Copyright © 2014 The FOURnet Information Network. All rights reserved.

PLUM PRESERVES 
2 1/2 lbs. Plums
4 cups sugar
1 cup water

Wash and sterilize canning jars before starting. Place in hot water so jars will be hot when filling (can use the same boiled water). Recipe may be doubled.

Wash plums well. Place into a large pot with sugar and water and bring slowly to a boil. A heavy bottomed pot works best and is less likely to scorch.

Continue stirring until all of the sugar has completely dissolved.

Turn to high heat and cook about 15 minutes (watch carefully and do not allow to scorch, reducing heat if necessary). Cook until it nearly reaches a gelling point, continuing to stir frequently. When mixture has thickened skim foam from the top.

Remove from heat and ladle mixture into hot 1/2 pint jars, leaving 1/4" of headspace. Tighten caps and process in a boiling water bath canner for 15 minutes.

Remove from canner, allow to cool where there are no drafts.

Do not tighten seals or touch lids after processing. Check seals after jars are completely cooled; if the domes are not down after 5-6 hours, put that jar into the refrigerator and use right away (do not store).

Submitted by: CM
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood