Plum Preserves

My mom made the BEST plum preserves! Then again, she made the best everything. I wish I had written down her plum preserves recipe, but I’m sad to say that I never did. However, this recipe that I came up with tastes pretty close to hers.

A few days ago I bought a large bag of plums at the 99 cent store. I thought I was getting a great deal, but unfortunately the joke was on me. The plums were quite lacking in the flavor department.

What was I to do with three pounds of so-so tasting plums? Make preserves, of course! There is something about cooking down the plums with sugar and orange juice that really enhances their flavor, or adds flavor where it did not already already exist. Obviously, if you start with great tasting plums, you’ll have even better results!



Print Recipe
Plum Preserves
preserves-plum
Course Appetizers, Snacks
Cuisine American, Assyrian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
8 oz jars
Ingredients
Course Appetizers, Snacks
Cuisine American, Assyrian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
8 oz jars
Ingredients
preserves-plum
Instructions
  1. Chop each plum in quarters and discard the seed. Weigh the plums with a kitchen scale to get three pounds.
    chopped plums
  2. Place 1/3 of the plums in a Dutch oven. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
    plum preserves
  3. Heat over very low flame until the sugar begins to dissolve, stirring occasionally.
    plum preserves
  4. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges to get a half a cup of juice.
    plum preserves
  5. Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
    plum jam
  6. Eventually, the liquid will begin to rise, and could boil over if you're not paying attention.
    plum preserves
  7. When you notice the liquid rising to the top of the pot, stir vigorously with a wooden spoon until the liquid recedes.
    preserves
  8. After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. When that happens, ladle into sterilized jars, leaving 1/4 inch head space and process for 15 minutes in boiling water.
    preserves plum
  9. By the way, I always save small jam jars after they're empty, and use again for canning jam. The cost of canning jars can really start adding up if you make as much jam as I do. Luckily, I have some friends who actually return my jars when they're empty. It's no coincidence that those are also the friends who get refills!
Share this Recipe


Leave a Reply


Join Mailing List
Get notified when a new recipe is posted!
We respect your privacy.