Plum Preserves Food

PLUM PRESERVES RECIPE

Steps:

• Chop each plum into quarters and discard the seed. Weigh the chopped plums with a kitchen scale to get 3¼ pounds.
• Add ⅓ of the plums to a large pot. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
• Heat over low flame until the sugar begins to dissolve, stirring occasionally. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges.
• Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
• After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. Skim the surface to remove foam then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, and screw the lids on hand tight. Process in a boiling water bath for 10 minutes.

PLUM-VANILLA PRESERVES

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.

PLUM PRESERVES

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.

PLUM JAM

Steps:

• In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
• Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
• Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
• Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

PLUM PRESERVES MEZZA LUNA

Steps:

• Combine the cut up plums and water in a heavy, non-reactive 5-quart saucepan. Bring it to a boil then reduce the heat to a steady simmer, cover, and cook 20 minutes.
• Pour the fruit and water through a strainer with a bowl to catch the juices, letting it drain 15 minutes. Measure the drained liquid. Measure out the same amount of sugar. Return the juices to the saucepan and bring them to a boil. Add 1 tablespoon lemon juice and begin adding the sugar 1/2 cup at a time, allowing the mixture to return to a boil before adding the next 1/2 cup sugar. Continue cooking until the liquid reaches its jell point (generally 8 degrees above the boiling point measured on a thermometer). This takes about 5 or 10 minutes.
• Turn off the heat and stir in the plum pieces, letting them steep together for 15 minutes.
• Return the preserves to a boil. Stir in the remaining 1/2 tablespoon lemon juice and 1/2 cup more sugar and boil for 10 minutes stirring frequently and the temperature rises to 215 degrees F. Turn off the heat and skim off any foam. You may allow it to cool then chill it or to can it, pour into jars, wipe the rims, place the lids on, and invert the jars for a quick vacuum seal or process in a boiling water bath submerged 1-inch for 10 minutes.
• In a large bowl, combine the flour and salt. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
• In a bowl, stir together the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap, and chill at least 4 hours or overnight. On a work surface thickly dusted with powdered sugar, roll out the pastry 1/8-inch thick. Cut out 4-inch disks and place them on a sheet try in case you need to chill them. Brush milk around the edge of each one. Place a tablespoon of filling in the center of each disk, fold it over, and seal the edges with a fork. Chill 30 minutes.
• Preheat oven to 375 degrees F. Bake the pastries until light golden brown, 20 to 25 minutes. Let cool on the pan on a wire rack.

PLUM PRESERVES

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

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.

EASY PLUM JAM

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

OLD FASHION YELLOW PLUM PRESERVES

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.

HOLIDAY PLUM RHUBARB PRESERVES

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.