Tart plum preserves

by kalamckala

Looky here:

I had the pleasure of stumbling upon a package yesterday morning. Right on my front doorstep and wrapped in a brown paper bag, it was a recycled Zappos box. And I knew exactly what was inside – the necessary tools to start canning at home.

Believe it or not, this package of goodies arrived at my front door via Karen Wilkinson over at My Pantry Shelf. I won her Ball Home Canning Starter Kit Giveaway! Who’da thunk!?

Now I can start canning all my jams and preserves, sauces, pickles and condiments, with real, actual canning appliances. I feel so professional and legitimate after using a smaller-than-necessary stock pot, round wire cooling rack, and metal tongs to get by with the few encounters of canning I’ve experienced in the past. THANKS, KAREN.

And it all starts here – with this recipe of my now favorite preserve recipe.

Plum preserves.

Tart plum preserves.

So good that while making it I, after each stir of the bubbling fruit, would lick the spoon clean and get another spoon only to stir the contents of the preserves again. Only to again lick it clean. I went through every wooden stirring spoon and rubber spatula available to me before I turned to the everyday metal soup spoons of various shapes and sizes. Such dedication to making sure the preserves turned out right.

And I did it all for you. You’re welcome.

Tart Plum Preserves
adapted from Epicurious 
yields 3 4-oz jars

I really do love these preserves. I find that I enjoy them the most in my morning yogurt with granola or spread with goat cheese on an english muffin; they would also be great in oatmeal or atop a wheel of melty baked brie. With pecans, mmmmm. Just taste it for yourself – you’ll know what to do with it. 

2 lbs firm-ripe plums, pitted and roughly chopped
1/2 c sugar
1/2 c water
1 3-inch cinnamon stick

Place all ingredients (including all subsequent plum juices!) in a medium-sized saucepan. Bring to a boil, then lower the heat and let simmer, uncovered. Stir occasionally until thickened and reduced slightly. From here, fill jars and proceed with processing.

{After sterilizing the jars and lids, I like to fill them until there is an inch of head space, carefully seal each jar and process in boiling water for 10 minutes; turn off heat and leave jars in the water bath for an additional 5 minutes. Remove jars and place on a clean kitchen towel and refrain from any sort of disturbance for 12-24 hours; a seal on the jars should be formed and successful canning has been accomplished! Hurrah!!}

About these ads