PLUM PRESERVES
As requested, a plum preserve using pectin. I am guessing on the yield as I found this one on the net.
Provided by Martina
Categories Plums
Time 55m
Yield 4-5 pints
Number Of Ingredients 7
Steps:
- Wash plums, cover with water.
- Cook until tender.
- Remove seeds and cut up.
- Measure 6 cups pulp.
- Add sugar, juice and grated peel of orange and lemons and raisins.
- Cook until thick and clear.
- Add nuts, then pectin.
- Pour into hot sterilized jars.
Nutrition Facts : Calories 1684.1, Fat 28, SaturatedFat 3.7, Sodium 356.9, Carbohydrate 371.9, Fiber 16.4, Sugar 328.9, Protein 15.5
PLUM PRESERVES
Make and share this Plum Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 50m
Yield 5 1/2 pints
Number Of Ingredients 3
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
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
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 PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
OLD FASHION YELLOW PLUM PRESERVES
Here is a traditional recipe that you can alter to your preference. As kids, we would pick wild plums and Mom would boil for about 12 minutes and pour into sterilized jars. She even left the pits in and it was the only thing that slowed us down! The preserves were plums suspended in a thick syrup that was amazing on ice cream or served with cream and toast. Cook it a little longer and you will have a jam consistency. You can also substitute the yellow plums for Italian plums. Add a little 4 tablespoons brandy just before placing into jars if you are not planning to serve this to minors!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 6 250 ml jars
Number Of Ingredients 4
Steps:
- Combine all ingredients and bring to boil slowly, stirring occasionally, until sugar is dissolved. Cook quickly until jelly point (approximate 13 - 20 minutes) stirring frequently to prevent sticking.
- Pour into sterilized jars.
More about "plum preserves recipes"
PLUM PRESERVES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4-5Estimated Reading Time 6 minsCategory CONDIMENTSTotal Time 2 hrs
- Prepare the canner, jars and lids by washing and rinsing the jars and lids, placing a rack in the bottom of a boiling-water canner and placing the jars in the rack, adding water to fill and cover the jars. Cover the canner and bring the water to a simmer (boiling the jars or pre-sterilization is unnecessary); keep the jars hot until ready to use.
- While the water in the canner is heating, pit and halve or roughly chop the plums, adding them to a large, deep stainless steel pot as you go. Add the sugar and 1 cup water. Cover and bring to a boil over medium heat, about 15 minutes, stirring occasionally to dissolve the sugar. Place a few small saucers in the freezer to chill.
- Increase the heat to high and boil hard, stirring frequently, until the mixture thickens, about 45 to 50 minutes. Remove from the heat and test the gel by placing a teaspoonful of the preserves on the saucer and chilling in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the preserves with your finger. A mixture that has reached the gel stage will be set and the surface will wrinkle when the edge is pushed. If the mixture has not reached the gel stage, return it to the heat and continue to cook, testing every few minutes until the gel stage is reached. Skim off the foam.
- Ladle hot preserves into hot jars, leaving one-fourth-inch headspace. Remove air bubbles and adjust the headspace if necessary by adding hot preserves. Wipe the rim. Center the lid on the jar. Screw the band down until resistance is met, then increase to fingertip-tight.
PLUM PRESERVES INSPIRED BY LITTLE HOUSE ON THE PRAIRIE
From littlehouseontheprairie.com
VICTORIA PLUM PRESERVE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PLUM PRESERVES RECIPE (PLUM JAM) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
4.6/5 (11)Total Time 45 minsCategory Appetizers, SnacksPublished Sep 27, 2017
SHOP 'N SAVE - RECIPE: GRILLED HAM SLICE WITH PLUM GLAZE
From shopnsavefood.com
PLUM PRESERVES SUBSTITUTE (HOW TO USE THEM) | TREAT DREAMS
From treatdreams.com
TWO-INGREDIENT PLUM JAM RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PLUM PRESERVES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PLUM PRESERVES: A HERITAGE RECIPE – FRENCH CREEK FARMHOUSE
From frenchcreekfarmhouse.com
SMALL BATCH PLUM PRESERVES RECIPE STORE IN THE FREEZER OR FRIDGE.
From larenascorner.com
PLUM PRESERVES RECIPE - COOKEATSHARE
From cookeatshare.com
TOP 46 PLUM PRESERVES RECIPE WITH SKINS RECIPES
From sahlah.hedbergandson.com
HOW TO CAN: PLUM PRESERVES : 8 STEPS (WITH PICTURES)
From instructables.com
CLASSIC PLUM PRESERVES | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
PLUM JAM RECIPES
From allrecipes.com
PLUM PRESERVES CANNING RECIPE - YOUTUBE
From youtube.com
DAMSON PLUM PRESERVES - THE SEASONED MOM
From theseasonedmom.com
#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
You'll also love