Balsamic Plum Preserves Recipes

Steps:

• Put the bocconcini in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
• In a food processor or blender, puree the plums with the balsamic vinegar until smooth. Pour the mixture into a medium pot and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by about half, several minutes. It should be fairly thick, but remember, it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and refrigerate.
• Trim about 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato followed by a bocconcino onto each. Arrange on a platter, cover and refrigerate until ready to serve. Just before serving, squeeze over the plum balsamic drizzle.

Steps:

• In a large pan combine the everything but the sugars.
• Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
• When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
• Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
• Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
• Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
• Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
• Pour into hot jars leaving 1/4 inch head space.
• Remove air bubbles.
• Adjust the caps.
• Process for 10 minutes in a boiling water canner.
• Make sure tops of jar are cover by an inch of water.
• Cool at room temperature and store in your cabinet.
• Chill after opening.

Steps:

• Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
• Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here.
• The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves.
• Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.