensure they all sealed correctly. Place any unsealed jars in the fridge and use within a week (I HIGHLY recommend pouring over vanilla ice cream!).